Green Goddess Salad Pizza by @fitgreenmind

4h30

2 servings

🌾

340 g

Flour

💧

220 ml

Water

🍞

1 g

Fresh yeast

🧂

10 g

Salt

🫒

26 ml

Olive oil

🧈

15 ml

Vegan garlic butter

🥒

300 g

Cucumber

🥬

300 g

Pointed cabbage

🌿

30 g

Parsley

🌿

15 g

Dill

🍯

15 ml

Agave syrup

🍋

15 ml

Lemon juice

🥣

45 ml

Vegan unsweetened yogurt

  1. Measure
    • water
    • fresh yeast

    Measure 200 ml water and dissolve 1 g fresh yeast in it.

  2. Add
    • all-purpose flour
    • salt
    • olive oil

    Add 335 g all-purpose flour, 10 g salt, and 10 ml olive oil to the yeast mixture.

  3. Mix
    • all-purpose flour
    • water
    • fresh yeast

    Mix the dough until no dry flour remains. Knead for 5 to 10 minutes until smooth and elastic.

  4. Refrigerate

    Cover the dough and let it rest at room temperature for at least 240 minutes, or refrigerate it overnight.

  5. Preheat

    Preheat the oven to 230°C / 450°F. Divide the dough into 2 equal balls.

  6. Shape
    • all-purpose flour

    Shape each dough ball into a pizza round on a lightly floured surface. Transfer both rounds to the pizza tray.

  7. Bake
    • vegan garlic butter

    Brush the dough rounds with approximately 1 tablespoon vegan garlic butter. Bake at 230°C / 450°F for 8 to 10 minutes until crisp and lightly golden.

  8. Dice
    • cucumber
    • pointed cabbage

    Finely dice 1 cucumber and 1/2 pointed cabbage. Place the vegetables in a large mixing bowl.

  9. Add
    • fresh parsley
    • olive oil
    • Water

    Add parsley, dill, 1 tablespoon olive oil, 1 tablespoon agave syrup, lemon juice, vegan yogurt, salt, and water to the blender. Blend until creamy.

  10. Pour
    • cucumber
    • pointed cabbage
    • fresh parsley

    Pour the creamy green dressing over the diced cucumber and pointed cabbage. Toss until the vegetables are evenly coated.

  11. Place
    • cucumber
    • pointed cabbage
    • vegan garlic butter

    Place half of the green goddess salad on each warm baked pizza. Serve immediately while the crust is crisp.

Green Goddess Salad Pizza by @fitgreenmind

4h30

2 servings

🌾

340 g

Flour

💧

220 ml

Water

🍞

1 g

Fresh yeast

🧂

10 g

Salt

🫒

26 ml

Olive oil

🧈

15 ml

Vegan garlic butter

🥒

300 g

Cucumber

🥬

300 g

Pointed cabbage

🌿

30 g

Parsley

🌿

15 g

Dill

🍯

15 ml

Agave syrup

🍋

15 ml

Lemon juice

🥣

45 ml

Vegan unsweetened yogurt

Preparation Steps

  1. Step 1/11

    Measure 200 ml water and dissolve 1 g fresh yeast in it.

    💧water
    🍞fresh yeast
    🥛measuring jug
    🥣large mixing bowl
    🥄wooden spoon

  2. Step 2/11

    Add 335 g all-purpose flour, 10 g salt, and 10 ml olive oil to the yeast mixture.

    🌾all-purpose flour
    🧂salt
    🫒olive oil
    🥣large mixing bowl
    ⚖️measuring scale
    🥄wooden spoon

  3. Step 3/11

    Mix the dough until no dry flour remains. Knead for 5 to 10 minutes until smooth and elastic.

    🌾all-purpose flour
    💧water
    🍞fresh yeast
    🧂salt
    🫒olive oil
    🥣large mixing bowl

  4. Step 4/11

    Cover the dough and let it rest at room temperature for at least 240 minutes, or refrigerate it overnight.

    🥣large mixing bowl

  5. Step 5/11

    Preheat the oven to 230°C / 450°F. Divide the dough into 2 equal balls.

    🧺bench scraper
    🍕pizza tray

  6. Step 6/11

    Shape each dough ball into a pizza round on a lightly floured surface. Transfer both rounds to the pizza tray.

    🌾all-purpose flour
    🥖rolling pin
    🍕pizza peel
    🍕pizza tray

  7. Step 7/11

    Brush the dough rounds with approximately 1 tablespoon vegan garlic butter. Bake at 230°C / 450°F for 8 to 10 minutes until crisp and lightly golden.

    🧈vegan garlic butter
    🖌️pastry brush
    🍕pizza tray

  8. Step 8/11

    Finely dice 1 cucumber and 1/2 pointed cabbage. Place the vegetables in a large mixing bowl.

    🥒cucumber
    🥬pointed cabbage
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  9. Step 9/11

    Add parsley, dill, 1 tablespoon olive oil, 1 tablespoon agave syrup, lemon juice, vegan yogurt, salt, and water to the blender. Blend until creamy.

    🌿fresh parsley
    🌿fresh dill
    🫒olive oil
    🍯agave syrup
    🍋lemon juice
    🥣unsweetened vegan yogurt
    🧂salt
    💧water for dressing
    🧉blender jug
    🥛measuring jug

  10. Step 10/11

    Pour the creamy green dressing over the diced cucumber and pointed cabbage. Toss until the vegetables are evenly coated.

    🥒cucumber
    🥬pointed cabbage
    🌿fresh parsley
    🌿fresh dill
    🫒olive oil
    🍯agave syrup
    🍋lemon juice
    🥣unsweetened vegan yogurt
    🧂salt
    💧water for dressing
    🥣large mixing bowl
    🥄spatula

  11. Step 11/11

    Place half of the green goddess salad on each warm baked pizza. Serve immediately while the crust is crisp.

    🥒cucumber
    🥬pointed cabbage
    🧈vegan garlic butter
    🥄spatula

Composition

Ingredients

Types

Liquids, Baking, Seasonings, Oils, Spreads, Vegetables, Sweeteners, Fruits

Ingredients

Flour, Water, Fresh yeast, Salt, Olive oil, Vegan garlic butter, Cucumber, Pointed cabbage, Parsley, Dill, Agave syrup, Lemon juice, Vegan unsweetened yogurt

Notes

Water (for the dough, a little, to thin the dressing), Salt (for the dough, to taste, for the dressing), Olive oil (for the dough, for the dressing), Vegan garlic butter (for brushing the dough, amount not given), Parsley (or cilantro), Agave syrup (or maple syrup), Lemon juice (juiced), Vegan unsweetened yogurt (or nuts)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Dairy-Free, Egg-Free, Plant-based

Calories

570 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 103g, Dietary fiber: 10g, Sugars: 13g, Fat: 11g, Saturated fat: 2g

Nutritional Information

Minerals

Sodium: 2050mg, Potassium: 620mg, Calcium: 105mg, Iron: 4.2mg

Vitamins

Vitamin C: 42mg, Vitamin K: 250mcg, Vitamin A: 180mcg RAE, Folate: 150mcg DFE

Preparation

Time Information

Preparation

4 hours 20 minutes

Cooking

10 minutes

Overall

4 hours 30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

large mixing bowl, measuring scale, measuring jug, wooden spoon, bench scraper, rolling pin, pizza peel, pizza tray, pastry brush, chef's knife, cutting board, blender jug, spatula

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Casual meal, Summer meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Italian, European

Geographic

to inform

Various

Aspect

Texture

Crispy, Soft, Crunchy, Creamy, Chewy

Flavors

Herbaceous, Garlicky, Tangy, Fresh, Lightly sweet, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave dressed salad out longer than 2 hours), fridge : 2 days (Store the salad separately in an airtight container,Store pizza crust separately to prevent sogginess,Reheat crust before topping with cold salad), freezer : 90 days (Freeze baked pizza crusts without salad topping,Wrap tightly or use an airtight freezer container,Do not freeze dressed cucumber salad)