Vegan on the Go Lukas Breucha Vegan on the Go Lukas Breucha

CHIA AND ALMOND PIZZA

CHIA AND ALMOND PIZZA

SERVES 2 SMALL PIZZAS

FOR THE DOUGH:
  • 2 tbsp. ground chia seeds
  • 1 1/4 cups (200 g) ground almonds
  • 1/2 tsp. sea salt
  • gluten-free flour, for dusting

    FOR THE TOPPING:
  • 1/3 cup (100 g) tomato passata
  • 2 tbsp. tomato purée
  • 1/2 tsp. olive oil
  • sea salt
  • freshly ground white pepper
  • 1/2 tsp. pizza seasoning (see Tip, below)
  • 1 small onion
  • 1/2 small zucchini
  • 1 small red pepper
  • 1 1/2 tbsp. almond butter
  • 1 1/2 tsp. yeast flakes
  • 2 1/2 cups (50 g) arugula
  • NUTRITIONAL VALUES

    Calories: 666kcal
    Fat: 44.8g (3.8g S.Fat)
    Carbs: 50g
    Protein: 26.5g
    Sugar: 12.2g
    Sodium: 662mg

    METHOD

    To make the dough, combine the chia seeds with 4 tablespoons water and soak for about 20 minutes. Combine the almonds, salt, and chia seeds in a mixing bowl and knead to make a smooth dough. Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.

    Divide the dough in half and roll out each half with a rolling pin on a floured work surface. Place the dough discs on a baking sheet and bake in the centre of the oven for 12–15 minutes, or until golden.

    Meanwhile, make the sauce by combining the tomato passata, tomato purée, and oil in a mixing bowl, then seasoning with salt, pepper, and pizza seasoning. Peel and thinly slice the onion and zucchini. Remove the seeds from the pepper and cut it into thin strips. Stir together the almond butter, yeast flakes, and 3 tablespoons water until smooth.

    Spread the tomato sauce over the pizza crust, then top with the vegetables. Dollop the almond butter mixture on top of the pizzas and bake for 5–7 minutes, or until done. Allow to cool completely before packing. Separately pack the arugula. Before serving, reheat the pizza briefly and top with the arugula.
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