Instant Pizza Dough topped with avocado, pomegranate & red onion

The Balanced Kitchen
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 2


  • 2 cups self-raising flour
  • 4 tbsp olive oil
  • pinch sea salt
  • 1/2 cup lukewarm water
  • 1 cup passata
  • 2 tbsp oregano
  • 2 handfuls melting vegan cheese
  • 1 splash balsamic vinegar
  • 1/2 pomegranate seeds only
  • 1 red onion skin removed, sliced very finely
  • 1 red bell pepper washed, core removed, sliced very thinly
  • 1 avocado skin removed, sliced


  • Preheat the oven to 180 degrees.
  • Mix the flour, salt and olive oil in a bowl. 
  • Add a little water at a time while combining the mixture. Wait until a dough forms and stop adding water at this point - you don't want it too sticky or wet! If it does become like this - add a little more flour to dry out and soak up excess moisture.
  • Knead until soft.
  • Break the dough ball into 2 parts and roll flat with a rolling pin on a flour dusted surface. Roll thin!  
  • Place the pizza bases on 2 baking trays and place in the oven for 10 mins.
  • Remove from the oven and add the toppings; passata, red onion, red pepper and cheese.
  • Place the pizzas back in the oven and bake for a further 10-15mins.  
  • Remove from the oven, add balsamic vinegar, walnuts, avocado, pomegranate seeds and rocket leaves.
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