Description

The base for this pizza was made using red lentils which had been ground into flour in a blender with nut milk, herbs and seasoning. Incredibly quick to make, the texture was more akin to a light cake than bread dough. The full recipe for the base can be found on the Veggie Primer website.

Fennel, mixed olives and vegan chorizo were placed on top of the homemade tomato sauce before grilling. The vegan chorizo is made by lifefood using Brazil nuts, sundried tomatoes, herbs and spices. When grilled it took on a delicious, sweet caramelised flavour.

Vegan Beer Pairing

Selecting the most appropriate vegan beer to pair with a pizza will often depend on the toppings. However, there are some consistencies through all pizzas - the base and tomato sauce - that provide key flavours to link the beer to.

American Amber Ales such as Brooklyn Lager is always a safe pairing where the toffee malts with hints of baked bread pair with the pizza base.

This strongly flavoured pizza was paired with a strong Belgian Pale Ale with a similar malt profile, but with more pronounced spicy notes from the yeast and hops. It's a pairing that wonderfully harmonises the gentle spices in the pizza topping with those of the beer.