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
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
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.