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This tasty vegan pizza from Gianna Simone features a hearty gluten-free crust made with amaranth and quinoa (or buckwheat) flours. The mouthwatering recipe is easy to customize: You can shape the crust into a heart for a lovable twist, or go with the classic pie shape, and top it with bell peppers, umami-rich mushrooms, tangy artichokes, or whatever other veggies you’re craving!
Tip
Cast-iron: Cast-iron provides a naturally nonstick surface and even heat distribution for a nice crispy crust without any oil. If you don’t have a dedicated cast-iron pizza pan, you can use a regular cast-iron skillet.
This recipe is excerpted from Plant Love: Whole-Food, Plant-Based Cooking with Style and Soul by Gianna Simone
Ingredients
CRUST
- 1 0.25-oz. package instant dry yeast (2¼ tsp.)
- 1 heaping cup quinoa flour or buckwheat flour, plus more for dusting
- 1 heaping cup amaranth flour
- 2 tablespoons ground chia and ground flaxseed (or just ground flaxseed)
- 1 teaspoon Celtic salt (or sea salt)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
TOPPINGS
- 7 oz. salt-free tomato paste
- 1 orange bell pepper, diced
- 1 purple or red bell pepper, diced
- 3 small artichoke hearts, cut in half (I used jarred with no oil)
- 4 to 5 broccoli florets, chopped
- 3 olives, cut into halves
- Handful of chopped mushrooms
- Handful of sliced red onion
Instructions
- Place pizza skillet in the oven and preheat to 350°F (180°C).
- In a bowl, combine yeast and 1 cup of warm water; stir until cloudy and evenly mixed.
- In large mixing bowl, whisk together the dry crust ingredients, then add the yeast mixture, vinegar, and maple syrup, and knead to form a dough ball. Let dough sit for 3 to 5 minutes. Liberally dust a work surface with flour and roll out the dough. If dough is too sticky, add a little more flour; if the dough doesn’t hold together, add a bit more water.
- Form dough into your desired crust shape: round, square, heart, etc.
- Wearing an oven mitt, place shaped crust on preheated pizza skillet, and bake just the crust for 5 minutes. Remove from oven, spread crust with tomato paste, and add toppings.
- Return pizza to oven and cook for an additional 30 minutes or until desired crispness is reached.
- Remove, let cool for about 5 to 10 minutes, slice, and enjoy!
The post Gluten-Free Vegan Pizza appeared first on Forks Over Knives.
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