|This brilliant vegan pizza recipe is from Sophie Gordon’s book The Whole Vegetable. The base is made with stone-ground wholemeal spelt flour - for a satisfying texture and subtle nutty flavour - and raised with baking powder instead of yeast, making it quick and easy to throw together.|
Sophie’s book shows how to cook more sustainably with as little food waste as possible. Embracing often-discarded parts of vegetables like the leaves, stalks, tops, flowers, seeds and even peelings, as well as reinventing leftovers and eating with the seasons.
Here'ss Sophie's ‘waste tip’ for this recipe:
“If you are feeling a little more adventurous, adding thinly sliced potatoes to pizza makes a really nice change, and given that many potato types are in their prime during the early summer months, you’ll have plenty to choose from. The dough will keep for a few days in the fridge if you don’t happen to use it all up: roll it into a ball and leave it covered in a bowl in the fridge. The same goes for the sauce. Of course, you are not tied to the vegetables above, and using whatever you have left over is a great way to make a pizza a little different and creative.”
For the Base
For the Tomato Sauce
For the Tofu Cream (makes 1 small jar, approx, 580ml)
For the Toppings
The Whole Vegetable by Sophie Gordon (Penguin Michael Joseph, £28) – photography by Issy Croker
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