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By Contributed on Dairy-Free Recipes, Entrees
A few months ago, I posted an incredible top allergen-free recipe for Cookie Dough Cupcakes. It was a sample from Debbie Adler’s latest cookbook, Sweet, Savory & Free. The cupcakes are from the “sweet” side, so today we’re sharing her Greek-style vegan pizza recipe as a sample from the “savory” side. And of course, both recipes are “free” from top allergens!
I told you a little aboutSweet, Savory & Free in this post, but I want to offer some more specifics. As mentioned, the entire cookbook is vegan, gluten-free, and top allergen free. The chapters includeRecipes within Recipes (Homemade Staples); Morning Munchies; Soup Is Good Food; Meals in Muffin Tins and Ramekins; Pizza, Pasta, Rice, and Noodles;The Main Attraction;The Side Show; andThe Bread Basket.
As for the recipes, a few that caught my eye include:
- Raspberry Hemp Pancakes
- Fakiin Bacon Crescent Rolls
- Sweet Miso Forbidden Rice Ramen Noodle Bowl
- Eggplant Parmezan Florentine
- It’s All Greek to Me Pizza (recipe below!)
- Yam Gnocchi with Sriracha Pesto
- Spanikopita Enchiladas
- Spinach & Basil Dumplings
- Spicy Sun-Dried Tomato Dip
- Soft Beer Pretzels
- Cookie Dough Cupcakes
- Candy Bar Cookies
But if you’re still not sure, try out those cupcakes and this Greek-style vegan pizza first!
Special Diet Notes:It’s All Greek to Me Vegan Pizza
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and top food allergy-friendly.
5.0 from 2 reviews
It’s All Greek to Me Pizza
What I love most when coming up with recipes is combining ethnic foods in new and surprising ways. And so it is with this one. I gathered all foods Grecian, marched them front and center into Italian territory, and came out victorious with a Big Fat Greek Pizza. And the best part is everyone gets along so well. The olives, onions, spinach, feta, and cherry tomatoes get all aromatic and spicy with the oregano and red pepper flakes. And they sit together so comfortable and cozy in the chewy and crisp crust. It was meant to be all along. [Please note that the Prep time does not include rising and chilling times.]
Author: Debbie Adler
Serves: 6 servings
Ingredients
Crust
- 1 cup warm water, about 108°F (I microwave for 30 seconds)
- 1 (2¼-teaspoons) packet active dry yeast
- 1 tablespoon coconut nectar [can sub another sweetener, if desired]
- 1½ cups sorghum flour
- ¾ cup tapioca starch/flour
- ½ cup amaranth flour
- ½ teaspoon xanthan gum
- ⅛ teaspoon sea salt
- 1 tablespoon applesauce
Feta Cheeze
- 4 ounces hemp tofu, cubed [can sub regular tofu if not allergic to soy]
- ¼ cup apple cider vinegar
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Other Greek Toppings
- 1 small red onion, thinly sliced into rings
- 2 cups sliced cherry tomatoes
- 1 cup chopped spinach
- ½ cup pitted and chopped Kalamata olives
- 2 tablespoons nutritional yeast
- 1 tablespoon dried oregano
- 2 teaspoons red pepper flakes
Glaze
- 2 tablespoons molasses
- 1 tablespoon water
- 1 tablespoon nutritional yeast
Instructions
- Preheat the oven to 200°F and then turn it off. Place a pizza stone in the oven while it is preheating. (If you don’t have a pizza stone, you can place the pizza dough on a 15 × 13-inch baking sheet)
- To make the crust: Combine the warm water and yeast in a small bowl. Add the coconut nectar and stir to combine. Let the yeast mixture sit for about 8 minutes, or until foamy.
- Whisk together the sorghum flour, tapioca flour, amaranth flour, xanthan gum, and salt in a large bowl. Make a well in the middle.
- Add the applesauce to the yeast mixture, stir to combine, and pour into the flour mixture.
- Mix the dough together and form it into a ball.
- Place the dough in a bowl. Cover the bowl with a clean dishtowel, place it in the oven, and allow the dough to rise for 1 hour.
- To make the feta cheeze: Combine the tofu, apple cider vinegar, lemon juice, oregano, and thyme in a small bowl. Let this mixture marinate in the refrigerator for at least 1 hour.
- After the dough has risen, remove the dishtowel and place the dough on a lightly floured piece of parchment paper with another piece of parchment on top of the dough. Roll it out into a circle about 11 inches in diameter. Remove the top piece of parchment.
- Place the pizza dough with just the bottom parchment paper on the heated pizza stone.
- Preheat the oven to 500°F.
- Bake the pizza crust for 10 minutes.
- Take the cheeze out of the refrigerator and drain the liquid.
- To use the other Greek toppings: Take the pizza dough out of the oven, top with the onions, tomatoes, spinach, olives, nutritional yeast, oregano, red pepper flakes, and feta cheeze.
- To make the glaze: Mix together the molasses, water, and nutritional yeast in a small bowl. Brush the perimeter of the pizza dough with the glaze.
- Place the pizza back in the oven until the crust is a light golden brown, about 10 minutes.
- Transfer the pizza stone from the oven to a wire rack, and let sit for 15 minutes before cutting the pizza into 6 slices. This allows the dough to come together without getting gummy.
Notes
This Greek vegan pizza recipe is reprinted with permissions by BenBella Books from Sweet, Savory, and Free: Insanely Delicious Plant-Based Recipes without Any of the Top 8 Food Allergens.
Nutrition Information
Serving size:1 SLICE Calories:205 Fat:2.5g Carbohydrates:40.5g Sugar:6.0g Sodium:150mg Fiber:3.8g Protein:6.6g
Key Pantry Supplies:It’s All Greek to Me Vegan Pizza
More Allergy-Friendly Vegan Meals
Marinated Mushroom Bowls (vegan, gluten-free & optionally allergy-friendly)
Winter Buddha Bowls (vegan, gluten-free & allergy-friendly)
Spaghetti Squash Alfredo (vegan, gluten-free & allergy-friendly)
