VEGAN PIZZA GLUTEN-FREE

 

INGREDIENTS

  

FOR THE BOTTOM

150 g buckwheat flour

75 ml water

1 tablespoon coconut fat or clarified butter

FOR THE SOSSAGE

100 ml tomato sauce

salt

pepper

oregano

FOR THE TOPPING

everything you like and nd tolerate! I had:

Eggplant fried

Zucchini fried

Roasted bell bell pepper

Broccoli

olives

FOR THE YEAST FLAKES (VEGAN CHEESE)

2 tablespoons yeast flakes

1 tablespoon coconut fat

85 ml water

2 tsp. rice flour or other gluten-free flour

1/2 tsp mustard

1/8 tsp. salt

HOW IT WORKS

 

Knead the ingredients for the dough together into a ball.

Roll out with a rolling pin in a circle and as thin as possible.

Preheat the oven to 200 degrees Celsius and bake the dough for 10 minutes.

In the meantime, prepare the topping and, if desired, the yeast mixture. In my case, I sautéed the vegetables.

For the yeast melt, heat the coconut oil and stir in the flour.

Then pour in the water and stir in the remaining ingredients (yeast flakes, mustard and salt) until everything thickens. If the yeast melt is too solid, stir in some more water.

After the dough is pre-baked, spread with tomato sauce and season with salt, pepper and oregano.

Spread the topping on top and finally pour the yeast mixture over it.

Bake in the oven for another 10 minutes.