I have been ultimately slack in updating this blog, so I’m finally posting another recipe! A vegan and gluten-free pizza dough that is FULL of goodness and only takes 2 ingredients. Kinda hard to believe, I know! This dough can also be rolled out and cooked on a non-stick frying pan for excellent flatbreads. Eating these with hummus is heavenly!
So without further ado, here’s the recipe that we’ve been making on repeat for the past two weeks!
Preheat oven to 200C/400F. Line a baking sheet with parchment paper.
Make the dough by mixing together the sweet potato puree, oat flour, sea salt and oregano until you get a firm dough. The dough should not be sticky at all - if it is then add a bit more oat flour.
Divide the dough into 2 or 3 depending on how many pizzas you want and roll out on a floured surface, the transfer to the oven and bake for 10 minutes.
Remove the dough from the oven and add the marinara and your toppings of choice. Bake for another 10-15 minutes, until the dough is crisp an slightly browned and the toppings are cooked through.
Best served immediately.
this makes 2-3 pizzas
2 cups (500 ml) sweet potato puree
2 cups (500ml) wholegrain (gluten-free) oat flour
1 tsp sea salt
1 tsp dried oregano (optional)
1 cup (250ml) marinara sauce
3-4 mushrooms, thinly sliced
4-5 cherry tomatoes, thinly sliced
handful of fresh basil, for serving
other topping options: red peppers, zucchini,
olives, capers, vegan cheese, etc.
This dough keeps in the fridge for 3-4 days and is excellent for flatbreads too!