Gluten Free/ Main Course/ Vegan

Early Summer Pizza with Heirloom Tomatoes

Pizza is one of those things that I could probably eat everyday, for every meal, forever. While you may be scratching your head thinking , really? I assure you I am not referring to that greasy, cheesey, white flour concoction that so many of us have come to know. No, for me pizza can be defined as a meal which consists of a vehicle (the crust), all the yummy things (fruit and veggies), and a sauce to keep it all together. By this definition, pizza can range from a jumbo pancake covered in yogurt and fruit (think of those ‘treatzza pizza’, but much more wholesome), to a raw dehydrated crust, to the Incredible Squash Pizza. While these aren’t true ‘pizzas’ by definition, they provide the same array of topping possibilities, portability, and taste just as great eaten cold out of the refrigerator. Since so many of you enjoyed lasts years Squash Pizza, I decided to make another healthy, gluten free, and vegan pizza, but this time more suitable for spring an summer.
This pizza is a lot less labour intensive than the previous recipe. It can be whipped up in just a few minutes and cooks in less than half an hour. Best of all, this recipe contains no yeast, so no waiting around for it to proof. And to top it all off, the recipe makes four personal sized pizza crusts which you can pop into the freezer and pull our anytime you need them. Now talk about convenient.

I choose to top my pizza with the last of the spring asparagus, and the first of the summer broccolini and tomatoes, but feel free to use whatever goodies are available at your local farmers market. Fresh kale, corn, beets, and new potatoes would all make lovely additions. 

I kept mine vegan and just used the veggies (and olives!), but for Adam I used a little goat feta and kept his olive free. The glory of mini pizza is that everyone gets what they want! 

Summer Pizza with Heirloom Tomatoes

 

Recipe: (Makes 4 Personal Sized Pizza) Print it Here

Crust:

1 Cup Chickpea Flour
3/4 Cup Light Buckwheat Flour
1/4 Cup Potato Starch
1 tsp. Sea Salt
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/4 Cups Water
3 Tbsp. Olive Oil
2 tsp. Apple Cider Vinegar
Pinch Black Pepper
Pinch Dried Oregano 

Toppings:

Passata or Tomato Sauce of Your Choosing
A Bunch Asparagus, Chopped
A Bunch Broccolini, Chopped
2 Large Heirloom tomatoes, or 4 small ones, Sliced
Fresh herbs such as Rosemary

Vegan Pesto such as this recipe, or this one, or this one

Olives, goat feta, or any other desired toppings.

Procedure:

  1. Begin by heating the oven to 190 C (375 F). Chop the broccolini and asparagus into bite sized pieces and toss with a little olive oil and a pinch of sea salt. Roast for about 20 minutes, stirring regularly, or until nice and tender.
  2. Once the veggies are cooked combine the flours, potato starch, baking soda, baking powder, salt, herbs, and pepper in a medium bowl and mix well. In another bowl combine the oil, water, and vinegar. Mix the wet mixture into the dry mixture, stirring until well incorporated.
  3. Line two trays with parchment paper and evenly divide the batter (it will be the consistency of a thick cake batter) into four equal mounds. Using the back of a spoon spread each in a 20 cm (8 inch) diameter circle.
  4. Bake the crust in the 190 C (375) oven for 15 or 20 minutes (I currently have a very hot oven, so they didn’t take long), or until the middles have fimed up and you can easily lift the crust off the parchment.
  5. Top the pizza crust with the passata or other tomato sauce, roasted veggies, slices of heirloom tomatoes, fresh rosemary, olives, pesto, and cheese if desired. Be sure not to overload your pizza with too much sauce of fresh tomatoes as the may cause the crust to get a little soft.
  6. Pop the pizza back into the oven and bake for another 15 minutes or until everything is nice and warm, or the cheese is melted.
xox Sophie

20 Comments

  • Reply
    Linda
    June 28, 2014 at 6:18 am

    Ooooh! This looks yummy.

  • Reply
    Linda
    June 28, 2014 at 6:18 am

    Ooooh! This looks yummy.

  • Reply
    V
    June 28, 2014 at 7:44 am

    Hi Sophie! I was wondering if I could sub the potato starch with arrowroot? Thanks!

  • Reply
    V
    June 28, 2014 at 7:44 am

    Hi Sophie! I was wondering if I could sub the potato starch with arrowroot? Thanks!

  • Reply
    Cecilie
    June 28, 2014 at 11:51 am

    It looks so good! I Will have to make that, but Can you make it without appel cider vinegar?��

  • Reply
    Cecilie
    June 28, 2014 at 11:51 am

    It looks so good! I Will have to make that, but Can you make it without appel cider vinegar?��

  • Reply
    Sophie - Wholehearted Eats
    June 28, 2014 at 3:29 pm

    Thanks a bunch, Linda 🙂

  • Reply
    Sophie - Wholehearted Eats
    June 28, 2014 at 3:29 pm

    Thanks a bunch, Linda 🙂

  • Reply
    Sophie - Wholehearted Eats
    June 28, 2014 at 3:31 pm

    I think that using arrowroot, or even tapicoa starch. would work just fine. The end result might have a slightly different texture, but it should be just as tasty 🙂

  • Reply
    Sophie - Wholehearted Eats
    June 28, 2014 at 3:31 pm

    I think that using arrowroot, or even tapicoa starch. would work just fine. The end result might have a slightly different texture, but it should be just as tasty 🙂

  • Reply
    Sophie - Wholehearted Eats
    June 28, 2014 at 3:33 pm

    Thank you, Cecilie. Any acid should do the trick. You could use white vinegar or lemon juice. I hope that helps <3

  • Reply
    Sophie - Wholehearted Eats
    June 28, 2014 at 3:33 pm

    Thank you, Cecilie. Any acid should do the trick. You could use white vinegar or lemon juice. I hope that helps <3

  • Reply
    Millie l Add A Little
    June 29, 2014 at 3:23 pm

    These look amazing Sophie and the styling is so beautiful!
    http://youtube.com/addalittlefood

  • Reply
    Millie l Add A Little
    June 29, 2014 at 3:23 pm

    These look amazing Sophie and the styling is so beautiful!
    http://youtube.com/addalittlefood

  • Reply
    Melissa @ Nourish By Melissa
    June 30, 2014 at 9:09 pm

    Yum yum yum! Haven't had a good pizza in forever, definitely going to try this one 🙂

  • Reply
    Melissa @ Nourish By Melissa
    June 30, 2014 at 9:09 pm

    Yum yum yum! Haven't had a good pizza in forever, definitely going to try this one 🙂

  • Reply
    Sophie - Wholehearted Eats
    July 4, 2014 at 12:24 am

    Thanks a bunch, Millie! That's so lovely to hear <3

  • Reply
    Sophie - Wholehearted Eats
    July 4, 2014 at 12:24 am

    Thanks a bunch, Millie! That's so lovely to hear <3

  • Reply
    Sophie - Wholehearted Eats
    July 4, 2014 at 12:25 am

    Wonderful, Melissa! I hope you enjoy it 🙂

  • Reply
    Sophie - Wholehearted Eats
    July 4, 2014 at 12:25 am

    Wonderful, Melissa! I hope you enjoy it 🙂

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