Gluten-Free Vegan Pizza

Instructions

PIZZA CRUST

In a large bowl add 1 cup (200 g/7 oz) pumpkin puree*, 2 tbsps (10 g/0.3 oz) psyllium, 2 tbsps olive oil, 3 tbsps (30 g/1 oz) brown sugar and 1½ tbsps (15 g/0.5 oz) active yeast. Mix until all the ingredients are well incorporated.
In another large bowl add 1 cup (150 g/5 oz) chickpea flour, ½ cup (75 g/2.6 oz) brown rice flour, ⅓ cup (50 g/1.7 oz) tapioca starch and 1 tsp (7 g/0.2 oz) salt Mix all the flours until well incorporated.
Mix the wet and dry ingredients together. The best is to use your hands to work the dough ingredients together. This way, you will feel the dough consistency as you knead it. The dough will seem dry and shaggy at the begging, but keep working it until all the flour is moistened and the dough comes off your hands. If necessary add water, little by little, to find the ideal texture of the dough.
Keeping the dough in the bowl. Cover the dough with plastic wrap or a kitchen towel and set it on the counter at room temperature or in the turned-off oven. Allow to ferment for 30 minutes or 1 hour. The dough will not rise as much but will be very soft.
When the dough has fermented, it's time to roll it out with a rolling pin. Roll out the dough to the desired thickness. Cut the dough into mini pizzas, or if you prefer, you can make one or two large pizzas, if desired, fold the edges.
To roll out the dough, I am using a silicone mat to help with opening the dough. A silicone mat makes it easier to roll out the dough, as it does not stick to the countertop. And I do not need to use extra flour to sprinkle the countertop. If you do not have a silicone mat, use plastic wrap or sprinkle some flour on the countertop.
To help loosen the dough from the counter, you can use a knife or a bench scraper and place the shaped dough onto a baking sheet. Pre-bake the vegan pizza dough for 10-15 minutes at 350-390°F/180-200°C.

MILLET CREAM

Cook the ¼ cup (50 g/1.7 oz) millet with 2 cups water. The millet will absorb all the water while cooking. When the millet is done cooking, it will resemble “soggy” rice.
Place the cooked millet in a blender with ¼ cup olive oil, juice from ½ lime, and some salt to your liking. Beat until smooth. If need add some water, little by little, and beat again until you find the point you want. It needs to have a consistency of smooth cream. Lastly, add some freshly grated nutmeg to the cream and mix it up with a spoon.
(The millet cream has a firmer consistency after cooling, to soften add some more water.)

ASSEMBLING THE MINI PIZZAS

When the millet cream and pre-baked pizza crust are ready, all you have to do is assemble it.
First, add some tomato sauce as a base. Then spoon the millet cream on top. And lastly, top with whatever you like. I used some cherry tomato and basil.
Bake for about 10 minutes at 200°C/390℉.
To serve top it with some fresh basil and a dash of black pepper.

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Gluten-Free Vegan Pizza

Equipment

Ingredients

PIZZA CRUST

MILLET CREAM

Instructions

PIZZA CRUST

MILLET CREAM

ASSEMBLING THE MINI PIZZAS

Notes

Nutrition

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