Veggie Box Pizza
  • Base
  • 2 cups flour
  • 3 teaspoons baking powder
  • ¼ teaspoon salt, optional
  • ⅓ cup olive oil
  • ⅔ cup milk
  • Topping
  • 5 cups grated sharp Cheddar cheese
  • onion, finely diced
  • kale, very finely shredded
  • broccoli, broken into small florets
  • tomato, diced
  • mushrooms, sliced
  • zucchini, sliced or cubed
  • dried herbs such as thyme, oregano, basil
  1. Grease a large baking pan.
  2. Mix together the ingredients for the base. Knead the dough for a few minutes to develop elasticity. Press the dough into the pan and prick with a fork.
  3. Cover the base with a layer of cheese.
  4. Pile on the toppings. Once washed and sliced, most veggies can be used directly. However, some watery veggies (e.g., mushrooms and squash) could be microwaved for a minute or so and drained beforehand, to prevent the pizza from becoming soggy during baking.
  5. Sprinkle with your favorite pizza herbs.
  6. Drizzle with olive oil and bake at 415˚F for 10 min. Reduce the heat to 350˚F and bake for a further 15 min.
  7. Serve with chili flakes, Parmesan cheese, and olive oil.
No need to use any tomato sauce in this pizza, but it can be added if you like. //Other cheeses or combinations of cheese are also great on pizza (e.g., mozzarella, Italian mix, and even a little sliced fresh mozzarella, chèvre or crumbled feta as an additional topping).
Recipe by Cape Point Press at