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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.
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