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Preparation time: 20-40 min

Difficulty: easy

Serves 4



  • 250 g spelt flour

  • 20 g fresh yeast

  • pinch of sugar

  • 2 pinches of salt

  • 1 1/2 cup warm water

  • 2 pinches of dry rosemary

In a small cup prepare the mixture of yeast, sugar and warm water, and leave it for a few minutes for the yeast to rise. In a larger bowl mix flour, salt and rosemary, add the yeast mixture and knead. Leave the dough to rise for at least 30 minutes.


  • 1 1/2 cup tomato puree

  • 1 tsp olive oil

  • bunch of fresh spices (oregano, marjoram, chives, parsley)

  • pinch of salt

  • 200 g seitan

  • 1 onion

  • 1 carrot

  • 1 red pepper

  • 150 g mushrooms

  • 5 cloves of garlic

  • 1 tsp tamari

  • handful of cauliflower

  • 1 spring onion

  • bunch of asparagus

Roll the dough and spread it across the oiled baking tray. Prepare tomato puree. Add salt and fresh (or dry) oregano and marjoram. Spread across the dough and place sliced seitan over it.

Water fry the onion, add carrots and red pepper cut into strips. Add chives and fry for 5 minutes.

Water fry garlic, mushrooms and cauliflower for 5 minutes in a different frying pan. You may season everything with a teaspoon of tamari.

Evenly spread fried onion, carrots and pepper over the dough. Sprinkle with chopped parsley and add fried mushrooms with cauliflower.

Cover everything with spring onion cut into rings and whole asparagus (cut the bottom hard part).

Preheat the oven to 225°C and bake for 15 - 20 minutes.

You may serve the pizza with a salad made from


Serves 4


  • 200 g cherry tomatoes

  • 1 medium cucumber

  • 1 spring onion

  • bunch of fresh spices (chives, parsley, basil)

  • 1 tsp olive oil

  • 2 tbs vinegar

  • pinch of salt

Cut tomatoes into halves, add the cucumber thinly sliced into rings (you may peel it to lose the bitterness), and the spring onion. Chop fresh spices, add olive oil, salt and vinegar. Toss the salad well and serve.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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