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We love making homemade pizza's at our place. It's a fun family activity and everyone can choose their own toppings. We make this really yummy homemade dough which we roll out thin for a crispier pizza base.
We love plant based veggie pizzas with dairy free cheese for the top, and seeds rolled into the base for some extra crunch. Our favourites are sunflower and sesame seeds.
I usually prepare the toppings while the dough is resting and rising. If you are in a hurry and don't have time for the dough to rest, you can still roll and use straight away. It still tastes great, however will not be as light and fluffy.
I choose Spelt flour as I love the density and flavour as well as it being an ancient grain. It's not gluten free, however most people tolerate it very well, even with a gluten intolerance or sensitivity. For Coeliacs please substitute with suitable gluten free alternative.
The cashew flour we use is literally ground up cashews until they resemble a flour like consistency. They add a beautiful toasted flavour to the pizza base.
No candy thermometer? No worries!!
A handy little tip when adding the dry yeast powder to the water, is to test the temperature using your finger. It should feel like a warm soup temperature, not luke warm and not too hot. This is necessary to activate the yeast granules. The raw sugar also helps this process by helping the dough to rise.
Serves: 4 people
NB: You can make this gluten free by substituting the spelt flour.
Toppings: Avocado, salsa, pesto and coconut feta, fresh thyme.
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For more Alkaline Recipes have a look at our Alkaline Cookbook
Eat Well! Be Well & Enjoy Life!
Naturopath & Live Blood Microscopist
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