My inspiration for his recipe is a Mediterranean non-vegan dish called ‘Arayes.’ The original recipe requires minced meat, of course, and more often than not, a top layer of bread/dough. Some variations of this recipe call for garlic, parsley and green bell pepper as well.
I have tried, in the past, to mimic the taste of Arayes, but I haven’t quite succeeded until recently. My low fat mushroom tomato pizza doesn’t taste exactly like Arayes. The “lack” of meat is a dead-giveaway, as it is the main ingredient. They also like to add extra chili powder/hot sauce. I, personally, am not crazy about hot/spicy food.
If you prefer to use only white flour, go for it. It won’t affect the recipe. I personally like this ratio of 1/2 cup white flour to 1/2 cup whole grain flour for enough fluffiness and savoriness. I haven’t really experimented with other types of flour while making this pizza, but I would be delighted to hear from you if you do.
When people make Arayes they usually use ready-to-eat pita bread instead of making their own, therefore, the bottom layer of Arayes (the bread/dough) is usually thin. In this recipe my pizza crust isn’t as thin, but it’s not thick either. I didn’t want the taste of bread/crust to overpower the flavoring of the other ingredients. And speaking of which, my favorite ingredient combination here is the tomato/onion/spices combo. One of my favorite stews is tomato stew. I just throw chopped tomato, chopped onion, salt, pepper and allspice in a pot and cook them together! Hence my obsession with this combo!
This recipe is soy-free, moreover, I would like to use textured vegetable protein (carne de soya) instead of the mushrooms at one point. When soaked, TVP becomes chewy, which could give this pizza topping a more meat-like texture.
This is a fairly easy recipe. The ingredients are very easy to find, and should be affordable. You might also want to know that the non-vegans I live with have taste-tested this VEGAN and low fat mushroom tomato pizza recipe, and approved it! Yes, they said it was yummy, and asked for seconds.
Enjoy the recipe 🙂
Low Fat Mushroom & Tomato Pizza Recipe
- 1/2 cup white all purpose wheat flour
- 1/2 cup whole wheat flour
- 1 tbsp instant yeast
- 2 pinches salt
- 1/2 cup warm water
- 3/4 cup chopped tomato
- 3/4 cup diced mushrooms
- 1/2 medium onion
- 1 medium chili pepper
- 1/4 cup lemon juice ((to taste))
- 1 tsp ground black pepper
- 1 tsp paprika
- 1/2 tsp allspice
- 1/2 tsp chili powder ((to taste))
- 1 pinch salt
- Put tomato, onion and chili pepper in a blender and blend until crushed but not smooth.
- Pour blended tomato and onion in a bowl and add diced mushroom and lemon juice.
- Mix thoroughly and leave overnight.
- Put the flour, salt, yeast in a big bowl (separate bowl) and mix thoroughly.
- Add warm water and make dough by mixing all ingredients together and kneading.
- Cover dough and place in a warm and dark place.
- Leave dough for an hour or so to rise.
- While you wait you can drain the liquid of your tomato and onion mixture. Drain the liquid as much as you can.
- Add black pepper, paprika, allspice, chili powder and salt and mix them together.
- When dough is ready, preheat your oven to 400 F.
- Line a baking tray with parchment paper.
- Knead dough and form into the shape you prefer (circle, rectangle..etc) and flatten out.
- Place dough onto the baking tray and place into oven. Leave it to bake for 5 minutes.
- Take dough out and assemble your tomato and mushroom mixture onto the dough evenly.
- Put back into oven and leave it to bake for 20-25 minutes on 400 F or until fully baked.
You can use drained tomato juice in other recipes. You don’t have to get rid of it.