Sources :

The second source is for the dough, which we used instead of the one proposed in the video because it used ingredients not readily available in France.

This took about 1 hour and a half to make. It’s enough for 5 people, and is relatively easy to make - the dough is the hardest part.

We had enough to make two pizzas:

  • one as presented in the video
  • one without tomato, with spinach leaves and cashew cream

Note: A typical pizza is about 200g of dough.


For all pizzas

  • 300g wheat flour (in France: T55), reserve a bit more - it might be needed
  • Dry baker’s yeast
  • A teaspoon of sugar
  • 3 teaspoons of olive oil
  • A teaspoon of salt
  • 20cl of lukewarm water
  • Pine nuts
  • Basil pesto

For the pizza presented in the video

  • Tomato sauce
  • Pesto rosso
  • Vegetables (faster cooking ones preferably) ; here we chose a sweet potato, a red pepper and a yellow pepper
  • Salt
  • Olive oil

For the tomato-free pizza

  • 50g of cashews
  • 250ml soy milk, sugar-free
  • A lot of spinach leaves



  • Put the flour in a large bowl, forming a well in the middle.
  • Add in the salt to the side, the yeast and the sugar to the center.
  • Add in the water and start kneading it, incorporating the olive oil as you go. Add more flour if it starts getting sticky.
  • Let the dough rest for an hour in a warm place.
  • Preheat the oven at 250 degrees, make it so that the heat is coming from the bottom.
  • Knead the dough again and spread half of it on a baking tray covered with a baking sheet. Roll the sides a bit to form the border of the pizza.

For the tomato pizza

  • In a bowl, mix the tomato sauce and about a 100g of pesto.
  • Cut the vegetables in slices. If you chose vegetables that take more time to cook, cut them in thinner slices.
  • Put them into another bowl, add olive oil and salt then mix.
  • Spread the mix of tomato sauce and pesto in the pizza.
  • Put the vegetables on the pizza.
  • Add little balls of basil pesto on the top (we put around 10 of them).
  • Add pine nuts on top.
  • Bake for 12min.

For the tomato-free pizza

  • Mix the cashews with the soy milk in a blender until you reach a creamy texture. Spread it on the dough.
  • Add the spinach leaves on top, followed by little spots of basil pesto (we put around 10 of them) and the pine nuts.
  • Bake for 12min.


They tasted great, although the tomato-free one wasn’t as good.

Overall, I’d give them a 4.75/5.