Spiralized beet and squash pizza with tofu spread and pesto.
Pizza is a staple in our kitchen. Sometimes I make a super healthy version with cauliflower or chickpea flour, sometimes it’s extra lazy using pita or tortilla, and sometimes it’s pretty classic, like this one today. I post my pizza pictures regularly on Instagram and you always ask me for the dough recipe, so here it is finally, my super simple and delicious classic pizza dough recipe.
This dough recipe is a long time favourite of mine, since it’s so quick to make, and it’s also totally customisable. It works great with regular white flour, whole wheat flour, rye flour, a gluten-free flour mixture or whatever you can imagine. And obviously, feel free to spice it up with dried herbs, garlic and all the others you love in your pizza dough.
You’ll absolutely love my simple pizza dough recipe if you haven’t got a go-to dough recipe yet. Seriously, all you need here is a cup and an oven (meh, and a bowl too…). This dough works both as a thin and a thick crust, so no matter what you or your dinner guests prefer, you’ll have a fool-proof recipe. And BTW you can also freeze the dough, how cool is that?! Instant pizza for any weeknight!
This autumnal version of my regular pizza today has a tart, spiced crumbly tofu spread as a base, then come some fresh summer savory, delicious sweet dumpling squash slices and spiralized beets, which all get so lovely and crispy after baking. It’s all finished with a drizzle of pesto and a good amount of freshly cracked black pepper. Perfection! But as always, this recipe is not a scripture, so don’t be afraid to experiment here. Use your favourite sauce as a base and top it with your favourite seasonal veggies and herbs, if beets and squash are not your thing.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!