As always, the recipe is also available on Globus’ website (in German only, I’m afraid); have a look at my blog on their website to see all my recipes for Mio which have been published yet.

Have fun baking, and – more importantly – eventually eating your pizza!

Lea Lou

Please note: The recipe for the green pizza with kale pesto is available here.    


Wholemeal vegetable pizza

For two pizzas.

300 grams wholemeal spelt flour
10 grams dry yeast (or 1/2 cube fresh yeast)
1/2 teaspoon sea salt
150 millilitres lukewarm water
2 tablespoons olive oil

For the tomato sauce:
250 grams chopped tomatoes
1 garlic clove
1 tablespoon olive oil
1/2 teaspoon fresh oregano, chopped
1/2 teaspoon fresh thyme, chopped
Sea salt and black pepper, freshly ground

For the topping:
Vegetables to taste, e.g.
Broccoli (cut in florets and cooked “al dente“)
Mushrooms (sliced)
Red bell pepper (cored and sliced)
Baby spinach
Canned sweet corn

1 ball mozzarella, sliced
125 grams grated emmental cheese

For the dough, sift the flour into a bowl, mix with the yeast (when using fresh yeast, form a little hollow in the centre and crumble the yeast in there). Add salt, water and oil and knead the dough until it forms a soft ball. Cover the bowl with a kitchen towel and allow the dough to rise at a warm spot for an hour.

Preheat the oven to 200°C (fan). Line two baking trays with baking paper.

For the tomato sauce, place chopped tomatoes into a bowl. Peel and finely chop the garlic. Add garlic, olive oil and the herbs to the bowl, stir. Season with salt and pepper to taste.

Knead the dough once again with your hands, divide it in two parts and roll them out into plate-sized pizzas. Spread the tomato sauce on the pizzas, and then top the pizzas with any toppings to your taste.

Top the pizzas with mozzarella and Emmental cheese and bake in the hot oven for 10 – 15 minutes until the cheese has melted and is golden-brown. Serve immediately.



Hey, ich bin Lea Lou, Food-Fotografin, Content-Kreateurin, Mama und Yoga-Lehrerin.

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