Tuesday, 25 July 2017

Gluten Free Vegan Pizza with Homemade Cashew Cheese

Since I had to cut out wheat from my diet I have found that I miss pizza, bread had been the big one but I have mastered that one now so I thought pizza is just the same surely just a different shape.   Now there are probably master pizza chefs thinking absolutely not, it is different altogether but I just want to eat a pizza so here we are...
Easy Gluten Free Vegan Pizza
Now I really like a thin base so that is what I aimed for, if you want it thicker you will have to adjust the quantities. I just used my bread recipe that I have been tweaking and just used less of  it, I also left out the potato starch in this one. It was really tasty and I will definitely be making this on a regular basis.

30g brown rice flour
40g Quinoa flour
30g SR GF flour
2g of dry yeast (about a third of a 7g packet)
1/4 tsp xanthan gum
5ml oil
100g tepid water
pinch of salt

Put dry ingredients in a bowl and mix except for salt, add water and oil and mix gently then add salt when all ingredients combined. 

Line a pizza tray with greaseproof paper and oil lightly, spread mixture on paper thinly, just pour it in and spread don't over handle.

Cover and let it rise for about 10-15 minutes it will only be a little rise, then cook for 10 minutes at 200c.  While this was cooking I added peppers and onion to a roasting tin to cook a little.

Cashew Cheese
40g cashews
1 desert spoon nutritional yeast
juice of 1/4 lemon
pinch of garlic granules

Blitz nuts in a food processor keep going until they are as fine as they will go, add nutritional yeast, garlic granules, lemon juice and a little water.  Blitz again and only add more water if needed to make a thick paste.  This is so nice you can eat it as it is.
I know it doesn't look much but it is really tasty.

Cover your pizza with whatever toppings you like, I put tomato puree, the roasted pepper and onion, some tomatoes and the cashew cheese.  Pop back in the oven for 8-10 minutes until hot.  The good thing is the pizza just slides straight off the paper onto the plate and is nice and crisp around the edge.


1 comment:

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