Instant Pizza Dough topped with avocado, pomegranate & red onion

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2
Author Joanne


  • 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


  1. Preheat the oven to 180 degrees.

  2. Mix the flour, salt and olive oil in a bowl. 

  3. 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.

  4. Knead until soft.

  5. Break the dough ball into 2 parts and roll flat with a rolling pin on a flour dusted surface. Roll thin!  

  6. Place the pizza bases on 2 baking trays and place in the oven for 10 mins.

  7. Remove from the oven and add the toppings; passata, red onion, red pepper and cheese.

  8. Place the pizzas back in the oven and bake for a further 10-15mins.  
  9. Remove from the oven, add balsamic vinegar, walnuts, avocado, pomegranate seeds and rocket leaves.

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