Plant based pizza

Required kitchen appliances

  • High speed blender
  • Oven


  • Whole wheat flour
  • Active yeast & salt
  • Tomatoo puree
  • Garlic
  • Eggplant
  • Zucchini
  • Button mushrooms
  • Red onion
  • Potato
  • Nutritional yeast
  • Black salt
  • Herbs & Spices (Fresh rosemary, thyme & oregano, black pepper, paprika, smoked sweet paprika, dried thyme & rosemary, turmeric)


60 Minutes

+ 90 minutes to ferment the dough


Start by making a dough for the pizza base. First combine the active yeast with some lukewarm water to dissolve. Once dissolved, add the whole wheat flour and some more water and start the kneading process. When done, set the dough aside in a bowl covered with a wet towel. The wet towel prevents the dough from drying out on the outside. 

To make the tomato paste, add the fresh rosemary, oregano & thyme to a blender together with some garlic and tomato paste. Blend until smooth. Transfer the sauce to a pot and reduce over a low fire till you get the desired consistency. 

The mushrooms and onions can be added raw on top of the pizza. The eggplant and zucchini are first sauteed together with the spices (black pepper, paprika, smoked sweet paprika, dried rosemary & thyme). Start sautéing the eggplant as they need the longest time to cook, sauté the eggplant together with the spices and when the eggplant is almost done, add the zucchini to get them covered with the spice mixture as well. Then set aside.

Boil some peeled potatoes till they are completely soft. Transfer the potatoes to a high-speed blender and add nutritional yeast, black salt, and a pinch of turmeric. Blend into a smooth paste.

Once the dough has fermented, roll the dough out into a base for the pizza and start adding the tomato paste, the toppings, and the cheesy sauce. Place in a preheated oven and bake for several minutes, depending on your oven and the thickness of the crust. When the pizza is done, add some fresh basil leaves on top and ready to serve.

Tip: add some red wine to the tomato paste while cooking to get a deep, complex flavor. The alcohol evaporates and triggers the release of flavors into the tomato sauce, making all ingredients give off more flavors.

Get in touch


(+351) 915802903

Moinhos Velhos

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