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Vegan and gluten-free pizza with sundried tomatoes & pesto

Vegan and gluten-free pizza with sundried tomatoes & pesto

Take your pizza night to the next level by making your own gluten-free pizza with spinach, sundried tomatoes, vegan pesto and pine nuts.

 

The spinach gives a lovely earthy flavour, the sundried tomatoes are sweet, and the Naturya Hempsto natural pesto is salty and nutty – it’s particularly delicious as it has so much more flavour. A little goes a long way!

 

Vegans and non-vegans alike will be reaching for another slice.

 

Last but not least, why not sprinkle a handful of pine nuts over the pizza before serving for some extra crunch!

Gluten Free

Vegan

Vegetarian

Serves 2 Pizzas

Prep time: 45mins

Cook time: 15mins

Total time: 1hr

Ingredients

  • 475 grams Doves Gluten Free Plain Flour
  • 2 tsp xanthan gum
  • 7g fast-action dried yeast
  • 1 tsp caster sugar
  • 1 tsp salt
  • 250 ml warm water
  • 5 tbsp olive oil
  • 200g spinach
  • 12 sundried tomatoes
  • 4 tbsp Naturya Hempsto
  • 2 tbsp pine nuts

Method

  • In a large bowl, mix the gluten-free flour, xanthan gum, yeast, sugar and salt.
  • Add the water and olive oil, and mix until a rough ball of dough begins to come together.
  • Turn the dough out onto a lightly oiled work surface and knead for 5 – 10 minutes until smooth.
  • Place back into the bowl and cover in a warm place for 30 minutes or until it has increased in size.
  • In the meantime, pre-heat your oven as high as it goes!
  • Once risen, turn the dough out onto a lightly floured surface and divide it into two equal portions.
  • Roll each ball of dough out into a circle moving the dough frequently to prevent sticking.
  • Transfer to a baking sheet and place into the oven and bake for 5 minutes, or until it has just begun to crisp up underneath and around the edges.
  • In the meantime, wilt the spinach in a dry pan.
  • Remove the pizza from the oven and top with the passata, cheese, wilted spinach and sundried tomatoes.
  • Return to the oven and cook for a further 5 – 10 minutes until the cheese has melted and the toppings are cooked.
  • Remove from the oven and finish with a drizzle of pesto and a sprinkling of pine nuts.