Vegan and gluten-free pizza

Ingredients for 2 servings:

• 350 g flour mix, gluten-free, for pizza
• 250 ml water, lukewarm
• 2 tbsp olive oil and a little more for the baking tray
• possibly rice flour for rolling out
• 100 g tomato sauce, thick
• some tomatoes, dried, optional
• e.g. chili powder
• some mushrooms
• some olives (herb olives)
• 1 onion(s)
• oregano
• some olive oil
• 1 tbsp oil (smoked paprika seasoning oil)
• 50 g cashew nuts, neutral
• 1 tbsp psyllium husks
• 100 ml water
• some lemon juice
• some salt and pepper
• 500 g mushrooms
• 1 onion(s)
• 2 tbsp olive oil
• e.g. parsley
• n. B. Thyme
• e.g. basil
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

Make the dough according to the package instructions using the flour mix, water, and oil. It doesn’t need to rise. Then roll it out or press it onto two oiled pizza pans or a baking sheet, using rice flour if needed. Chop the sun-dried tomatoes. Slice the mushrooms and halve the olives. Thinly slice the onion. For the vegan mozzarella, soak the cashews in water. Mix the psyllium husks with the water and let them soak for at least 1 hour. In a blender, finely blend the drained cashews with the resulting psyllium husk gel, lemon juice, salt, and pepper. The mixture can be formed into balls. Cover and refrigerate for a few days. You’ll need 50g of this mixture for the pizza. For the duxelles, clean and finely chop the mushrooms. Finely chop the onion and sauté in oil until translucent. Add the mushrooms and cook over high heat, stirring occasionally. Most of the liquid must evaporate. Season and finally add the herbs. This mixture can also be made in advance and frozen. Spread the dough thinly with tomato sauce and stir in the sun-dried tomatoes, if desired. If you prefer a spicier dish, stir in a little chili powder. Sprinkle with dried oregano. Arrange 50g of small pieces of vegan mozzarella and the duxelles in small portions on top. Top with onion slices, olive halves, and mushroom slices, and drizzle with a little olive oil. Bake at 225°C (top/bottom heat) for about 15-20 minutes. Before serving, round off the flavor with a little smoked paprika seasoning oil.