The vegan recipe for Gluten-Free Tomato Pizza:

servings – 6

Gluten-Free Pizza Bread

  • 350 g potatoes (boil until tender, peel and mash)
  • ½ cup tapioca starch
  • ¾ cup rice flour
  • 2 tbsp vegetable shortening
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tbsp white sesame seeds
  1. Mix tapioca starch with mashed potatoes (while they are still hot); add vegetable shortening and combine.
  2. Then add rice flour, baking powder and salt; mix to form a smooth dough.
  3. Grease a 10-inch pizza baking plate with some vegetable shortening and press the dough into the plate to form a dough round.
  4. Sprinkle white sesame seeds over, bake in a preheated oven at 170oC for 15 minutes and remove.

Tomato Topping

  • 1 tomato (slice)
  • 1 capsicum (slice)
  • 1 cup fresh basil leaves (chop)
  • 1 can button mushrooms (slice)
  • 1 tsp black pepper (ground)
  • 1 tbsp white sesame seeds
  • 2 tbsp nutritional yeast flakes
  • 2 tbsp tapioca starch
  • 1 cup tomato sauce
  1. Combine tomato sauce, tapioca starch and basil leaves; spread half of the mixture on the Gluten-Free Pizza Bread.
  2. Mix button mushrooms with nutritional yeast flakes and ground black pepper; lay the coated mushrooms evenly on the bread.
  3. Pour the remaining tomato mixture over.
  4. Lay sliced capsicum and tomatoes on top.
  5. Sprinkle white sesame seeds over.

Final Step

  1. Bake the pizza at 170oC for 15 minutes or until the pizza bread turns golden brown.
  2. Enjoy!