I recieved so many messages and comments on my Instagram after i posted a photo of the Golden Unicorn pizza so as requested here is the recipe;
The base is made from scratch, and really isn’t as complicated or messy as you might think.
To get the gorgeous yellow glow in the dough i used dried turmeric! This pizza is plant based and low in gluten as i used spelt and rye flour. It’s also soya free and high in protein due to the lentils and mushrooms which i added as a topping. I love the mix of rye and spelt as it gives it a mild nutty taste but feel free to adapt to suit – i just haven’t tried this recipe with other flours so let me know how it turns out.
The pizza base – This makes 1 x 10-12 inch (depending on how you like the thickness)
- ½ cup warm filtered water
- 1.5 tsb of dried yeast
- 2 tsb of sugar (i used brown sugar) don’t omit because the yeast needs this to activate)
- ½ cup Rye flour
- ½ cup White Spelt flour
- 1 tsb salt
- 2 tbs of coconut oil
- 1 tbs of dried turmeric
- 1 tbs of dried rosemary
- 1 tbs dried thyme
Take a big bowl and add the warm water to it. Add your sugar and stir to dissolve. Next sprinkle in the dried yeast and leave to activate and get frothy. I’d say around 8 minutes. Add in the flours slowly along with the dried spices and salt. The turmeric will stain your skin a little so be aware of that! Use a spoon to mix dough as it comes together and add the melted oil in. If the dough is too loose then add in a little more flour bit by bit, the more rye the crustier it’ll be so use spelt if you don’t want that.
Now let dough rest! Cover bowl with a kitchen towel and leave to rise for aprox 1 hour. Put it in the warmest room of your house away from any drafts. Check on it half way though the hour to make sure its rising.
Once dough has risen, kneed it for a 10 minutes on a clean surface or in the bowl, add a little more spelt flour if sticky.
Transfer dough to a baking sheet or tray – you can either add a little oil to prevent the base sticking to the pan or use parchment paper. Shape your dough into a circular pizza shape – You can make the base as thin or as thick as you like but because it has lentils on you don’t want it too thin as it may collapse. Stretch out dough and fold up edges if you want a bit of a crust.
Let dough rest again for about 30 mins while you prep your toppings.
The toppings and base –
For the base i used an organic passata from Waitrose, passata is basically sieved tomatoes and lends a richer taste as the tomatoes are strained. Feel free to make your own tomato sauce or buy another brand. Here are the toppings:
- ½ a can of organic lentils (make sure you rinse them as some come with added salt) (I added 2 tbs of liquid smoke to them to add some flavour)
- 100g mushrooms thinly sliced
- 1 red pointed pepper sliced into small pieces
- 1 red onion thinly sliced
- 1 cup of sliced and diced red cabbage
- 2 tbs nutritional yeast
Add the passata onto base, use as much or as little as you like but evenly spread with back of a spoon. Then add your toppings! I put the lentils onto the base first, then everything else apart from the nutritional yeast. Season with additional salt, chilli flakes or/and garlic flakes!
Bake the pizza at around 170c for 15 minutes or until the base look slightly browned. The red cabbage will start to crisp a little, but the lentils won’t change too much.
Remove from the oven,sprinkle on your nutritional yeast on and eat straight away! I added 2tbs of tahini as i’m a bit obsessed with the stuff!
Let me know if you have any questions by leaving me a comment below and i can’t wait to see how yours turns out x