Basic Pizza Dough

Pizza Doughwm

I make pizza dough all the time these days.  That way I know the ingredients. Besides it only takes a couple of minutes to throw all the ingredients together and roll out and I just prepare the rest of the meal while it proofs.


1 and 3/4 cups of plain or wholemeal flour

1 x 7 gram packet of dried yeast

1 teaspoon of salt

1 teaspoon of sugar

200ml or so of warm water (start with 200 and go from there. Flour differs in its “hardness” so I find I often need more, but always use 200 as a starting point)

# extra flour for dusting



Sift the flour into a large bowl.

Add the rest of the dry ingredients and stir to evenly combine.

Add the water and mix all ingredients. Mix them together, and then work the dough into a ball. If it is too dry, slowly add more water a little at a time until it comes together. If it is a little wet, add a little more flour till it comes together.

Dust your bench with a little flour and knead the dough for 5 minutes.

Then pop it back in the bowl and allow it to proof until it doubles in size. I am usually impatient though and often start rolling it out a lot sooner than this.

Once the dough has proofed, dust your bench again and roll it out into whatever shape and thickness you want. I tend to roll mine very thin as I prefer thin crust pizza.


Yields: Makes enough for 1 large or 2 small pizza bases.

Time: 10 minutes preparation. Plus proofing time.

Freeze: Absolutely! Just portion any dough you don’t need, wrap it well and freeze it for another day.

Almond Milk


½ cup of raw almonds

water for soaking

1 cup of water

2 medjool dates



Put the almonds in a bowl and enough water to cover them. Pop in the fridge and leave them to soak overnight.

Discard the soaking water and rinse the almonds. Place the nuts, the 1 cup of water and the 2 medjool dates in a blender and blend well for a few minutes.

Pour the milk into a nut bag a strain out all the milk. Put the almond roughage aside. #See notes.

Chill the milk and serve over cereal, make a smoothie, flavour it with cacao or use however you would like.

EASY, raw, beautiful.


Yeilds: Just over a cup

Time: Less than 10 minutes, after soaking

Notes: Use more water if you wish, I started off with 1 part almonds to 3 parts water, but much prefer the creamier result I achieve from doing 1 part almonds to 2 parts water

If you don’t have a nut bag, you can use a chux or cheesecloth.

Don’t discard the almond roughage. You can make simple and delicious raw almond chocolates with it. I must post that recipe one day!

If you are not using it straight away, use it within a few days. Remember to also give it a stir before using, because it will separate.

Coconut Curry Sauce

This is why I don’t miss dairy because there are so many creamy plant based and cruelty free alternatives and the results are beautiful.

We had this with bean patties and cous cous last night but it would also be beautiful with a veg stirfry and rice, a tofu stir-fry, mixed through rice and veg and topped with bean shoots and peanuts, used as a sauce for spiral or penne pasta, as a sauce with brown rice balls and the list goes on.



1 tablespoon of oil (I use coconut oil for this recipe)

1 brown onion, finely diced

3 cloves minced garlic (fresh is always best)

1 heaped tablespoon of curry powder

½  teaspoon of brown sugar

½  teaspoon of cayenne

1 cup of tomatoes (roughly chopped)

1 can of coconut milk (note I didn’t use light)



Heat the oil and brown the onions. Add the garlic and continue cooking a gentle heat for another minute or so.

Stir in the curry powder, brown sugar and cayenne. Then add the tomatoes and simmer until the tomatoes break up.

Reduce the heat and stir in the coconut milk.

Place the sauce into a blender and blend till smooth.

Return to the stove top and simmer gently till you get the consistency you want.


Servings:  Have not yet recorded

Time: Have not yet timed

Freezing: Freezes well

Notes: If you like heat just add extra cayenne or some chilli.