A few months ago, I posted an incredible top allergen-free recipe for Cookie Dough Cupcakes. It was a sample from Debbie Adler’s latest cookbook, Sweet, Savory & Free. The cupcakes are from the “sweet” side, so today we’re sharing her Greek-style vegan pizza recipe as a sample from the “savory” side. And of course, both recipes are “free” from top allergens!
I told you a little about Sweet, Savory & Free in this post, but I want to offer some more specifics. As mentioned, the entire cookbook is vegan, gluten-free, and top allergen free. The chapters include Recipes within Recipes (Homemade Staples); Morning Munchies; Soup Is Good Food; Meals in Muffin Tins and Ramekins; Pizza, Pasta, Rice, and Noodles; The Main Attraction; The Side Show; and The Bread Basket.
- Raspberry Hemp Pancakes
- Fakiin Bacon Crescent Rolls
- Sweet Miso Forbidden Rice Ramen Noodle Bowl
- Eggplant Parmezan Florentine
- It’s All Greek to Me Pizza (recipe below!)
- Yam Gnocchi with Sriracha Pesto
- Spanikopita Enchiladas
- Spinach & Basil Dumplings
- Spicy Sun-Dried Tomato Dip
- Soft Beer Pretzels
- Cookie Dough Cupcakes
- Candy Bar Cookies
But if you’re still not sure, try out those cupcakes and this Greek-style vegan pizza first!
Special Diet Notes: It’s All Greek to Me Vegan Pizza
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and top food allergy-friendly.
- 1 cup warm water, about 108°F (I microwave for 30 seconds)
- 1 (2¼-teaspoons) packet active dry yeast
- 1 tablespoon coconut nectar [can sub another sweetener, if desired]
- 1½ cups sorghum flour
- ¾ cup tapioca starch/flour
- ½ cup amaranth flour
- ½ teaspoon xanthan gum
- ⅛ teaspoon sea salt
- 1 tablespoon applesauce
- 4 ounces hemp tofu, cubed [can sub regular tofu if not allergic to soy]
- ¼ cup apple cider vinegar
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 small red onion, thinly sliced into rings
- 2 cups sliced cherry tomatoes
- 1 cup chopped spinach
- ½ cup pitted and chopped Kalamata olives
- 2 tablespoons nutritional yeast
- 1 tablespoon dried oregano
- 2 teaspoons red pepper flakes
- Preheat the oven to 200°F and then turn it off. Place a pizza stone in the oven while it is preheating. (If you don’t have a pizza stone, you can place the pizza dough on a 15 × 13-inch baking sheet)
- To make the crust: Combine the warm water and yeast in a small bowl. Add the coconut nectar and stir to combine. Let the yeast mixture sit for about 8 minutes, or until foamy.
- Whisk together the sorghum flour, tapioca flour, amaranth flour, xanthan gum, and salt in a large bowl. Make a well in the middle.
- Add the applesauce to the yeast mixture, stir to combine, and pour into the flour mixture.
- Mix the dough together and form it into a ball.
- Place the dough in a bowl. Cover the bowl with a clean dishtowel, place it in the oven, and allow the dough to rise for 1 hour.
- To make the feta cheeze: Combine the tofu, apple cider vinegar, lemon juice, oregano, and thyme in a small bowl. Let this mixture marinate in the refrigerator for at least 1 hour.
- After the dough has risen, remove the dishtowel and place the dough on a lightly floured piece of parchment paper with another piece of parchment on top of the dough. Roll it out into a circle about 11 inches in diameter. Remove the top piece of parchment.
- Place the pizza dough with just the bottom parchment paper on the heated pizza stone.
- Preheat the oven to 500°F.
- Bake the pizza crust for 10 minutes.
- Take the cheeze out of the refrigerator and drain the liquid.
- To use the other Greek toppings: Take the pizza dough out of the oven, top with the onions, tomatoes, spinach, olives, nutritional yeast, oregano, red pepper flakes, and feta cheeze.
- To make the glaze: Mix together the molasses, water, and nutritional yeast in a small bowl. Brush the perimeter of the pizza dough with the glaze.
- Place the pizza back in the oven until the crust is a light golden brown, about 10 minutes.
- Transfer the pizza stone from the oven to a wire rack, and let sit for 15 minutes before cutting the pizza into 6 slices. This allows the dough to come together without getting gummy.
Key Pantry Supplies: It’s All Greek to Me Vegan Pizza