Chunky wholemeal veggie pizza

Serves 4:

Nutritional content per serving (427g/quarter of the pizza).

Fat g
Fat as saturates g
Carbs g
Carbs as sugars g
Protein g
Salt g
Fibre g


A nourishing and filling dish packed full of vitamin A for healthy eyes and connective tissue and vitamin C for healthy gums and connective tissue. A good way to get fibre too and low salt. If you want to get the fat content down halve or remove the goats cheese or just have less fat over the rest of the day.

I used to make this dish for my family when I was a teenager. The vegetables should be kept really chunky as this makes for maximum taste and maximum nourishment.


  • 125g white self-raising flour
  • 125g wholemeal self-raising flour
  • 50g butter
  • 2 eggs
  • 3tbsp tomato puree
  • 3tbsp water
  • 2 large carrots
  • 4 tomatoes
  • 1 green pepper
  • 1 yellow pepper
  • 50g goats cheese
  • 25g flaxseed

What to do?

Set the oven to 200 degrees Celsius, Gas Mark 6

Slice the carrots thickly and place on a baking sheet in the oven for about 20 minutes

Sieve the flours and rub in the butter until the mixture resembles fine breadcrumbs

Cut the tomatoes in half, thickly slice the peppers and roughly rip up the goats cheese

Lightly beat the eggs and then add to a well in the centre of the flour mixture, and bring the mixture together into a dough

Dust the work-surface with a little flour and roll out the dough into a square – if you like it crispy create a bigger, thinner square

Mix the tomato puree and water and spread over the pizza base

Arrange the vegetables including the roasted carrots over the base, crumble on the goats cheese and sprinkle with the flaxseed. Bake in the centre of the oven for about 20 minutes.

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