Pizza Toppings and Homemade Vegan Cheese

Pizza Toppings and Homemade Vegan Cheese

White base pizza (No tomato sauce):

#Rosemary Potatoes: Peel and slice the potatoes as thin as you possibly can. Place in cold water for 30 minutes to relieve some of the starch. After 30 minutes sieve and shake the water away. Place in a bowl and mix with olive oil and freshly chopped rosemary (no salt, it will dry the water out of the potatoes and they won’t cook as well). Ready to layer on your pizza base and bake.


#Colourfull beets: Boil beetroots (Mix different kinds, golden, red and pink). Depending on their size, cook for 30-60 minutes until they fall off a fork when inserted (this could be done the day before). Chop the cooked beetroots into 1cm cube sizes. Mix with fresh chopped coriander, salt, pepper and olive oil. Ready to spread on the base and bake

Tomato based (With tomato sauce)

– We have for many years perfected a tomato sauce with onion, garlic, red wine and herbs. For the benefit of our practice of yoga and meditation we avoid onion, garlic and alcohol.

Now we appreciate keeping things simple and have shedded the need for a complex tomato sauce – Instead, we use tomato passata (make yourself or buy). – Spread on the base and sprinkle with dried thyme and oregano.


#Caramelized fennel: Thinly slice fresh fennel. Rinse in a sieve to get any soil away. Place on a frying pan with a good amount of oil. Cook slowly on medium/low heat for about 20-30 minutes until golden and soft. (Adding more oil along the way if they seem dry), this can be done the day before. Once finished, season with salt and pepper. Ready to go on the pizza. Super tasty.


#Roasted butternut squash: Peel and thinly slice butternut squash. Roast in the oven for about 10-15 minutes. Ready to go on pizza with fresh basil or homemade pesto.


#Sweet potato and walnuts: Wash and half the sweet potatoes, steam them for about 15-20 minutes. Once finished peel and crush onto your pizza base. Add roughly chopped walnuts. Once baked. Drizzle with olive oil and salt.


What about the cheese?

Will and I have due to ethical, environmental and health reasons live a yogic, vegan lifestyle. This involves letting go of dairy, cheese, milk and butter. This feels great in our bodies. Just a short side track: I have been lacking calcium, and now after I stopped my, rather huge dairy consumption, and replaced it with a thing that we discovered in India, limestone (which in Hindi is called Tuna which caused some misunderstandings in the beginning) have completely resolved.


A little note: Whenever you remove something, take something away, whenever you create space, the next and more important thing is to fill that space with something meaningful, something good, something happy. This counts for your diet as well as for a yoga practice and in general in life. If you create more time in your days it may be with various mechanical devices, make sure that the time you unlock gets filled with joy and fun. In yoga when we stretch and lengthen, broadening perspectives, make sure you find something meaningful, like friendliness and bliss to fill that space with. And when it comes to your diet, if taking meat and dairy out, let something fill those spaces, something colourful tasty and nourishing.


#Cheese – Again, we honor a simple diet where we can pronounce all the ingredients we add to our food. Therefore we like to avoid shop bought vegan cheeses and their strange ingredients and e-numbers. There are many complex recipes on homemade vegan cheeses. We like to keep it simple with just a few delicious ingredients:



Olive oil

Lemon, just a dazzle

Salt and pepper (sometimes we add oregano or thyme for a change of flavour)

A little water

Place in a blender. Blend till a coarse mixture. That’s it, – This is how we learned it in India,  Use on your pizza in small clumps.