Ingredients
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For the Gluten-Free Pizza Crust:
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2 cups gluten-free flour blend
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1 packet (2 1/4 tsp) active dry yeast
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1 cup warm water
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1 tsp sugar
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1/2 tsp salt
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2 tbsp olive oil
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For the Ratatouille Topping:
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1 small eggplant, diced
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1 zucchini, diced
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1 yellow bell pepper, diced
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1 red onion, thinly sliced
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2 cloves garlic, minced
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1 can (14 oz) diced tomatoes
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2 tbsp tomato paste
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1 tsp dried thyme
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1 tsp dried rosemary
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1 Salt and black pepper to taste
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2 tbsp olive oil
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For the Vegan Cashew Cream:
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1 cup raw cashews, soaked for at least 2 hours, drained
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1/2 cup water
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1 Juice of 1 lemon
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2 cloves garlic
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1 Salt and black pepper to taste
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For Garnish:
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1 Fresh basil leaves
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1 Red pepper flakes (optional)
Directions
Enjoy this Vegan French-Inspired Ratatouille Pizza as a delicious and healthy twist on a classic French dish. It’s perfect for sharing with friends and family.
Customize this pizza with your favorite herbs and seasonings to suit your taste. The vegan cashew cream adds a creamy texture and richness to the pizza, but you can also use store-bought vegan cheese if preferred. Enjoy your French-inspired pizza!
Steps
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1
Done
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Start by making the pizza crust. In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy. |
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2
Done
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In a large mixing bowl, combine the gluten-free flour blend and salt. Add the yeast mixture and olive oil. Mix until you have a smooth dough. Cover and let it rise for 30 minutes. |
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3
Done
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While the dough is rising, prepare the ratatouille topping. Preheat your oven to 400°F (200°C). |
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4
Done
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Spread the diced eggplant, zucchini, yellow bell pepper, and red onion on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic, dried thyme, dried rosemary, salt, and black pepper. Toss to coat evenly. |
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5
Done
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Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized. Remove from the oven and set aside. |
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6
Done
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In a saucepan, combine the diced tomatoes and tomato paste. Simmer over medium heat for 10 minutes, stirring occasionally. Season with salt and black pepper to taste. |
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7
Done
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To make the vegan cashew cream, blend soaked cashews, water, lemon juice, garlic, salt, and black pepper until smooth and creamy. Adjust seasoning if needed. |
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8
Done
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Roll out the pizza dough into your desired shape on a parchment paper-lined baking sheet. Spread the tomato sauce evenly over the crust, leaving a small border around the edges. |
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9
Done
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Arrange the roasted ratatouille vegetables on top of the tomato sauce. Drizzle the vegan cashew cream over the vegetables. |
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10
Done
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Bake the pizza in the preheated oven for 15-20 minutes or until the crust is golden and crispy. |
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11
Done
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Garnish with fresh basil leaves and red pepper flakes if desired. |
