TOMATO PIZZA, VEGAN, No yeast or Common wheat, easy-peasy, carnivore option

Here's one for 67 Vegans: Wheat & Yeast Free Pizza (easily modified for meat & cheese eaters)

Easy Vegan Pizza: Fresh Tomato, Mushroom & Peppers with olives, artichoke hearts and sun-blush tomatoes  on a flatbread base

Whatever else is used as topping, tomato sauce and cheese are usually a given on pizzas.  This Vegan version has tomato sauce but no cheese.  And there's a twist.  The Topping relies on sliced raw fresh tomatoes, though tinned are used on the base.

67 used Easy Rich Tomato Sauce (home-made and in the freezer) for the base but a low-salt low-additive store-bought sauce is fine. (Some vegans use tomato base.) The anti-pasti -- olives, artichoke hearts and sun-blush tomatoes --adds intensity.  It came from a M&S deli but jarred olives and/or artichokes will do.  

Sliced tomatoes bake up beautifully on pizzas, and the raw sliced mushrooms and raw peppers take on a lovely char.   

Ham & Cheese option 

Cost: about £3.50
Feeds: 3-5

Equipment: a 10 inch/25cm pizza pan or equiv






Ingred:
   generous 1/3 cup Easy Rich Tomato Sauce OR generous 1/4 cup prepared pizza sauce
   3-4 small tomatoes, in 1/4 inch/1/2 cm slices  
   generous handful mushrooms, stems removed, thickly sliced
   1/2 bell pepper, seeds & membranes removed, in 1/4 in/1/2 cm slices 
   olive oil
   salt & pepper
   dried or fresh basil (opt)
   1/3 tsp soft brown sugar (opt)
   anti-pasti -- olives, artichoke hearts and sun-blush tomatoes

Dough for pizza (your own recipe OR the following OR, if you must, store bought)
   1 1/2 cups flour (67 used spelt but wheat will be fine)
   1/2-3/4 tsp salt
   3/4 tsp baking powder
   2/3 cup fizzy (carbonated) water

   olive oil (opt)

Method for base:

1. Heat oven to highest setting; put pizza pan into the oven to pre-heat
2. Set olive oil aside, if using
3. Mix the rest of the base ingreds in a bowl; tip out on lightly floured board
4. Knead 5 minutes, adding more flour if necessary until dough is no longer sticky; rest 10 minutes
5. Roll out to a circle to overlap the pan; make sure the base is quite thin; it doesn't matter if the edges are a bit thicker
6. Use oven gloves to take out pizza pan
7. Roll dough over a rolling pin and unroll it loosely over the pan - careful not to burn yourself.  Let the dough drop naturally, then press down gently on the centre and up the sides to flatten it 
8. Bend or roll the edges to make a thick'ish rim
9. Generously brush with olive oil, especially the edges ; bake 5-7 mins or until bottom has firmed 

Filling: 

1. If using homemade rich tomato sauce, place in a small saucepan and bring it to the boil; lower heat and leave at least 5 mins or until the sauce is thick and reduced by half 
2. When the pizza dough has been pre-baked, carefully spread the pizza sauce over the base; try not to overdo it
3. Arrange tomatoes on the outer rim of the base; spray generously with olive oil; sprinkle salt & pepper & the merest hint pinch of sugar & basil over the tomatoes. 
4. Continue filling in the centre of the base with rings of mushrooms then scatter over peppers and anti-pasti 
5. Bake 10-15 mins or until hot through
6. Serve with a knife and fork; without cheese, the veg won't stick well.
7. If adding meat or cheese, do so during the last half of cooking time
8. Serve with beetroot salad  and finely chopped fresh chillis or chilli flakes

Tip:
For non-vegetarians, add shards of ham or bacon, clumps of soft cheese or bits of mozzarella

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.