I’m super happy to be able to share another recipe for vegan and gluten-free pizza with you! A recipe that also doesn’t use yeast! Yay! 🙂
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
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.