Gluten-Free Vegan Pizza …that’s actually really good!

gluten-free vegan pizza

When it comes to pizza, for me the base is EVERYTHING!!!!! If it doesn’t taste like a pizza base I don’t want to eat it.

Being vegan can be challenging enough on the Italian scene, now mention GLUTEN-FREE vegan pizza & you have everyone around you rolling their eyeballs.

Well guess what, that’s just too bad because I want my pizza and eat it!!!

I have never had a problem with gluten until I found out I have the EBV virus & an autoimmune condition & gluten really doesn’t help with that.

If I had to have small amounts on the odd occasion, not a big deal, but I like my weekly pizza, so I had to find an alternative!

gluten-free vegan pizza

Drum roll…. gluten-free VEGAN PIZZA made with a sweet potato base that actually goes crispy, holds it’s shaping & tastes really good!

AND it’s versatile! Even non-vegans can throw whatever they want on it! Plus getting your family to eat less wheat & gluten during the week isn’t a bad thing either 😉

Let’s not wait any longer, here are the ingredients for the GLUTEN FREE VEGAN PIZZA SWEET POTATO BASE!!!! This serves a family of 4.

gluten-free vegan pizza

Ingredients for the GLUTEN-FREE VEGAN PIZZA

Sweet potato base

  • 1 large sweet potato (enough to give you 2 cup mashed sweet potato)
  • 1 cup potato flour
  • ¾ cup brown rice flour
  • ¾ cup tapioca flour
  • 1 ½  tsp xanthan gum or guar gum (don’t overdo this, measure it out well)
  • 2 tsp baking powder
  • ½ tsp salt
  • wax paper. Cut 8 30×30 cm squares of wax paper (2 per person….depends on how many you are making for).
  • olive oil


  • 2 cups baby tomatoes (halved)
  • 2 large leeks (sliced finely)
  • 1 large green pepper (diced)
  • 250g mushrooms (button, brown or whichever mushroom you prefer sliced or cut into quarters)
  • olive oil
  • ½ cup tomato paste
  • 1/ cup olives or capers (if you like that)
  • Basil pesto (click here for recipe)
  • creamy hummus (click here for recipe)
gluten-free vegan pizza

Method to make the gluten-free vegan pizza

I know initially, it seems complicated but it really is simple once you know what you are doing!!! I have written out ALL the steps so that there is no confusion for you, but once you got it, it’s super easy!

  • Wash the potato well, cut into chunks & steam in a pot with a little water until nice & soft. You can do this ahead of time.
  • Turn the oven on to 190 degrees Celcius
  • You going to cook the veggies separately, following the steps below. Do this before you cook the base because once that gets going it’s quick!
  • Heat a skillet with 1 tbsp olive oil & add the leeks. Allow to cook, continuously tossing, until caramelized & soft.
  • Remove from the pan & place onto a plate or into a bowl for now.
  • Return the skillet back to the heat, add 1 tbsp olive oil & add the green pepper. Allow to cook, continuously tossing, until caramelized & soft.
  • Remove from the pan & place onto the plate or into the bowl with the leeks for now.
  • Return the skillet back to the heat, add 1 tbsp olive oil & add the mushrooms (I sound like a record on repeat here….but you get the idea right?). Allow to cook, continuously tossing, until caramelized & soft.
  • Remove from the pan & place onto the plate or into the bowl with the other veggies.
  • Lastly, return the skillet back to the heat one more time, add 1 tbsp olive oil & add the tomatoes. Allow to cook, continuously tossing, until caramelized. Don’t overcook these!!!
gluten-free vegan pizza

Gluten free sweet potato base

  • Once the potato is cooked, drain the water & remove the skin. Should come off easily.
  • Mash with a fork & allow to cool for a bit so that you can work with it.
  • Place the potato, rice & tapioca flour along with the guar gum, baking powder & salt in a large mixing bowl.
  • When the potato is cool, measure out 2 cups of cooked mashed sweet potato & add it into the flour. Then just climb straight in there with your hands. Keep mixing until a nice smooth dough ball is formed.
  • Too sticky? Add more rice or potato flour (small amounts until it balances out)
  • Too dry? Add more potato (small amounts until it balances out)
  • Get your wax paper squares. I spread a liiiiiitle bit of olive oil on each sheet (on the wax side).
  • Divide the dough into 4. Place each dough ball in-between 2 wax paper sheets (wax side against the dough.
  • Use a rolling pin to roll out until flat….3 or 4 mm thick. Mine is NEVER a perfect circle, odd oblong shape most of the time but do your best 😉
  • Peel off the 1 sheet (DON’T throw away!!!) & place the rolled out dough on a baking sheet. Hopefully, you can fit more than 1 at a time in your oven.
gluten-free vegan pizza
  • Prebake the bases for 10min at 190 degrees Celcius. Take out of the over (you will see parts of it will start to puff up & the edge brown), place the 2nd wax sheet on top (wax facing down) & flip the base over (don’t burn yourself). Gentle peel off the 1st wax paper.
  • Spread the base with 1 tbsp of tomato paste & then sprinkle a selection of those veggies you have pre-cooked, along with the olives & capers. Place back in the oven for another 15-20min. Lift to check the base after 15min, when its golden brown it’s done!!!

Remove the paper, cut into slices, top with the creamy hummus or tangy tahini “cheese” & basil Spinach pesto & you are done!!!!

gluten-free vegan pizza

It’s recipes like this that incorporate into my 60-day BODY BREAKTHROUGH NUTRITION PROGRAM.

It helps me feel and look my best AND I actually ENJOY what I eat. EVERY MEAL should be a pleasure & enjoyment and that is how I designed the BODY BREAKTHROUGH program.

Keen to find out more? CLICK HERE for all the details on what you can discover in this program AS WELL AS the incredible benefits your body will get!

Jody Calitz is proudly sponsored by Synerchi Organics

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