Pizza Margherita with Almond Feta (Vegan + Yeast and Wheat free)

Pizza Margherita with Almond Feta

Makes 1 medium sized pizza

Prep time: 15 min., Baking time: 40-45 min.


Crispy Pizza crust

1 cup chickpea flour

1/2 cup sorghum flour

1 tbsp ground chia seeds or flax seeds

1tsp dried herbs of each oregano, basil and/ or parsley

1 tsp lemon juice

1 cup filtered water (warm)

1 tbsp sesame seeds

pinch of himalayan salt

Tomato Sauce

a good tomato passata (best is organic)

2 cloves garlic

1/2 onion

1 tbsp balsamic vinegar

pepper + salt




hemp seeds


fresh basil

almond feta (2 cloves garlic, 70g almonds, salt, 2 tbsp lemon juice, water)


Crispy Pizza crust

1. Preheat oven to 190° degrees.

2. Mix all dry ingredients in a bowl together and then add the water + lemon juice and mix well. (runny consistency is good)

3. Form your pizza crust on a baking tray (non stick) and put it into the oven for about 20 min.

Tomato Sauce

4. Roast onion + garlic with a bit of balsamic vinegar for 3 min, then add everything together with the passata in a blender and blend away.


5. For the almond feta just chuck everything into a blender or food processor and mix. Just add enough water so everything can be mixed properly. Then spoon the mixture into a tin foil (make a little ball) and pop it into the oven for about 20 -30 min.

6. Take out the pizza after roughly 20 min, layer with the tomato sauce, then your other toppings.

8. Put the pizza back into the oven for another 15 -20 min. or until it looks done. The crust should be crispy.

9. Top your pizza off with some fresh rocket leaves, basil, almond feta and hemp seeds. Enjoy!


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