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.

A Versatile Vegan & Gluten-Free Bolognese That’s Tomato-Free

This time I wanted to add a few more extras. The sauce is not only vegan and gluten-free, but also free from soy, nuts, seeds, legumes, and tomatoes. Don’t worry though – it’s still packed with flavour

Please note: This recipe is low-fat, meaning no oil is used.
If you are interested in cooking with less oil, I highly recommend investing in a high-quality, non-toxic non-stick frying pan.

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Meat-Free Bolognese Sauce – Vegan, Gluten-Free, No Tomato

I really love pasta, and this Bolognese-style sauce is one of my favourites when I want something rich in flavour but still light on the stomach. Completely free from meat, gluten, soy, nuts and even tomato, this sauce relies on mushrooms, peppers and a good mix of herbs to create a satisfying texture and taste. It’s oil-free, easy to prepare, and perfect with your favourite pasta or side dish.

Course Main Dish

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Keyword Bolognese, Mushrooms, oil-free, Plant-Based Sauce, Red Pepper, Tomato-Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 generous portions

Author The Vegan Monster

Equipment

• non-stick frying pan for oil-free cookingKnife
• Cutting board
• stick-blender or immersion blender
• Measuring spoons & cups

Ingredients

• 250 g mushrooms cut in small quarters
• 2 sweet red peppers diced
• 1/2 onion finely diced
• 1-2 garlic cloves minced
• 1-2 tablespoon ground sweet paprika
• 1 tablespoon rice flour
• 1 teaspoon oregano
• 1 teaspoon basil
• salt & pepper to taste
• 375 ml water

Instructions

• In a good non-stick frying pan, heat one tablespoon of water and cook/roast the onions until golden brown. Then add mushrooms and cook while stirring almost constantly until they are much smaller and juicy (approx. 15 minutes).
• Add diced paprika and let cook for another 10 minutes, or until slightly soft.
• Sprinkle with ground paprika and rice flour and stir well. Add 1 1/2 cup water and stir once more. Bring to the boil.
• Add garlic, oregano, basil and salt & pepper to taste. Using a stick blender, roughly blend it until is forms a chunky sauce. Serve with pasta or side dish of your choice

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.