The Best Damn Gluten Free Vegan Pizza of All Time
The Best Damn Gluten Free Vegan Pizza of all time is a bold statement, and I 100% believe that this pizza can back up that claim up!!
An old friend from college recently reached out, saying that her sister had been diagnosed with a disorder called Eosinophilic Esophagitis, and she was hoping I could do a recipe for her that could fit within her new dietary restrictions, which included wheat and dairy.
Pizza without gluten and dairy? Umm sure…no problem…
It was no easy task to get this recipe to be as good as I wanted it to be, but after playing with it for a while, I really think I found the holy grail of vegan pizza goodness. In fact, I think the “cheese” portion of this pizza was one of my greatest culinary achievements of all time.
Gluten free, vegan or not, this is a delicious pizza. No, it’s not going to mimic your classic greasy New York slice, but there’s enough savory and saucy goodness on this pizza to make you not even realize that it's actually incredibly healthy!
The Best Damn Gluten Free Vegan Pizza Of All Time
1 cup chickpea flour
1/2 cup masa
3/4 tsp salt + more to taste
1/4 cup + 1 tbsp olive oil, divided
1 1/4 cups water
6 oz. sliced mushrooms
1 tsp fennel seeds
1 cup Marinara sauce
1 cup shredded yellow zucchini
3/4 cup chopped Kalamata olives
1/4 cup sliced red onion
Preheat the oven to 450ºF. Stir together the chickpea flour, masa, and salt. Add the warm water, and whisk until smooth. Add 1/4 cup of olive oil, and whisk until combined.
Pour the batter into a parchment lined 9x12 inch baking pan. Cook until lightly browned on top and fully set, about 15-20 minutes. Let cool slightly before adding toppings.
Meanwhile, heat the remaining tablespoon of olive oil in a medium skillet over medium heat, and saute the mushrooms until lightly browned and tender, about 4-5 minutes. Stir in a pinch of salt to taste and 1 teaspoon of fennel seeds. Set aside.
Spread marinara sauce onto the pizza crust, and top with shredded zucchini, olives, mushrooms, and onions. Bake until cooked to desired doneness, about 15 minutes.
The Kalamata olives REALLY make this pizza. You can cheap out with regular canned olives, but for a vegan pizza, the savoriness of the olives goes a really long ways towards making this a very satisfying pizza.
If your zucchini is exceptionally wet, I would recommend squeezing a little bit of the moisture out of them before adding to the pizza. You still want some moisture for the “cheesy-ness” so you don’t need to squeeze out too much, but just enough to make it so your pizza won’t be soggy.