Now it's onto the food! To celebrate Coeliac Awareness Week I am providing one of my favourite gluten free recipes from my cookbook. Pizzas are a must in a person’s life – not greasy fat-laden pizzas, though! This recipe is for delicious and simple vegan pizzas. You can top them with more or less ingredients depending on what you fancy. The dough is easy to make and the whole thing is so flavoursome. This dish is sure to please the family!
Serves: 4
Prep time: 20 mins (plus rising time)
Cooking time: 40 mins
Ingredients
PIZZA DOUGH
260g buckwheat flour
200g brown rice flour
7g dry yeast
1 teaspoon salt
2 tablespoons coconut sugar
2 tablespoons plant-based oil
TOMATO SAUCE FOR BASE
375g cherry tomatoes
3 garlic cloves
2 tablespoons plant-based oil
1/2 teaspoon salt
1/4 teaspoonfreshly ground black pepper
TOPPING
75g cherry tomatoes, halved
1 zucchini, thinly sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground kelp
1 red onion, chopped
1 teaspoon plant-based oil
2 tablespoons maple syrup
1 bunch basil leaves
YOU CAN ALSO ADD:
mushrooms, sliced
capsicum, sliced
artichoke hearts
cashew "goats" cheese
METHOD
To make the pizza dough, begin by combining the flours, yeast, salt and sugar in an electric mixer with the bread hook attachment. Add 250 ml water and the plant-based oil and mix until a nice smooth dough has formed.
Transfer the dough to a lightly floured work surface and gently knead for 5–10 minutes. Place in an oiled bowl in a warm place for 35–45 minutes or until risen.
Preheat the oven to 180°C.
While the dough is proving, make the tomato sauce. In a small oven dish place the tomatoes, garlic, oil and salt and pepper. Bake for 15–20 minutes until nice and roasted (see note). Remove and transfer the mixture to a food processor or blender and blitz into a sauce.
Knead the dough again, before pushing it into 2 flat bases on 2 baking or pizza trays. You can make the bases any shape you like – round, square or rectangular, it’s up to you! You do want to get the bases quite thin (about 5 mm) and, then, once in the desired shape, prick them with a fork to stop them from rising too much in the cooking process.
Bake the bases in the oven for 5–10 minutes then remove.
Spread the sauce onto the bases and top with the tomatoes, zucchini, salt, pepper and kelp. In a small frying pan, fry the onion in the oil and maple syrup for 5–10 minutes. Add this to the top of the pizza.
Cook for 15–20 minutes until the base and vegetables are nice and cooked. Remove from the oven, slice, top with fresh basil and enjoy!
NOTE:
When I have a lot of time, I prefer to slow-roast the vegetables for the sauce over a couple of hours. But when we are making a speedy pizza, the quick roast works fine!
