Finding good vegan recipes can sometimes be a challenge, and finding a vegan pizza recipe that’s also gluten-free makes it even a bit more difficult. Fortunately, nowadays there are many types of flours that are gluten-free and can be used for baking just like regular flours.
This Farinata pizza is a combination of the classic Italian Napoletana but with a twist: we used chickpea flour to achieve the gluten-free objective! Let’s be honest, it’s a very particular pizza, the flavour is different than what you’re probably used to. However, I highly encourage you to try it and enjoy the peculiar flavour of chickpea flour!
- Big bowl
- Pizza tray
- 475 g of chickpea flour
- 1 litre of water
- 1 ½ teaspoons of paprika
- 1 spoonful of oregano
- 50 g of olives
- 1 tablespoon of olive oil
- 100 g of tomato sauce
- 250 g of vegan cheese (this is creamy almond cheese, but you can choose your favourite)
- 1 tomato
- Put the chickpea flour in a bowl and add the water while stirring with a whisk.
- Add the salt, paprika, oregano and chopped olives.
- Stir and let it rest for around 20 minutes so that the flour can hydrate.
- Pre-heat the oven on medium.
- Stir the mixture again and pour onto a greased pizza tray.
- Cook for 30-45 minutes (make sure to check constantly after 20 minutes to avoid burning it). When it solidifies, it’s ready.
- Remove from the oven and add the tomato sauce and cheese. Lower the heat and put it back in the oven until the cheese has melted.
- Once it’s ready, cover the pizza with tomato slices and top it with more oregano if you want.
8 servings (1 large pizza). 1 serving (1 slice) = 126 g.
|Item||8 servings||1 serving||100 g|
|Saturated Fats [g]||23.3||2.9||2.3|