Dough ingredients for 4 pizzas:
450g strong white bread flour
50g hemp flour or hemp protein
325ml lukewarm water (22–23°C)
0.5g dried yeast
extra virgin olive oil
Sauce ingredients for 4 pizzas:
2 leeks, finely sliced
½ white onion, finely chopped
2 tbsp olive oil
1 tbsp white wine
1 tsp fine salt
300ml rice milk
Toppings ingredients 4 pizzas:
Peppers in garlic sauce:
2 red pointed peppers cut into strips (2 cm thick)
4 small garlic cloves
3 tbsp extra virgin olive oil
½ tsp of fine salt
Stir fried spicy Lotus root with leek and ginger:
400g lotus root in slices (½ cm each) (in brine or soak it in water and white vinegar before
6 thick pieces (0.5 cm each) fresh peeled ginger root
2 cloves garlic
50g chopped leek
2 thick chopped Bird’s eye red chillies
4 tbsp coconut aminos
4 tbsp coconut sugar
1 tbsp fine salt
1 pinch of black pepper
200g Mozzarella style vegan cheese
120g crumbled Italian style vegan sausages
Chilli strands or chilli flakes
We’re sourcing ingredients locally. Our hemp flour is from a few miles down the road, whilst our vegan cheese is made in-house by our staff.
The recipe here will allow people to make it at home – this has been written assuming most people don’t have access to a pizza oven and will be making it in a conventional oven.
For the dough:
The dough takes approximately 4 hours to mature, using a blend of flours. It will need to be left
in an ambient temperature of about 20-23°C to mature.
In a bowl, mix the flour and hemp together before then sifting it to remove lumps. In a
separate bowl, combine the lukewarm water and yeast, stirring them together using a
whisk. Add 325g of the flour and whisk the ingredients together until smooth.
Add salt to the remaining flour blend and then slowly add it to the water, whisking as you
Dust a nearby surface with flour. As the dough becomes more solid, remove it from the
bowl and knead it with your hands until it is uniform and has a slight tinge of green from
the hemp. Continue for approximately 10 minutes until the dough has absorbed the
Pour some olive oil into a bowl and coat the sides, before placing the dough ball into it.
Cover it with a tea towel, where it should be left for approximately 4 hours to mature in a
temperature of 20-23°C.
For the sauce:
Heat the olive oil in a deep saucepan or wok over a low heat for 30 seconds. Add the
onions and let them sweat for 1 minute.
Add the sliced leek and cook for 1 minute. Then add the wine, stir, and add the salt.
Cook over a medium heat for 5 minutes, adding the rice milk.
Transfer it to a heatproof bowl (or blender/food processor) and blend it using a handheld
blender (or your blender/food processor) until the mixture becomes creamy.
For the toppings:
Peppers in garlic sauce:
Heat the oven to 180 degrees.
In a deep baking tray, add the oil, garlic, wine, salt and water and mix well. Then place
add the peppers, ensuring they’re well coated in the mixture.
Cover this with foil and put the baking tray in the oven and cook for 15 min.
Stir fried spicy Lotus root with leek and ginger
Heat the olive oil in a deep saucepan or wok over a low heat for 30 seconds. Add the garlic
and ginger slices and let them sweat for 1 minute.
Ensure the lotus root is well dried, and add that to the pan along with the chillies.
Cook this mixture in the pan for 2 minutes making sure to turn them in the pan occasionally.
Add the leek, the aminos, the coconut sugar and salt. Keep cooking for 1-2 minutes, or until
the lotus root has caramelised.
Take the pan off the heat, add a pinch of black pepper and mix.
Putting it all together – the pizza
Turn the oven to the highest temperature setting, giving it time to heat. Separate ¼ of the
dough ball from the bowl.
Generously dust the work surface with flour and coat your hands in flour. Place the dough on
the work surface and coat it with flour, then shape it by flattening and stretching it using your
fingers to make your base (you are aiming for a flat base with slightly thicker, raised edges to
make the crust). Brush off any excess flour.
Carefully place the stretched base on a baking tray, or heated pizza stone if available. If you
have a pizza peel, you can use this to transport the base. Alternatively, a spatula can aid you in
Coat the base in the leek sauce. Then add the lotus root, peppers and sausage evenly over
Cook for 6 minutes at 240°C (gas mark 9), or for 5 minutes if the oven can reach 250°C (gas
Place slices of vegan cheese evenly on the top of the pizza, before returning it to the oven for
a further minute.
Remove the pizza from the oven, add the chilli garnish and a drizzle of olive oil. Serve and