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Ingredients
Pizza Dough
- olive oil, for greasing
- 200 g water, lukewarm
- 1 tsp caster sugar
-
20
g fresh yeast, crumbled
or 5 g dried instant yeast - 400 g strong white bread flour
- 30 g olive oil
- 1 tsp fine sea salt
Vegan Cheese Sauce
- 100 g raw cashew nuts, soaked for 15 minutes in hot water, drained
- 40 g nutritional yeast flakes
- 50 g waxy potatoes, peeled, cut in pieces (3 cm)
- 50 g carrot, peeled, cut in pieces (3 cm)
- 50 g onion, quartered
- 150 g water
-
1
Tbsp vegetable stock paste, homemade
or ½ vegetable stock cube (for 0.5 l) - 1 Tbsp lemon juice
- 1 pinch fine sea salt, to taste
- ½ tsp garlic powder
- 1 pinch sweet paprika
- 1 pinch ground black pepper
Finalisation
- 250 g tinned chopped tomatoes
- 50 g courgette, sliced (approx. 3 mm)
- 6 cherry tomatoes, sliced (approx. 3 mm)
- 50 g button mushrooms, sliced (approx. 3 mm)
- 50 g red onion, sliced (approx. 3 mm)
- 2 pinches fine sea salt
- 1 Tbsp dried oregano
- 1 Tbsp olive oil
- 15 fresh basil leaves, plus extra for garnishing
- Nutrition
- per 1 portion
- Calories
- 2955.4 kJ / 706.4 kcal
- Protein
- 26.2 g
- Carbohydrates
- 97.6 g
- Fat
- 24.5 g
- Saturated Fat
- 3.7 g
- Fibre
- 9.4 g
- Sodium
- 603.2 mg
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