Mushroom Pizza

Ingredients

Crust:

• 50 g — oat flakes
• 75 g — rye flour
• 20 g — solid coconut oil
• 40 g — water
• 4 g — dry yeast
• 10 g — stevia sweetener

Topping:

• 50 g — tofu
• 50 g — vegan cheese
• 100 g — champignon mushrooms
• 30 g — pitted black olives
• 1/2 bunch — fresh parsley
• a pinch — table salt
• a pinch — dried oregano

Preparation

1. I prepared the starter: I mixed the yeast with the sweetener, 2 tablespoons of rye flour and 2 tablespoons of water (20 g).
2. I left it to proof for about 20–30 minutes until it doubled in volume.
3. I then added the oat flakes, a pinch of salt and the water, letting the oats hydrate for about 2–3 minutes, then lightly mashed them with a fork.
4. I incorporated the remaining flour, reserving 1 tablespoon for dusting the work surface.
5. I used a spoonful of oil to remove the dough from my hands.
6. I dusted the work surface with the reserved flour and rolled the pizza base to a maximum thickness of 1 cm (or used my hands).
7. I sprinkled some basil and dried oregano over the base, then added the mashed tofu, 1/3 of the grated vegan cheese, the chopped mushrooms, sliced olives, chopped parsley and a pinch of salt.
8. I baked the pizza for about 15 minutes using the top-and-bottom heat setting at 200°C, then for another 10–15 minutes using the bottom heat setting.

Recipe in pictures

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