Meatless Monday-Gluten-free-Mushroom and pepper pizza

Today's Meatless Monday can be made as either a vegan or vegetarian dish. Great for sharing with a friend! The pizza is also gluten-free because it is made with buckwheat flour.(Please see the blog post later in the week 'Leaky gut part 2- The problem with gluten')

Gluten-free-Mushroom and pepper pizza
Serves  2 

150g buckwheat flour + extra for rolling
2 tbsp chia seeds

6 tbsp tomato puree
1/2 tsp dried oregano
1/2 tsp dried basil
pinch stevia
2 tbsp nutritional yeast (vegan)

1/2 large red pepper 
1 slice red onion, chopped
100g button mushrooms, halved
Olive oil spray
120g halloumi cheese, thinly sliced (vegetarian)

If you are sharing with a vegetarian friend you may want to split the base into two. Use half the quantity of sauce with nutritional yeast for one half of the base and half the quantity of sauce without nutritional yeast for the other half of the base, Top the vegetarian half with cheese halfway through the cooking time.

Place the chia seeds in a bowl and add 6 tbsp water.  Leave to stand for at least 5 minutes.

Place the buckwheat flour in another bowl and add the chia seed 'eggs'. Add around 50ml of water and mix to form a dough.   

Place the dough on a floured board and roll the dough into a roughly circular shape about 1/8-1/4 inch thick. Transfer to a baking sheet.  

Mix the tomato puree, herbs, stevia and nutritional yeast if using and spread over the base.  

Arrange the mushrooms, onion and peppers on the sauce and spray with olive oil spray. 

Bake at 200 degrees for 20 minutes.  If using cheese add halfway through the cooking time.

Janet x

Recipe Copyright © 2016 40plusandalliswell  

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