Mini Vegan Spelt Pizzas with Spinach Pesto, Roast Tomatoes, Courgette & Rocket
Super delicious mini spelt pizzas with pesto and roast veg, they really tick all the boxes. Healthy, but super tasty – perfect for lunch or dinner with a salad.
A lovely nutty fluffy base topped with delicious spinach pesto and gorgeous gooey roast tomatoes and courgette. Seriously tasty!
Ok, so the dough takes a little longer to make than my quick pizzas or ready-made bases, but don’t be scared.
I know it’s easier to get a ready-made one, but fresh pizza really is the best.
And is super easy to make–Once you’ve got it down, the combinations are endless.
There are three options for the base;
100% spelt for a nutty slightly harder crust
50/50 mix of spelt and organic white flour–my favourite for a nutty but fluffy texture
100g white flour–classic pizza dough
The dough is super versatile and there are tons of yummy topping options;
Some of my favourites…
Hummus
Pestos
Rich tomato sauce
Roast veg
Ingredients
For the dough
- 200 g organic spelt flour
- Or 100g spelt & 100g strong organic white flour
- Or 200g strong organic white flour
- 1/4 tsp sea salt
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 175 ml luke warm water
- Mix–leave for a few minutes
For the pesto
- 100 g pine nuts toasted
- 100 g spinach
- 2 tbsp olive oil
- 1/2 sea salt
- Juice 1/2 lemon
- 2 cloves garlic
- 3 handfuls fresh basil
- 3 tbsp nutritional yeast
For the roast veg
- 2 cups cherry tomatoes
- 1 courgette sliced
- Splash olive oil
- Sea salt
For the toppings
- Rocket
- Drizzle olive oil
- Sea salt
- Chilli flakes
Instructions
To make the dough
- Add the flour and salt to a large bowl–mix well.
- Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute.
- Create a hole in the middle of the flour and gradually add the liquid until you have a dough.
- Tip the dough onto a well floured chopping board. Knead for a few minutes until the dough is springy. The dough is quite wet, so keep adding more flour if needed.
- Transfer back to the bowl and cover with a damp cloth for about a hr. The dough should have doubled in size.
- Transfer back onto the floured chopping board and knead again to knock back.
To make the toppings
- Add the cherry tomatoes and courgette sliced to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside.
To make the pesto
- Add all the ingredients to your food processor or high-speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.
To make the pizza
- Heat the oven to 180C/gas Mark 4 Lightly oil a large baking tray.
- Divide the dough into 6 for mini pizzas or 2 large ones.
- Roll out the dough and place on a baking tray. Spread the pesto onto the dough.
- Bake for 10–15 minutes, until the crust is cooked and a little golden.
- Remove from the oven, allow to cool a little and top with pesto, roast courgettes, cherry tomatoes, rocket, chilli flakes, sea salt and more oil if you like.
6 Responses
Can I replace spelt and regular flour with chickpea flour? Sorry if my English sucks :З
Hey
Yes you can, but you won’t need to use the yeast and let it rise.
I would make pancake style bread instead if using chickpea flour. Check out the method on my chickpea flatbread pizza recipe.
Love
Niki xxx
You mentioned putting pesto on before and after so I take it you put it on twice. Sorry for daft question
Just once when baking, my mistake!
Best
Niki x
Hi! This recipe sounds fun – I can’t wait to try it. Can it be made without the yeast, though? Or is there substitute?
Thanks so much!
Hi Teju
You can definitely make it without.
Just omit and cook the dough straight away.
Best
Niki xx