Who ordered a super tasty grain-free and yeast-free pizza? Hold your tablecloths! Here comes your waitress with so jaunty dance moves that even the pale white pizza on my tray almost blushes.
But what can you do when you have created something so tasty and phenomenal – A delicious white pizza that is build on a gluten-free, yeast-free and vegan pizza crust and which is one amazing combination of a crispy pizza and and a rich savory pie – with a hint of flaky mouthfeel to it. It is simply a hit!
I first planned to post it on friday, which is a classcial pizza day, but then thought, screw that, I´m probably going to make it on every evening this week so I must give others the opportunity to do that also. And preparing this “pizza pie” takes less than 20 minutes so you could actually make it even on your lunch break.
And wait, before you run to buy the pizza ingredients I want to highlight also these two gluten-free Vanelja Pizzas, that you could also find interesting:
Try these out and find your favorite!
- 2 tbsp chia seeds + ½ cup water (or 2 organic eggs)
- 1 ¼ cup almond meal
- ½ cup potato starch
- 2 tbsp psyllium husk
- a pinch of salt
- ½ cup olive oil
- 5 oz mozzarella
- 5 tbsp feta cheese
- about 3 sliced artichoke hearts
- about 5 cooked green bean
- 1 crushed garlic clove
- green olives
- black pepper
- dried herbs
- Olive oil
Preheat the oven to 400 Fahrenheit/200 Celsius degrees. Mix water and chia seeds in in a small bowl and set aside for about 5 minutes. In the meantime put all the other ingredients into a bowl and mix. Add the chia seed mixture (or 2 eggs) and stir. Place the dough on a parchment lined baking paper and press or roll the crust to be about half an inch in width. Bake for about 12 minutes or just until the crust starts to become a very light golden brown. Take out from the oven, add the toppings and put back for about 5 more minutes, or until the cheese is well melted. Take out from the oven, sprinkle some olive oil on top, serve and enjoy!