Pizza, Pizza - my 2 favourite gluten-free vegan recipes
My goal when it comes to pizza has always been this: easy to make, with ingredients I usually always have at home.
If you’re like me, it’s usually Saturday evening when you start dreaming of this delicious, crispy something, topped with all the goodness your fridge is happy to let go of (I’m talking left-over-since-the-beginning-of-March bell peppers, an opened-but-forgotten tin of chopped tomatoes and all the veggies you cooked on Monday as “this is going to be one of those good weeks” and then life and lockdown kicked in again).
That’s why I’m so happy with the following recipes. Both are gluten-free and vegan, the second recipe is even yeast-free.
For homemade vegan mozzarella, check out The Happy Pear Vegan Mozzarella here.
Recipe 1 - love this one! It’s so yummy and crispy and I’m sure you’re going to love it.
400g gf flour (I use doves farm)
pinch salt
150-200ml lukewarm water
7g active dried yeast
1 tsp liquid sweetener such as maple syrup
fresh herb of choice, I usually use oregano and/or thyme
add the yeast water and sweetener into a bowl together to activate the yeast
add flour to a mixing bowl, make a well, add the water and yeast mixture
knead the dough for a few minutes (gluten-free dough won’t have the same elasticity as ‘normal’ pizza dough)
Cover it and leave to sit for an hour
divide the dough into 2 balls to make 2x200g pizzas
preheat the oven to the hottest temperature (250 °C)
using a rolling pin, roll out the dough balls on top of some baking parchment
Place the rolled out dough on the baking parchment onto the baking tray and use a fork to poke holes across the dough so it doesn’t develop large bubbles while baking
bake for about 8 mins to seal the base to ensure that you will have a crispy base
add tomato sauce and toppings of choice
out it in the hot oven at 250°C for about 6-10 mins until the crust has gone golden and the base feels crispy when pierced with a fork
Recipe 2: Yeast free pizza 👇🏻 it can’t be compared to the classic pizza dough, but it’s yeast free and yummy 😍
400g gluten-free self raising flour (I use doves farm)
pinch salt
200ml luke warm water
1/2 tsp baking soda
1 tsp apple cider vinegar
fresh herb of choice, I usually use oregano and/or thyme
preheat the oven to the hottest temperature (250 °C)
add flour, salt and baking soda to a mixing bowl
make a well, add the water and apple cider vinegar
the dough will be quite wet, so no need to knead it, just bring it into form, place it on parchment paper and use a fork to poke holes across the dough so it doesn’t develop large bubbles while baking
bake for about 5-8 mins to seal the base to ensure that you will have a crispy base
add tomato sauce and toppings of choice
out it in the hot oven at 250 °C for about 10 mins until the crust has gone golden and the base feels crispy when pierced with a fork
And now: enjoy! 😍