This is my boyfriend’s favourite pizza. He calls it a pepperoni pizza and it has that meaty taste without using meat or processed faux meat. I make my mushroom ‘bacon’ with a blend of smoked paprika, sea salt, tamari soy sauce, and a little maple syrup, and it’s really delicious and works great if you’re craving something smokey and salty. I usually use bread flour for pizza dough but made this with plain flour and it was really nice and soft and worked well. I like Dove’s Farm flours, but you can use any flour that you want. I like using tomato purée instead of having to make sauce for a quick and easy pizza.
For the base
300g plain flour (I use Dove’s Farm gluten-free plain flour)
1 tbsp extra virgin olive oil
1/2 tsp quick yeast
1 tsp sea salt
170ml warm water
Half a tube of tomato purée
Sea salt to taste
1 heaped tsp dried oregano
1 clove of garlic, peeled and finely chopped
150g chestnut mushrooms, sliced
1/2 green pepper, finely diced
For the marinade
2 tbsp extra virgin olive oil
1 heaped tbsp smoked paprika
1/2 tbsp soy sauce (or tamari if required to be gluten-free)
1/2 tbsp maple syrup
1 tsp sea salt
Preheat the oven to 180 degrees Celsius.
Mix all the dry ingredients for the base in a large bowl.
Add the olive oil and water and mix to form a dough.
Knead the dough on a floured board.
Roll the dough out thinly and transfer to a large pizza tray or baking tray. (I roll the dough out directly on the pizza tray as gluten-free dough doesn’t stay together as well.)
Leave to rise in a warm place for 30 minutes.
Meanwhile, mix the marinade ingredients together with the sliced mushrooms. Leave to marinate while the dough rises.
When the dough has risen, spread the tomato purée on top.
Sprinkle with some salt, the oregano and the garlic evenly.
Spread the marinated mushrooms on top and sprinkle over the green pepper.
Bake for 20 minutes.