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Rye and Spelt Flour Sicilian Pizza

Vegan Sicilian Pizza with Rye

Even non-vegans will enjoy this Rye and Spelt Flour Sicilian Pizza. It uses rye and spelt flour and fresh plant-based ingredients for the tomato sauce and cheese.  

  • Duration
  • Cook Time
  • Prep Time
  • 20 individual pizzasServings



  • 1 kilogram (2 ½ pounds) spelt flour
  • 500 grams (2 ¼ cups) rye flour
  • 1 cup olive oil
  • 2 tablespoons dry yeast or 1 cup of sourdough
  • 2 - 3 cups lukewarm water
  • 1 teaspoon coarse Atlantic sea salt
  • 1 teaspoon maple syrup

Vegetable Toppings

  • 10 sun-dried tomatoes
  • 1 eggplant, cut into thin rounds
  • 1 onion, thinly sliced
  • Olive oil
  • Oregano
  • Coarse Atlantic sea salt
  • 3 red bell peppers
  • 100 gram (¼ pound) pumpkin, peeled
  • Macadamia nut cheese

Tomato Sauce

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, crushed
  • 5 tomatoes,ֿfinely chopped
  • 2 cups water
  • 100 grams (½ cup) tomato paste
  • 1 teaspoon coarse Atlantic sea salt
  • 1 teaspoon black pepper
  • Fresh oregano, finely chopped
  • Fresh basil, finely chopped



1. Combine all ingredients to make a warm, elastic dough. 

2. Knead for at least  10 minutes. Cover with a towel and set to rise in a warm place until double  in size. 

3. Divide dough into ping-pong ball sized portions.

Vegetable Topping:

1. Preheat oven to 250°C (480°F). 

2. Arrange zucchini, eggplant, and onion slices on a  baking pan lined with parchment paper. Brush with olive oil and sprinkle  with oregano and salt. 

3. Bake for 15 minutes.

Tomato Sauce:

1. In a pan, sweat onion in olive oil until golden. 

2. Add garlic and stir. Add  tomatoes and cook until soft. 

3. Add water, tomato paste, salt, and pepper and  cook on low heat for 15 minutes. 

4. Add herbs and cook for an additional  15 minutes. 

5. Transfer sauce to food processer and process till smooth.

Assemble Pizza:

1. Lower oven heat to 200°C (390°F). 

2. Roll out balls of dough as thinly as possible.  Evenly spread tomato sauce, top with vegetables, and bake for 15 minutes.

Recipe posted with permission from Five Seasons In The Kitchen: Zen Inspired Vegan Cooking.