To celebrate #NationalPizzaDay how about a lovely recipe from Rozanna Purcell, guaranteed vegan (with the option of a non-vegan twist on it) and 100% delicious!
COOKS IN 30 MINUTES
50g brown rice flour
30g buckwheat flour
25g gluten free oat flour
20g Tapioca flour
1 tsp. xanthan gum/guar gum/ gluten free baking powder
2 tbsp. apple cider vinegar
80ml warm water
1 tsp. olive oil for brushing – optional
Pureed Red pepper
Pesto (for vegan option blend, basil, olive oil, garlic, sea salt, nutritional yeast, squeeze of lemon juice and nuts)
Combine all the flours together in a medium sized mixing bowl.
Combine the luke warm water and apple cider vinegar together in a glass.
Create a small well in the centre of the flour and pour in the warm water and apple cider vinegar mix, using your hands knead until a dough forms (it will be a tiny bit wet but that’s ok).
Prepare a clean surface for rolling and have some extra flour to hand (I used brown rice to prep board).
Sprinkle the board with the flour and begin rolling your pizza dough. If you like a thin and crispy base, aim to roll .25/.5 cm thick.
Place on a non-stick or lined baking tray and brush with a little oil (optional). Bake for 12-15 minutes until it has risen a little and crispy around the edges – if you brushed the base with a little oil it will have developed a golden colour but if you haven’t it will still be a little pale in colour.
Layer on your toppings – I choose to go for a pesto base with tomatoes and mushroom. Place back in the oven for 8-10 minutes (timing depends on your choice of toppings). Enjoy!
Serve and enjoy!
More yummy vegan recipes in her newest cookbook!