Share
Gluten free vegan pizza
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Luísa Colombi
@soulbaker- Ingredients
- Recipe
- Yam5 unit(s)
- Rice flour80 g
- Chickpea flour35 g
- Flaxseed Flour1 tablespoon
- Olive oil1 tablespoon
- Salt1 teaspoon
- Chemical Yeast1 tablespoon
- Vegan cheese to taste
- Tomato to taste
- Onion to taste
- Olive to taste
- Oregano to taste
- Dried fine herbs1 tablespoon
- Tomato sauce to taste
- Cook the unpeeled yams in water until they are soft. Puree with a food processor, separating 450g.
- Add the rice flour, chickpea flour and fine herbs to the puree, mixing everything until well incorporated.
- Then add the flaxseed flour, olive oil and salt, mixing with your hands until you form a homogeneous mass that does not stick to your hands.
- Finally, add the chemical yeast and mix again.
- Let the dough rest for 10 minutes in the fridge for the ingredients to absorb the liquid.
- Meanwhile, line a medium round cake tin with parchment paper and a drizzle of olive oil.
- Roll out the dough onto the parchment paper with your hands, taking care to make it thinner and even across the base. The thinner, the crunchier!
- Take to pre-bake in an oven already heated to 220°C for 10-15min. Meanwhile, slice the filling ingredients.
- Remove the dough from the oven and add the topping (I used tomato sauce, slices of vegan cheese, sliced tomato and onion, olive and finished with oregano and olive oil).
- Bake it again for another 10 minutes in the oven and 5 minutes in the grill mode (if you have it) or until it starts to brown the edge and the filling has melted.
Did you like this recipe?
You may also like
Banana Cake with Nuts and Raisins
Banana and Apple Cake with Granola
Banana cake
By
Gluten free vegan pizza
By
