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Vegan Confetti Pizza with Gluten-Free Chaga Crust

Ingredients

Crust

  • 2 cups +3 tbs Bob’s Red Mill Gluten Free 1:1 Baking Flour (or similar)
  • 1 tsp sea salt
  • 3/4 tsp baking powder
  • 1 1/2 tsp Four Sigmatic Chaga Elixir Use code NOURISHED10 for 15% off.
  • 3/4 oz dry yeast
  • 1 cup warm water
  • 1 tbsp maple syrup
  • 2 tbsp olive oil

Toppings

  • 1 cup marinara sauce
  • 1 heirloom tomato
  • 1/2 beet, thinly sliced
  • 1/4 purple daikon radish, thinly sliced
  • 1 cup roasted chickpeas see recipe below
  • 1 cup red and yellow pepper, sliced
  • 1/4 cup Kite Hill ricotta style vegan cheese
  • fresh basil leaves

Roasted Chickpeas

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp coconut aminos (or braggs aminos)

Instructions

Roasted Chickpeas

  • Mix together oil, apple cider vinegar and liquid aminos, and marinate chickpeas for 20 minutes.
  • Drain marinade.
  • Bake chickpeas for 40-45 minutes on a sheet pan at 375° F

Pizza Directions

  • Mix dry ingredients (EXCEPT for yeast) in a bowl, then set aside.
  • Pour 1 cup warm water (100-110o F) into a separate bowl, then vigorously stir in yeast and maple syrup to activate.
  • Let water and yeast mixture stand until yeast dissolves and froth forms on top, about 10 minutes.
  • Add olive oil to yeast mixture and mix thoroughly.
  • Mix wet ingredients into dry until a ball of dough forms (you can use a stand mixer or do this by hand).
  • Leave dough ball to rise in a covered bowl for approximately 30 minutes.
  • Place dough ball onto parchment paper and shape by hand into a flattened circle.
  • Preheat oven. Bake at 425o F for 6-8 minutes, remove from oven and let cool.
  • Top crust with sauce and return to oven for another 4-5 minutes (until the sauce bubbles).
  • Remove from the oven and add additional toppings as desired.

Notes

Enjoy immediately!