Vegan Spelt Pizza
Vegan spelt pizza - Spring flavors fresh from the oven
Healthy, because
Even smarter
Nutritional values
Green asparagus provides plenty of potassium and helps to keep the body's fluid balance in equilibrium. The spears also provide folate (folic acid) - the B vitamin is very important for cell renewal and blood formation.
White asparagus is also perfect for the vegan spelt pizza. Out of season, you can top the vegan spelt pizza with diced peppers, for example. In addition, other mushrooms of your choice can be used instead of the mushrooms.
(Percentage of daily recommendation)
| Calorie | 728 cal. | (35 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 48.7 μg | (81 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- ½ oz fresh Yeast
- 14 ozs whole spelt flour (+ 1 tablespoon to work)
- 3 Tbsps olive oil
- salt
- 1 pinch whole cane sugar
- 10 ozs green asparagus
- 4 ½ ozs button Mushroom
- 4 ozs Zucchini
- 5 ozs vegan Basil pesto
- 1 ¾ ozs vegan Parmesan
- 3 Tbsps Pine nuts
- peppers
Preparation steps
Mix yeast with 7 ounces lukewarm water. Mix flour in a bowl with 1 tsp. salt and sugar, press a hollow in the middle, and pour in yeast water with 2 Tbsp. oil and work everything into a smooth dough. Knead vigorously on a floured work surface, return to the bowl, and let rise, covered, in a warm place for about 1 hour.
Meanwhile, wash asparagus, peel lower third, cut off woody ends and halve spears lengthwise, then cut crosswise into pieces about 3 inches long. Clean mushrooms and cut into thin slices. Clean and wash the zucchini and also cut into slices.
Knead dough on a floured work surface, divide into 4 pieces and roll out into 4 round patties. Place 2 pieces on a baking sheet lined with baking paper and brush with remaining oil. Spread thinly with pesto and top with asparagus, mushrooms and zucchini slices.
Sprinkle pizzas with Parmesan alternative and pine nuts, salt, and bake in preheated oven at 220 °C / 425˚F convection oven for 10-15 minutes until golden brown. Take out the pizza, season lightly with salt and pepper, and serve cut into thirds.
