2 Pizzas


40 minutes



Who doesn’t love a good pizza? I always thought pizza is something that I had to order or buy somewhere. It always felt like this outlandish thing, that I didn’t even consider doing myself. You can imagine how surprised I was when I realised how extremely EASY it is to make my own pizza!


As always, it is entirely up to you whether you want to prepare this pizza with or without gluten. Vegan or with cheese! I actually made two different versions of this recipe. One with delicious vegan cheese. And one with mozzarella and feta! They both have their appeal. But I do confess – even though I am a feta addict, I loved the Vegan Cheese option one even more!

While I give these suggestions of what toppings you can add, the beauty of pizza is that you an top it with anything at all! So no need to stick my suggestions. Switch it up!

If you do go non-vegan, and choose cheese to top your pizza with, I recommend to use organic, if you can!



Glutenfree Pizza Base

400g gluten-free flour

1/4 Cup Olive Oil

14g dried active yeast

280ml warm Water

Hefty Pinch of Salt

Vegan Cheese

1 Cup Cashews, soaked for 2h in water

1/2 Lemon – Juice

1 Tsp Vegetarian Gravy Powder


200g Tomato Sauce (thick)

2 Sweet Potatoes, roasted

4 Mushrooms

Other Ideas:

Cherry Tomatoes


Non-Vegan Options:

Mozzarella, grated



Add flour to a large bowl and create a hole. Add olive oil and water with active yeast and salt and combine slowly with the fork using a fork.

Knead the dough with hands until firmly combined and let it sit for 15 minutes in a warm spot, covered with a wet, clean towel to raise.

Preheat the oven at 428°F / 220°C / 200°C with Fan.

Grease a pan or pizza stone lightly with oil and flour.

Roll out the dough and place in the pan or pizza stone.

Spread with tomato sauce, leaving the edges free and add your toppings.

Bake pizza for 12-15 minutes.

Eat Hot!