The dough has a lovely crispy texture. I have also made crackers and breadsticks with it. And the fresh basil adds so much flavour to the filling. I’m already looking forward to next summer when I will be baking this tart again and again

This recipe for Basil Tomato Tart is vegan, gluten-free and oil-free. Tahini is the ingredients that works as an alternative for oil. This can be replaced with other nut- or seed butters.

For the topping you can use any kind of tomato. On the photos you can see the heritage tomatoes that we grew in our garden this year. So yummy!

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Basil Tomato Tart (Vegan, Gluten-free, Oil-free)

Perfect for summer – this vegan and gluten-free Basil Tomato Tart is full of flavour. Perfect as a side when having BB or as a lunchbox snack. For a 28cm tart form.

Course Baking Savoury

Diet Gluten Free, Vegan

Keyword Basil, gluten-free, Tart, Tomato, vegan

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 10 Portions

Ingredients

For the dough:

• 150 g rice flour
• 70 g almond meal (or ground sunflower seeds)
• 2 tsp psyllium fiber husk, ground
• 1/2 tsp salt
• 1/2 tsp baking powder
• 40 g tahini
• 160 ml mylk or water

For the filling:

• 70 g cashews (or blanched almonds, or macadamias)
• 200 ml water
• 3 tsp rice flour
• 2 tbsp yeast flakes (optional)
• 1/2 tsp salt
• 1-2 pinches chili powder
• 1 garlic clove
• 1 big bunch fresh basil
• 1-2 handful fresh tomatoes

Instructions

• For the dough, mix all dry ingredients in a bowl. Blend the tahini and water in a separate bowl.
• Pour the tahini mixture into the bowl with the dry ingredients and stir to combine until it forms a ball. Cover the bowl with a damp kitchen towel and let rest in the fridge for approx. 20 minutes.
• Preheat the oven to 190°C (top-/bottom heat). Spread the dough in the tart form, pulling it up the sides as well. Prebake it for approx. 10 to 15 minutes or until it browns very lightly.
• In the meantime blend the ingredients except the fresh bail in a highspeed-blender until smooth.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The dough is actually pretty much the same as the yeast-free burger buns. But it is super flexible, you can use all sorts of flours. So far, I haven’t had any fails.

With rocket season in full swing – winter is simply the best time of year to grow it here in New Zealand – I had my favourite pizza topping at hand too. I just love those flavours

As always, this recipe for pizza is vegan, gluten-free and oil-free. And just to repeat myself: yeast-free! Yay!

Just one note: this recipe makes a rather thick and doughy crust. If you are more into a crispy and thin crust, I highly recommend this recipe here.

For one pizza:

For the dough:
• 100g buckwheat flour
• 100g rice flour
• 1 tsp baking powder
• 1/2 tsp salt (or to taste)

• 100g cooked potato
• 280ml water
• 4 tbsp psyllium fiber husk

For the pizza sauce:
• 150g tomato, raw
• 50g cashews*
• 50ml water
• 1 tsp ground paprika
• 1 garlic clove
• 1 tsp dried basil or thyme

* also works with almonds or macadamias

Instructions:

1. Preheat oven to 220°C (top/bottom heat). Mix buckwheat flour, rice flour, baking powder, salt in a bowl.

2. Blend potato and water in a blender until smooth. Then add psyllium fiber and blend once again. Pour into the bowl of dry ingredients and stir to combine.

3. Spread the pizza dough on a baking tray with cold, wet hands. Sprinkle with some rice flour.
4. Blend ingredients for the pizza sauce in a blender until smooth. Spread it evenly on the pizza dough. Add toppings of choice.

5. Bake pizza for approx 25 minutes or until it starts to brown lightly.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Quite some time ago I saw this recipe for a yeast-free bread from German blogger Freiknuspern. I didn’t have most of the required ingredients, so I never made it. But I remembered how she used lots of psyllium fiber husk and baking powder.

Now, ever since I’ve baked the very good prototype of this a few weeks back, I’ve been trying variations. I am very happy with it now. And I still can’t quite believe how this is possibly vegan, gluten-free, oil-free AND yeast-free.

The texture is amazing! Soft, fluffy and moist. Just perfect! And you can bake them as pictured, dusted with some flour to create a rustic look. Or skip the flour to have a little more smooth surface, ideal for burger buns.

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Bread Rolls Without Yeast (Vegan, Gluten-free, Oil-free)

Super easy bread rolls, that are not only vegan and gluten-free, but also without yeast.

Course Baking Savoury

Cuisine German

Diet Gluten Free, Vegan

Keyword bread rolls, gluten-free, oil-free, vegan, without yeast

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 5 piece

Ingredients

• 70 g cooked pumpkin or kumara sweet potato, preferably orange
• 350 ml water
• 4 tbsp psyllium fiber husk
• 100 g rice flour
• 100 g buckwheat flour
• 30 g corn maize flour
• 1 tsp baking powder
• 1/2 tsp salt or to taste

Instructions

• Preheat oven to 220°C top-/bottom heat.*
• Shortly blend pumpkin with water. Then add psyllium fiber husk and blend again until smooth. Set aside.
• Mix the remaining ingredients in a bowl. Stir in the pumpkin mixture and knead until it forms a dough.
• Form the buns with cold, wet hands and place on baking tray. If you like, sprinkle with rice flour and lightly cut in length.
• Bake for 25 to 30 minutes or until they brown up lightly.

Notes

*I use a fairly old electric stove. Once I place the tray in the oven, the temperature drops down to 170°C and then slowly goes up to 200°C. I recommend an oven thermometer.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The ratio of flavour and sweet potato is a little different but the finished pizza is once again so yummy. It has a very thin and crispy crust. Perfect for all you crispy vegan pizza lovers out there

And while this recipe for sweet potato pizza is vegan, gluten-free and yeast-free it also works without tomato. How cool is that? I hope I can make a few people that have food allergies or sensitivities happy with this recipe

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Kūmara (Sweet Potato) Pizza (Vegan, Gluten-free, Yeast-free, Oil-free, Without Tomato)

While this recipe for sweet potato pizza is vegan, gluten-free and yeast-free it also works without tomato. How cool is that? I hope I can make a few people that have food allergies or sensitivities happy with this recipe

Course Baking Savoury, Pizza

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Keyword Kumara, oil-free, Pizza, Sweet Potato, Without Tomato, yeast-free

Servings 2 small pizza

Equipment

• powerful blender

Ingredients

For the pizza dough:

• 350 g cooked kūmara (sweet potato)
• 60 g buckwheat flour
• 60 g rice flour

For the pizza sauce:

• 80 g cashews or macadamias
• 150 ml water
• 1 garlic clove
• 1 tablespoon ground paprika
• 1 tablespoon rice flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt or less if desired
• 1-2 pinches chili powder
• Topping of your choice I use onions and zucchini

Instructions

• Let the cooked kūmara cool down completely. Then place it in a bowl and mash it with a potato masher.
• Preheat the oven to 200° top- bottom heat. Line baking tray with baking paper.
• Add buckwheat flour and rice flour to the bowl with the mashed kumara. Stir to combine. Then knead with your hands and form into a dough ball.
• Lightly dust the baking tray with rice flour. Then roll out half of the dough onto the tray. Sprinkle some more rice flour over it should it get too sticky.
• For the sauce, blend all ingredients in a powerful blender until smooth.
• Pour half the sauce over the pizza dough and add toppings of your choice.
• Bake for approx. 15 to 20 minutes or until it turns slightly golden brown. Then prepare and bake the second pizza.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Ever since I’ve seen this photo of a pumpkin based pizza I was thinking about trying something similar. Now I really love my tarte flambe. You can find a classic version with a yeast-based dough here.

But I wanted to try something yeast-free. The big advantage of baking without yeast: you need much less time. Letting the dough rise a couple of times is not needed.

After I tried this idea for the first time, I found while the crust corners were delicious, the dough itself was a little too fudgy, especially in the center. The next time I rolled it out much flatter, making 2 round tarts instead of one large tray. And that is the trick! It ends up being quite a crispy and very thin crust. But to be honest, that’s what I always loved about pizza. Especially when it’s vegan it seems to be more crispy.

If you prefer a little more doughy crust, maybe check out this recipe here. It is yeast-free as well.

I topped this vegan tarte flambee with the same smoky cashew cream that I used in the original. And I topped it with red onion and thinly sliced leek. Once baked, I added chopped spring onion and a few edible flowers and greens from my garden. Delicious!

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Pumpkin Tarte Flambee (Vegan, Gluten-free, Yeast-free)

I topped this vegan tarte flambee with the same smoky cashew cream that I used in the original. And I topped it with red onion and thinly sliced leek. Once baked, I added chopped spring onion and a few edible flowers and greens from my garden. Delicious!

Course Baking Savoury, Flammekueche

Cuisine French

Diet Gluten Free, Vegan, Vegetarian

Keyword Flammekueche, Pumpkin, Tarte Flambee, yeast-free

Servings 1 tarte flambee (2 x 24 cm)

Equipment

• powerful blender

Ingredients

For the crust:

• 300 g cooked pumpkin
• 80 g rice flour
• 80 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 2 pinches salt
• some rice flour for dusting

For the “sour cream”:

• 3/4 cup 105g cashews or macadamias
• 1 tablespoon rice flour
• 1/2 teaspoon salt
• 3 tablespoon apple cider vinegar
• 20 drops liquid smoke
• 2-3 cloves of garlic
• 3/4 cup 190ml water
• Some finely chopped red onion and leek for topping

Instructions

• Preheat oven to 200°C (top/-bottom heat). Mash the pumpkin in a bowl. Add rice flour, buckwheat flour, psyllium husk and salt. Mix well. Let rest in fridge for approx. 20 minutes.
• In the meantime prepare the “sour cream” by blending all ingredients in a powerful blender until smooth.
• Line a baking tray, divide the dough into two. Scoop the dough onto the baking tray. Sprinkle generously with rice flour and press it evenly into a round, thin shape. Add more rice flour should it get too sticky. Make sure to press it quite flat in the center and leave a little crust border on the outside.
• Pour the “sour cream” evenly onto each tart. Then add toppings of your choice. I love the leek and red onion option, but other veges work as well.
• Place in oven and bake for approx. 20 minutes or until the top starts to run golden.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

You can find a few vegan and gluten-free pizza recipes on the blog. But I wanted another version that doesn’t use tomato in the pizza sauce. There is one recipe for pizza without tomato on the blog already, even though I would call it more of a tart flambee than a pizza. It is super delicious though, I recommend you to try it

But back to this flavoursome gem. Just recently I made a whole batch of ground paprika from my home grown capsicums. I had a fabulous capsicum season in my garden this year. And since I tend to use heaps of ground capsicum in my cooking, I tried to give it go and make my own. It worked out very well and I will have a little stash for a while

And so this yummy capsicum powder is what makes this pizza sauce a star – even without tomato! I promise. Add the magical liquid smoke and I assure you, your taste buds will have a party!

Makes one tray of pizza:

For the dough:
1 1/4 cup (175g) buckwheat flour
1 1/4 cup (180g) rice flour
1 tablespoon psyllium fiber husk (or freshly ground flax seed)
1 teaspoon salt

1 cup (250ml) warm water
1 teaspoon coconut sugar
1 1/2 teaspoon active dried yeast

1/4 cup (60ml) warm water (possibly 1 to 2 tablespoon more if needed)

some rice flour for dusting of the dough

For the smoky cashew capsicum sauce:
1/2 cup (70g) cashews
1/2 cup water
1 tablespoon rice flour
1 tablespoon ground paprika
1/2 teaspoon salt
1-2 small garlic cloves
1 teaspoon thyme
10 drops liquid smoke

Instructions:

1. Stir the sugar and dried yeast into 1 cup of warm water. Set aside until the mixture turns foamy on top.

2. In the meantime, mix the dry ingredients for the dough in a bowl. Once the yeast mixture is foamy, add it to the bowl with another 1/4 cup of warm water. Stir to combine. It should be a fairly thick dough. Add 1 or 2 tablespoons of water if needed.

3. Cover the bowl with a damp, clean tea towel and place it in a warm, drought-free spot for about 45 minutes. The dough should rise a little.

4. Once the dough has risen, preheat the oven to 220°C (top-/bottom heat). Line the baking tray with baking paper.

5. Scoop the dough onto the baking tray. Sprinkle generously with rice flour. Then press the dough with your hands to spread it evenly over the baking tray. Should it get sticky, sprinkle some more rice flour onto the sticky spots. Then place it in a warm spot, cover it with the damp towel and let rise for another 15 minutes or so.

6. In the meantime prepare the smoky cashew capsicum sauce, by blending all ingredients in a high-speed blender until smooth. Also prepare the toppings of your choice – I used onion and blanched cauliflower.

7. Once the dough on the tray has risen, pour the cashew sauce over it and spread it out evenly with a spatula or spoon.

8. Add toppings of your choice. Press them gently into the cream a little. Place in oven and bake for approx. 15 minutes or until the cream starts to brown.

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The topping can be varied as you wish. I have since tried one with green peppers and the next one will be with mushrooms and broccoli. Yum!

As always, this recipe for pizza without tomato is vegan, gluten-free and without added oil. I have used macadamias (mostly because I happen to have a local macadamia grower around the corner which allows for packaging free and carbon free nut supplies, yay!). Cashews will work just as good.

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Tarte Flambée / Pizza Without Tomato (Vegan, Vegetarian, Gluten-free, No Added Oil)

As always, this recipe for pizza without tomato is vegan, gluten-free and without added oil. I have used macadamias (mostly because I happen to have a local macadamia grower around the corner which allows for packaging free and carbon free nut supplies, yay!). Cashews will work just as good.

Course Baking Savoury, Tarte Flambée

Cuisine French

Diet Gluten Free, Vegan, Vegetarian

Keyword No added Oil, Pizza, Tarte Flambee, Without Tomato

Servings 1 Tarte Flambée

Equipment

• high-speed blender

Ingredients

For the dough:

• 175 g buckwheat flour
• 180 g rice flour
• 1 tablespoon psyllium fiber husk or freshly ground flax seed
• 1 teaspoon salt
• 250 ml warm water
• 1 teaspoon coconut sugar
• 1 1/2 teaspoon active dried yeast
• 60 ml warm water (possibly 1 to 2 tablespoon more if needed)
• some rice flour for dusting of the dough

For the macadamia cream:

• 105 g macadamias
• 1 tablespoon rice flour
• 1/2 teaspoon salt
• 3 tablespoon apple cider vinegar
• 20 drops liquid smoke
• 2-3 cloves of garlic
• 190 ml water
• 1 teaspoon dried basil to be added later
• Toppings of your choice

Instructions

• Stir the sugar and dried yeast into 1 cup of warm water. Set aside until the mixture turns foamy on top.
• In the meantime, mix the dry ingredients for the dough in a bowl. Once the yeast mixture is foamy, add it to the bowl with another 1/4 cup of warm water. Stir to combine. It should be a fairly thick dough. Add 1 or 2 tablespoons of water if needed.
• Cover the bowl with a damp, clean tea towel and place it in a warm, drought-free spot for about 45 minutes. The dough should rise a little.
• Once the dough has risen, preheat the oven to 220°C (top-/bottom heat). Line the baking tray with baking paper.
• Scoop the dough onto the baking tray. Sprinkle generously with rice flour. Then press the dough with your hands to spread it evenly over the baking tray. Should it get sticky, sprinkle some more rice flour onto the sticky spot. Then place it in warm spot, cover it with the damp towel and let rise for another 15 minutes or so.
• In the meantime prepare the macadamia cream, by blending all ingredients but the dried basil in a high-speed blender until smooth. Also prepare the toppings of your choice.
• Once the dough on the tray has risen, pour the macadamia cream over it. Then sprinkle it with the dried basil before you spread it out evenly with a spatula or spoon.
• Add toppings of your choice. Press them gently into the cream a little. Place in oven and bake for approx. 15 minutes or until the cream starts to turn golden brown.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Some time ago I made this delicious vegan and gluten-free recipe Tarte Flambée that works without yeast. I found myself wondering if the base would work for a pizza as well. And after some slight modification of the recipe it sure does!

This pizza recipe comes with a yummy dairy-free option for the cheese topping as well. And it is not cashews, but the wonderful versatile macadamias. If you would like to use a version without cashews, I recommend this recipe here.

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Vegan Gluten-free Pizza Without Yeast

This pizza recipe comes with a yummy dairy-free option for the cheese topping as well. And it is not cashews, but the wonderful versatile macadamias.

Course Baking Savoury

Cuisine Amerikanisch

Diet Gluten Free, Vegan

Keyword gluten-free, Pizza, without yeast

Servings 1 Pizza

Ingredients

Makes one 23cm pizza

For the dough

• 1/2 cup buckwheat flour
• 1/2 cup rice flour
• 2 teaspoon psyllium fiber husk
• 1/3 teaspoon salt or less if you prefer
• 1/2 teaspoon baking powder
• 1 tablespoon olive oil
• 3/4 cup water

For the tomato sauce

• 1/3 cup passata
• 1 teaspoon thyme
• 1 small garlic clove minced
• 1/2 teaspoon coconut sugar or other sweetener
• a few pinches salt if desired

For the ‘cheese’ topping

• 1/4 cup macadamias
• 1 teaspoon rice flour
• a few pinches salt
• 1-2 pinches smoked paprika
• 1 tablespoon nutritional yest flakes
• 1/4 cup water

Instructions

• Preheat the oven to 200°C (top-/bottom heat). Place a piece of baking paper over the base of a 23cm cake spring form. Then fasten the ring onto it. Lightly grease the inside as high as the dough will be (about 1cm). Then lightly dust with rice flour.
• For the dough, mix all dry ingredients in a bowl. Add olive oil and water and stir to combine. Don’t stir for too long.
• Transfer dough into the spring form and spread it evenly. Place in oven and bake until it is firm and an inserted stick comes out clean (about 12 minutes).
• In the meantime prepare the tomato sauce by combining the ingredients in a small bowl. Place aside.
• Prepare the ‘cheese’ topping buy blending the ingredients in a powerful mini-blinder (for example NutriBullett).
• When the dough is baked, take the springform out of the oven. Spread tomato sauce over the base, add toppings of your choice and drizzle with the ‘cheese’.
• Place in oven again and bake until the ‘cheese’ topping browns up lightly (about 15 minutes).

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This buckwheat bread has a beautiful rustic flavour with a crispy crust and a soft interior. And as always, this recipe for buckwheat bread is vegan and gluten-free and also completely oil-free

For a 23cm loaf tin:

1 cup (250ml) warm water
1 teaspoon coconut sugar
2 teaspoon active dried yeast

4 cups (550g) buckwheat flour
1 tablespoon (heaped) psyllium fiber husk
1 teaspoon guar gum
2 teaspoon salt (or less if desired)

1 1/4 cup (310ml) warm water

some flour for dusting ( I used rice flour but buckwheat flour works as well)

Instructions:

1. Stir the coconut sugar into one cup of warm water. Add the yeast and let sit until until it builds foam on top (approx. 10 minutes).

2. In the meantime, mix the remaining dry ingredients in a bowl.

3. Once the yeast mixture is foamy on top, pour it into the bowl with the dry ingredients. Add the remaining 1 1/4 cup warm water and stir to combine.

4. Cover with a warm, damp, clean tea towel and place in warm, draft-free place to let rise (approx. 45 to 60 minutes).

5. Preheat the oven to 220°C (top-/bottom heat).

6. Line the loaf tin with baking paper or grease it lightly. When the dough has risen to almost twice its size, stir it shortly and spread it evenly in the loaf tin.

7. Sprinkle with some rice or buckwheat flour. Let rise for another 20 to 30 minutes.

8. Place in oven and bake covered* for approx. 55 minutes. Take the finished bread out of loaf tin and let cool down on cooling rack.

Enjoy!

* I place an empty tray into the rack above the bread to protect it from direct heat.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This potato bread is moist, sticky and perfect for toasting. Of course it is vegan and gluten-free too

…it also tastes amazing with my home-made probiotic “cream cheese“.

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Potato Bread Perfect for Toast (Vegan, Gluten-free)

This potato bread is moist, sticky and perfect for toasting. Of course it is vegan and gluten-free too

Course Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Bread, Potato

Servings 1 Bread (23cm loaf)

Ingredients

Makes a 23cm loaf:

• 140 g boiled agria potato
• 1 tablespoon (heaped) psyllium fiber husk
• 310 ml warm water
• 250 ml warm water
• 1 teaspoon coconut sugar
• 2 teaspoon active dried yeast
• 280 g rice flour
• 110 g buckwheat flour
• 70 g tapioca flour
• 1 teaspoon salt
• some olive oil for brushing

Instructions

• Blend potato, psyllium fiber husk and warm water in a blender until smooth. Place aside.
• Stir coconut sugar into 1 cup warm water and add active dried yeast. Place aside until foam builds on top (approx. 10 minutes).
• In the meantime mix the dry ingredients in a bowl. When the yeast mixture is foamy, pour it into the bowl with the dry ingredients, add the potato mixture and stir to combine.
• Place a warm, damp tea towel on top and let the dough rise for 45 to 60 minutes in a warm draft-free spot.
• Preheat oven to 220°C (top-/bottom heat).
• Stir dough shortly and spread evenly in loaf tin (I like to line it with baking paper first but you can also lightly grease it). Let rise for another 15 to 20 minutes in a warm draft-free spot.
• Gently brush with olive oil. Place onto a tray and and bake for approx. 50 minutes. Should it brown too quickly, place an empty tray into the rack above to shield it from direct heat.
• Take the finished bread out of the loaf tin and let cool down on a cooling rack.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.