This Pizza Puffs with Two Sauces recipe was going to be a recipe of vegan pizza pockets, but because I wasn’t so sure the dough would hold all these ingredints inside I decided to make these puffs instead. I shall try making pizza pockets in the future, don’t you worry.
The texture is fluffly on the inside thanks to the insteant yeast and the the besan flour. I’m going to let you in on a little secret. Besan is the secret ingredient here! But if you’re not used to the slightly bitter taste of the whole wheat flour using besan might not be a good idea as it adds to the earthiness of the taste. You can always substitute these two flours or just the whole wheat flour with unbleached white flour to get the fluffiness effect.
These pizza puffs are of course low in fat. This means there was no oil used in the making of this Pizza Puffs with Two Sauces Recipe!
The sauces are inspired by the pizza tomato sauce and cheese topping, only the latter is a sauce to make it easier for you to dip those puffs into it. You can adjust the consistency of the cheese sauce by adding tapioca flour and cooking the sauce over low heat for a couple of minutes while stirring.
So here it is; my Pizza Puffs with Two Sauces Recipe! I hope you like it 🙂
Pizza Puffs with Two Sauces Recipe
- 1 cup whole wheat flour
- 1/4 cup besan
- 2 tbsp instant yeast
- 1 tsp sugar
- 1/2 tsp salt
- 3/4 cup warm water
- 1/4 cup finely chopped tomato
- 1/4 cup finely chopped button mushroom
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped spinach
- 1/4 cup finely chopped black olives
- 1/8 cup finely chopped green bell pepper
- 1/2 cup whole oats
- 1 medium potato
- 3 cups water ((divided))
- 1 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 pinch ground white pepper
- 1 pinch ground nutmeg
- 3 heaping tbsp tomato paste
- 1 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/2 tbsp dried thyme
- 1 pinch dried basil
- 1 pinch dried coriander
- 1 pinch dried mint
- 1 pinch ground black pepper
- 1 pinch salt
In an extra large bowl add wheat flour, besan flour, instant yeast, sugar, salt and give them a good mix through.
Add your warm water and mix with the dry ingredients to form a dough. You don’t need to knead your dough too much just combine all these ingredients together. Cover bowl and leave dough to rise for a hour or so.
Meanwhile, you can prepare the other ingredients.
When dough is ready add your chopped tomato, chopped button mushroom, chopped onion, chopped spinach, chopped black olives, and chopped green bell pepper and combine them well with the dough.
Preheat your oven to 400 F.
Line a baking tray with parchment paper.
Shape dough into balls and place them on your baking tray. (You can use flour if the dough is too sticky for you.)
Bake them for 10-20 minutes or until done.
In a bowl add 1 cup warm water and oats. Give them a good mix through and leave them to soak the water.
Wash and peel potato. Chop it up and place in a pot. Add 2 cups of water and bring it to the boil.
Turn down the heat, cover pot and let it cook over low heat for 15-20 minutes or until potato pieces are mushy.
When the oats and potato chunks are done add them to a food processor or a blender along with the remaining water. Add nutritional yeast, garlic powder, salt, white pepper and nutmeg and blend them all together until you get a sauce like consistency.
In a bowl add all the ingredients and mix them together.