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In Ayurveda, pizza as some of the most dreaded dishes as the combination of sour tomatoes, salty cheese and the yeast in the dough are highly imbalancing for all 3 doshas!

Many ayurveda patients still like to have their weekly treat and find it hard to give up pizza completely.

Thankfully Yoga teacher Lisa B. (@healthyandcrunchy), shares with us her own variation of a pitta balancing pizza. (+ I’ve added some suggestions to suit other constitutions).

Lovely Lisa B.


Now your turn to experiment! Review Lisa’s pitta balancing pizza, try it, adjust it, taste it, observe how you feel when/after eating it, and make it your own according to your individual constitution (to find out your constitution take the test here)



For the crust:

2 cups chickpea flour ( – Vata constitutions can opt for emmer wheat or rice flour – heavier, less dry)
1 cup of water
2 tablespoons of virgin olive oil ( – Vata constitutions can opt for ghee to add moisture)
rock salt, pepper
1 tsp. fennel seed powder ( – Vata / manda agni – weak digestion – constitutions can add a pinch of cumin too)

For the wild garlic pesto:

100 g wild garlic ( – not as heavy or pungent as regular garlic cloves – high pitta/vata  though can steam or roast the wild garlic to make it sweeter, less pungent)
30 g of pine nuts ( – high pitta may opt for almonds – cooling, less oily)
3 cl virgin olive oil
30 g pecorino cheese (or parmesan or 2 tbsp nutritional yeast for a vegan version)
rock salt, pepper
2 tablespoons of water

TIP #1: Lisa suggests preparing an avocado pesto for when the wild garlic season is over. That is also a great option for pitta/vata to bring some cooling and unctuosity to the dish and balance its natural dryness.

TIP #2: If there is any pesto left over, store it in a small glass jar, airtight, in a cool place, cook some pasta al dente, and add the pesto, or freeze it for a future recipe.

For the Spring topping:

4 or 5 green asparagus spears cut in half
a handful of fresh peas (- can be delicate for vata to digest, make sure they are well cooked)
½ zucchini (- more zucchini for vata/pitta and less for kapha due to high moisture content)
3 nice handfuls of arugula (- for vata or those with manda agni – weak digestion – precook with a little oil, lime and rock salt)
a few pink radishes
1 small bulb of raw fennel
juice of a lime
olive oil
a few pine nuts, lightly toasted ( – high pitta may opt for almonds)
a few kalamata olives (- pitta/kapha can reduce olives which are sour and heating)



  • Preheat oven to 200C.
  • In a bowl, mix the chickpea flour with the olive oil, water, fennel powder, salt and pepper until you obtain a homogeneous and slightly sticky dough.
  • Pour the mixture onto a silicone baking sheet or a round pan lined with baking paper and bake for about 20 minutes.


  • Wash the wild garlic leaves and remove the bottom of the stem. Put them in the bowl of a blender with the rest of the ingredients.
  • Blend until smooth, adding a little more water if necessary.


  • Cut the fennel bulb, the radishes and the zucchini with a mandolin.
  • Steam the asparagus and peas for 10 minutes, then add the zucchini ribbons to the sieve for only 1 to 2 minutes.
  • Wash the arugula thoroughly (- Vatas or kapha with manda (weak) agni place in a bowl and pre-cook with a little lime, rock salt and olive oil)


  • Once the pizza is out of the oven, wait for it to cool, pour the pesto evenly over it and place the “spring topping” on top.
  • Add a drizzle of olive oil and a squeeze of lemon juice before enjoying the pizza.


Enjoy your home made healthy pitta balancing pizza with family and friends ! ????

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