Delicious and nutritious
Vegan miso pizza, with beetroot and turmeric salad.
2 hours start to finish
Step one- Pizza dough
Add 500g of whole meal bread flour to bowl with 7g yeast, 1 tsp of poppyseeds, 3 tsp of linseeds, 3 tsp sunflower seeds, 4 tsp pumpkin seeds, 1 tsp of paprika, 1 tsp of molasses, a pinch of salt and a tablespoon of rapeseed oil
And warm water a little at the time mixing with your hands until you’ve made a soft pliable ball. If it is sticking to the bowl add a little flour. Knead for five minutes.
Cover with a teatowel and leave in a warm place to rise for 1 hour.
Step two- Toppings
Chop sweet potato with the skin on into bite size cubes, dust with paprika and cinnamon and bake for 20 minutes at 180 celcius.
Boil mushrooms in a cm water with a splash of soy sauce, chilly flakes and black pepper cook until all of water has boiled down leaving mushrooms sticky and delicious.
Step three- Create
Once dough has risen, take a handful and roll out on a flour dusted surface.
For a perfect circle cut around a large pan lid with a sharp knife- if you like precision!
Spread a thin layer of miso on the base- this can be white or brown miso whichever you prefer.
Add toppings including half a can of drained chickpeas, fresh spinach, your cooked mushrooms, almonds, the roasted sweet potato, slices of red pepper and sprinkle liberally with paprika, black pepper and sesame seeds.
Bake in the oven at 200 Celsius until base is crispy (15mins).
Step four- Salad and Dressing
Slice pickled beetroot, fresh red pepper and stir into green leaves.
Toast cashews and almonds in a hot frying pan with half a teaspoon of chilli powder for a few minutes until browned.
Blend: 1 garlic clove, 1 tsp turmeric powder, 1cm fresh ginger (peeled and sliced), 1 lemon, a pinch of salt, 2 Tbsp tahini, 60mls of cold water.
Eat For Health believes in nourishing the body with kitchen creativity- experiment with different herbs and spices, be relaxed if you don’t have every ingredient, mix and match, play and enjoy yourself!
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