Cheese-less veggie pizza

Makes six medium pizzas (as shown below) or one large pizza

1) Make the dough

Dough ingredients

3cups flour

3tsp baking powder

1/2 tsp baking soda

1/3 cup olive oil

3/4-1 cup water

Method

Combine well, knead, roll out. Place on a flour dusted baking tray or pizza stone.

2) Heat the oven to 200-225C

3) Prepare toppings

Topping ingredients

Tomato sauce (use the Slow Tomato Sauce recipe or any shop bought, vegetarian, dairy free pizza sauce of your choice)

Slices of any vegetable of your choice.

My staples are:

courgette slices

fresh tomato slices

mushroom, chopped or sliced

bell peppers

olives

capers

finely chopped or grated carrot

4) Put it all together

Spread a generous amount of sauce onto your base. (to your own taste, obviously... some people like a thin layer of sauce)

Spread your prepared veggies evenly over the sauce.

Drizzle with olive oil and salt and pepper to taste.

Bake for about 20 minutes, or until veggies are tender.

Breakfast Pancakes

Ingredients
1 cup water
2Tbsp sugar
1½ -2 cups flour*
1½ -2 tsps baking powder
Pinch salt

Method
Add water to a bowl
Add remaining ingredients
Combine well
Heat your pan to medium hot and ladle dollop of batter into the middle.
Spread it out into a round,
After a few minutes turn – the top should be golden brown.
Do the same for the other side – the pancake should expand and be a fluffy inside.

This will make 3-4 pancakes. Batter keeps in the fridge for 3-4 days.

*Flour.
Flour varies in absorbency, depending on how fine it is, and what type of flour it is.
For everyday pancakes, I use a combination of coarse ground wholegrain and fine ground spelt flour, with a handful of porridge oats, some wheat bran and wheat germ.
For desert pancakes, I use fine ground wheat flour, with an addition of 50g melted butter.

Slow Tomato Sauce (and soup)

Ingredients

400g tomatoes (1 can or fresh tomatoes)
150g tomato purée
1 half medium onion, chopped finely (optional)
2-4 cloves garlic, crushed (optional)
1 Tbsp chopped sun-dried tomatoes
1Tbsp honey
1/2 - 1Tbsp balsamic vinegar
salt & pepper to taste
1/2 - 1 tsp each dried oregano, basil, any of your favourite herbs
pinch of chili or Cayenne pepper
(For soup, add a can water)

Method
*put everything in a heavy based pan (not iron)
*bring to the boil, then turn down the heat and simmer for an eternity (minimum 1.5 hrs)

For soup or a smooth sauce, blend in a food processor.

10 minutes before serving you can add any raw vegetables, increase the heat and simmer/cook until veg is tender.
Try:
carrots
swede
turnip
parsnip
beetroot
cauliflower
broccoli
pumpkin
squash
sweet potato
courgette
bell peppers/paprika
aubergine
anything you like really...