Vegan Gluten Free Pizza
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Ingredients
For the dough
- 215g millet (Bajri) flour
- 65g coconut oil
- 100ml boiling water
- 1/2 teaspoon rock salt
- 1 tablespoon ground flaxseed (golden linseed)
For the toppings
- 215g millet (Bajri) flour
- 65g coconut oil
- 100ml boiling water
- 1/2 teaspoon rock salt
- 1 tablespoon ground flaxseed (golden linseed)
- 3 tablespoons kalamata olive hummus
- 1 small yellow pepper, de-seeded and sliced into rings
- 2 slices white onion, separated into rings
- 1 mushroom, thinly sliced
- 2 smoked garlic cloves, thinly sliced
- Harissa paste, to taste
- Pinch dried oregano
- Extra virgin olive oil, to serve
- Fresh dill weed, to garnish
Method
- STEP 1Preheat the oven to 240°C/475°F.
- STEP 2Prepare the dough, in a food processor put the millet flour, coconut oil, salt and flaxseed, if using, and blitz until the mixture resembles breadcrumbs. With the motor running, add the boiling water tablespoon by tablespoon until you get a smooth dough. I used nearly all of the 100ml.
- STEP 3Now, place a large piece of greaseproof paper on the kitchen top and dust with some millet flour. With your hands take the dough and shape into a ball on top of the greaseproof paper and with a rolling pin slowly roll out into a pizza base about 5mm thick. Don't worry if it is not round!!
- STEP 4Spread the pizza base generously with the hummus and spread evenly the sliced pepper, mushroom, onion and smoked garlic. Dot with harissa paste to taste, sprinkle with dried oregano. Carefully transfer onto a large oven tray together with the greaseproof paper.
- STEP 5Bake into the preheated hot oven for 15-20 minutes.
- STEP 6When cooked take out of the oven, drizzle with extra virgin olive oil and sprinkle with freshly chopped dill. Slice into 8 pieces and serve immediately.
