Everybody knows pizza Margherita, perfect for a dinner with friends or family, appreciated all over the world, suitable for different variations and now also proclaimed by Unesco World Heritage thanks to the art of the Neapolitan Pizzaiuoli. Here the recipe with some healthy choices, we’ll use whole grain and semi whole grain flours, more nutrient and healthier because these flours don’t cause the dangerous peaks in blood sugar levels unlike refined flour. The topping is the classical one for pizza Margherita, tomato and mozzarella, we add also some olives. For what concerns the mozzarella, you can use buffalo mozzarella but we propose also the recipe for homemade vegan mozzarella.
150 g of semi whole grain spelt flour
150 g of whole grain spelt flour
100 g of khorasan flour
50 g of whole grain khorasan flour
250 g of crushed tomatoes
A handful of olives
1 buffalo mozzarella or vegan mozzarella (see below the recipe)
Extra virgin olive oil
12 g of fresh brewer’s yeast
5 g of ground sea salt
Basil leaves (in the season) or oregano
Melt the brewer’s yeast in a little lukewarm water. Prepare the flours and mix them together, make a well in the center of the flour and pour the water with the yeast and two tablespoons of oil into it. Knead the dough and add as much water as it is needed to obtain a soft dough. Continue to knead and add also the salt. Put the dough in a place protected from air currents, let it rise for 6-7 hours. Cover a baking pan with baking paper and grease it with a little olive oil, roll out the dough with the fingers of the hands on the baking pan. Spread the crushed tomatoes on the dough, add a pinch of salt and the slices of mozzarella. Finally, add a pinch of oregano, if you like the spice, and a little olive oil. Bake in the oven at 200° for 20 minutes in fan oven. Serve the pizza with basil leaves, when it is season.
Add in the blender 175 g of soy milk, a tablespoon of soy yogurt, 80 g of soy cream, 25 g of wheat starch or cornstarch, a pinch of salt, 10 g of nutritional yeast flakes. Blend the ingredients at low speed, then pour them in a pot and cook on a low heat, continue to stir until the dough is thick. Remove the vegan cheese from the heat and let it cool down. Pour it in a mold greased with a little olive oil. Put in the fridge for a couple of hours, after about 30 minutes cover with a plate. Now the mozzarella is ready, it will be soft and suitable to decorate the pizza. You can keep the mozzarella in the fridge, in a closed container, for 5 days.