Yes, I love my Pizza & Pasta. And even on a vegan and gluten-free diet, you can still eat it. I prefer it home-made from scratch. It just tastes so much better 🙂
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 🙂
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.
For 2-3 pizza you’ll need:
For the pizza dough:
1 cup warm water
1 teaspoon coconut sugar
1 1/2 teaspoon active dried yeast
1 1/2 cup (200g) buckwheat flour
1 1/2 cup (210g) 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 oregano or basil or thyme
1-2 garlic cloves, minced
some freshly ground black pepper
For the ‘cheese’:
90g 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
1. In a cup, mix the sugar, active dried yeast and warm water and let sit until it turns foamy on top (approx. 10 minutes).
2. 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.
3. 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.
4. 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.
5. 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).
6. In the meantime prepare the pizza sauce by mixing all ingredients in a small bowl.
7. 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.
8. When the pizza dough has risen, spread the pizza sauce on top. Add toppings of your choice and sprinkle with ‘cheese’.
9. 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).