Name: Hazelnut Crust Pizza & Peppery Rocket
Yield: Serves 2–4
Ingredients: rocket (arugula); 30 g (1 oz / ¼ cup) hazelnuts, ground in a coffee grinder or food processor; drizzle of olive oil; micro herbs (optional); ½ teaspoon bicarbonate of soda (baking soda); 210 g (7½ oz / 1½ cups) Gluten-free Flour Mix; Macadamia Ricotta, optional, but recommended for special occasions; 375 ml (13 fl oz / 1½ cups) water; ½ teaspoon salt; 2 tablespoons olive oil, plus extra for greasing; 4 tablespoons Pumpkin Seed Pesto; pink Himalayan salt and black pepper, to taste; basil; a handful of cherry tomatoes, halved; 1 red onion, sliced; 25 g (1 oz / ¼ cup) chopped sundried tomatoes; ½ yellow (bell) pepper, sliced; ½ red (bell) pepper, sliced

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

I love a good pizza! But it’s one of the big no-nos when going gluten-free. I have made this at countless retreats and on many occasions at home. I hope you love it as much as I do.

Ingredients

For the pizza base

210 g (7½ oz / 1½ cups) Gluten-free Flour Mix

Pizza
Gluten-free
Vegan

Method

Pizza base

Preheat the oven to 200°C (400°F/Gas 6). Add all the pizza base ingredients to a bowl and mix well. The mixture will be quite runny, almost like a cake batter. Don’t worry, it’s meant to be that way.

Line a baking tray (baking sh

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Ingredients

For the pizza base

Method

Pizza base

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