I’ve always loved pizza, and it’s just as awesome without cheese! This gluten and dairy-free pizza is super-fresh tasting and ticks all the boxes as far as I’m concerned. The toppings look, feel and taste just like cooked, and yet we’re treating them in ways to preserve the integrity of the nutrients as much as possible. Making your Friday night pizza a really healthy meal!
The pizza base is incredibly easy to make, is gluten-free, vegan and you can garnish it with your favourite raw toppings to keep it as fresh tasting as possible. Add in whatever you have lying around in your vegetable rack, such as diced red onion, bell peppers, olives etc.
Although the toppings are raw, they are not cold, however you can warm the whole thing up if you prefer by popping it into a warm oven.
Buckwheat flour is incredibly easy to find these days. Most health shops and many supermarkets stock it in their “free-from” sections, but you could of course try it with another gluten-free flour if you wish, or spelt flour if you don’t mind the gluten.
NOTE: Prepare the mushrooms first so they have time to marinate. The other ingredients can be done while the base is in the oven.
Makes: Aprox 10” Pizza
Equipment: Mixing bowls – 1 small and 2 large, small hand blender/food processor, chopping board, knife, greaseproof paper, flat oven or pizza tray.
Pizza Crust Ingredients:
2 cups / 290 g Buckwheat flour (plus extra for dusting)
1 tsp Baking Powder
¾ cup / 150 ml Water (more if needed)
½ tsp Salt
2 tbsp Olive Oil
1 tbsp dried Oregano
Method: Pre-heat the oven to 150°C (fan)
Use a wooden spoon to combine all the ingredients together well in a large mixing bowl. Then use your hands and start kneading the dough together. You may need to add a little more water if too dry or not sticking, but it shouldn’t be wet. Keep kneading until smooth. Dust over extra flour if it’s sticking to your hands.
Place the dough ball onto a sheet of parchment paper. Place another sheet over the top and use a rolling pin to roll it out into a flat round aprox 3-4 mm thick. Remove the top sheet and transfer the bottom sheet with the crust to an oven tray and bake in the oven for approximately 15-20 mins. Turn the base over, remove the paper and bake for a further 5 minutes or until baked. It should be slightly crusted in the middle, and not doughy on the inside.
While the crust is baking, make your toppings.
8 closed cup Mushrooms or 2 Portobello Mushrooms
1-2 tbsp Olive Oil
1-2 tbsp Tamari / Bragg’s Liquid Aminos
Squeeze Lemon Juice or 1 tsp Apple Cider Vinegar
1 tsp dried Italian Seasoning or Oregano
Method: Clean and slice the mushrooms. I like to peel the skins off so they marinate better. Place in a small bowl and pour over a glug or two of Olive Oil and Tamari/Bragg’s, then a squeeze of Lemon or ACV. Toss to coat well. Add the herbs and toss again. Leave this aside to marinate for at least 30 minutes if possible, tossing it a couple of times while it sits.
8-10 small Vine Tomatoes (halved)
3 Sundried Tomatoes (soak in water 30 mins if dry)
½ tsp Smoked Paprika (optional)
Pinch Salt & Black Pepper
Method: Blend all ingredients together until smooth, or leave a little bit chunky if you prefer. Taste and season further if desired.
I bag of Baby Spinach
Wash and dry the spinach if necessary. Place in a mixing bowl with a pinch of salt and “massage” well with your hands for a minute or two until the leaves have wilted down and resemble cooked spinach.
To assemble Pizza:
Once your crust is ready, spread the Tomato Sauce over the top, then layer the spinach and mushrooms. If you prefer to serve it with warm toppings, simply return it to the warm oven for a few minutes.
Garnish with fresh Basil leaves to serve.