Are you looking for gluten free vegan pizza recipe?
This is the easiest gluten free vegan pizza recipe I know. I love pizza and I don’t mean just eating it. Making pizza is fun and making it from fresh good quality ingredients makes all the difference to it’s flavour. Making gluten free pizza without any dairy products or cheese substitutes seemed a bit of a challenge at first. It turned out to be the opposite! Making gluten free pizza its just as simple as making pizza with the traditional wheat based flour. The gluten free base is crispy but not hard like so many of the recipes out there. You can also make a deep dish pizza with the base. Simply place the dough into a deep silicone dish and proceed following the instructions below.
Serves 2 cooking time: 50 minutes
Below I have listed the ingredients for the gluten free dough. For people who don’t follow a gluten free diet I have listed the ingredients for a regular dough as well.
Ingredients: For a gluten free vegan pizza dough:
* 1.4 oz / 115 g rice flour
* 3 oz / 85 g potato flour
* 1 oz / 30 g tapioca flour
* 1 tbs xanthan gum
* ¼ tsp salt
* 1 tsp caster sugar
* 1½ tsp yeast
* 1 tbs extra virgin olive oil
* 5.4 fl oz / 160 ml warm water
Ingredients: For a regular vegan pizza dough:
* 5.8 oz / 165g flour
* 1 tsp (half a sachet) dried yeast
* 3.4 fl oz / 100 ml luke warm water
* 1/2 tsp salt
* 1-2 tbs cold pressed olive oil
Ingredients: For the gluten free vegan pizza tomato sauce:
* ½ onion, finely chopped
* 1-2 cloves of garlic, finely chopped
* 1 tsp herb-de-Provence (or a mix of thyme, rosemary, oregano and basil)
* ½ tin of chopped tomatoes
* ½ tsp salt
* ½ tsp sugar
Ingredients: For the gluten free vegan pizza topping:
* 2 mushroom, very thinly sliced
* ½ onion, very thinly sliced
* 2 tbs tomato purée
* 1-2 tsp dried oregano
* black olives in garlic extra virgin olive oil, finely sliced
* fresh basil leaves, roughly chopped or torn into small pieces
This is one of my favourite toping combinations. Obviously you can add other topping, herbs and spices of your choice.
1. Mix the dry ingredients for the dough in a mixing bowl.
2. Add the water and oil and mix to make a soft dough.
3. If you are using regular flour, let the dough rise in a warm place until it has doubled in size. Roll it out and place it on a pizza baking tray.
If using gluten free flour kneed the dough into a ball and then roll it out into circle of about 14 inches/35 cm diameter. Transfer to a pizza plate and let the dough rise for at least 20 minutes in a warm place.
4. While the dough is rising make the sauce. Using a small sauce pan sauté the onion with the garlic in a little bit of water.
5. Add the herb-de-Provence and the chopped tomatoes and cook for about 10 minutes allowing the sauce to reduce. Prepare the topping while you wait for the sauce to cook.
6. Coat the top of the dough with 1 tsp tomato purée then add 2-3 tbs of the tomato sauce and spread out evenly.
7. Arrange the onion and mushrooms over the pizza, scatter a bit of dried oregano and then add the sliced olives over the top of the pizza.
8. Bake at 410˚F/210˚C in a pre-heated oven for about 15 minutes until the crust starts to brown.
9. Scatter some roughly chopped basil leaves over the top and sprinkle with a bit of the garlic olive oil from the olives, season with fresh black pepper and serve immediately.
I also like to sprinkle some parmasio over my pizza. I tend to serve this as a side dish at the table.