|Easy Gluten Free Vegan Pizza|
Now I really like a thin base so that is what I aimed for, if you want it thicker you will have to adjust the quantities. I just used my bread recipe that I have been tweaking and just used less of it, I also left out the potato starch in this one. It was really tasty and I will definitely be making this on a regular basis.
30g brown rice flour
40g Quinoa flour
30g SR GF flour
2g of dry yeast (about a third of a 7g packet)
1/4 tsp xanthan gum
100g tepid water
pinch of salt
Put dry ingredients in a bowl and mix except for salt, add water and oil and mix gently then add salt when all ingredients combined.
Line a pizza tray with greaseproof paper and oil lightly, spread mixture on paper thinly, just pour it in and spread don't over handle.
Cover and let it rise for about 10-15 minutes it will only be a little rise, then cook for 10 minutes at 200c. While this was cooking I added peppers and onion to a roasting tin to cook a little.
1 desert spoon nutritional yeast
juice of 1/4 lemon
pinch of garlic granules
Blitz nuts in a food processor keep going until they are as fine as they will go, add nutritional yeast, garlic granules, lemon juice and a little water. Blitz again and only add more water if needed to make a thick paste. This is so nice you can eat it as it is.
I know it doesn't look much but it is really tasty.
Cover your pizza with whatever toppings you like, I put tomato puree, the roasted pepper and onion, some tomatoes and the cashew cheese. Pop back in the oven for 8-10 minutes until hot. The good thing is the pizza just slides straight off the paper onto the plate and is nice and crisp around the edge.