Time: Under 1 hour

Serves: 2

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For the Crust (2 store-bought or):

  • 1 and ½ cup gluten free flour

  • 3/4 cup water

  • 1 tbsp olive oil

  • 1 tbsp ground flax seeds

  • pinch of salt

  • pinch of thyme

For the Tomato Sauce:

  • 3 tomatoes

  • 1 clove garlic

  • 1 tsp salt

  • 1 tsp dried oregano

  • 2 tbsp fresh basil

  • 1 tbsp olive oil

For the Cheese:


For the Crust:

  1. Mix all ingredients together in a bowl until well combined

  2. Use your hands to form a ball, and flatten it on your kitchen surface

  3. Use a rolling pin to make it as thin as possible!

For the Tomato Sauce:

  1. Blend all ingredients except the basil

  2. Cook in a large pan over medium fire for 5 minutes until it thickens

  3. Add the basil.

  4. Set aside once it has achieved desired consistency.

For the Pizza:

  1. Preheat the oven at 200ºC.

  2. Prepare two pizza crusts and spread on a baking paper sheet - The thinner, the better! They can reach about 25cm diameter each. You can use a plastic sheet on top to help even it out.

  3. Then spread sauce generously

  4. Add ¼ cup of melting cheese for each pizza and top with dried herbs.

  5. You can add any other toppings you wish over the cheese, e.g.: sauteed mushroom, sauteed spinach, pineapple slices, red peppers, etc.

  6. Cook for about 25 minutes.

Tip: If you want to feed vegetables to a picky eater, try hiding them under the cheese!

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Meet Our Guest Writer…

Yasmine Nazmy is a young French-Egyptian food lover and creator of unique healthy recipes. With a background in arts and environmental engineering, she founded a restaurant in 2014 with a friend: The Vegan Kitchen. It was Egypt’s first vegan and organic restaurant, serving delicious food free of sugar and gluten. A year later, she expanded her horizons and started a catering service named Earthly Delights, following the same trend of healthy plant-based cuisine. Shortly after, she founded KAJU, a line of raw vegan products such as ice cream and cheese. Her creations were then available to be ordered online, and later on in stores; her aim was to make healthy natural food accessible to people all over the country. Over the years, she taught numerous cooking workshops across the capital, and also helped people transition to a plant-based diet and lose weight in a sustainable manner. In 2017, she released her cookbook Happy Belly with over 100 healthy plant-based recipes. Then in 2018 she co-developed a therapy tool with her mother to help people improve their self-perception, as she believes a positive body image and self-love is the first step required to have a healthy relationship with food. She is now starting to spread this message through talks, consultations and workshops.

Follow her accounts on Facebook, Instagram and Youtube for all things plant-based in Cairo.