Lately I occasionally had the challenge to create a dish that doesn’t contain tomato. And when it came to pizza, I had to rethink the whole thing. But then I remembered my recipe for vegan and gluten-free Tarte flambée and decided to give it a little twist. It turned out so flavourful and delicious that I was not even sad about the lack of tomatoes 🙂
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.
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 macadamia cream:
3/4 cup (105g) 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
1 teaspoon dried basil to be added later
Toppings of your choice 🙂
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 spot. Then place it in warm spot, cover it with the damp towel and let rise for another 15 minutes or so.
6. 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.
7. 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.
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 turn golden brown.