Gluten-free Vegan Pizza
Easy Gluten-free Vegan Pizza made with a basic vegan & gluten-free crust and topped with vegan cheese, delicious pesto, spinach, mushrooms and sun-dried tomato.
Equipment
- Mixing bowl
- Wooden spoon or spatula
- Parchment paper
- Immersion blender or Food processor
Ingredients
For the Gluten Free Vegan Pizza Crust
- 1 ¼ cup all-purpose Gluten Free flour
- 1 teaspoon active yeast
- ¼ teaspoon salt
- 1 teaspoon virgin olive oil
- ⅓ cup warm water
For the Toppings:
- 8 ounces vegan cheese grated or shredded
- ½ cup pesto sauce
- 2 cups fresh spinach
- 2 ½ cups mushrooms portobello, yellow-foot, washed and sliced
- ¼ cup sun-dried tomato halved
For the Vegan Pesto Sauce:
- 2 cups fresh basil
- 3 tablespoons pine nuts or walnuts or sunflower seeds
- 2 cloves of garlic peeled
- 2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast optional
- ¼ teaspoon salt
- ½ cup olive oil
Instructions
For the Crust
- To make the dough: In a bowl or the bowl of your stand mixer, combine the flour, instant yeast, and warm water. Let it sit for a few minutes to activate.
- Add the olive oil and the salt and mix in.
- Knead for a few seconds into a soft slightly sticky dough. Fine-tune the dough: If it's too sticky, add more flour. If it's too crumbly, add more water.
- Gather the dough into a ball and let it sit for 15 minutes in a warm place.
- Preheat the oven to 475ºF (245ºC) and place the rack in the lower third of your oven.
For the Pesto Sauce:
- To make the pesto: While the dough is resting, prepare the pesto sauce. In a blender or food processor, pulse the basil, pine nuts, garlic, salt and nutritional yeast until smooth and combined.
- Then, add the olive oil and lemon juice. Extra-virgin olive oil adds richness and a slightly deeper flavor.
- Puree until the mixture is smooth and well mixed. Scrape down the sides of the bowl or jar if needed. If you like a thinner pesto you can add a little more olive oil or water.
For the Pizza:
- To make the pizza: Carefully roll out the dough on a lightly floured parchment paper into a 13 to 14 inch size oval (don't use too much pressure). You can stretch it a bit with your hands until it has the right shape.
- Top the pizza dough with vegan cheese, pesto sauce, spinach, fresh mushrooms and the halved sun-dried tomatoes. Drizzle the veggies with some more pesto.
- Bake the pizza for around 10-15 minutes or until golden on the edges. Enjoy!
Notes
MAKE AHEAD. Pizza dough can be made 2-3 days ahead. Once the dough is kneaded and formed into a ball, refrigerate it. Keep it covered or it will get dry.
FREEZING THE DOUGH. Once the dough is kneaded and formed into a ball, double wrap in plastic wrap and place it in the freezer. Alternatively you can also wrap it in plastic wrap and then place it in a freezer bag or zip bag. It can be frozen for up to three months.
MORE IDEAS FOR TOPPINGS. Feel free to use your favorite veggies, herbs and spices. Fresh asparagus, sliced zucchini, sliced tomato, broccoli, onion rings and pitted olives are a great match, and absolutely delicious on top of the pesto sauce. Also, I always have dried oregano for my pizzas, to sprinkle over the toppings.
LEFTOVERS. Reheating. Once the pizza is cooked, the leftovers can be stored in the fridge and reheated in the oven or the microwave. If reheated in the oven, the crust retains its crispy texture. In the microwave, the pizza becomes a bit soggy. Freezing. Leftovers freeze well. Cut them into serving pieces and double wrap tightly in plastic wrap. Ideally, store in a freezer bag.
NUTRITION INFORMATION
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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Nutrition
Calories: 313kcalCarbohydrates: 29gProtein: 9gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1189mgPotassium: 718mgFiber: 6gSugar: 5gVitamin A: 1956IUVitamin C: 11mgCalcium: 89mgIron: 3mg
Additional Info
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