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Peach Pesto Pizza

Peach Pesto Pizza…the easiest pizza dough you will ever make. No yeast required, made with yogurt and given a fibre boost with some milled flaxseed! Topped off with a delicious simple kale basil pesto, juicy ripe peaches and cheese.

Peach Pesto Pizza by @peachypalate


Servings – 1 – 2
Preparation Time – 20 minutes + 1 hour for the dough to rest
Cooking Time – 15 minutes



For the Base

  • 120g plain spelt flour
  • 1 tbsp Linwoods milled flaxseed
  • 2 tsp baking powder
  • 120g yogurt of choice
  • Generous pinch of salt

For the Pesto

  • 2 large handfuls of fresh basil
  • 1 large handful of kale, stems removed
  • 1 -2 cloves of garlic, peeled
  • 100ml olive oil
  • 1 tbsp lemon juice
  • ½ tsp salt


  • 2 tbsp pesto – above
  • 1 medium to large nectarine or peach
  • Half a ball of buffalo mozzarella torn or non dairy cheese of choice
  • Handful of courgette ribbons; created using a vegetable peeler
  • Fresh basil and honey to serve


  1. Mix together dough ingredients. Place onto a lightly floured surface and knead just for a minute or two to create a smooth, soft, still slightly sticky dough. Place into a grease bowl and cover with cling film. Leave to rest for an hour or you can make it in the morning and cook it in the evening!
  2. Blend together pesto ingredients in a high speed blender until smooth. Season to taste. Can be kept in the fridge for up to one week.
  3. Preheat your oven to 200C (400F).
  4. Grease two pieces of parchment paper with spray oil.
  5. Place dough between the sheets and roll using a rolling pin to form a 12 inch disc or oval. Lift the top sheet and then lift the pizza base up with the bottom sheet straight onto a baking tray. Bake in the preheated oven for 5 minutes. Remove and top with pesto, courgette, peach slices and cheese. Return to the oven to cook for 10 minutes. Serve garnish with fresh basil and a little drizzle of honey.


Peach Pesto Pizza by @peachypalate



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