I don’t just like pizza. I love pizza. There has been quite a few (OH SO MANY) attempts at making a good, thin, crispy, gluten-free, vegan crust in our kitchen. A crust that obviously tastes good, has good texture and it needs to have some serious structural integrity for all of those toppings. We now have two bases that we rotate between that work really well (hallelujah)!!
This post isn’t about the toppings. It is all about that base (and a simple tomato sauce as well because that’s also really important). Pizza is enjoyed most weeks in the Myles-Lane household and to be honest it doesn’t need all that gluten and dairy to make it taste good in my opinion. Feel free to top this however you like. The pizza pictured here is topped with courgette, spring onions, fresh thyme and oregano, some nutty sprinkle (that the recipe for can be found in this previous post), cherry tomatoes and spiced chickpeas.
In this crust I’ve used brown rice flour and hemp hearts (hulled hemp seeds) which give a really nice wholesome and nutty flavour. The hemp also provides a good dose of protein, fatty acids omega-3 and omega-6, they’re a good source of vitamin E and contain minerals magnesium, calcium, iron and zinc (you can read more here about the benefits of hemp seeds).
The Super Simple Pizza
Makes approx. a 10 inch pizza
For the base
- 1/2 cup brown rice flour (plus a little extra for dusting)
- 1/2 cup oats
- 1/2 cup hemp hearts (hulled hemp seeds)
- 1/4 cup psyllium husk
- 1 tbsp olive oil (plus about 1/2 tbsp for your baking paper)
- water to combine, roughly 3/4 cup
- pinch of salt
- Pre-heat oven to 250C
- In a mixing bowl combine all the ingredients until a dough forms that holds together well when pinched.
- Bring together and turn out on to a clean, lightly dusted surface.
- Lightly knead, to make sure it holds then form a ball.
- Press out your dough into a flat circle, approx. 0.5-0.75cm in thickness.
- Bake in the oven for 15 minutes before adding sauce and toppings.
- Take the base out of the oven and spread sauce on the base evenly and add your toppings.
- Bake for a further 15 minutes, until the crust is starting to brown and the toppings have cooked.
For the sauce
- 1 can crushed tomatoes
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp tomato puree
- pinch paprika
- 1 tsp dried herbs or equivalent fresh herbs (I used fresh oregano, rosemary, thyme and sage but feel free to use whatever you fancy/have on hand!)
- 1 tbsp olive oil
- 1 tbsp maple syrup (or another liquid sweetener)
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- In a saucepan on a medium heat lightly sauté the shallots and garlic until starting to brown.
- Add maple syrup and cook for a further 5 minutes to caramelise, stirring constantly to avoid sticking to the pan.
- Add balsamic vinegar, cook for a further 5 minutes.
- Add the rest of the ingredients and let simmer for 20-30 minutes on a low heat.