Easy vegan and gluten free pizza base to use with all your favorite toppings
Margherita Pizza

A fast and easy pizza gluten-free and vegan pizza base to add your favorite toppings to!
Recipe is low FODMAP
Ingredients
Pizza base
- ¾ cup Gluten free bread mix + ¼ cup (I use Orgran premium bread mix)
- ½ cup warm water
- ½ teaspoon yeast
- ¼ tsp salt
Topping – You can use any topping you want, below is for a margherita
- 3 tablespoons of tomato paste
- 1 tablespoon of water
- ¼ teaspoon “Italian herbs”
- 1 cup of vegan cheese of your choice, grated
- 4-5 cherry tomatoes
- Optional : Basil leaves & a dash of olive oil (I used a homemade garlic and chili infused olive oil)
Method
- Prepare your yeast by sprinkling it on top of the warm water. Set aside for 5-10 minutes
- In a large bowl, place ¾ cup of the gluten free flour mix and mix in the salt. Make a well in the middle.
- Mix the yeast in the water, and add to the flour.
- Mix together until you get a sticky dough, adding the remaining ¼ cup flour until you can form a ball.
- Cover the bowl with a cloth, and set aside in a warm place for 20-30 minutes. It will rise a little. Meanwhile, preheat the oven to 175 degrees Celsius.
- Roll the ball of dough into a round base. (I rolled mine for a thin base, but you can see below the “mini pizza” I made with the leftover dough that was not rolled and rises more).
- Cover the pizza base with baking beans and pre-cook in the oven for 10 minutes.
- Meanwhile, prepare your toppings. Mix the tomato paste and the water with the Italian herbs, and slice the cherry tomatoes.
- Cover the prepared pizza base with the tomato sauce, avoiding the sides. Cover with the vegan cheese and add the tomatoes.
- Cook in the warm oven for 20-35 minutes or until the base is cooked and the cheese melts.
- Optional : garnish with basil leaves and a dash of infused olive oil.
Enjoy!