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Ingredients
- 250 g Wheat flour Type 405
- 5 g Salt
- 150 ml Water
- 5 g Dry yeast
- 10 ml Extra virgin olive oil
- 180 g Strained tomatoes
- 15 g Dried oregano
- 150 g Grated plant-based cheese
- 75 g Plant-based Feta
- 75 g Fresh kale
- 1 pc Bell pepper
- 70 g Plant-based Salami
- 1 pc Red onion
Preparation
- 1Mix the dry ingredients for the dough (flour, dry yeast, and salt) in a large bowl. Add water and olive oil and knead well with a hand mixer. Lightly oil a bowl from the inside and place the dough in it. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 30 minutes.
- 2For the tomato sauce, season the strained or diced tomatoes with oregano, salt, and pepper.
- 3For the kale-“feta” topping: cut the vegan “feta” into small cubes. Finely chop the kale and finely dice the onion.
- 4For the “salami” topping: slice the “salami” and finely dice the bell pepper.
- 5Preheat the oven to 200 °C (convection). Lightly flour a clean work surface and roll out the pizza dough to about 1 cm thick. Use a cookie cutter or similar to cut out circles (the size is up to you) and place them on a baking sheet lined with parchment paper.
- 6Spread the tomato sauce on all pizzas, sprinkle with the vegan shredded cheese, and then top with the remaining toppings.
- 7Bake at 200 °C (convection) for about 12-15 minutes and enjoy either warm or cooled.
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