Speedy Scone Base Pizza
It’s so easy to make this base… under 10 mins and no yeast or proving! At just 28p per portion this is one of our budget delights.
Total time
25
Cuisine
Italian
Meal
- mains
Servings
4
Ingredients
For the scone base
- 250g plain flour
- 1 tsp salt
- 1 tsp baking powder
- 55g vegan margarine
- 2 tbsp milled flax seed, mixed with 4 tbsp of water
- 4 tbsp plant milk of your choice (add a little more if necessary)
For the topping
- 1 tbsp olive oil
- ½ red pepper, quartered, deseeded and thinly sliced
- 5 fresh mushrooms, chopped into small pieces
- ½ red onion, thinly sliced
- 2 tbsp of sweetcorn from a tin
- 2 tbsp tomato ketchup mixed with 2 tbsp tomato purée
- 85g grated vegan cheese or 3 tbsp nutritional yeast flakes (optional)
- Dash of vegetable or olive oil
- Handful of rocket to serve (optional)
Instructions
- Heat oven to 180°C (fan)/350°F/Gas Mark 4.
- Mix the flour, salt and baking powder in a bowl, then rub in the margarine until it disappears. Combine the flax mixture and milk together, then stir into the dry ingredients to make a soft dough. Shape into a round on a lightly floured surface.
- Lift onto a non-stick, lightly oiled baking or pizza tray, then press out to a circle about 24cm across to make the pizza base.
- Heat the oil in a frying pan, then stir-fry the pepper, mushroom and onion until they are soft. Remove from the heat. (You can miss out this stage depending on how cooked you like your veggies).
- Spread the ketchup over the pizza base, then evenly distribute the pepper, mushroom, onion and sweetcorn across the top.
- Scatter over the vegan cheese or yeast flakes if using. Drizzle a little vegetable or olive oil over the top to stop the pizza drying out.
- Bake for 15 mins until golden. Top with rocket and green or black olives (optional extras).
- Serve with potato wedges, garlic bread, or salad.
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