Yeast-Free, Spelt Pizza

Yeast-Free, Spelt Pizza

Warmth scent of wheat and fire, crisp crust and soft bread crumbles: it is common to find baked products at everybody’s table.

No one would never give up the taste of a warm loaf, bought by the wood oven bakery in front of your house, but you should be aware that the yeast is damaging to your bodies. Bloating, indigestion, weakness: they are some of the symptoms that can be caused by such food. In fact, the yeast weakens the intestinal flora, avoiding the proper absorption of nutrients, which are numerous in food and increases the risk of infections (such as yeast infection or candida).

The same is for refined flours, obtained by industrial milling process. In this way, we consume a long-life product, rich in sugar, which removes all the nutrients of the grain of wheat (germ and bran).

It would be fair to avoid these products, or even delete them from everybody’s diet. Nowadays, it’s easy to find alternative flours and yeast free recipes. For tonight’s dinner, for example, you could try a spelt pizza without yeast and fresh vegetables.

Let’s take care of ourselves!

The recipe

Ingredients for 4 people:

  • 500 g spelt flour;
  • 300 ml warm water;
  • 3 tea spoons of extra virgin olive oil;
  • 2 tea spoons of baking soda;
  • A pinch of salt;
  • 2 courgettes – roundly cut;
  • 2 carrot- roughly cut;
  • 200 g mushrooms –cut in 4 parts;
  • 2 garlic cloves – chopped;
  • Just enough rosemary.


  1. On a baking pan covered with baking paper, place the chopped vegetables, spread garlic, onion, fresh rosemary, pepper, a tablespoon of olive oil, 2 pinches of salt and mix;
  2. Bake for about 25 minutes at 180°;
  3. Pour warm water into a bowl, baking soda, 2 pinches of salt and stir;
  4. Add the flour and start kneading. Turn the dough on a lightly floured surface, add a tablespoon of oil and knead for at least 10 minutes;
  5. Create a dough ball and put it to rise into a large bowl in a dry place for 20 minutes;
  6. Divide the dough into smaller balls and with the help of a rolling pin, stretch out them;
  7. Put the pizza base into a lightly oiled baking paper;
  8. Bake for 15 minutes in the oven at 180°;
  9. Stuff pizza with grilled vegetables which you can previously cooked.

My advice:

  • If you want a taste alike pizza you can use instead of vegetables, tomato and vegan mozzarella cheese;
  • This pizza base is great as starter, and it is delicious if stuffed with fresh and mixed salad.


Italian Blog



Vegan Basil Meatballs

Vegan Basil Meatballs

This morning I had a work date in the heart of Dalston. I think you have to find time, sooner or later, to visit Harvest, a café and organic food shop, overall my favourite. I recommend to stop here for a snack (there is a great and wide vegan choice) to quench your thirst with fresh juice while making a healthy and balanced food shopping!

Some mornings I stop to Harvest with my pc and I ask for a vegetable extract. I sit at the usual place, near the big window where you can watch the street and start your work. Sometimes I direct my glance outside the window and the scenery is always different: there are those who walk with a dreamy walk; those who cry; those who argue; those who are totally drunk at 10 in the morning; those who are running to take the bus; those who are sad, or those whose smile is infectious… So many people, so many stories in one way…

I come back home satisfied for my purchases, and with a great desire to go in my kitchen and start cooking what I had in my mind: vegan basil meatballs and tofu, a mix of freshness and goodness. At least vegan meatballs don’t call many ingredients, it is a dish that can be a good alternative to pasta, and reminds the flavour of Italian “gnocchi” (dumplings). I served them with a traditional tomato sauce and cooked for about 20 min, the I added traditional ingredients: garlic, extra virgin olive oil, organic tomato sauce, a few basil leaves and a pinch of salt.

The Recipe.

Ingredients for 2-3 people:

  • 200 g fresh basil;
  • 50 g spinach;
  • 2 medium size potatoes – boiled, peeled, and chopped;
  • 100 g tofu;
  • 4 table spoon whole wheat bread crumbs;
  • 20 g potato starch;
  • 20 g of durum wheat flour;
  • 1 onion-chopped;
  • 8 g extra virgin olive oil;
  • Some fennel seeds;
  • Just enough pepper;
  • Just enough salt.


  1. Fill a sauce pan with water that you normally use to cook pasta over a medium heat. When water boils add salt. (We cook meatballs with the same cooking method of pasta);
  2. Meanwhile, in a kitchen mixer add basil, spinach, tofu (try to eliminate all the water in its package) potatoes, onion, olive oil and blend them all;
  3. Put the mixture in a large bowl and add the other ingredients: durum wheat flour, potato starch, bread crumbles, fennel seeds, pepper, salt. Combine them together with your hands until the mixture is smooth, similar to that of the dumplings. If the mixture is soft, add breadcrumbs until you get the right consistency;
  4. Make small meatballs;
  5. Put a drop of oil in boiling water and add the meatballs;
  6. Cook for about 7 minutes;
  7. Switch off the heat and drain the pot into a colander. Pour the meatballs in a pan with the sauce you have previously prepared and cook for about 2 minutes;
  8. Serve warm with lots of tomato sauce

Harvest (London)


Italian Blog


Light Pancakes Recipe |Vegan Recipe

Light pancakes recipe| Vegan Recipe

We have all forgotten the importance of small gesture, the scent of naturalness and simple things. This morning, let’s take time for us… Let’s have breakfast in peace, like we used to when we were kids.

It’s Sunday and I woke up very early with the sunlight brushing my hair. Francesco is still wrapped in his dreams. Then I take a pan, some strawberries, some cream and chips of chocolate, and I add a flavor of love and feeling of empathy: these are the ingredients for a sweet awakening. I love having breakfast with fluffly and still warm pancakes, accompanied with fruits and a cascade of maple syrup or cream. A quick and easy recipe, that can really improve your day. Sometimes we underestimate the power of food and healthy tastes, which are the only ones able to spread the right daily positive vibes.

After we have reloaded with this abundant and healthy breakfast, we went for a long walk to the wonderful paths of Victoria park. Suddenly, we found ourselves surrounded by the green Nature of the park, the chirping of the birds in the background, the smell of the summer peeping out from the horizon. You don’t really need to go far away to smile. I mean, let’s not get lost in the conformity of everyday life, just be ourselves!

The Recipe

  • Our recipe replaces the traditional ingredients with oat flour instead of the white one, vegetable milk instead of cow’s milk, ripe banana instead of white sugar and baking soda and vinegar instead of yeast!
  • This recipe is great even for your kids, who can enjoy it for snack!

Ingredients for 5-6 (more or less) Pancakes:

  • 130 g of oat flour;
  • 230 ml of vegetable milk;
  • 2 ripe bananas;
  • A pinch of baking soda;
  • 1 tea spoon vinegar;
  • Some organic lemon zest;
  • A pinch of salt.


  1. Pour in a bowl the oat flour, baking soda, vinegar, a pinch of salt, vegetable milk, lemon zest and stir them well together;
  2. Cut bananas into small chunks and add them to the mixture. With the help a mixer blend well the dough;
  3. Preheat a non-stick pan with a diameter of about 10 cm;
  4. With a spoonful take the mixture and pour in the centre of the pan, then let it spread out;
  5. Let it cook for few minutes. When you see little bubbles, then your pancake is ready to be turned on the other side until it has browned. Help yourself with a spatula;
  6. Repeat the process until the dough is finished;
  7. Pile up pancakes on the top of each other and stuff them as you wish.

You can use for the topping the traditional maple syrup or let your imagination run free…

I used a vegan cream (the same one I used for the tart, you can find the recipe here), some strawberries and chips of dark chocolate.

My advice

If you don’t eat all your pancakes, save them in the fridge for about 3 days, then reheat and enjoy them again!

Victoria Park



Italian Blog