Vegan and gluten-free pizza with sundried tomatoes & pesto
Take your pizza night to the next level by making your own gluten-free pizza with spinach, sundried tomatoes, vegan pesto and pine nuts.
The spinach gives a lovely earthy flavour, the sundried tomatoes are sweet, and the Naturya Hempsto natural pesto is salty and nutty – it’s particularly delicious as it has so much more flavour. A little goes a long way!
Vegans and non-vegans alike will be reaching for another slice.
Last but not least, why not sprinkle a handful of pine nuts over the pizza before serving for some extra crunch!
Ingredients
475 grams Doves Gluten Free Plain Flour
2 tsp xanthan gum
7g fast-action dried yeast
1 tsp caster sugar
1 tsp salt
250 ml warm water
5 tbsp olive oil
200g spinach
12 sundried tomatoes
4 tbsp Naturya Hempsto
2 tbsp pine nuts
Method
1
In a large bowl, mix the gluten-free flour, xanthan gum, yeast, sugar and salt.
2
Add the water and olive oil, and mix until a rough ball of dough begins to come together.
3
Turn the dough out onto a lightly oiled work surface and knead for 5 - 10 minutes until smooth.
4
Place back into the bowl and cover in a warm place for 30 minutes or until it has increased in size.
5
In the meantime, pre-heat your oven as high as it goes!
6
Once risen, turn the dough out onto a lightly floured surface and divide it into two equal portions.
7
Roll each ball of dough out into a circle moving the dough frequently to prevent sticking.
8
Transfer to a baking sheet and place into the oven and bake for 5 minutes, or until it has just begun to crisp up underneath and around the edges.
9
In the meantime, wilt the spinach in a dry pan.
10
Remove the pizza from the oven and top with the passata, cheese, wilted spinach and sundried tomatoes.
11
Return to the oven and cook for a further 5 - 10 minutes until the cheese has melted and the toppings are cooked.
12
Remove from the oven and finish with a drizzle of pesto and a sprinkling of pine nuts.
Last updated: 10th February 2023
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Author: Amy Talbot, Regulatory Affairs Associate
Joined Holland & Barrett: Aug 2005
Amy originally started her career with Holland & Barrett in August 2005 with the Labelling Regulatory team for Vitamins, Minerals and Supplements.
Amy moved over to support the Food Regulatory Team in October 2020 and was promoted to her role of Regulatory Affairs Associate (Food) in February 2021.
In her spare time, Amy likes to go to the gym, listen to a variety of podcasts, read and socialise with friends.
