I would never in a million years have thought I’d be able to make a gluten free and vegan pizza from scratch, but I promise you it’s not hard, you’ll absolutely love it and it cooks in less than 50 minutes, so it can be a meal for any day of the week.
The ingredients below make one large pizza, which is perfect for sharing; typically my husband and I share one, and that gives us 4 slices each.
2.5 cups of uncooked quinoa (this needs to be soaked in water for at least 7 hours)
1 cup of water
3-5 tbsp of nutritional yeast (I go with 5 as I like the base to have a cheesy flavour)
1 tbsp of baking powder
1 tsp of Himalayan or sea salt
2 tbsp of garlic powder (optional)
1.5 tbsp of onion powder (optional)
2 tbsp of dried herbs (optional)
1 small tin of tomato paste
A selection of vegetables
Soak the uncooked quinoa in a bowl of water for at least 7 hours – ensuring the quinoa is completely submerged in the water.
- Preheat the oven to 400F/205C.
2. Drain the water from the quinoa and give it a good rinse.
3. Add the quinoa and water to a blender/food processor/coffee bean grinder until broken down (my blender and food processor were not able to do this, which is why I also suggest using a coffee bean grinder as this worked perfectly for me – although I couldn’t do the whole mixture in one go, and had to do it in a few smaller batches).
4. In a large bowl, mix the blended quinoa mixture with the rest of the ingredients.
5. The mixture will have a wet batter consistency.
6. Spoon the mixture onto a parchment paper-lined baking tray (the standard half-size rectangle baking tray – approx. 16×10 inches), and spread evenly.
7. Bake in the oven for 15 minutes.
8. Remove from oven and flip the base as we now want to cook the other side. I find that using the parchment paper as ‘handles’ helps to flip the base over – think of it as almost like flipping a pancake, have confidence and go for it! Peel the parchment paper off and discard.
9. Cook this side of the pizza base until golden brown, approximately for 10 minutes.
10. Remove base from oven and add tomato paste, veggies and cheese (vegan or otherwise).
11. Cook pizza until the toppings are your preferred level of cooked and melted (between 10-20 minutes).
12. Remove from oven, slice and enjoy!
In the picture below, I haven’t used any cheese so it’s more like a veggie flatbread, but absolutely delicious, especially with a drizzle of olive oil. YUM.
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2 responses to “A SIMPLE GLUTEN FREE AND VEGAN PIZZA THAT COOKS IN UNDER 50 MINUTES”
I might try this and it taste good, I will pass it along to my gluten free friends. Thank you for the recipe.
Please let me know how you get on with it, Geri. It’s a really great GF pizza base.
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