I’m super happy to be able to share another recipe for vegan and gluten-free pizza with you! A recipe that also doesn’t use yeast! Yay! 🙂
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.
