Capsicum Broccoli Pizza, with yeast-free crust

Vegan Gluten-free Yeast-free Pizza with Capsicum and Broccoli

It was time to try a summer inspired version of pizza! I just love all these colors that come with summer! Whenever I empty the bags from the farmer’s market, the room gets instantly brightened up.

So I had to bring these colors onto the crunchy crust of a pizza! This pizza crust is made without yeast, using lots of sun flower seeds. It has the perfect crunchy but still slightly moist and chewy texture that I love. If you are a fan of thick and doughy pizza crusts, you can stop reading here 😉

There are so many options for toppings. Feel free to created your own combinations and flavours…and don’t hesitate to share them if you like :)

Vegan Gluten-free Capsicum Broccoli Pizza

For 2 medium sized pizzas you’ll need:

For the crust:
1 1/2 cups (200g) sunflower seeds (soaked in filtered water for a few hours then drained)
1/2 cup (70g) buckwheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup water

some extra flour for dusting (I prefer rice flour)

For the topping:
1 1/2 cup passata
1-2 garlic cloves, minced
1 teaspoon thyme
1/2 teaspoon freshly ground black pepper
salt to taste

1/2 capsicum
1/2 broccoli

For the cheesy cashew cream:
1/2 cup cashews (soaked in filtered water for at least 6 hours then drained)
1/4 to 1/3 cup water
1/3 teaspoon nutmeg
2-3 heaped tablespoon nutritional yeast flakes
1/3 teaspoon garlic powder
salt & pepper to taste

Preparation:

I like to blanch the broccoli before putting it onto the pizza. I fill a medium sized pot with enough water and bring it to boil. Then I chuck in the roughly cut broccoli pieces and wait until they almost start boiling again. At that point I turn off the heat and let the broccoli rest in the water for a few more minutes before I rinse it in a sieve and let it rest until needed.

In the meantime blend the cashew nuts with 1/3 cup water and 1/3 teaspoon nutmeg to a fine cream (if it is too thick, add a little more water). Then add 2-3 heaped tablespoon nutritional yeast flakes and blend again for a short time. Add salt to taste.

For the pizza sauce, add passata, thyme, garlic, pepper and salt to a small bowl, stirring it to mix.

Preheat the oven to 200°C.

Rinse and wash the sunflower seeds in a fine colander, let drain properly.

Vegan Gluten-free Capsicum Broccoli Pizza

In a medium sized bowl, mix the dry ingredients for the crust (buckwheat flour, baking powder, salt) I like to sift it into the bowl through a sieve to have it extra fine without crumbles.

Vegan Gluten-free Capsicum Broccoli Pizza

Take approx. half of the sunflower seeds and blend them with 1/4 cup water to a relatively fine paste.

Add to the bowl with the remaining whole sunflower seeds and mix well.

Vegan Gluten-free Capsicum Broccoli Pizza

Spread a baking tray with some parchment paper and place half of the dough on it. Sprinkle with some of the extra flour and spread it evenly across the tray with your clean hands.

Vegan Gluten-free Capsicum Broccoli Pizza

Then scoop half of the pizza sauce on the dough, spreading it evenly.

Vegan Gluten-free Capsicum Broccoli Pizza

Add the toppings.

Vegan Gluten-free Capsicum Broccoli Pizza

Top with the cashew cream.

Vegan Gluten-free Capsicum Broccoli Pizza

Bake in the oven for approx. 10 minutes or until golden brown. Depends on oven type!

Vegan Gluten-free Capsicum Broccoli Pizza

Enjoy! :)

Vegan Gluten-free Capsicum Broccoli Pizza

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