Hazelnut Crust Pizza & Peppery Rocket

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

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
Vegan
Gluten-free

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