Vegan Richa

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

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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.
 
 
 
 
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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.

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Comments

  5. 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. 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

  7. 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

    • 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

  9. 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

    • 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

  11. 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

  12. 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. 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

  14. 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

  16. 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

  18. 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. 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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