35 MINUTES
‘My vegan brother Owen regularly puts in requests for things he misses from the old days. Most frequently they’re for banoffee pie or a really good pizza, and this is what I make him. I love cooking and eating vegan food – it leaves me feeling light and bright, and I relish how it makes me rethink my cooking because it takes a little more attention.
If vegan cooking can sometimes be considered time-consuming and complicated, or worthy and uninteresting, pizza proves that’s not the case. This pizza topping also works amazingly on my cauliflower pizza base from A Modern Way to Eat, which is a good gluten-free alternative. Read more…
A bit of lateral thinking is required to produce a dough that will be thin enough for a pizza base and yet not fall to bits as it is being handled.
This recipe can be adapted to make pancakes or wraps to be used for filling and eating cold. For a sweet pancake, add some honey or maple syrup. The trick is to get the right sloppy consistency so that the mixture flows out thinly enough in the frying pan.
