Vegetable Pizza with Wholemeal Spelt Dough
Vegetable pizza with wholemeal spelt dough - Smart twist on the Italian classic
Healthy, because
Even smarter
Nutritional values
Springlike and topped with lots of fresh vegetables: This pizza made from crispy whole-grain dough is sensationally rich in vital nutrients and provides plenty of fiber. Compared to a typical salami pizza, this is definitely the healthier option.
Let your imagination run wild with toppings and top the pizza crust with tomato sauce, goat cheese, seasonal vegetables, arugula, herbs, nuts, chicken strips or fruit.
(Percentage of daily recommendation)
| Calorie | 785 cal. | (37 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.3 g | (48 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,010 mg | (25 %) | ||
| Calcium | 295 mg | (30 %) | ||
| Magnesium | 241 mg | (80 %) | ||
| Iron | 15.6 mg | (104 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the basic pizza dough recipe:
- 29 ½ ozs Whole Grain Spelt Flour
- ¾ oz fresh Yeast (0.5 cube fresh)
- salt
- 2 Tbsps olive oil
- For the topping:
- 1 oz Basil
- 1 garlic clove
- 1 oz Parmesan
- 1 ½ ozs Sunflower seed (3 TBSP.)
- 2 ½ ozs Pumpkin seed (3 TBSP.)
- 2 Tbsps olive oil
- salt
- peppers
- 1 red onion
- 18 ozs Vegetables e. g. tomatoes, zucchini, zucchini flowers)
- 4 ½ ozs Mozzarella
Preparation steps
For the dough, put flour in a bowl, make a well in the center, crumble yeast into it, cover with 3 tablespoons of lukewarm water and let it rise covered for 5 minutes.
Add salt, oil and 7-ounces water to the pre-dough, knead for 10 minutes and work into a smooth dough. Let dough rise in a warm place for 1 hour.
Meanwhile, wash basil, shake dry and pluck leaves; set aside a few leaves. Peel and chop garlic. Finely grate Parmesan cheese. Finely puree everything with half of the seeds, oil and 2-3 tablespoons of water. Season pesto with salt and pepper.
Peel onion, cut in half, and cut into strips. Clean vegetables, wash, and cut into slices or pieces. Roughly chop mozzarella into pieces.
Divide dough into 4 portions and roll out into round pizzas. Place 2 pizza flatbreads on a baking tray lined with baking paper. Spread some of the pesto on the patties, top with onion strips and bake in a preheated oven at 225 °C / 425 °F on the lowest rack for 15-20 minutes.
Remove pizzas from oven. Top with vegetables, spread mozzarella and remaining pesto and sprinkle with remaining seeds.
