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I’m not one to brag, but I can make a pretty mean pizza. I just seem to be able to get the proportions right with the right flavours. I have always resorted to just using pita or turkish breads as my pizza bases though because making my own pizza dough has always ended with some over salty, flat piece of cardboard. But this time… this time was different.

I decided that it was time for a change. No more pita or turkish breads as bases, no more too cheesy, not enough sauce of Domino’s pizza (until I go back to work, probably). I was going to make my own pizza dough, and it was going to be goooood. So I did a bit of research and came across a wonderful, healthy recipe for pizza dough at ‘Green Kitchen Stories‘. It’s wholemeal… WHOLEMEAL (if you can’t tell, I love wholemeal)!

So, pack on the toppings the good old Italian way, and don’t be concerned if the toppings do not get cooked properly – as long as the base does – as vegetables always taste better when they’re not overcooked. Yum!

Mini Vegetarian Pizzas


For the base

1 cup luke warm water

2 teaspoons instant dry yeast

2 teaspoons of ground sea salt

2 1/2 cups of organic spelt flour

2 teaspoons of olive oil


For the sauce

a drizzle of olive oil

1/2 a large onion, diced

2 cloves garlic, finely diced

1 small red chilli, finely diced

1/2 cups of canned tomatoes

1 tablespoon of fresh oregano (probably, 1 teaspoon if dried)

pepper to season

For the topping

4 peeled and preboiled potatoes (cut up into small chunks)

100g of olives of your choice

1 eggplant (marinated)

4 mushrooms, sliced

300g cherry or grape tomatoes

2 pieces of brocollini

2 spring onions, divided into 4

100g of feta (make sure it does not have animal rennet in it)

 pepper to season

fresh rocket to put onto the pizza AFTER it has cooked


Making the base

1. Pour the warm water in a medium-sized bowl. Add salt and yeast and stir around.

2. Mix in two cups of flour, and add the rest slowly until the dough comes together enough so you can knead it. Knead for a couple of minutes, add additional flour if it sticks to your hands.

3. Put the dough back in the bowl and drizzle in with olive oil. Work the dough until it is completely covered with the oil. Cover the bowl with plastic wrap and leave it in a warm place for 1 – 2 hours, until it rises.

Making the sauce

1. Heat the olive oil in a medium size pot, over medium heat. Add onion for 2 minutes and saute, then add the garlic and chili for an additional 2 minutes.

2. Add the canned tomatoes and oregano and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.  Season with pepper.

Cooking the pizza

1. Preheat the oven to 200°C. Remove the plastic from the dough and start working it with your hands on a slightly floured work surface. Divide the dough into 8 – 10 portions. Flatten and stretch the dough until you get the desired thickness and place onto a baking tray with baking paper on it. Note: Spelt flour takes a little bit more working than normal flour.

2. Brush the dough with 2 tablespoons of the sauce. Cover them with the toppings of your choice, and bake for about 15 minutes, until the edges of the base is slightly burnt. Sprinkle with the feta, a bit of olive oil, fresh rocket and freshly grounded pepper.