Vegan Sun-Dried Tomato Pizza Recipe with Mustard Veggies
This sun-dried tomato pizza with mustard veggies is the perfect, healthy way to indulge at the weekend, with none of the guilt!
To create your own pizza sensation, you just need a pan, a bowl, a food processor or grinder, and a pizza pan.
Total Time: 50 minutes
Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 1
Rating:
Total Time: 50 minutes
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- For the crust
- 70 70 g rice flour
- 30 30 g buckwheat flour
- 60 60 g potato starch
- 40 40 g gluten-free oat flour
- 110 110 g warm water
- 1 1 tsp apple cider vinegar
- Himalayan salt
- 10 10 g gluten-free baking powder
- For the sauce
- 10 10 sun-dried tomatoes
- 1/4 a lemon, juiced
- 1 1 tsp dried herbs (oregano, thyme, rosemary)
- 5 5 basil leaves
- 3 3 Tbsp lukewarm water
- 1 1 Tbsp olive oil
- For the topping
- 1 1 large courgette
- 1/2 red onion, peeled, sliced
- 1 1 Tbsp olive oil
- 1 1 Tbsp gluten-free mustard
- Himalayan salt
- 1/4 of an avocado, sliced
Method
- Preheat the oven to 200ºC/Gas Mark 6. Sauté the courgette, onion and mustard in a pan with a little olive oil for about 5 minutes.
- Mix the flours, starch, salt and baking powder in a bowl. Add water and knead into an elastic ball of dough. Roll the dough into a round pizza size.
- Bake in the oven for 5 minutes. Meanwhile, prepare the sun-dried tomato sauce by blending all the ingredients in a food processor or grinder.
- Spread the sun-dried tomato sauce over the pizza crust, top with the sautéed veggies, then bake for 20 minutes. Top with with avocado before serving.
Hungry for another slice? Read our Ultimate Vegan Pizza Guide!
