Baking · Savoury baking
Veggie-packed Vegan Pizza
Before first use, grease the bottom and edges of 'Paul' pizza stone very well (see instructions for use). This allows the stone from which the product is made to form a natural non-stick layer that will prevent food from sticking during cooking.
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Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 4 portions
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- Category
- BakingSavoury baking
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Diet
- VeganPlant-based
- Difficulty
- Easy
- olive oil
- olive oil
- water
- 7.1 oz
- caster sugar
- 1 tsp
- fresh yeast
- 0.7 oz
- strong white bread flour
- 14 oz
- olive oil
- 1.1 oz
- fine sea salt
- 1 tsp
- raw cashew nuts
- 3.5 oz
- nutritional yeast flakes
- 1.4 oz
- waxy potatoes
- 1.8 oz
- carrot
- 1.8 oz
- onion
- 1.8 oz
- water
- 5.3 oz
- vegetable stock paste
- 1 tbsp
- lemon juice
- 1 tbsp
- fine sea salt
- 1 pinches
- garlic powder
- 0.5 tsp
- sweet paprika
- 1 pinches
- ground black pepper
- 1 pinches
- tinned chopped tomatoes
- 8.8 oz
- courgette
- 1.8 oz
- cherry tomatoes
- 6
- button mushrooms
- 1.8 oz
- red onion
- 1.8 oz
- fine sea salt
- 2 pinches
- dried oregano
- 1 tbsp
- olive oil
- 1 tbsp
- fresh basil leaves
- 15
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 26.2 g
- Energy
- 2,955.6 kJ
- Calories
- 706.4 kcal
- Fat
- 24.5 g
- Fibre
- 9.4 g
- Carbohydrates
- 97.6 g
Cooking instructions are available on the original Cookidoo® page.
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