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Stovetop Pizza with Avocado and Roasted Cherry Tomatoes

Stovetop Pizza with Avocado and Cherry Tomatoes

This stovetop pizza with avocado and roasted cherry tomatoes is incredibly easy to make, ready in only 25 minutes, and soooo delicious! It's ready in no time and as the name suggests you don't make it in your oven but on the stovetop. It's a recipe from the brandnew cookbook " The Veginners cookbook" by Bianca Haun and Sascha Naderer.
Course Entrée
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 pizzas
Calories 911kcal
Author Sina


For the yeast-free pizza dough:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 2/3 cup lukewarm water

For the toppings:

  • 2 avocados, peeled and pitted
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 12 cherry tomatoes, halved
  • 1 teaspoon olive oil
  • 1 splash of balsamic vinegar
  • freshly ground pepper to taste


  • For a quick yeast-free pizza dough, combine the all-purpose flour, baking powder, and salt in a large bowl. Add the olive oil and water (little by little) and knead until a smooth dough forms. Note that you may not need all the water, or you may have to add a bit more to get a smooth, non-sticky dough. If the dough becomes too sticky, add a bit more flour. You can either knead it by hand or in a stand mixer.
  • Divide the dough into two pieces and roll them out on a floured surface. Put one pizza dough in a really hot flat pan for 1 to 2 minutes until golden on the bottom. Then, flip and let the other side get golden as well. Repeat for the other pizza.
  • Mash the avocados and mix them will lemon juice and salt in a bowl.
  • Roast the cherry tomato halves in a pan with olive oil on medium to high heat for a couple of minutes until warm, soft, and with a few brown spots. Add a splash of balsamic vinegar.
  • Spread the avocado mash on the pizza and top with the roasted cherry tomatoes. Add freshly ground pepper on top and enjoy!
  • *Copyright 2018 by Bianca Haun and Sascha Naderer ** I also added red pepper flakes and fresh chopped parsley on top.


Calories: 911kcal | Carbohydrates: 149g | Protein: 22g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 1836mg | Potassium: 1205mg | Fiber: 17g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 33.8mg | Calcium: 20mg | Iron: 7.7mg