hemp crust veggie pizza
1 flax egg, 1 Tbsp ground flax seeds + 2 Tbsp filtered water
2 cups gluten free all purpose flour, I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour*
1 tsp guar gum or xanthan gum
1 tsp garlic powder
1 tbsp dried Italian herbs
1/2 cup fair foods hemp seeds
2 1/2 tsp active dry yeast
1 tsp himalayan pink salt
2 tbsp extra virgin olive oil
1 cup warm (but not hot) water
1/2 cup cubed tempeh
1 Tbsp coconut oil
1 tsp ground turmeric
1/4 - 1/2 cup tomato pizza sauce
1/3 cup dairy free cheese, grated
1/4 purple onion, thinly sliced
3-4 button mushrooms, thinly sliced
3/4 cup fresh rocket leaves
fresh lemon slices
fair foods hemp seeds
preheat oven to 200°C (390°F). Sprinkle a little of your flour over a regular sized round pizza tray. set aside. NOTE: you can make one large pizza or half the dough and make two smaller pizzas.
make flax egg by combining ground flax seed with water, mixing well and set aside to thicken.
in a large mixing bowl, add flour, guard gum (or xanthan gum), garlic, herbs, hemp seeds, yeast and salt. mix well to combine.
to the flour mixture, add oil, prepared flax egg and warm water.
stir mixture with a wooden spoon until well combined. it will form a soft dough. Use your hands to pick up the mixture and form the dough.
place dough onto prepared pizza tray, gently and evenly press it out into a large circle with your hands. you can also use a rolling pin for this step. the thinner you press your dough out the better because it will rise in the oven. NOTE: this recipe makes 1 medium-large pizza or you can divide the dough into 2 smaller pizzas.
place pizza crust in oven for 12-18 minutes or until it’s lightly golden and cracks have appeared in the centre. the cracks ensure the dough has cooked through the middle.
remove from oven and using a metal spatula, gently lift dough off the tray to make sure it hasn’t stuck, place back on pizza tray.
whilst pizza crust is cooking, fry your tempeh.
in a small pot, melt coconut oil over medium heat.
add cubed tempeh and ground turmeric, mix well.
fry tempeh for 2-3 minutes or until just cooked through and golden. Remove from heat and set aside.
spread desired amount of tomato pizza sauce over base.
sprinkle over grated cheese.
add sliced onion, mushrooms and rocket leaves.
place pizza back in the oven and bake until toppings have cooked through.
optional: with about 2 minutes remaining until pizza is cooked, add sliced lemon and return to oven and bake for a further 2-3 minutes. or you can simply squeeze over the fresh lemon juice before serving.
remove from oven and top pizza with micro greens and a sprinkling of hemp seeds.
slice and enjoy!
store leftovers in an airtight container, refrigerated, for 2-3 days.
*i use bobs red mill 1-to-1 gluten free baking flour in my baked goods. it works perfectly as an exact swap for regular flour as a 1:1 ratio. you may also use any other gluten free all purpose flour or any regular wheat all-purpose flour.
the pizza dough is best spread out using your hands, or you can use a rolling pin and gently roll it out. it’s also best rolled out thin as it does rise in the oven.
ensure to cook your base until lightly golden all over and cracks have appeared in the middle, before adding your toppings.