Usuba
Gluten-Free Flour Pizza
Crispy pizza with vegetable filling made with gluten-free flour. The dough is prepared with aquafaba — a vegan alternative to eggs. Suitable for people with gluten intolerance and vegans.
- Total
- 150 min
- Standard serving
- 280.4 g
Ingredients
Total 14- Gluten-free flour
57 g≈ 1/3 cup - Aquafaba
to taste - Water
20 ml≈ 1.5 tbsp - Baking powder
1 g≈ 1/4 tsp - Ground dried garlic
0.27 g - Italian Spice Mix
0.26 g - Olive oil
7.5 ml≈ 1.5 tsp - Salt
to taste - Black peppercornsground
to taste≈ 1.5 pcs - Tomato paste
to taste - Zucchini
62.5 g≈ 1/4 pcs - Onion
37.5 g≈ 1/4 pcs - Tomatoes
90 g≈ 3/4 pcs - Turmeric
to taste≈ 1/4 tsp
Instructions
- 1
Step 1
Beat the aquafaba in a mixer for 2–3 minutes until it reaches the consistency of whipped eggs.
- 2
Step 2
Sift the gluten-free flour. Add baking powder, salt, pepper, ground garlic, and Italian seasoning.
Pour in the olive oil and whipped aquafaba, stir. Gradually add water and stir thoroughly until smooth.
- 3
Step 3
Transfer the dough to a floured surface. Knead for at least 7 minutes until it becomes homogeneous and smooth.
Wrap the dough in plastic wrap and refrigerate for 40 minutes.
- 4
Step 4
Remove the chilled dough — it will become elastic and pliable. Roll it out into a thin circle or rectangle.
Spread the surface with tomato paste or crushed tomatoes.
- 5
Step 5
Slice the zucchini, onion and tomatoes into rounds. Mix with turmeric and spread on the dough.
- 6
Step 6
Prick the rolled-out dough with a fork all over the surface (not through) — this will help it absorb the sauce better.
Bake at 180 °C for about 20 minutes until the vegetables are cooked and the dough turns golden brown.
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