Pepporoni Pizza By Florian

Ingredients

For The Crust:

• 8 oz (250 g) of gluten-free flour
• 1/2 cup (120 ml) of water
• 1 Tbs of olive oil
• 2 tsp of aluminium-free baking powder
• Pinch of salt

For The Topping:

• 2 Tbs of tomato paste
• 2 courgettes
• Hot sauce
• 2 Tbs of tamari
• 2 Tbs Tbs of balsamic vinegar
• Vegan cheese

Method

Prepare The Courgette “Pepperoni”:

1. Wash and thinly slice the courgette.
2. In a baking dish, mix hot sauce with tamari and balsamic vinegar.
3. Add the courgette and mix, so that they are covered well.
4. Cover and marinate over night in the fridge.

(Quick tip: Put the spiced courgette in the oven and bake at medium heat (320°F/160°C) for 10-15 minutes before storing in the fridge.)

For The Crust:

1. Give all ingredients for the dough to a bowl and knead well.
2. You should have a slightly moist but sticky dough.
3. Let this sit for a couple of minutes.
4. Form the pizza crust by spreading the dough.

To Make The Pizza:

1. Reheat oven to 390°F (200°C)
2. Spread the tomato paste on top of the crust. Add the marinated spicy courgette slices. Top off with vegan .cheese.
3. You can of course use as much as you like.
4. Bake in the oven for 12-15 minutes.

• Serves: 2
• Preparation time: 35 Mins