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An easy dough that doesn’t knead (ha!) any resting time, an olive oil garlic base, and moreish broccoli with surprising trio of chilli, cranberries, and cashews make for a pizza that’s uniquely delicious!

You will need

Serves 2

Pizza dough

  • 1 cup plain coconut yoghurt
  • 1 cup self-raising flour, plus extra to knead
  • 1 teaspoon extra virgin olive oil
  • Salt & pepper
  • 1 teaspoon fresh lemon juice


  • 2 cloves of garlic finely chopped
  • 2 tablespoons of olive oil
  • 1 head of broccoli, cut into small florets
  • 1/4 cup dried cranberries
  • 1/4 cup toasted cashews
  • 2 cups plant-based shredded mozzarella or cheddar
  • 1 teaspoon dried chilli flakes
  • Sea salt flakes
  • Freshly cracked pepper

To serve

  • 1 lemon, zest and juice
  • 1 bunch of basil
  • A drizzle of olive oil

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20 mins to prep

10 mins to cook

  1. Step 1

    Preheat the oven to 250°C.

  2. Step 2

    To make the dough in a bowl add sifted flour and yoghurt, 1 teaspoon of olive oil, a squeeze of lemon and a pinch of salt and pepper then mix until combined. Knead on a floured bench until dough is a soft springy consistency. Or this can all be done in a mixer with a dough hook.

  3. Step 3

    Knead the dough on a clean board that has been lightly dusted with flour until it comes together in a smooth ball. If the dough is too sticky, add a little more flour. Roll dough out 1/2 cm thick and place on a tray lined with baking paper.

  4. Step 4

    Mix garlic with 2 tablespoons of olive oil and brush onto the base of the pizza. Add some cheese to the base to act as the glue for the other toppings (tip: it will often melt better on the base of the pizza, too). Top with broccoli florets, dried cranberries, cashews and more cheese, sprinkle with chilli flakes and season with salt and pepper.

  5. Step 5

    Cook pizza in a hot oven for 8–10 minutes or until the base has browned and crisped. Serve with some freshly grated lemon zest and torn basil leaves on top. Season with salt and pepper. Finish with a squeeze of lemon juice and a drizzle of olive oil.

Recipe: Tim Bone

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