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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.
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Prep Time 1 hour
Cook Time 20 minutes
Resting (dough rising) 1 hour
Total Time 2 hours 25 minutes
Course Dinner, Main Dish
Cuisine Italian, Mediterranean
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! 🙂
Keyword Crispy, dairy-free, egg-free, Pizza, plant-based, plant-based cheese, wholegrain