Gluten-Free Tart with Mushrooms and Veggies
Prep time
Cook time
Total time
This is a gluten-free tart recipe with vegan mushroom and veggies filling. Learn how to make a delicious, crispy, gluten-free tart and pizza crust!
Serves: 6 servings
  • Crust:
  • 250g gluten-free flour mix (I used Dr. Schar B flour mix)
  • 1 cup warm water
  • 4g dry yeast
  • ½ tsp sea salt
  • gluten-free breadcrumbs (the secret ingredient for a perfect crunchy crust!)
  • Filling:
  • [/b]200g mushrooms, sliced (I used button mushrooms)
  • 1 onion, julienne cut
  • 4 Tbsps black olives, sliced
  • 1 red bell pepper, sliced
  • 50g smoked tofu, cubed
  • 4 Tbsps tomato paste + 1 tsp dry oregano
  • salt and pepper, to taste
  • some olive oil
  1. Add gluten-free flour mix, salt and dry yeast in the food processor. Set it on the lowest speed and slowly pour in warm water.
  2. Take the dough out of the food processor. Put it in a bowl and cover with a clean towel. Leave it at room temperature for 45-60 minutes, until it doubles its volume.
  3. Grease the tart form with some olive oil. Sprinkle it with breadcrumbs. Put the dough in the tart form. Spread it evenly using your hands (about 1 cm thick). The dough will be very sticky, don't worry, it's ok.
  4. Spread the tomato paste + oregano mix on the base of the tart.
  5. Add the filling.
  6. Decorate the tart with red bell pepper slices, smoked tofu cubes and black olives.
  7. Let it cook for 20 minutes at 200C.
  1. Heat some olive oil in a large pan. Saute julienned onion. Add sliced mushrooms, salt and pepper.
  2. Cook for 10 minutes, then remove from heat.
  3. Add filling over the dough in the tart form, and proceed as mentioned above.
Recipe by Gourmandelle | Vegetarian Blog at