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–+ servings
Middle Eastern Gluten-Free Vegan Pizza fara gluten cu specific oriental

Middle Eastern Gluten-Free Vegan Pizza

Craving a gluten-free vegan pizza with new flavors? This Middle Eastern-inspired pizza tops a no-knead crust with za'atar, roasted vegetables, chickpeas, and a tahini drizzle, ready in about 40 minutes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 2

Ingredients 

For gluten-free vegan pizza crust:

  • 300 g gluten-free flour MixIt Universal/Farina or Mix B by Schar
  • 250 ml warm water
  • 2 Tbsp olive oil + 1 Tbsp oil for greasing
  • ½ tsp sea salt
  • 10 g dry yeast

For toppings

  • ½ zucchini sliced
  • 4 slices eggplant
  • 3 Tbsp Kalamata olives sliced
  • 3-4 Tbsp sweet corn
  • 4 Tbsp chickpeas boiled
  • ½ cup red bell peppers sliced, mixed colors
  • 1 ½ Tbsp za'atar
  • 1 Tbsp olive oil
  • 3 cloves garlic mashed
  • 1 Tbsp pine nuts sunflower seeds can be used instead
  • tahini to taste

Instructions

  • Mix all the pizza crust ingredients in a large bowl using a spoon.
  • The dough will be extremely sticky and moist. Don't worry, this is exactly how it should be.
  • Cover an oven tray with parchment paper and lightly grease it.
  • Pour the dough right into the middle.
  • Start spreading it with the tablespoon, using circular motions from the inside out. You want to give it a somewhat circular shape.
  • When the pizza crust has an almost-round shape, grease your hands with a little oil and shape the edges to make it even rounder. You can press it down on top as well. If it gets sticky, just grease your hands again.
  • Mix the za'atar with the olive oil and mashed garlic cloves. Spread this all over the pizza crust using a spoon.
  • Add the rest of the toppings.
  • Bake in the oven at 200C for about 30 minutes.
  • Serve with a drizzle of tahini on top.

Notes

Pine nuts are the traditional topping, but sunflower seeds, walnuts, or almonds work just as well. Feel free to use zucchini, eggplant, or both. Best enjoyed fresh from the oven; store leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven to keep the crust crisp.