Vegan gluten free pizza

Before leaving Portugal I decided to make a really quick pizza for the trip. I had exactly one hour to make the pizza, pack my things and clean the apartment, and the stakes where HIGH. The pizza had to turn out good at the first try, or else the option would be airport food. No offense airport food but pizza is really good :))) Hope you like the recipe!

Pizza dough

  • 1.5 cup rice flour

  • 1.5 cup oat flour

  • 1 tbsp xanthan gum

  • 1 tbsp dry yeast

  • 180 ml water

  • 1 tbsp olive oil or coconut oil

  • 1 tsp salt

  • 2 tbsp sugar (coconut sugar can be used. half for the dough and half for the yeast liquid)

How to prep the dough

  1. Set the oven to maximum heat (275 degrees ish).

  2. Mix the yeast with 180 ml luke warm water. Make sure it’s not too hot, or it will kill the yeast. Add 1 tbsp sugar and let it sit for a few minutes.

  3. Mix the rest of the ingredients together - rice flour, oat flour, xanthan gum, oil, salt and 1 tbsp sugar. Mix everything well and add inn the yeast liquid.

  4. Let the dough settle for a bit while you prep the toppings. My dough became pretty sticky, but the end result was SO good. Was a bit surprised, but don’t panic if your dough is sticky. I didn’t have any baking paper, so I put coconut oil on the baking tray and spread the dough directly in the tray.

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Toppings

  • aubergine

  • mushrooms

  • vegan cheese - we used VioLife

  • tomato sauce (preferably organic with basil and/or garlic)

  • onion

  • garlic

  • olives

  • herbs & spices: oregano, basil, salt, pepper

  • sweetener of choice: maple syrup, agave, sugar, coconut sugar

  • coconut oil

How to prep the toppings

  1. Add the tomato sauce to a casserole. Depending on your choice og tomato sauce, you might want to spice it up or just keep it plane. I like to spice mine up anyways for maximum flavor. Chop garlic in small pieces and add them to the tomato sauce. Add some basil and garlic, a pinch of salt and your choice of sweetener. Taste your way into a result your happy with. Let it boil softly while you work on the rest of the ingredients.

  2. Slice the aubergine into thin slices. Add some coconut oil in a pan and fry them on medium heat. I like doing this to make sure they get well done, and not become hard to chew through on top of the pizza.

  3. Chop some mushrooms and fry them with some coconut oil, salt and herbs & spices.

  4. Chop the onion, olives and vegan cheese.

Put it all together

  1. Spread the dough out on a baking tray. Use baking sheets or coconut oil directly on the tray. Make sure the dough is thin, but doesn’t have any holes.

  2. Add the tomato sauce, onion, olives, garlic, aubergine and vegan cheese. Sprinkle lot’s of herbs like basil and garlic on top!

  3. Put it in the oven until the dough looks crispy and the cheese has melted. Enjoooooy <3

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