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!
SERVES 1
COOKS IN 30 MINUTES
Ingredients
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50g brown rice flour
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30g buckwheat flour
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25g gluten free oat flour
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20g Tapioca flour
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1 tsp. xanthan gum/guar gum/ gluten free baking powder
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2 tbsp. apple cider vinegar
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80ml warm water
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1 tsp. olive oil for brushing – optional
Base Suggestions:
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Tomato base
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Pureed Red pepper
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Pesto (for vegan option blend, basil, olive oil, garlic, sea salt, nutritional yeast, squeeze of lemon juice and nuts)
Toppings:
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Tomato
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Mushroom
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Feta
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Goats Cheese
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Chicken
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Chroizo
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Turkey Mince
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sundried tomato
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Olives
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Bacon
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Egg
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Scallion
Method
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Combine all the flours together in a medium sized mixing bowl.
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Combine the luke warm water and apple cider vinegar together in a glass.
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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).
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Prepare a clean surface for rolling and have some extra flour to hand (I used brown rice to prep board).
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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.
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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.
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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!