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wholemeal pissaladiere 2
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Wholemeal Pissaladiere

Wholemeal Vegan Pissaladiere, a salty and sweet pizza experience
Course Main
Prep Time 2 hours
Cook Time 17 minutes
Total Time 2 hours 17 minutes

Ingredients

  • Wholemeal Pizza Base
  • 1 teaspoon coconut sugar
  • 1 Tablespoon instant yeast
  • 1 and 1/2 cups warm water 39 degrees C is best
  • 1 Tablespoon olive oil
  • 1 Tablespoon agave
  • 1 teaspoon sea salt
  • 3 and 1/4 cups 407g whole wheat flour
  • olive oil for brushing crust
  • Caramelised Onion
  • 4 brown onions
  • handful fresh thyme chopped finely
  • handful sage chopped finely
  • 1 1/2 tablespoons coconut sugar
  • 1 good pinch sea salt
  • 1/4 cup water
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • Cashew Cream
  • 1 cup raw cashews soaked in boiling water for 1 hour
  • 1 tablespoon nutritional or savoury yeast
  • 1 garlic cloves roughly chopped
  • juice of 1/2 lemon
  • a good pinch of salt
  • 1/4 cup water
  • 1/2 cup kalamata olives pitted

Instructions

  • Prepare wholemeal pizza crust has per link. Wrap and freeze one ball of dough for later use.
  • Preheat oven to 250 degrees C for 30 minutes prior to cooking the pizza.
  • Using a mandolin, finely slice onions.
  • In a large, heavy-bottomed pot heat the olive oil on a low heat.
  • Add the onions, thyme, sage, salt and sugar. Stir.
  • Add the water.
  • Cook on a very low heat for around 30 minutes stirring occasionally. Don't let the onions stick.
  • When they are almost done, add the vinegar. Stir.
  • The onions will be sweet and slightly caramel in colour when they are done.
  • Set aside to cool.
  • In a food processor add the cashew cream ingredients and blend until smooth. Adjust to taste.
  • Put the cream in a squeezable bottle.
  • Liberally sprinkle semolina on a baking or pizza tray. Roll out the dough to a rectangle, pinching the edges to form a frame.
  • Spoon the caramelised onion on to the base generously
  • Lay kalamata olives evenly over the onions.
  • Bake in the oven for 15-17 minutes or until the dough edges start to crisp and brown.
  • Remove from the oven and squeeze the cashew cream across the top in a criss-cross pattern.
  • Garnish with fresh thyme, a sprinkle of sea salt and serve