For my birthday last year I was given a copy of the Flying Apron Cookbook by my boyfriend. I had never before heard of Flying Apron but was delighted to find out that it was a gluten free and vegan bakery which can be found in Seattle and Redmond, America. Their book includes a beautiful recipe for gluten free and vegan sweet potato bread which I have used a few times now to make loaves. This week I decided to try out the other suggestion in the book which was to use the dough to make pizza bases instead.
All I had to decide on then were the toppings! Whenever I used to go out for pizzas I was always intrigued by the four seasons, a pizza which is divided into quarters and topped with mushrooms, pepperoni, anchovies and capers. This meaty, cheesy and gluten containing pizza is obviously not suitable for me! I decided to create a take on this classic pizza using fresh vegetables to replace the meat and as you can see, the result is a colourful and healthy alternative. It almost certainly tastes a lot better too.
Ingredients – Makes 2 pizzas
1 recipe – Flying Apron Bakery House Bread
1 tin of tomato puree
4 types of vegetable (I used tomatoes, peppers, spinach and mushrooms)
salt and pepper
1) Follow the directions in the recipe to make the dough for your pizza bases.
2) Split the dough into two halves and roll each one out to your desired thickness
3) Rub olive oil into both sides of each base and lay onto 2 baking trays.
4) Cut off the excess dough to make the bases into long rectangles (note – I used the off trimmings to make breadsticks to dip in hummus!)
5) Spread the tomato puree onto the bases and then top with your desired toppings, ensuring the layers do not overlap.
6) Sprinkle with the herbs, garlic, nutritional yeast and salt/pepper.
7) Bake at 180 for around 15-20 minutes
Who says vegans can’t have good pizza? What are your favourite toppings?