If you have coeliac disease or gluten intolerance you will understand the relief you feel when you don't have to ask if something is gluten free. It is the same for all sorts of other dietary requirements including being vegan. I was at a vegan picnic recently and there were a lot of children. One of the children asked if the food was vegan then they realised they were at a vegan picnic and didn't need to worry. Watching them help themselves knowing they could eat everything was an awesome experience.
This recipe I share with you this week allows those who need to eat gluten free to relax as it is rare to be offered a gluten free pizza. It also allows those who steer clear of nightshade vegetables to be able to enjoy a meal that is very often laden with tomatoes.
The recipe comes via the very talented Breezy Avalon. Breezy is one of the 2016 Vegan Chef graduates who came together in September last year for a refresher course. As part of the course the chef graduates shared a sensational recipe with us and Breezy shared her Nomato Pizza Recipe which also happened to be gluten free.
After graduating from the Vegan Chef and Lifestyle Training Breezy continued to run her very successful and well known Hair Styling business - Bree Avalon Hair Stylist Guru
In addition Breezy came and worked on some retreats with me and then started catering for workshops. What I love about Breezy's food is that it is well thought out and tastes mighty good. Breezy loves making cheeses and experiments with all types, I particularly like her pecan cheese.
Breezy's pizza is a no tomato pizza based on a margarita style pizza. You can add other toppings to this pizza if you like or keep it in the fashion of a margarita.
Gluten Free Pizza
Gluten free pizza dough
Serves: 1 1/2 pizzas
Ingredients for toppings
A good handful of lovely fresh Basil Leaves to garnish the pizza
300g carrots or pumpkin
2 cloves garlic
1-2 bay leaves
Splash of maple syrup
1 tsp all spice
1 tsp dried basil
1 tsp oregano
1/2 tsp dried thyme
- Chop Veg into small pieces.
- Place veggies in a large saucepan with remaining ingredients and simmer covered over med/low heat for approx 30mins or until veg are soft and liquid has reduced.
- Cool slightly then blend in a blender or food processor until smooth.
30g red chilies
1 garlic clove
¼ cup coriander
½ tsp salt
50ml olive oil
Place all ingredients into a blender and blend using the pulse setting until the chilli and garlic appear roughly chopped. Be careful not to blend too much, you want the chilli to retain some texture.
Alternatively you can chop it all by hand.
Sunflower& cashew cream cheeze
150g sunflower seeds
150g raw cashews
3 tsp dried onion flakes or chopped fresh chives
2 tbs fresh lemon juice (more maybe needed but judged by taste)
1 tsp garlic powder or 1:2 fresh garlic cloves pre boiled.
1 ½ tbs nutritional yeast
2 tbs olive oil
1 tsp salt (or to taste)
- Pre soak cashews and sunflower seeds over night or in hot water for 5 mins to soften then drain.
- Add all ingredients except for chives and nutritional yeast into a high power blender. Blend until creamy
- Then stir through with a spoon the nutritional yeast and chives if used.
1 cup (160g) white rice flour
1 cup (160g) brown rice flour
1 cup (120g) tapioca flour
3/4 tsp xanthan gum
1 tsp salt
1/2 tsp baking powder
3 Tbsp sugar, 1 Tbsp yeast
1 1/4 cup warm water
1 Tbsp olive oil
- Preheat oven to 180°C
- In a small bowl combine the yeast and 3/4 cup (180ml) warm water (make sure it's not too hot as it will kill the yeast!) Let set for 5 minutes to activate. After a few minutes sprinkle in 1 Tbsp of the sugar.
- In a separate bowl, combine the flours, xanthan gum, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.
- Make a well in the dry mixture and add the yeast mixture. Add the olive oil and an additional 1/2 cup warm water before stirring. Then stir it all together until well combined using a wooden spoon.
- Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge. You want it to be pretty thin - less than 1/4 inch.
- Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.
- Remove from oven and add the nomato sauce over the base then add the chilli relish and place dobs of the cheese on top of that.
- Pop back into oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
- Garnish with the basil and cut immediately and serve.
Could you be the lucky one?
A space has come available in the March 8th to 10th Vegan Foundation course. The courses are booking quickly this year. There seems to be an increase of people going vegan and wanting to do it well in a healthy way. If you are the lucky one to take the March spot fill out the application form on my website and send it my way.
There are also 5 places left in the April course. Can't wait to meet whoever decides to come along and learn how to make truly nutritious and tasty vegan food this year.
On the look out for everyone's fave vegan hang out.
This week I just heard that the island of Koh Phangan in Thailand has a plethora of vegan eating places. This gave me the idea to find out what places you all like to eat at that are vegan so I can share them with you all in a few weeks time via the blog. My favourite restaurants in Byron Bay are The Beet and Elixiba.
Have a great week everyone and I hope at least some of you get to try out this delicious gluten free pizza.