I miss Pizza. I know that seems a bit silly, since there’s a recipe for one right here. But what I mean is, I miss the regular kind of Pizza – the thick doughy crust, loaded with cheese. Omg it’s so good… I know it seems a bit sacrilegious to say that after all of my vegan years, but hey, it’s the truth!
Now, after saying all that, you’d probably be expecting me to load this recipe with a dairy-free cheese, right?
Well, no. Not this time anyway. Normally if the flavour that I really want is off the menu, then I’ll go in a completely different direction. Otherwise I’ll just be comparing it the whole time! If you’re a thin-crust pizza lover, then try out the gluten-free shortcrust pastry recipe for the base. Otherwise if you prefer the more traditional doughy texture, then this gluten-free pizza dough recipe should do the trick.
For flavour, I decided on a mix of fried tofu and onion with fresh tomato and pineapple, and some avocado thrown in the mix. It’s certainly nothing like regular Pizza. But that’s okay, this one has its own magic!
Vegan Pizza
Ingredients
Pizza Base:
- Gluten-Free Shortcrust Pastry, OR
- Gluten-Free Pizza Dough
Toppings:
- Tomato paste
- Baby spinach/kale leaves
- 1 tbsp olive oil
- salt & pepper
- 1/2 tsp paprika
- half onion sliced
- 300 grams firm tofu chopped into small cubes
- 100 grams chopped pineapple (optional but recommended)
- half avocado sliced
- 1 large tomato
- half red capsicum
- dried oregano
Instructions
- Preheat the oven to 180°C/360°F, and grease a baking tray or line with baking paper.
- Following the instructions for either the Gluten-Free Pizza Dough or the Gluten-Free Shortcrust Pastry recipe, make the pastry or dough and roll out into a circle of about 1 cm thickness (max).
- In a small frying pan, heat the olive oil on a medium heat and add the sliced onion with a dash of salt. Sauté for about 5 mins, and then add the cubed firm tofu. Add some more salt, pepper and paprika, and stir-fry on a medium heat for a further 10 mins until the tofu is golden brown.
- Spread the tomato paste onto the pastry quite thick, until about ½ cm from the edge. Layer on the baby spinach/baby kale leaves, and then top with the fried onion and tofu. Next, add chopped capsicum, avocado, slices of tomato and pineapple chunks (optional, for those who love it). Season with salt, pepper and some dried oregano.
- Place in the oven for approximately 15 mins, or until the pastry is just turning golden brown.