Speedy Scone Base Pizza

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.

Quick meal
Low fat, low sugar
Cheap
Kids recipe

Click on a star to rate this recipe! You must log in first.

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

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

  1. Heat oven to 180°C (fan)/350°F/Gas Mark 4.
  2. 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.
  3. 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.
  4. 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).
  5. Spread the ketchup over the pizza base, then evenly distribute the pepper, mushroom, onion and sweetcorn across the top.
  6. 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.
  7. Bake for 15 mins until golden. Top with rocket and green or black olives (optional extras).
  8. Serve with potato wedges, garlic bread, or salad.
26642664

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate

Related recipes

sticky-toffee

Vegan Sticky Toffee Puddings

There are few things in life as enjoyable as a sticky toffee pudding! Savour our scrumptiously veganised version of this classic British dessert, with a treacly date sponge covered in…

pithivier

Chestnut, Mushroom & Red Wine Pithivier

This traditional French dish, with its sunbeam pastry, is a feast for the eyes, rich, tasty, easy to create and makes for the perfect Christmas centrepiece or any time you’re…

Leek, Mushroom and Blue ‘Cheese’ Quiche

One of the Viva! staff described this as the best quiche they’d ever had and another said ‘absolutely banging!’ Either way, it’s gone down pretty well and we hope you…