Sunday 27 September 2015

Ila's Vegan Veggie Pizza with Spelt and ChickPea Flat Crust

Blessed Love to the I,

Before I share my ultimate vegetable, vegan, dairy-free, wheat-free pizza (yay!) I want to remind you to link with my page on Instagram if you use IG of course. - it is no longer @italafrika, but @rastawifeline....I changed the name but the same page, as it was more fitting for the blogspot to have the title of the page. so on the IG I share pics of what new recipes I try before they actually reach the blog. And when I am finished with some other projects I will be posting on more than just food, but branching into other areas. You can actually see my IG feed from my website under the page ILA NEWS. Feel free to use the hastags #WombWellness and #RastaWifeLine to share your meals and tips as well, this needs to be something that InI Dawtas can use to share and inspire one another to be healthier and happier.

So, I really miss pizza, and I have finally finally found the perfect wheat-free crust, so that I can have a guilt-free pizza anytime I feel like it! And the bonus is that it doesn't take long to make. The vegetable prep is the same as making a salad or food, and the dough is quite simple with mixing it all together and rolling it out. A simple and perfect and better alternative to regular pizza that usually has wheat, table salt and dairy in it, which cause cramps, pain and other PMS problems.

Remember that my aim is to share "Period Friendly Meals" here which are vegan or Ital. Foods that will cause I and I to have smoother moon cycles without being sick and out of it. Though the spelt and garbanzo flours maybe on the expensive side, at least you can get good uses out of them over time, the key is to also cut down on any recipe that involves flour as such will still break down to sugar and affect sinuses and periods or whatever issues you have with mucus in the body. Spelt is like a parent relative to wheat. It is a whole grain that has not been genetically modified like all wheat that we get in our flour, and it is also not bleached or enriched with any unnatural products. These flours can be substituted for others such as whole wheat and corn flour if you don't have any other. You can also try quinoa or almond flour if they have a texture like wheat, corn, spelt or garbanzo. I am yet to try these two types of flour myself. I have also done this pizza using breadfruit flour which is available in Barbados, so you can try that as well if you ever see it on the shelf.

Flat Crust Vegan Vegetable Pizza

1 ½ cup garbanzo/chickpea flour
1 cup spelt flour (plus extra for kneading)

Or for a gluten-free, corn-free option try:
2 cups Breadfruit flour or 2.5 cups garbanzo flour

¾ cup slightly warm water
1/4 cup Coconut or olive oil with extra for pizza pan
1.5 tsp baking powder (or 1 tbsp flax)
1 tsp sea salt
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp ginger powder
1 tsp dried basil
1 tsp dried parsley
1 tsp dried oregano

Pizza toppings

3 stalks chive,
1 onion,
3 pimento peppers or the like
5 clove garlic
1 big leaf of shadon beni
All finely diced.

And any combination of vegetables you have, for example:
3 sliced  Tomatoes
1 cup sliced Pineapple
1/4 thinly sliced Eggplant
3 leaves chopped pakchoi or other greens
1 cup each shredded or grated pumpkin, carrot, zucchini and beet

3 large spoons full Tomato paste (Matouks in the jar)

Pizza pan
Baking or wax paper
large bowl

Combine dry ingredients well with spoon: flour, salt and dried seasonings

Add the oil to flour. You will add 1/2 cup of water to this and mix with a spoon first and then use your hands when the flour is all wet. Add a little more water if you need it. Add sprinkles of spelt to make the right consistency as you start with your hands. It doesn’t take too long to knead. It should be smooth, soft and moist but not wet or too dry (add more spelt or water if you need to). 
I use my hands and make a flat circle and just set it aside in the bowl with a towel over it, while I put all the ingredients away.

(Note you can make mini pizzas by rolling dough into balls)

On your counter top, place a sheet of baking paper. Flatten the dough onto baking paper in a nice flat circle using your four fingers. knead all cracks. Cover that dough with another sheet and start to make a circle with rolling pin. When the circle has gotten a little wider and flatter it will stick to the paper, so take off the top sheet slowly and finish getting the circle bigger and evenly spread with the rolling pin. You shouldn’t need to add flour to dust. This is not that type of dough that you need it all floured up, it should not be sticky, but soft and smooth and very very firm.  keep kneading all cracks

Using the bottom baking sheet flip the circle onto the greased pizza pan and carefully peel the baking sheet off the back. Use your hands to further press dough around the pan. In my photo you can see what happens when you try to sprinkle flour, it doesn't blend in!
Do not bake with paper or it will stick -learned that the hard way!

Spread tomato paste on first with a large spoon.

Cover that paste with the finely chopped onion garlic chive pimento.

Evenly spread the vegetable toppings. I start with the pumpkin, carrot and beets, then the tomatoes and greens.

Bake pizza at medium heat of 150 C for 25 minutes or til edges are golden brown. 


Grate my vegan almond nut cheese over everything when it comes out and allow to cool a bit before slicing and serving.
Makes four big slices or eight smaller.


My favourite part of this pizza is the crust. It's soft and yet has a slight cookie texture as well because of the chickpea flour.

Do try! and keep up with my Ital recipes also on Pinterest @iladesigns in the board "Ital with Ila"

Sis Ila

1 comment:

  1. i miss pizza at times, too. this is great. i love the idea of the grated carrots and such on top. thanks for sharing!


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