Fake Pizza

I invented this pizza after I discovered I was yeast and dairy intolerant. What makes this a 'Fake Pizza' is that the base is a shortcrust pastry instead of bread, and  it is topped with vegan mozzarella style cheese instead of the real thing. I guess it is more like a tart really, but in our house it's a pizza! The great thing about it is that it taste nice fresh out of the oven, but if you can restrain yourself and keep a bit overnight it makes a very yummy cold lunch the next day. It is labour intensive to make, but well worth it, definitely one to make at the weekend when you've got plenty of time.

Makes 2 x 8" pizzas

Preparation time: 45 min

Cooking time: 20-25 min


The topping:

1 Aubergine, sliced into circles
2 Medium, or 1 large onion, sliced into thin strips
1 Green peppers sliced into thin strips
6-10 garlic cloves, peeled and sliced, not too thin
1-2 oz (20-40 gm) Pine nuts
Mozzarella style vegan cheese
Olive oil
Balsamic vinegar
Oregano (Optional)
Fresh basil

Brush the aubergine slices with olive oil and place on baking tray and cook in a hot oven (180 C Fan oven, or 200 C if without a fan) for 25 min.

Fry the onions in a wok with olive oil and balsamic vinegar, cover the wok and stir occasionally.

Fry or bake the green peppers.

Fry the garlic till it is golden but don't let it burn

Toast the pine nuts by dry frying them in a hot pan (without oil)

Grate the cheese

The sauce:

200 gm tomato puree
100 gm pesto   (or just use 2 teaspoons of basil for a vegan version)
1-2  crushed garlic cloves 
a pinch of chili flakes

Mix the ingredients above and spread over the base when ready

The base

6 oz of Spelt flour - you can use white or brown wheat flour instead, but I prefer Spelt flour
2 oz of sunflower spread
50 ml of Water
Optional: a pinch of chili flakes, dried basil, or Nigella seeds.


Before you start put a handful of flour onto a sheet of grease proof paper to use to roll out the pastry later.

Rub the fat into the flour by hand until it resembles bread crumbs, mix in the chili flakes or Nigella seeds if you are using them,  then add water and mix with a wooden spoon until it is bound, divide into two equal pieces.

Roll out each piece of pastry into a circle, it doesn't have to be exact as you can trim it down once it is on the tray, I like it thin, 2-3 mm.

Assembling the pizza:

Spread the sauce over the base then cover with the veg and other ingredients in this order:
Onions
Aubergine ( I usually slice the circles into quarters AFTER they are cooked)
Peppers
Garlic
Pine nuts
Cheese
A few more chili flakes if you like!
Oregano if you want

Place in a hot oven for 20-25

Serve with fresh basil sprinkled over the top.