Recipe: Vegan & Gluten Free Pizza

I think if you ask a lot of people around the world about their favorite food, they would say pizza and I definitely can't blame them since it's also one of my favorites. There is just something so amazing about a crust with tomato sauce topped off with your favorite toppings that just get you every time. 

However since I don't eat gluten or gluten free flours I've had to get creative with the crust. This crust is super easy to make and all you need is potatoes (and some salt) which makes it super accessible. The sauce is also super simple and if Im honest, it's one of my absolute favorite tomato sauces I've tried - and that's a lot, haha.

For the toppings you can obviously use whatever you want. I like to keep my pizza simple but would definitely also add a layer of cheese sauce and basil pesto from time to time. So, let's stop talking about the pizza and get into how it's actually made: 

If you want to try even more pizza recipes and build the perfect pizza for you then I've just published an eBook with all the pizza recipes you need - click here to order it in English. Click here for the Danish version

1 pizza // total time: 1 hour

8 cups peeled and cubed potatoes (1200 g)
1 tsp. Himalayan pink salt fine

Preheat the oven at 400 degrees Fahrenheit or 200 degrees Celsius.
Peel the potatoes for the crust, cut them into cubes. Boil the potatoes in a pot for 10 - 12 minutes until tender. Strain away the water and mash the potatoes with a potato masher. Stir in the salt and place the mixture on a piece of baking paper.

Place a piece of baking paper on top and roll out the mixture evenly – around 12 ½ x 14 inches and 1/5 inch thick or 32 x 36 cm and 5 mm thick. Remove the top piece of baking paper and place the crust on to a baking sheet.

Bake the crust in the oven for 30 – 35 minutes until golden brown.

When the crust is done, remove from the oven and leave to cool on a grate for about 10-20 minutes. Afterwards it is easy to flip and remove the baking paper. 

1 pizza // total time: 30 minutes

1 lb tomatoes (400 g)
optional: 200g mushrooms
1 onion
1 clove of garlic
½ a Medjool date, pitted
½ tbsp. dried basil
½ tbsp. dried oregano
½ tsp. paprika
½ tsp. Himalayan pink salt fine

Cube the tomatoes and place in the blender.

Peel the onion, cut into quarters and place in the blender.

Peel the garlic and place in the blender along with half a date.

Blend until the sauce is as smooth as possible. The sauce will have some structure.

Place the sauce in a sauté pan and allow to boil under a lid at medium heat for 10 minutes.

Add salt and spices; mix well and boil the sauce for a further 5 minutes.

Ready for the baked pizza crust. 

For toppings you can choose to go wild and throw on whatever your heart desires. I absolutely love onion and preferably a bit thick so they are nice and soft and I'm currently loving peas with everything so that's also a must on my pizza. 

I was in the mood for a super simple pizza so I left out basil sauce and cheese sauce which are usually a staple on my pizza. The recipes for the basil pesto sauce and the cheese sauce can be found in the eBook but I am definitely thinking about posting the cheese sauce recipe on my blog. 

But when the pizza is ready and you've put on the sauce it's time to decorate with your toppings. Once done, place the pizza back in the oven for a further 15 minutes at 400 degrees Fahrenheit or 200 degrees Celsius. Ready for serving.