Spelt Vegan Pizza Recipe with Margherita Topping

Ingredients

• 235 gwholemeal spelt flour
• ½ tspsalt
• 175 mlwarm water
• 6 ginstant dried yeast
• 1 tbsp, plus extra for greasingolive oil
• 100 gcashews
• 1 tspmiso
• 2 tspnutritional yeast
• 1 small clovegarlic
• 75 mlwater
• 1 tbspolive oil
• 1 tbsplemon juice
• 120 ml (½ cup)tomato passata
• 1 clove, choppedgarlic
• 1 tbsp finely chopped, plus extra for servingbasil leaves
• 8, halvedcherry tomatoes
• to tastesalt and pepper
• to tasteextra virgin olive oil, for serving

Instructions

1. 1

   Heat the oven

   Preheat the oven to 240°C and place the pizza stones on the middle rack. Do this as you start the dough, which takes about 30 minutes to prepare and rise, depending on the room temperature.

2. 2

   Make the dough

   Put the flour and salt in the bowl of a stand mixer fitted with a dough hook, and stir to distribute the salt. Mix 2 tbsp of the warm water with the yeast in a separate bowl and leave for about 5 minutes, until foamy. Add the yeast mixture, remaining water and olive oil to the flour. Knead for 5–10 minutes, until the dough springs back lightly when touched. Lightly grease a large bowl with extra olive oil, add the dough and turn it to coat. Cover and leave for 30 minutes or until doubled in size.

3. 3

   Blend the ricotta

   Put all the cashew ricotta ingredients in a food processor and blend for 5–10 minutes, until smooth and creamy. Scrape down the sides of the bowl from time to time to catch any lumps.

4. 4

   Mix the sauce

   Combine the tomato passata, chopped garlic and finely chopped basil. Season with salt and pepper.

5. 5

   Shape the bases

   Cut two roughly 30 cm squares of baking paper. Remove the dough from the bowl, divide it in half and place each piece on a square. Roll each half into a circle about 25 cm in diameter, then leave the bases for 5 minutes before adding the toppings.

6. 6

   Top and bake

   Divide the sauce and halved cherry tomatoes between the pizzas. Add spoonfuls of cashew ricotta and scatter over some extra basil leaves. Carefully transfer each pizza, still on its baking paper, to a preheated pizza stone. Bake each for 8–10 minutes, until the crust edges are lightly golden and the base is crisp.

7. 7

   Finish and serve

   Scatter over more basil, drizzle with extra virgin olive oil and serve immediately.

What is Margherita pizza?

Margherita is an Italian pizza traditionally built around tomato, basil and cheese. This version keeps the familiar tomato-and-basil combination but replaces dairy cheese with a cashew-based ricotta.

Wholemeal spelt flour gives the base a hearty character, while the quick dough makes this a practical choice when you want homemade pizza without a long rise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 935 calories, 29g protein, 114g carbs, 40g fat.

The spelt flour and passata provide most of the carbohydrates, while the cashews and olive oil contribute much of the fat. Cashews and spelt flour also supply protein. Serve a portion with a generous salad or vegetables for freshness alongside the pizza.

A quick spelt dough

Flour and salt: stir them together before adding the wet ingredients so the salt is distributed through the dough.

Yeast: give it about 5 minutes in a little warm water, until it foams, before mixing it into the flour. The dough is ready to use after its 30-minute rise or once it has doubled in size.

Smooth cashew ricotta

Cashews: blending them with water, miso, nutritional yeast, garlic, olive oil and lemon juice creates the creamy topping in place of cheese.

Texture: process for 5–10 minutes and scrape down the bowl occasionally. The mixture should be smooth and creamy before you spoon it onto the pizzas.

Keep the topping balanced

Tomato sauce: stir the passata with chopped garlic, basil, salt and pepper for a simple, fresh-tasting base.

Cherry tomatoes: halve them before distributing them over the sauce. Add the cashew ricotta in spoonfuls, rather than spreading it over the whole surface.

Shape and bake with care

Pizza stones: heat them in the oven while you make the dough, so they are ready when the pizzas are shaped.

Baking paper: shape each base on its own roughly 30 cm square, then transfer the paper and pizza carefully to the hot stone. The pizzas bake for 8–10 minutes; look for lightly golden edges and a crisp base.

Serve straight from the oven

Finish each pizza with extra basil and a drizzle of extra virgin olive oil, then serve immediately while the crust is crisp.

A green salad or simply dressed vegetables make a fresh accompaniment to the rich cashew topping and hearty spelt base.

Recipe notes & tips

• Start heating the pizza stones as soon as you begin preparing the dough.
• Use warm rather than hot water when mixing the yeast.
• Scrape down the food processor bowl while making the cashew ricotta for an even texture.
• Leave each shaped base for 5 minutes before adding the toppings.
• Keep the toppings in an even layer so the base can bake crisp.
• Check for golden edges and a crisp base at the 8-minute mark.

Variations

• Fresh herbs: add a little extra basil after baking for a brighter finish.
• Peppery topping: scatter rocket over the pizza just before serving.
• More vegetables: add thinly sliced vegetables alongside the cherry tomatoes.
• Chilli heat: add a pinch of chilli flakes to the tomato sauce.
• Olive garnish: scatter a few sliced olives over the topping before baking.

Common mistakes to avoid

• Cold pizza stone: heat it in the oven from the start so the base can crisp.
• Lumpy ricotta: blend until creamy and scrape down the sides of the processor bowl.
• Skipping the rest: leave the shaped bases for 5 minutes before topping.
• Overloading the base: use the divided amounts of sauce and toppings so the crust can bake through.
• Taking it out too soon: bake until the edges are lightly golden and the base is crisp.

How to store

These pizzas are best eaten straight from the oven. Refrigerate leftovers in a covered container for up to 2 days, then reheat in a hot oven until warmed through and crisp.

Frequently asked questions