I love me some pizza! Finally, almost six years into my gluten-free life, I can say that I consistently enjoy fabulous gluten-free vegan pizza. Here is how I do it.
Liana’s Gluten-Free Vegan Pizza
First off, I cheat and use the Bob’s Red Mill Gluten-Free Pizza Crust Mix. I have tried lots of gluten-free pizza crust mixes and this is my favorite so far. We roll it out into two crusts that we pre-cook. There are only two of us in my family, so one pizza is plenty for our dinner. I usually freeze one of the crusts.
This next tip is one of my greatest discoveries on the internet (seriously!). A couple years ago I found Somer McCowan, of Veged Out’s, Fresh Moxarella Cheese that is included in her margherita pizza post. Holy cashew cheese, this stuff is good.
We generally top our pizza with the following:
- Tomato sauce (no sugar added)
- Black olives
- Red onion
- Potato (pre-baked or steamed)
- Zucchini (pre-baked)
- Somer’s killer Fresh Moxarella Cheese
It now seems so simple and easy to put a gluten-free vegan pizza together, but I spent years attempting pizza after pizza with many inedible and disappointing results. I share this in hopes of saving you those years so you can get straight to the pizza!