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Gluten Free Pizza, topped with Tempeh curry and another with Lentil hummus and grape tomatoes. vegan glutenfree

June 4, 2012 By Richa 26 Comments

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Gluten free pizza with 2 toppings

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Its not that warm here for outdoor grilling parties yet. So I have been whipping up a Pizza or 2 every now and then. Using wheat bases for some and trying out gf bases for some. The ones on this post are all glutenfree. Some were made a few weeks back and some recently. I thought I will put up a post with the pictures that I had.

 

The pizza bases in the pictures uses the White Oat loaf or Focaccia dough(both are almost similar doughs). It can also be replaced with my rustic wheat pizza base or the Everyday sandwich loaf dough. for a with gluten version.

 
 
GF yeast doughs do not necessarily need 2 rises. But when using oats, the dough is much more predictable after the first rise. Oats absorb a lot of the liquid content and you can adjust the dough if it is too dry or too watery after the first rise. If less water was used, then the dough before the first rise will look like it is wet, but on baking will give you a dryer and more crumbly result. See White Oat loaf for the recipe and details.
 
One of the toppings not pictured, that gets quickly put together, is a delicious garden veggie thin crust with my rustic wheat crust or a gf crust, made to about a few mm thick, brushed with olive oil and loaded with some of our balcony garden veggies, like Spinach and basil, then loaded with sliced large tomatoes, onions and some chili flakes, salt and cajun spice. Baked for 12-14 minutes and eaten within 2!
 
Yes, I do overuse my parchment. those sheets can last you forever if they dont tear.;)
 
 
This one below was a gf White Oat crust. the dough recipe will yield 2 8 inch thin crusts. The dough patted thin after the first rise, and loaded with Kadhai Tempeh(Tempeh and bell peppers in tangy tomato gravy), 1 Tablespoon grated ginger, then baked in preheated 400 degrees F for 12-15 minutes. Then topped with fresh cilantro before serving.
 
 
You can top it with veggies or any other thick curry too.
 
The one below is the gf Focaccia dough. The dough will yield about 1 fat 10 inch base. After the first rise, the sticky dough is patted onto parchment with oiled hands and then topped with the red Lentil hummus, grape tomatoes and basil/cilantro. Let the dough rise with the toppings for 10 minutes before baking it in a preheated 400 degrees F for 12-15 minutes. To reduce the browning on the edges, spray some water only on the edges before baking.
Top with nutritional yeast, chili flakes, fresh herbs of choice before serving.
 
 
Top down shot of a gluten free pizza with colorful toppings
Print Recipe
5 from 1 vote

Lentil Hummus

A lentil based hummus recipe
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Condiment
Cuisine: American, Vegan
Keyword: lentil hummus, quick recipe, vegan dip
Servings: 4 servings
Calories: 137kcal
Author: Vegan Richa

Ingredients

  • 1/2 cup (90 g) red lentils
  • 1 cup (250 ml) of water
  • 2 cloves of garlic
  • 2 Tablespoons sesame seeds or tahini
  • 1/2 teaspoon (0.5 teaspoon) cumin
  • 1/2 teaspoon (0.5 teaspoon) paprika or cayenne or to taste
  • 1/2 teaspoon (0.5 teaspoon) lemon juice
  • 1-2 Tablespoons (1 Tablespoons) extra virgin olive oil.
  • 2/3 teaspoon (0.67 teaspoon) salt or to taste

Instructions

  • Soak 1/2 cup red lentils for half an hour(You can skip soaking since red lentils do cook quite quickly). Drain the water
  • Cook in about 1 cup of water covered pan for 15 minutes on low-medium or 1 pressure cooker whistle.
  • The lentils should be tender but not entirely mashed, Add 2 cloves of garlic to the hot lentils and let sit to cool a bit. (the garlic will loose some of the raw smell this way if you dont like the raw garlic)
  • Add the cooked lentils and other ingredients to a blender.  Blend until smooth

Notes

Nutritional values are based on one serving

Nutrition

Nutrition Facts
Lentil Hummus
Amount Per Serving
Calories 137 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 393mg17%
Potassium 233mg7%
Carbohydrates 15g5%
Fiber 7g29%
Protein 6g12%
Vitamin A 125IU3%
Vitamin C 1.7mg2%
Calcium 54mg5%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
 
 
This Pizza post is being shared at Hearth and soul blog hop, Slightly indulgent Tuesdays., Made from scratch 19, allergy free wednesdays. Ricki’s wellness Weekend, Susan’s weekly yeastspotting
 
 
Ever wonder Why is Coca-Cola often more affordable than clean water? Why are candy bars and cigarettes often more readily available than fresh fruits and vegetables? Why are Twinkies cheaper than carrots! Read John Robbins post on HuffPo here
 
In just the last two years, 24 states have considered legislation that would place a tax on soft drinks. These “soda taxes” would discourage consumption of drinks high in sugar, thus reducing obesity and health care costs. And they would also raise money that could be used to subsidize healthier foods. But in every single state, the legislation has been defeated. PepsiCo Inc., the Coca-Cola Company, and the American Beverage Association have spent hundreds of millions of dollars to determine the outcome.
 
 
 
A few more key points from the article-

For example, funding for research in organic farming would be cut to almost nothing, while corn growers, who have received $73.8 billion in subsidies in the last 15 years, would get even more now. Subsidized GMO corn is used to produce cheap high-fructose corn syrup, a substance that even Vice President Joe Biden says is more likely to kill an American than terrorism.

This heavily subsidized genetically modified corn is also fed to livestock in factory farms and feedlots — at unfairly reduced prices.

“Factory farms pose a serious public health hazard, so why are they subsidized by public money?” asks Food Revolution Summit speaker Dr. Neal Barnard. “These facilities pump out high-fat, high-cholesterol meat products and often pollute waterways — yet they also receive generous subsidies under the Farm Bill. We want Congress to stop rewarding facilities that endanger public health.”

These subsidies aren’t just costing U.S. taxpayers and enriching big agribusiness. They are also having a devastating impact on the health of millions of people.

Filed Under: gluten free, Gluten Free Baking, main course, pizza Tagged With: vegan



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  1. ANU says

    June 5, 2012 at 12:41 am

    wow awesome rustic pizza…luv the colors of veggies in it…luv the clicks…
    SYF&HWS – Cook With SPICES” Series
    Only Mango – June 1st to 30th
    Dish It Out – Black Beans and Bell Pepper – June 1st to 30th

    Reply
  2. Anu says

    June 5, 2012 at 2:33 am

    A different version with lentils, veggies. Nice one

    Reply
  3. anne says

    June 5, 2012 at 3:41 am

    Yummmmm ! This gluten-free pizza looks delish ! The topping itself is yummy enough ! ;D

    Reply
  4. glutenfreehappytummy.com says

    June 5, 2012 at 3:47 am

    wow that looks SOOO delicious! i’m craving pizza now! haha…thanks for sharing!

    Reply
  5. Terra says

    June 5, 2012 at 3:53 am

    I reuse my parchment too, that stuff is too expensive:-) Your pizzas look gorgeous! I love the idea of using a lentil hummus, it sounds wonderful! Hugs, Terra

    Reply
  6. Laura says

    June 5, 2012 at 5:00 am

    You know I have an addiction to hummus…and your amazing recipes 🙂 You always inspire me Richa and the information you provide is stellar my friend!

    Reply
    • Richa says

      June 5, 2012 at 4:49 pm

      Thanks Laura!:)

      Reply
  7. Caitlin says

    June 5, 2012 at 10:50 am

    i always use parchment, too! i never thought to reuse it, though, so i will definitely have to start doing that!

    all of these pizzas look fantastic! dayv is always craving pizza, and there is only one good gf crust he likes. i’ve been meaning to try your foccacia recipe anyway, and now i have even more of a reason!! one question- the recipe says 7 tbsp of oats, ground. is the 7 tbsp before or after it’s been ground?

    Reply
    • Richa says

      June 5, 2012 at 4:21 pm

      i use mine for like 6-8 times on avg.:) its just there on my baking sheets until it gets messy or tears.

      its 7 Tbsp ground. keep like 1/2 cup(8 tbsps) ground and ready:) let me know how it turns out.. you you can ping me for questions fb.. am usually online.. or you can make it on videochat on fb;)

      Reply
    • Caitlin says

      June 5, 2012 at 5:31 pm

      omigosh, that would be SO FUN to chat while making it 😉

      Reply
  8. Spice up the Curry says

    June 5, 2012 at 3:46 pm

    interesting pizza recipe

    Reply
  9. Sunday Morning Banana Pancakes says

    June 5, 2012 at 3:47 pm

    I love parchment but am too hasty/clumsy/ ie i always tear mine or destroy it before I can even get a second use 🙂

    This pizza collection looks amazing Richa – you just provided me with a ton of inspiration for our pizza fridays!

    Reply
    • Richa says

      June 5, 2012 at 4:51 pm

      Thanks Heather:) the cookie ones last really long:) i have your burgers lined up for my next burger party.. if it gets warmer than 50 here anytime soon . pfft.

      Reply
  10. Lovlie says

    June 5, 2012 at 6:09 pm

    Love the tempeh curry one! Looks really yummy!

    Reply
  11. Kristy says

    June 5, 2012 at 9:33 pm

    Not 1, but 2 pizzas?!?! Pretty impressed over here! That tempeh one looks ravishing, and the crust is nice and thin like I like it. Great recipes!

    Oh. And why have I not made lentil hummus before? I’ve tried many other beans, but have not tried lentils. This is a must-make!

    Reply
    • Richa says

      June 6, 2012 at 5:11 am

      Thanks Kristy!I love the lentil hummus some days. its lighter and easily converted to a daal(soup) if any is leftover.

      Reply
  12. Sam says

    June 6, 2012 at 10:45 am

    This looks amazing. It’s a much better, more grown up version of a concoction my college roommate used to cook up in our shared studio apartment with what was generally left in our fridge the day before pay day: whole wheat pitas, salsa, hummus, and sometimes a little cheese. This looks infinitely better and infinitely healthier.

    Reply
  13. Veganosaurus says

    June 6, 2012 at 2:37 pm

    Hey even I reuse my parchment as well as foil. 🙂 I think us Indians are natural recyclers, that reusing habit is ingrained in our genes because of the culture and the way we’re brought up.

    All your pizzas look amazingly delicious. I love the whole rustic look (even I made rustic bread today :)), just feels so warm and welcoming. Like home. 🙂

    Reply
    • Richa says

      June 8, 2012 at 10:28 pm

      yeah its probably ingrained in me somewhere. i dont even like to use a fresh parchment just for pictures. 🙂

      Reply
  14. Mary Hudak-Collins says

    June 6, 2012 at 4:42 pm

    Okay, I am seriously hungry now!! Don’t fret over re-using cooking supplies…I think we all do it to be cost effective ☺ I would like to thank you for sharing your recipe in our recipe hop this week. I have enjoyed your recipe and am bookmarking so I can come back and get the recipes for your different crusts ☺

    Reply
  15. Pizza Fulham says

    June 8, 2012 at 8:19 am

    pizza is great… eating anything in excess is not optimal for your health. balance is the key to life.

    Reply
  16. Kristina says

    June 8, 2012 at 2:50 pm

    o wow that pizza looks so good! I need to give that a try, the lentil hummus with the curry sounds awesome. Definitely saving this for next week’s dinner plans!

    Reply
    • Richa says

      June 8, 2012 at 10:29 pm

      Thanks Kristina! the curry oneis almost a complete meal!:)

      Reply
  17. The 21st Century Housewife© says

    June 10, 2012 at 10:42 pm

    All your pizzas look absolutely delicious, and I love all the wonderful crust ideas and recipe links you included! I also like the sound of your delicious and nutritious lentil hummus.

    Reply
  18. Amber says

    June 11, 2012 at 5:51 pm

    Thank you, Richa! Excellent post. And those pizzas…WOW!! My mouth is watering. Thank you for sharing with us on AFW.

    Be Wel,,
    –Amber

    Reply
  19. Nichole says

    March 24, 2020 at 6:09 pm

    5 stars
    Thanks for posting this!
    I made the hummus, but not the pizza last weekend – without oil and using
    ground sunflower seeds instead of sesame.
    healthy and delicious

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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