Vegan Gluten Free PIZZA

Pizza is one of those first things you go “OH SH*T!” about when you decide to become a gluten free vegan. There aren’t many options for pizza, and even LESS when you’re also soy free, like me! SO, naturally, pizza was one of the first things I felt the need to replace in order to feel HUMAN!

pizzaaa

I’ve made many types of pizzas but today I just kept it real with a regular old “cheese” pizza! This recipe is vegan, gluten free, soy free, corn free, and processed sugar free.  I hope you like this as much as I do!

pizzaaaa

Crust

1 cup water

2 cup Bob’s Gluten Free Baking mix (Red label)

1 tsp baking powder

1 TBLS olive oil

1 TBLS pure maple syrup

1/2 tsp sea salt

1/2 tsp Italian seasoning

  1. Preheat oven at 350
  2. Blend all ingredients well in blender.
  3. Pour into well oiled baking dish. I’m using an oval ceramic dish, about 5×9. I use coconut oil to grease dish.
  4. Bake for 20 minutes. Remove from oven.

 

 

Vegan Moz

3/4 cup raw unsalted cashews (presoaked for 2 hours, or include in boil)

1 Medium yellow potato

1/4 cup Onion

1/4 tsp Sea Salt

1 clove Garlic

1 TBLS lemon juice

1/4 tsp stone ground or dijon Mustard

1/2 cup Almond Milk

1/4 cup Tapioca Starch (mix into milk before adding to other ingredients) for stretchy cheese OR 1/8 cup otherwise.

1 TBLS Olive Oil

 

Instructions:
1)Pre-soak cashews for at least 2 hours OR add to boil.
2)Boil potato, onion, garlic until soft
3)Add all ingredients to blender EXCEPT Olive Oil. Blend until smooth. OR Blend ALL ingredients and SKIP next step and top your pizza. For stretchier cheese continue.
4)Heat oil in small sauce pan on low. Add blender mixture to sauce pan, stirring continuously until thickened and very stretchy.
5)Serve immediately.

 

Pizza Sauce

1 small can tomato paste

3/4 cup water

2 tsp Italian seasoning

1/2 tsp sea salt

1/2 tsp onion powder

1 tsp garlic powder

Red pepper flakes optional

 

Instructions:

Mix all ingredients well.

 

Crust topper

1 TBLS Olive oil

1/2 TBLS coconut oil

1/2 tsp sea salt

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1 garlic clove, minced

Instructions:
Mix all ingredients together.

 

BUILD YOUR PIZZA!

1)Add crust topper to outside edges of crust

2) Spread sauce on crust

3) Carefully spoon on Vegan Moz

4) Add any additional toppings you like.

5) Turn oven up to 400 and bake an additional 10-15 minute or until crust has browned your liking. Check every 5 minutes as cooking times will vary.

6) Let cool briefly before cutting.

 

*You will have leftover Moz and Sauce.

**For thinner crust use a larger baking dish. I get more of a deep dish with the 9X5 dish.

 

ENJOY!!!

 

 

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EASY Vegan Gluten Free Garlic Parmesan BBQ Pizza

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I LOVE pizza! But seriously, who doesn’t? My family likes to order pizza now and then, and even though I won’t eat the take-out variety, that doesn’t mean I have to miss out! I came up with this delicious creations over the weekend and I’m still dreaming about it!

 

Gluten free crust, vegan garlic parmesan sauce, topped with a little BBQ sauce, Brussels sprouts, and onions…. YUM!!! I made a small one, which I ate in one sitting. (It was ONLY 4 pieces!! 😉 ) This recipe is for one twice as large, so would feed two people. If I were feeding the whole family I would double this recipe and make two pizzas. This recipe is vegan, gluten free, soy free, processed sugar free, and corn free.

 

Easy Vegan Gluten Free Pizza

Crust

2 cups gluten free baking flour (I use Bob’s)

1 cup water

1/2 tsp sea salt

1 TBLS olive oil

1 tsp baking powder (I use aluminum free)

1 Tbls Pure Maple Syrup

  1. Preheat oven to 350
  2. Put all crust ingredients in blender and pulse a few times to mix well.
  3. Pour crust mix into well greased baking dish. (I used a glass 11×7 dish that I greased with coconut oil.)
  4. Bake for 15 minutes then remove from oven.

 

Vegan Garlic Parmesan Sauce

1/4 cup raw unsalted cashews

2 garlic cloves whole +2 garlic cloves minced

1/2 cup water +1/4 cup water

2 TBLS chopped onion

1 TBLS olive oil

1/2 tsp sea salt

1/8 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp lemon juice

Pinch curry powder

Pinch tumeric

(I have found the curry and tumeric replace a bit of the “cheesy” flavor. But literally, just use a tiny bit. More is not better.)

Instructions:

  1. Add all ingredients except minced garlic and 1/4 cup water to small sauce pan.
  2. Simmer on low-medium for 10 minutes.
  3. Put into blender and blend until smooth.
  4. Add back to sauce pan. Shake 1/4 cup water in blender cup (to get any extra sauce left over) then add to pan.
  5. Add minced garlic and heat on low for 5 mins. You can add more water a tsp at a time if you want a thinner sauce.

 

Other Ingredients:

Your favorite BBQ sauce

Steamed Brussels sprouts (sliced)

Sliced Onion

1 TBLS Olive oil

1 TBLS Coconut oil

1/4 tsp Sea salt

1/2 tsp Onion powder

1/2 tsp Garlic powder

1/4 tsp Italian seasoning

1 large garlic clove, minced

Final Instructions:

  1. Mix together oils, spices, salt, and minced garlic. Use spoon to rub around edges of crust, saving a little to drizzle on to at the end.
  2. Add vegan parmesan sauce. Drizzle on a little bbq sauce.
  3. Add toppings. (sliced Brussels sprouts and onion.)
  4. Drizzle with remaining oil mixture
  5. Bake for approx. 10 minutes at 450 or until crust browns slightly and onions cook.
  6. Remove from oven, cut, and enjoy!

 

 

 

 

 

 

Gluten Free Vegan Veggie Pizza

Have I got a treat for you guys!!! Ever since I made my vegan garlic parmesan sauce, I’ve been dreaming of using it as the sauce for a veggie pizza. My original idea was to just throw some brocolli on and call it a day. BUT if you’ve been following me at all on social networking, you’ll know I’ve been slightly obsessed with Brussels sprouts! For real, I want to eat them for every meal! The next logical step is obviously to include them in my veggie pizza! This recipe is vegan, gluten free, soy free, processed sugar free, and corn free.  (I doubled it to make two pizzas for my own family. If you’re feeding a few you may want to do the same.)
Gluten Free Vegan Veggie Pizza

Crust:

Ingredients:

2 cups gluten free baking flour (I use Bob’s)

1 cup water

1/2 tsp sea salt

1 TBLS olive oil

1 tsp baking powder (I use aluminum free)

1 TBLS pure maple syrup

Instructions:

  1. Preheat oven to 350°
  2. Put all crust ingredients in blender and mix well
  3. Pour crust mix into greased baking dish. (I used a glass 11×7 dish that I greased with coconut oil.)
  4. Bake for 15 minutes then remove from oven. 
  5. Once cooled carefully remove crust from dish and place on cookie sheet. (This helped me to crisp it up a bit more.) 


Garlic Parmesan Sauce


Ingredients:

1/4 cup raw unsalted cashews 

2 garlic cloves whole +2 garlic cloves minced 

1/2 cup water +1/4 cup water

2 TBLS chopped onion

1 TBLS olive oil

1/2 tsp sea salt

1/8 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp lemon juice 

Pinch curry powder

Pinch tumeric

(I have found the curry and tumeric replace a bit of the “cheesy” flavor. But literally, just use a tiny bit. More is not better.) 
Instructions:

  1. Add all ingredients except minced garlic and 1/4 cup water to small sauce pan.
  2. Simmer on low-medium for 10 minutes.
  3. Put into blender and blend until smooth.
  4. Add back to sauce pan. Shake 1/4 cup water in blender cup (to get any extra sauce left over) then add to pan.
  5. Add minced garlic and heat on low for 5 mins. You can add more water a tsp at a time if you want a thinner sauce. 
  6. Remove from heat.

Further instructions:

  1. Prepare vegetables of choice to your liking. I chopped and sauteed brocolli, and steamed then sauteed the Brussels sprouts before cutting them.
  2. Spread sauce on crust then place toppings.
  3. Bake another 10 minutes at 350. 
  4. Cut, serve and enjoy! 

The Best Vegan-Gluten Free Mexican Pizza

Like most Americans I could eat “mexican” every day. My husband is the exception and isn’t as into it as I am. Because of this I try to keep my Mexican and Tex-Mex meals to one night a week. When I first became vegan/gluten free I really missed the cheesy, creamy, amazingness of the typical American diet. In order to stay dedicated to my new healthier way of eating, I knew I had to get creative. Below you will find my recipe for Mexican Pizza including the super easy, amazing, pizza crust, the red sauce used, and what else I topped it with. I’ll also include a link to last week’s Nacho post which will include the recipes for the beans, nacho “cheese”, and cashew sour cream used. This recipe is vegan, gluten free, corn free, soy free, processed sugar free, and as always, full of love!! ❤

Vegan Gluten Free Mexican Pizza

Ingredients:

Crust:

2 cups gluten free baking flour (I use Bob’s)

1 cup water

1/2 tsp sea salt

1 TBLS olive oil

1 tsp baking powder (I use aluminum free)

1 TBLS pure maple syrup
Red Sauce:

1 can tomato paste

1 cup water

1.5 tsp cumin

1/2 tsp chili powder

1/2 tsp onion powder

1/4 tsp garlic powder

1 tsp olive oil

1/8-1/4 tsp cayenne pepper
Instructions:

  1. Preheat oven to 350°
  2. Put all crust ingredients in blender and mix well
  3. Pour crust mix into greased baking dish. (I used a glass 11×7 dish that I greased with coconut oil.)
  4. Bake for 15 minutes then remove from oven. 
  5. Once cooled carefully remove crust from dish and place on cookie sheet. (This helped me to crisp it up a bit more.) 
  6. For the red sauce place all ingredients in sauce pan and simmer on low for 15 minutes. (You will have leftovers. I made two pizzas and still had red sauce left.)
  7. Top your crust with the beans (recipes for beans, “cheese”, and cashew sour cream can be found here: https://intentionalexistenceblog.wordpress.com/2016/11/04/friday-night-nachos/
  8. Spoon on as much red sauce as you like, being mindful that the pizza may get floppy if you use too much
  9. Place pizza back in oven for 10+ minutes, depending on how crispy you like your crust.
  10. After you’ve removed it from the oven, top it with the nacho “cheese” and any other toppings you like. I used onions, olives, lettuce, tomatoes, and topped it off with cashew sour cream. 

Enjoy! Please comment and let me know how you liked it!