Vegan Spiralized Beet and Squash Pizza
Cuisine: Vegan
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
For the dough
  • 2 cups of flour
  • ⅔ cup of warm water
  • 2 tsp instant yeast
  • 2 tbsp olive oil (optional, usually I don't add)
  • 1 tsp maple syrup
  • salt, pepper
For the tofu base
  • 1 300 g/10 oz package of tofu, crumbled
  • 3 tbsp of soaked cashews
  • 2 cloves of garlic
  • 2 limes, juices
  • 2 tbsp tahini
  • 1 small chilli pepper, minced
  • 1 tsp white miso
  • salt, pepper
  • 1 large beetroot
  • 1 small sweet dumpling squash
  • 4 tbsp vegan pesto
  • ½ cup of garden cress
  • 1 tsp chili flakes
  • fresh ground black pepper
  1. Mix together flour, water, yeast, oil (if using), maple syrup, salt and pepper in a large bowl. Knead the dough for a minute. Adjust consistency with water or flour if needed.
  2. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Cover with a kitchen cloth and let rise for about 20 minutes.
  3. Once the dough has doubled in size, turn it out onto a lightly floured surface and divide it into 2 equal pieces. Pat or roll into round pizza doughs.
Tofu cream
  1. Add crumbled tofu, soaked cashews, garlic, lime juice, tahini, chilli and miso to a food processor, and blend until creamy. Season with salt and pepper.
  1. Slice squash thinly and spiralize beet. I like to pre-steam my squash, but you can add the slices raw to the pizza too. If you prefer softer slices, steam them for 3-4 minutes first.
  1. Spread tofu cream over pizza doughs. Top with beets, squash slices and summer savoury. Bake in a preheated oven at 200°C/400ºF for 15-20 minutes. Drizzle with pesto and top with garden cress and fresh cracked black pepper. Enjoy!
Recipe by Green Evi at