A New Twist for your Weekend Pizza
As National Vegetarian Week starts to draw to a close, we want to know whether you took the opportunity over the last 5 days to consider your eating habits. Have you been focusing on enjoying a few more vegetarian meals, being more experimental in the kitchen or simply incorporating more greens into your daily diet?
If you have, that’s great! But if you’ve yet to give National Vegetarian Week a second thought, here is your chance to get on board. And what better way for us to entice you to the party than with a delicious, crisp and fully vegan pizza.
This pizza is always a firm favourite, I mean, who isn’t a fan of a good old pizza night?
Unlike the more traditional pizza, this dish is going to leave you feeling nourished, light and fully energised. You can use any toppings you please, we like to pile our pizza high with a vibrant variety of veggies for an extra boost of goodness.
Pizza Base Ingredients:
250g buckwheat (soaked)
50g sundried tomatoes
150g sunflower seeds
2 tbsp olive oil
If you don’t have a dehydrator at home then we would suggest popping your ‘dough’ on some grease proof paper and baking in the oven at 180c for around 45 minutes (keep a check on it). Then all that’s left to do is select your toppings!
Have a go at making this at home and let us know what you think. We’re sure you will absolutely love it.
And remember, some pizza’s are simply too good to share…