Beetroot Pizza (Vegan and Gluten-free)
Gluten-free and vegan pizza with a simple and easy-to-make crispy crust! Using beetroot for toppings! Make your pizza a little bit special this time. Also suitable for Valentine's dinner!
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Servings: 2 pizzas
Ingredients
For Pizza Crust:
- 1 pack dry yeast (7 g)
- 2 cup warm water
- 2 tbsp olive oil
- 4 cups gluten-free all purpose flour
- 1 tsp sea salt
For toppings:
- 1 medium red onion sliced thinly
- 2 medium beetroots sliced
- non-dairy cheese
- pumpkin seeds
- sunflower seeds
- fresh rosemary
- 1 silken tofu
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon juice
Instructions
- Dissolve dry yeast in warm water and let it sit for 5 minutes. After this activating time, add olive oil. Mix well.
- Mix together sea salt and flour. Add it to the activated yeast mix. You should form a dough which is slightly sticky, elastic and holds together easily. If it's easier, kneel it with your hands.
- Form a dough ball and wrap it with a cling foil. Leave it for at least 1 hour in a warm place. The dough should double in size by then.
- Preheat oven to 200 Celsius degrees.
- Place the dough on a floured surface and create your pizza crusts with using your hands and fingers. The dough should be enough to make 2 big pizzas or 4 small pizzas. Transfer pizza crusts on baking trays.
- Now add your toppings. Mix tofu with salt, pepper and lemon juice and spread it on the dough. Add sliced beetroot, sliced onion, pumpkin and sunflower seeds, non-dairy cheese and rosemary leaves.
- Place pizzas in the oven and bake for around 7 minutes. The dough edges should get golden brown and look crispy.
- Cut pizzas with a pizza cutter or a very sharp knife. Enjoy!