We love a junk food treat. However in this household it looks a bit different. We like to get the most out of every meal, experimenting with ways to make them as nutrient dense as possible, while still keeping that comfort factor! When it comes to junk food classics like Pizza, it all starts with the base. Taking the time to make our pizza dough base from scratch gives us the opportunity to ditch all the preservatives and opt for a more nutritious wholewheat flour – over processed white flour.
Once we have our fluffy base sorted we move onto a hidden veggie marinara. Skipping the sugar laden and preservative packed ready made supermarket sauces, to deliver some sneaky nutrient dense pizza sauce. We often have this ready made up in the fridge for some quick last minuet meals…. however failing being that prepared, plain tomato passata is a great quick win. Although passata isn’t as nutrient dense as our hidden veggie marinara, it still helps your avoid the unnecessary preservatives that can cause hidden problems.
Finally we can start choose the best bit, the toppings!! We don’t skimp on toppings, we pile them high and make a real feast. Pizza toppings is a chance to be creative and experiment and if you follow us on social media – the weirder the better.
Vegan Pizza Rolls
- 1 batch wholefood pizza dough recipe below
- 4 tbsp Passata (or hidden veg marinara) recipe below
- 1/2 cup favourite vegan cheese
- 2 tbsp sweetcorn
- 1/4 cup shredded kale
- 1/2 tsp chilli flakes
- 1 tbsp fresh shredded basil
- 2 tbsp sliced olives
- Roll out the pizza dough with a rolling pin into a rectangle.1 batch wholefood pizza dough
- Spread out the passata onto the pizza dough.4 tbsp Passata (or hidden veg marinara)
- Sprinkle the cheese over the top and your chosen toppings1/2 cup favourite vegan cheese, 2 tbsp sweetcorn, 1/4 cup shredded kale, 1/2 tsp chilli flakes, 1 tbsp fresh shredded basil, 2 tbsp sliced olives
- Roll the dough up from the smaller edge. Try to keep it tight as you can without squishing out the fillings.
- Cut the rolled up dough into rounds, then place straight onto a lined baking tray.
- Bake in a preheated oven at 200c, for 20 minuets or until the dough it turning golden brown.
Basic wholewheat pizza dough
- 7 grams dried yeast
- 1/2 tsp sugar
- 280 grams wholewheat flour
- 120 ml warm water
- 1/4 tsp salt
- 60 ml olive oil
- extra flour for dusting
- Mix the yeast, sugar and water in a small bowl and set aside for 5 minuets until foamy (if it doesn't foam your yeast may be gone off)
- Combine the remaining ingredients with the foamy yeast mixture until they come together to form a mass. This is quickly done in a food processor on dough mode (the lowest mode)
- Once completely mixed together super the the dough into however many pizzas you are making and knead them for roughly 2 minuets each.
- Put the dough into a lightly oiled bowl in a warm place loosely covered cling film for around an hour when it will have doubled in size.
- Preheat oven to 190c and lightly oil a baking tray.
- Gently shape the dough and top with your favourite toppings
- Bake for 20-25 minuets until crisp and golden
Lentil and veggie Marinara
- High Speed Blender
- 1/2 cup red lentils
- 3 cups passata
- 1 cup spinach
- 2 red bell peppers
- 1/4 red onion
- 1 courgette
- 5 cloves garlic
- 3 tsp basil dried
- 1 cup veggie stock
- Put all the ingredients together in a large pan, and heat to a simmer on the stove.
- Allow to cook through for 20 minuets until all the veggies and lentils are soft and cooked through.
- Allow the sauce to cool fully
- Once cool add to a high speed blender and blend until smooth and creamy.
- Use straight away or store in an air tight container in your fridge for 2-3 days.
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Please be aware all information in this blog is based on my own personal experience and research, and I am not a medical professional. If you are needing advice about a medical condition, please seek advice from a medical professional.