Who knew you could have your pizza and eat it too?! This Best Ever Vegan Gluten Free Pizza has a base that rivals any gluten filled counterpart. Why? Because it’s crispy yet still doughy, and holds all these glorious toppings quite perfectly. And the best bit about this pizza is that it’s loaded with veggies and anti-inflammatory phytonutrients. So Pizza night, just became healthified.
I used a creamy, thick coconut yogurt sauce spiked with garlic, saffron and turmeric, to replace any cheese. It all pairs so well with the warming root vegetables nestled on top. And when a pizza lasts no longer than 30 minutes after the shooting process, you know it’s a goodie.
This Best Ever Vegan Gluten Free Pizza was created in collaboration with Nutrilite.
Nutrilite has a food first approach to nutrition. They believe supplements should fill in the gaps of a healthy diet, not taken to replace one. Nutrilite harness the best of nature and best of science in order to get the most nutrients into their whole food supplements. So, to celebrate Nutrilite’s ‘Cooking With Color’ campaign i’m harnessing the best of nature with this yellow/orange fall inspired, dinner recipe.
Let’s Talk Phytonutrients
Phytonutrients, otherwise known as Phytochemicals are natural compounds that are found in plants. It’s what gives whole foods their vibrant color. There are 5 different color categories of Phytonutrients. Each bursting with benefits and essentially what helps your body run smoothly.
Here are some examples:
Red
Foods like Strawberries, Raspberries, Tomatoes, Rhubarb, Apples, Chili Pepper & Red Bell Pepper.
Blue/Purple
Foods like Blueberries, Blackberries, Plums, Beetroot, Eggplant, Raddichio, Figs, Purple Cabbage & Purple Carrots,
Green
Foods like Broccoli, Kiwifruit, Celery, Leafy Greens, Green Apples, Cucumber, Green Bell Pepper, Herbs.
Yellow/Orange
Foods like Oranges, Peaches, Turmeric, Squash, Pumpkin, Sweet Potato, Golden Beetroot, Saffron, Orange Bell Pepper, Heirloom Tomatoes, and Carrots.
White/Brown
Foods like Mushrooms, Onion, Lentils, Ginger, Garlic, Pear, Banana, Fennel, Parsnip, Artichoke and Potato.
This recipe is:
- Dairy Free
- Nut Free
- Vegan
- Gluten Free
- Soy Free
- Contains No Added Sugar
So next time it’s pizza night in your household, change things up with this healthy yet satisfying alternative.
Want a grain free crust? I gotchu – check out this All Greens Cauliflower Pizza Crust recipe.
Best Ever Vegan Gluten Free Pizza
Course: MainCuisine: AmericanDifficulty: Medium3
servings50
minutes35
minutes40
minutesPizza night just got healthy with this Vegan, Gluten Free Pizza that has a base that holds together like any other gluten filled counterpart.
Ingredients
- Pizza Base
1 1/2 cups gluten free baking flour
1 cup warm water, around 110F
1 tbsp organic cane sugar
1 1/2 tsp instant yeast
1 tsp baking powder
1/2 tsp sea salt
1 tbsp psyllium husk powder
2 tbsp olive oil
- Saffron Sauce
150g coconut yogurt, unsweetened
3 saffron threads
1 tsp garlic powder
1/4 tsp turmeric powder
1/2 tsp sea salt
- Toppings
2 small golden beets, sliced & roasted
1/2 kabocha squash, cut into chunks & roasted
Orange Peperoncini peppers, sliced
1 punnet orange cherry tomatoes, halved
Red chilli flakes, for garnish
Basil, for garnish
Bee pollen, for garnish
Directions
- Pizza Base
- Combine warm water, yeast and sugar into a bowl. Mix well and set aside to activate for 4 minutes.
- In a separate bowl, combine your flour, salt, baking powder and psyllium husk powder. Mix together.
- Make a well in the center and pour in the yeast mixture along with the oil. Starting with a wooden spoon, gently mix all the ingredients together. Finishing off with your hands to create a ball of dough.
- With olive oil on your hands, lightly coat the top and sides with oil. Cover with plastic wrap and set aside in a warm spot for 30 minutes, to rise.
- Preheat oven to 425F. Lightly grease s baking sheet then scatter some flour over the surface. This should help prevent the dough from sticking. Press your dough out and shape to your desire. Let sit for an additional 10 minutes, to rise even more.
- Bake for 18-20 minutes
- Saffron Sauce
- Grind down the saffron threads and mix with 2 tbsp warm water. Let sit for a few minutes and pour into a small bowl with the remaining sauce ingredients. Stir well and add a small amount of almond milk if too thick.
- Building the Pizza
- Once you’ve pre baked the base. Slather on a thick layer of the saffron sauce. Follow with thin slices of beetroot, a generous scatter of chunky pieces of baked squash and finely sliced orange peperoncini peppers. Baked for 15 minutes or until golden.
- Remove from the oven, top with cherry tomatoes, a sprinkle of chili pepper flakes bee pollen and fresh basil.
- Serve immediately and enjoy!
Notes
- If you’re not using instant yeast you may need to extend the wait time on the rise of the dough x2
- If your house is cold, turn the oven on to 150F bake then turn it off. Place the dough in the oven to rise and just be sure to leave the door ajar.
- Feel free to add whichever veggies you have on hand. Pumpkin, caramelized onions and mushrooms are great options. Just be sure to cook them first.
