Gluten Free Vegan Pizza

I’m calling this pizza, but its not realy pizza, not how we know it. This is one of those alternative healthier versions, a bit like the cauliflower crust pizzas that have become so fashionable in recent years. This one however is even easier to make as you don’t have to squeeze the hell out of a blitzed cauliflower for this recipe, and it’s really tasty, providing that is, you’re not expecting a cheese laden pizza! It’s completely gluten free, wheat free, dairy free, vegan and paleo friendly so suitable for just about everybody. Here it is….

Pizza Base Ingredients:-

• 75g chia seeds
• 60g coconut flour
• 200ml water
• 1 tablespoon olive oil
• 1 tablespoon dried rosemary
• Half a teaspoon of salt

Sauce Ingredients:-

• 3 large tomatoes, roughly chopped
• 3 tablespoons tomato paste
• 3 garlic gloves, roughly chopped
• Handful of fresh basil
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• Half a teaspoon salt

Toppings:-

• A handful of chestnut mushrooms, thinly sliced
• Half a courgette, thinly sliced
• Fresh basil and a teaspoon of olive oil to serve

Method:-

1. In a bowl mix together all the pizza base ingredients and leave until it forms a thick batter – around 30 minutes.
2. Meanwhile pre-heat the oven to 180.c and line a baking tray with barking parchment and grease it with some more olive oil.
3. Once the dough is thick enough, make it into a ball and place it on the prepared baking tray, flattening with a rolling pin or spoon until you have a rustic round about half a cm thick.
4. Bake in the oven for 40 minutes.
5. Meanwhile, in a food processor blitz all the sauce ingredients until you have a smooth thick sauce.
6. Once the pizza base is cooked, carefully flip it over and remove the parchment from the backing (so the bottom is now the top) and add your sauce and vegetable toppings.
7. Bake again for 15 minutes until the veggies are cooked on top.
8. Take out the oven, sprinkle with fresh basil and then dive right in. Enjoy.