Gluten Free Pizza with Springtime Veg

Vegan Chef Day

Prep Time: 15M
Cooking Time: 15M
Serves: 2

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  1. 1c gram flour
  2. 1c water
  3. 1/2t salt
  4. 300g Passata
  5. 1T nutritional yeast
  6. 1 garlic clove
  7. Basil leaves
  8. 1/2 fennel bulb
  9. Few asparagus
  10. 1 leek
  11. 1 courgette
  12. Few mushrooms
  13. Olive oil

Add whatever topping you like but I think these springtime vegetables make this pizza perfect.


  • In a jug mix the flour, water and salt with a fork. Leave to rest for a few minutes.
  • Put a baking sheet on a large baking tray. Pour the flour mixture onto the paper, try to make it a round pizza shape but it’s not a problem if you can’t.
  • Put this in the oven whilst you prepare the toppings. This should take 10-15 minutes, the edges will be starting to brown.
  • In a bowl mix the passata with the nutritional yeast. Grate the garlic i to this, shred or tear the basil and add that too.
  • Using your peeler shred the fennel, just a handful will suffice. Put into a large bowl.
  • Chop about 2 inches off the bottom end of the asparagus. Roughly chop at a diagonal angle. Add to the bowl.
  • Finely slice the leek. Add to the bowl.
  • Cut the top and bottom off the courgettes. Using the peeler shred into wide thin pieces. Add to the bowl.
  • Finely slice the mushrooms but do not put these in the bowl yet.
  • Add a splash of olive oil and a dash of salt to the bowl. Using your hands mix this well and massage the oil into the veg. Now add the mushrooms and mix just a little.
  • Take your base out of the oven if you haven’t already. Turn the oven up to 240c.
  • Top with the passata, use however much you want, some people like a lot and some people like a little, it’s up to you.
  • Top with the veg.
  • Put the pizza on the top shelf of the oven. After 10 minutes check the pizza, the veg should be starting to brown, bake more if needed.

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