Vegan Berber Pizza
A stuffed vegan Berber pizza with a savory onion filling. This is the perfect snack or meal.
Servings: 24 slices (3 pizzas)
Calories: 129kcal
Ingredients
For the pizza dough
- 2 teaspoon active dry yeast
- 1 ¼ cups warm water
- 4 ½ cups all-purpose flour (I didn't try substituting with whole wheat even partially because I wanted to keep the crispiness of the crust)
- 1 teaspoon salt
- ⅓ cup olive oil
For the filling
- 4 medium onions (sliced thinly)
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds (roasted and powdered)
- 1 teaspoon coriander seeds (roasted and powdered)
- 1 teaspoon cayenne
- 2 teaspoon ground black pepper
- Salt to taste
- ¼ cup cilantro (chopped)
Instructions
- To make the dough, mix the yeast and ¼ cup of warm water and ½ cup of flour. Set aside until the mixture becomes foamy, about 10-15 minutes.
- Now add four more cups of flour, salt, olive oil, and the remaining 1 cup of warm water.
- Knead into a soft but smooth dough. Add more flour if necessary.
- Cover and allow the dough to rest for at least 2 hours or even overnight, in a refrigerator.
- Preheat the oven to 400 degrees.
- To make the filling, heat the olive oil in a skillet. Now add the onions and stir quickly over high heat until lightly browned but still crunchy. Add the cumin, coriander, cayenne and black pepper as well as salt to taste.
- Stir in the cilantro and set aside to cool.
- Punch down the risen dough and divide into six equal-sized pieces. Roll each piece into a smooth ball. Set the dough balls aside to rest for 10 minutes, covered.
- Roll out two of the dough balls into 8-inch discs, using a little flour if necessary.
- On one disk, spread out a third of the onion mixture evenly.
- Moisten the edges of the second disc by brushing on a smidgen of water, then press down on top of the other disc with the filling. Press the edges together to seal.
- Roll out the pizza into a 12-inch round. Make two more pizzas the same way using the remaining dough balls.
- Place the pizza on a lightly oiled baking sheet. Bake each pizza in the oven, one or two at a time, for 22-23 minutes or until lighty golden and crisp.
- Brush the top with olive oil as soon as it comes out of the oven.
- Cut into wedges, and enjoy!
Nutrition
Serving: 1slice | Calories: 129kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg