Homemade Vegetarian Pizza

Vegetarian Pizza

Article by 

Kara O'Rourke

What’s a festive season without pizza! Spelt grain is an ancient form of wheat, much higher in fiber and easier to digest than modern wheat. Leaving you feeling less sluggish and bloated. And it’s available in every supermarket.  I have added almond meal to the base to give it even more fibre and protein. Everything about this pizza is homemade, and so easy to whip up. Once you are familiar with the base and tomato paste, you can play around with the toppings to create your own pizza masterpiece.

Table of Contents



  • 1 cup whole meal spelt flour (or wholemeal plain flour)
  • ½ cup almond meal (or plain flour)
  • 1 teaspoon baking powder
  • 2 tablespoons olive oil
  • 1/3 cup milk (I use organic oat or rice milk)
  • ½ teaspoon salt

HOMEMADE TOMATO PASTE (or store-bought tomato paste)

  • 1 can diced tomatoes
  • 3 cloves garlic finely chopped
  • 1 small (or half large) brown onion finely chopped
  • 1 tablespoon oregano
  • Pinch salt
  • Pinch black pepper


  • 80g (10 to 15) button mushrooms sliced
  • Half red capsicum finely sliced
  • 1 cup baby spinach
  • Fresh mozzarella (or cheese of choice)


Preheat oven to 180 degrees.

For the base. Place dry ingredients into a large bowl and mix until combined. Make a well in the center. Add wet ingredients and with a fork mix until it comes together. Place on a floured surface on the benchtop and place a warm bowl (see note) over the dough. Leave for 20 minutes. Lightly dust an oven tray lined with baking paper with flour. Place dough on tray and roll out to approximately half cm thick. Bake for 10 minutes.

For the homemade tomato paste. Place large pan on medium heat. Fry onions and garlic in oil for 3 minutes, add oregano and fry for further 1 minute. Add canned tomatoes, salt and pepper. Simmer on medium heat for approximately 10 minutes or until it resembles a thick paste. Once cooked, place aside to cool.

Assemble your pizza by spreading the tomato paste, followed by sprinkling baby spinach, capsicum and mushrooms and lastly your choice of cheese. Bake for 15 minutes.

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