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.

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.

For the topping I have used sliced peppers, sweet corn and basil leaves. My way of say good bye to summer here in New Zealand. But there are so many options for toppings, feel free to try your own combinations

Homemade Whole Grain Pizza – Vegan, Gluten-Free & Full of Flavor

I already have a recipe for vegan and gluten-free pizza on my blog, but I wanted to try a whole meal only version. Turns out, it works and tastes very well

The amount of dough is enough for either 2 thick and doughy crusts or 3 thin and crispy crusts.

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Vegan Wholegrain Pizza – Gluten-Free & Homemade

Yes, I love pizza and pasta! Even with a vegan and gluten-free diet, you can still enjoy them fully. I prefer making everything from scratch — it just tastes better

For this pizza, I used bell pepper, corn, and fresh basil leaves – my way of saying goodbye to summer here in New Zealand. Of course, you can get creative with your toppings — the possibilities are endless!

I already had a vegan and gluten-free pizza recipe on my blog, but this time I wanted to make a wholegrain version. It turned out beautifully — hearty, wholesome, and so delicious! The recipe makes either two thick, soft crusts or three thin and crispy ones.

Course Dinner, Main Dish

Cuisine Italian, Mediterranean

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Keyword Crispy, dairy-free, egg-free, Pizza, plant-based, plant-based cheese, wholegrain

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Resting (dough rising) 1 hour hour

Total Time 2 hours hours 25 minutes minutes

Servings 2 Pizza

Ingredients

For the pizza dough:

• 1 cup warm water
• 1 teaspoon coconut sugar
• 1 1/2 teaspoon active dried yeast
• 200 g buckwheat flour
• 210 g rice flour
• 1 tablespoon psyllium fiber husk
• 2 teaspoon guar gum
• 1/2 teaspoon salt
• 1 cup warm water
• up to 1 cup rice flour for dusting and working the dough

For the pizza sauce:

• 3/4 cup passata
• 1/4 cup water
• 1 teaspoon dried oregan or basil or thyme
• 1-2 garlic cloves, minced minced
• some freshly ground black pepper

For the ‘cheese’:

• 90 g cooked agria potato approx. 1 small to medium sized
• 1/2 cup water more if needed
• 3 tablespoon nutritional yeast flakes
• 1/2 teaspoon mustard
• 1/3 teaspoon freshly ground nutmeg
• salt to taste if desired

Instructions

• In a cup, mix the sugar, active dried yeast and warm water and let sit until it turns foamy on top (approx. 10 minutes).
• In the meantime, in a medium sized bowl, whisk the remaining dry ingredients for the dough. When the yeast is ready, pour it into the bowl with another cup of warm water and mix well.
• Cover with a damp tea towel and let sit in a warm spot until the dough has doubled in size (approx. 45 minutes). Temperature should be at least 25 C. You can also let it sit in the oven, after you allowed it to warm up for just a little bit.
• When the dough has doubled in size, stir it again. Then sprinkle the work bench with rice flour and drop dough onto it. Sprinkle generously with rice flour and start kneading it for a few minutes. Add more flour whenever it gets too sticky.
• Half (or third) the dough and place on pizza tray, spreading it evenly. Keep sprinkling with flour if it gets too sticky. Then cover with damp tea towel and place in warm spot for another 15 – 20 minutes. Preheat oven to 220C (top- bottom heat).
• In the meantime prepare the pizza sauce by mixing all ingredients in a small bowl.
• Prepare the ‘cheese’ buy blending the potato and water in a high-speed blender until smooth. Then add remaining ingredients. The mixture should be just thick enough to pour it, without it being too runny. Add more water if needed.
• When the pizza dough has risen, spread the pizza sauce on top. Add toppings of your choice and sprinkle with ‘cheese’.
• Place in oven for approx. 15 to 20 minutes. If it gets too brown too quickly, cover top (you can use a piece of aluminum foil).

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.

Tart Flambee usually has a thin and crispy base and is traditionally topped with sour cream, onion and bacon. Turns out you can make this dish without using sour cream or bacon.

This version is also yeast-free. I have used cashews to create an alternative for the sour cream. And I added a few drops of liquid smoke to imitate the bacon flavour. I really love it!

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Tarte Flambée (Vegan, Vegetarian, Gluten-free, Yeast-free)

Tart Flambee usually has a thin and crispy base and is traditionally topped with sour cream, onion and bacon. Turns out you can make this vegan and gluten-free dish without using sour cream or bacon.

Course Main, Tarte Flambée

Cuisine French

Diet Gluten Free, Vegan

Keyword cake, Cashew, dairy-free, Onion, Tarte Flambee, yeast-free

Servings 1 Tarte Flambée

Equipment

• 21cm spring form

Ingredients

For the base:

• 35 g buckwheat flour
• 35 g rice flour
• 1/4 teaspoon baking powder
• 1 teaspoon psyllium fiber husk
• 1/3 cup water

For the topping:

• 70 g cashews (soak them in filtered water for at least 4 hours, then rinse and drain them)
• 1/3 cup water
• 2 tablespoon apple cider vinegar
• 1 teaspoon mustard
• 1/2 teaspoon salt
• 15 drops liquid smoke
• 1/2 red onion

Instructions

• Preheat the oven to 200°C (top-/ bottom heat). Line the spring form with some baking paper.
• For the base, mix the dry ingredients in a bowl. Add water and mix well.
• Using a spoon, spread the dough for the base in the spring form evenly. Place in the oven and bake for approx. 12 minutes.
• In the meantime blend the ingredients for the topping, except the onion, to a fine cream. Chop the onion into fine strips.
• Take the pre-baked base out of the oven. Pour the sour cashew cream over it and place the chopped onion on top, gently pressing them into the cream.
• Bake in the oven for another 10 minutes, or until the top is 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.

Really, this pizza dough is AMAZING! Slightly crispy, with a soft interior and a crunchy crust. Just like you can get them at the Italian restaurant! Or, at least the Italian restaurant that i used to visit

I had to use some ingredients that I usually try to avoid: yeast, starches and guar gum. But an experienced baker recently told me that it will work much better with starches and gums. I’m glad that I tried it, because it really does seem to do the trick

Also, I have tried a new way of substituting cheese. I came up with the idea after the inside of the potato spinach fritter that I recently made, had a close resemblance to melted cheese. Of course, it doesn’t taste just like cheese, but I think it gets close to a similar effect.

For 2 pizza with 30cm diameter you’ll need:

1 1/2 teaspoon active dried yeast
1 teaspoon sugar
1 cup lurk warm water

1 1/4 cup (175g) rice flour
1 cup (135g) buckwheat flour
1/2 cup (60g) tapioca starch
1/4 cup (35g) potato starch
1 heaped tablespoon psyllium fiber husk
1 teaspoon guar gum
1 teaspoon salt

1/2 lurk warm water
1 tablespoon apple cider vinegar

some extra rice flour for dusting

For the pizza sauce:
1/2 cup passata
1/4 cup water
2-3 garlic cloves, crushed
1 teaspoon dried thyme
1 teaspoon dried oregano
some freshly ground pepper

For the ‘cheese’:
220g potato (1-2 small potatoes)
1/3 cup of potato cooking water
2 heaped tablespoon nutritional yeast
1 heaped tablespoon corn (maize) flour
1/2 teaspoon salt
a few pinches ground nutmeg

Preparation:

1. For the pizza dough, mix the yeast and sugar in one cup of lurk warm water. Stir well until dissolved. Once you can see some foam rising on the surface, the yeast mixture is ready to go.

2. In the meantime, sift all dry ingredients into a medium sized bowl.

3. When the yeast is ready to go, pour it into the bowl with the dry ingredients. Add 1/2 cup lurk warm water and 1 tablespoon apple cider vinegar and stir well until combined.

4. Cover with a damp, clean dish towel and let sit in warm place until the dough has risen to twice it’s size. I find this works best when the temperatures are above 23°C. If your home is colder, you can also place the bowl in the oven, after you have had it on for just a few moments until it was warm (NOT HOT). Now is a good time top prepare the ‘cheese’. Please see below for instructions.

5. When the dough has risen to twice it’s size, give it another good stir until it is quite soft. Dust the work area and the top of the dough with rice flour. Let it drop onto the work area and sprinkle generously with more rice flour until it is dry enough to touch without getting sticky fingers. Then knead the dough on the bench for a few minutes, adding some more rice flour if gets too sticky.

6. Halve the dough and spread each portion onto the pizza trays that have been lined with baking paper. Again, if it gets too sticky, sprinkle some extra rice flour onto it. Once you have spread the dough evenly to the borders of the pizza tray, cover it with a warm and damp dish cloth and let rise in a warm spot. With my old oven, it works well to have them sitting on top while I’m preheating the oven for the pizza baking.

7. In the meantime, mix all ingredients for the pizza sauce in a small bowl. Also preheat the oven to 220-230°C.

8. When the dough is puffy and has increased in size, take a fork and prick it all over the area that will be covered with pizza sauce. Then scoop the pizza sauce onto it and spread evenly. Add toppings of your choice (I used onion rings, blanched broccoli and the nut-free ‘cheese’).

9. Place pizza in oven and bake until the crust and the ‘cheese’ turns golden brown (approx. 10 to 15 minutes).

For the nut-free ‘cheese’

1. Peel and chop the potatoes into small cubes.

2. Place in small pot and cover with water. With the lid on, bring to boil and let simmer until soft.

3. Drain, but take 1/3 cup cooking water aside.

4. Mash the potatoes as fine as possible, adding 1/3 cup cooking water. Then stir in nutritional yeast, corn flour, salt and nutmeg. Spread the ‘cheese’ on the pizza before it is baked.

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.

So I had to bring these colors onto the crunchy crust of a pizza! This pizza crust is made without yeast, using lots of sun flower seeds. It has the perfect crunchy but still slightly moist and chewy texture that I love. If you are a fan of thick and doughy pizza crusts, you can stop reading here

There are so many options for toppings. Feel free to created your own combinations and flavours…and don’t hesitate to share them if you like

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Capsicum Broccoli Pizza, with yeast-free crust (Vegan, Gluten-free)

This pizza crust is made without yeast, using lots of sun flower seeds. It has the perfect crunchy but still slightly moist and chewy texture that I love.

Course Baking Savoury, Pizza

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Broccoli, Capsicum, Crust, Pizza, yeast-free

Servings 2 medium sized pizzas

Ingredients

For the crust:

• 200 g sunflower seeds (soaked in filtered water for a few hours then drained)
• 70 g buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup water
• some extra flour for dusting I prefer rice flour

For the topping:

• 1 1/2 cup passata
• 1-2 garlic cloves minced
• 1 teaspoon thyme
• 1/2 teaspoon freshly ground black pepper
• salt to taste
• 1/2 capsicum
• 1/2 broccoli

For the cheesy cashew cream:

• 1/2 cup cashews soaked in filtered water for at least 6 hours then drained
• 1/4 to 1/3 cup water
• 1/3 teaspoon nutmeg
• 2-3 heaped tablespoon nutritional yeast flakes
• 1/3 teaspoon garlic powder
• salt & pepper to taste

Instructions

• I like to blanch the broccoli before putting it onto the pizza. I fill a medium sized pot with enough water and bring it to boil. Then I chuck in the roughly cut broccoli pieces and wait until they almost start boiling again. At that point I turn off the heat and let the broccoli rest in the water for a few more minutes before I rinse it in a sieve and let it rest until needed.
• In the meantime blend the cashew nuts with 1/3 cup water and 1/3 teaspoon nutmeg to a fine cream (if it is too thick, add a little more water). Then add 2-3 heaped tablespoon nutritional yeast flakes and blend again for a short time. Add salt to taste.
• For the pizza sauce, add passata, thyme, garlic, pepper and salt to a small bowl, stirring it to mix. Preheat the oven to 200°C.
• Rinse and wash the sunflower seeds in a fine colander, let drain properly. In a medium sized bowl, mix the dry ingredients for the crust (buckwheat flour, baking powder, salt) I like to sift it into the bowl through a sieve to have it extra fine without crumbles.
• Take approx. half of the sunflower seeds and blend them with 1/4 cup water to a relatively fine paste. Add to the bowl with the remaining whole sunflower seeds and mix well.
• Spread a baking tray with some parchment paper and place half of the dough on it. Sprinkle with some of the extra flour and spread it evenly across the tray with your clean hands.
• Then scoop half of the pizza sauce on the dough, spreading it evenly. Add the toppings. Top with the cashew cream.
• Bake in the oven for approx. 10 minutes or until golden brown. Depends on oven type!

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.