Recipe: Vegetarian lover’s pizza
A pizza made with turmeric and coconut milk?! Prepare to have your tastebuds blown…
1 cup Pureharvest Golden Quench
2 cups gluten free all-purpose flour
1 tsp garlic powder
1 tsp Himalayan pink salt
2 1/2 tsp active dry yeast
1 large egg
2 tbs extra-virgin olive oil
1 cup cubed tempeh
1 tbs organic tamari
1/2 tbs raw honey
1/4 – 1/2 cup tomato pizza sauce
1/2 cup grated cheese
1/2 zucchini, sliced
1/2 cup cherry tomatoes, sliced
2 large spring onion stalks, thinly sliced
Watercress, to serve
1 Preheat oven to 200°C (390°F). Sprinkle a little of your flour over a regular sized round pizza tray. Set aside.
2 Pour golden quench into a small pot over medium heat. Heat milk until warm, but not hot. Remove from heat and set aside.
3 In a large mixing bowl, add flour, garlic, salt and yeast. Mix well to combine.
4 To the flour mixture add egg, oil and warmed golden quench. 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.
5 Place dough onto prepared pizza tray, gently and evenly press it out into a large circle using your hands. You may also use a spoon dipped in water to help spread out the dough. The thinner you press your dough out the better because it will rise in the oven.
6 Place pizza crust in oven for 20-22 minutes or until it’s lightly golden all over.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.
7 While pizza crust is cooking, marinate the tempeh. In a small bowl, add cubed tempeh, tamari and honey, mix well and set aside.
8 Spread desired amount of tomato pizza sauce over base. Sprinkle over grated cheese.
9 Add zucchini, tomatoes, marinated tempeh and and a sprinkling of spring onion.
10 Place pizza back in the oven and bake until toppings have cooked through. Remove from oven and top pizza with watercress. Slice pizza and enjoy!