Featured Recipe: Pizza Panini (Spelt, Dairy-Free, Vegan)

Featured Recipe: Pizza Panini (Spelt, Dairy-Free, Vegan)

Kids love pizza. It's a well known fact... so there is no reason why dairy-free kids can't enjoy the same flavours in the form of a panini!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Dish, Snack
Cuisine: Italian, Vegan
Servings: 6 Paninis (2 of each Margherita, Pepperoni & Hawaiian)


  • 1 “Nature’s Emporium” Spelt Pizza Crust
  • 0.66 Cup “Nature’s Emporium” Pizza Sauce
  • 1 Bag Daiya Pepperjack Cheese
  • 0.25 Cup Cup Fresh Basil (Minced)
  • 0.25 Cup Organic Pineapple (Diced)
  • 50 g “Tofurky” Hickory Smoked Deli Slices (Diced)
  • 30 g “Yves” Vegan Pepperoni


  • Pre-heat your oven to 375F.
  • Cut your spelt dough into 6 equal portions and roll them out into rectangles.
  • Bake for 10 minutes on a parchment lined baking sheet.
  • Layer all of the crusts with tomato sauce and daiya cheese.
  • Add the fresh basil to the 2 “Margherita Panini”, pepperoni to the “Pepperoni Panini” and tofurky slices and pineapple to the “Hawaiian Panini” and fold each of them in half.
  • Place inside of a Panini press and grill for 5 minutes on “Panini” setting (or similar).


Each Serving (1 Panini) Contains:
207 calories; 8 g protein; 9 g total fat (0 g trans fat); 22 g total carbohydrates (2 g of sugar); 598 mg sodium