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Vegan Spiralized Beet and Squash Pizza


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5 from 1 review

  • Total Time: 40 mins
  • Yield: 2 medium pizzas 1x

Ingredients

Units Scale

For the dough

  • 2 cups of flour
  • 2/3 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

Toppings

  • 1 large beetroot
  • 1 small sweet dumpling squash
  • 4 tbsp vegan pesto
  • 1/2 cup of garden cress
  • 1 tsp chili flakes
  • fresh ground black pepper


Instructions

Dough

  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, 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.

Toppings

  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.

Assembly

  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!
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Main
  • Cuisine: Vegan