INGREDIENTS
For the bases
2.5 cups wholemeal or white spelt flour
1 cup warm water
2 tbsp coconut sugar
2 ¼ tsp active, dry yeast powder
1 ¼ tsp fine salt
For the garlic and chili oil
1 chili pepper finely sliced
4 cloves garlic crushed
4 tbsp of olive oil or, you can melt coconut oil to use
For the tomato sauce
1 400 g can tomatoes
1 tbsp balsamic vinegar
2 tbsp tomato paste
1 tsp oregano
1 tsp basil
2 cloves crushed garlic
salt and pepper
Toppings (toppings are for 4 people. If you are freezing some of your dough, then just amend the amount of toppings you prepare)
400 g block plain tofu chopped into 1cm cubes
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 large orange or green bell pepper, sliced
1 large white onion, sliced thinly
1 large red onion, sliced thinly
400 g of fresh or frozen spinach. You will need to lightly steam fresh spinach to wilt it. Once cooled squeeze at as much excess moisture as possible with your hand over the kitchen sink. Frozen spinach will need to be defrosted, then also moisture squeezed out.
Dried oregano
Dried thyme
Salt and pepper
