For the dough:
¾ cup warm water (lukewarm)
1 tsp coconut sugar
2 Tbsp instant yeast
1 cup whole wheat flour (+ a bit more for spreading)
½ cup rice flour (exchange for spelt, buckwheat, or only wheat flour)

For the sauce:
½ cup passata
1 Tbsp tomato paste
1 tsp balsamic vinegar
½ tsp garlic powder
1 tsp oregano
dash of black pepper
dash of Himalayan salt (optional)

cherry tomatoes
red onion
broccoli florets
cashew moxarella
nutritional yeast

measuring cups and spoons
pizza slicer
Add the water, coconut sugar and yeast to a medium sized bowl. Make sure that the water is lukewarm and not too hot. Slowly stir so that the sugar dissolves and set aside for 5 minutes until yeast gets foamy.
Slowly add the flour and combine with a spatula. Form a ball from the dough with your hands and knead it for 1-2 minutes.
Place the dough ball into a floured bowl, cover with a kitchen towel or cling warp and set aside for 1 hour.
In the meantime, whip together all ingredients for the sauce, add spices according to taste and set aside.
Divide the dough into two halves, slightly flour a baking sheet and place the ball on it. Use your hands or a rolling pin to flatten the dough to the desired thickness.
Preheat the oven to 200°C.
Gently spread the tomato sauce on top and add your desired toppings.
Bake the pizza for 12-18 minutes (depending on the desired crunchiness and thickness) and enjoy!