Vata Dosha Lunch - Pizza

Vata Dosha Lunch - Pizza

I love having a homemade pizza and choosing the toppings that are great for each dosha. That's the beauty of making individual pizzas, you can prepare the base in advance and chop all the different veggies to suit each body type.

Vata benefits most from cheese, in this case, add the cheese of your choice 

For Vata, you can chop a range of these veggies -

• Asparagus
• Squash
• Carrots
• Green Beans
• Leeks
• Watercress
• Courgettes
• Olives

 Make a Pizza Base

This Pizza base recipe was taken from 'All recipes, by James Elliot' it got excellent reviews, so thought it would be great to use one that really works. I've used it and it was perfect. I like to make double batches and freeze for another time, I also make small pizzas and serve with salads.

Ingredients

• 300ml warm water
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons dried active baking yeast
• 1 teaspoon salt
• 2 tablespoons olive oil
• 375g wholemeal flour
• 2 teaspoons olive oil (no, this is not a typo)

Method
Prep:30min › Cook:12min › Extra time:1hr 10min › Ready in:1hr 52min 

First, you want to proof your yeast. Whisk the sugar with the warm water in a large glass bowl. Gently sprinkle the yeast into the water and leave the mixture for 10 minutes. The yeast and sugar will react in the water and produce a lovely foam. If you don't see any change in your yeast, then you won't get an ideal base so, abandon all hope at this point.

Next, you will add the salt and 2 tablespoons of olive oil. You don't need to worry about stirring the mixture, that step comes next.
Add the flour to the mixture. And now, we mix. You will need to use your hands for the remainder of the recipe so, remove your jewelry unless you want to pull bits of dough out of your ring settings. With the flour added to the mixture, use your hands to gently mix the ingredients. You will quickly observe the dough taking shape; move the dough around the bowl to absorb all the flour.

With the flour added to the mixture, use your hands to gently mix the ingredients. You will quickly observe the dough taking shape; move the dough around the bowl to absorb all the flour.

Summon all your tenacity for what comes next: kneading the dough. Warn the family that you may utter sounds never before heard, but that all is well. Knead the dough for five minutes - kneading will create a more glutenous base and produce a dough as soft as butter.

With the dough gently kneaded and your nerves slightly frazzled, use the remaining 2 teaspoons of olive oil to coat the dough in the bowl. Place a slightly damp tea towel over the bowl and allow the dough to rise for 40 minutes. If you haven't already poured yourself a glass of wine to celebrate making it this far, now is a good time to reach for the Chardonnay.

Your dough should have risen to nearly twice its size. Now you get to have a little fun and punch down the dough. Think of this step as a great way to relieve stress - don't worry about hitting the dough too hard, it can take whatever you give it, I promise. After punching down the dough, give it another good knead and let it rise one more time for 20 to 30 minutes.

So now you have pizza dough. How awesome is this? I ask you. Using a flat surface, a rolling pin and a little extra flour, roll your dough into whatever shape you fancy. I made two 13" pizzas with my dough. Use a fork and repeatedly stab the base to ensure the dough absorbs whatever sauce or oil you add.

Top with your favourite toppings.

Bake the base for 12 to 13 minutes in a preheated 230 C / Gas 8 oven, or for 7 to 8 minutes in a 260 C / Gas 10 oven.

Tomato topping 

Tomatoes and ayurveda : Based on principles of ayurveda tomato increases all three doshas (vata, pitta and kapha) especially pitta. It is very juicy and reduces the intensity of digestive fire or agni. It remains sour even after digestion hence can cause acidity and flatulence in some people. The untoward effect of tomatoes can be reduced by cooking it with spices like turmeric, pepper and cumin seeds. Ayurhelp

When using a tomato topping only use a very thin layer and make your own, you can remove the seeds and skins which add to the intensity of the effects of tomato on the Dosha. Use cherry tomatoes and add the spices as above, to help counteract the acidic effects.

Cheese topping

As a Vata type, you can consume most cheeses quite well, read the information below regarding dairy.

Dairy products are generally quite balancing for vata, but it’s good to avoid highly processed preparations (like powdered milk), and especially cold dairy products. For example, boiled cow’s milk (ideally a non-homogenized variety) spiced with cinnamon and nutmeg, sweetened if desired, and served hot, is a tonic for vata, whereas cold cow’s milk may be too difficult for many to digest. As a rule, dairy milks (cow’s milk, goat’s milk, sheep’s milk, etc.) should be taken at least one hour before or after any other food. For this reason, avoid drinking milk with meals. Almond and rice milks are good substitutes, if you need to combine milk with other foods, or if you don’t digest dairy milks well.Banyanbotanicals