Vegan Pepperoni Pizza
Experience a bold plant-based twist on a classic comfort food. This recipe uses thinly sliced zucchini marinated in a spicy tamari-balsamic blend to create a fiery pepperoni alternative called 'zucchinoni'. Layered on a simple gluten-free crust with melty plant cheese, it delivers a satisfying crunch and a rich savory punch without any artificial flavors.
Instructions
- 1
Thinly slice zucchini (2). In a baking dish, whisk together hot sauce (0.33 cup), tamari (2 tbsp), and balsamic vinegar (2 tbsp). Toss the zucchini in the marinade and let sit for at least 15 minutes, or overnight in the fridge.
- 2
In a mixing bowl, combine gluten free flour (250 g), water (120 ml), olive oil (1 tbsp), baking powder (2 tsp), and salt (1 pinch). Knead until a sticky dough forms and let rest for a few minutes.
- 3
Preheat the oven to 200°C. Spread the dough into a circular crust on a lined tray. Spread tomato paste (2 tbsp) over the surface, arrange the marinated zucchini slices on top, and sprinkle with plant cheese (1 cup). Bake for 12 to 15 minutes until the cheese melts and the crust is golden.
Nutrition Facts
Per portion