Garden Focaccia Pizza
This pizza is soft and airy on the inside, has a crunchy crust and is made with love.
Sometimes, i just need a pizza.
The truth is, I love all pizzas.
Plain cheese. Veggies piled high. White sauce with light herbs. I created this dish using my Gluten Free Focaccia Garden and couldn’t believe how beautiful it turned out.
This pizza is soft and airy on the inside, has a crunchy crust and is made with love. From start to finish; making the dough, the red sauce and connecting with the produce – it’s an incredibly rewarding dish to make.
I love to lean in to the imperfect here and allow the pizza to take it’s desired shape in the pan and layer on the produce in no particular order. I have two methods of baking this pizza. One for a softer inner and one for a firmer inner. Pick one fast, you say? Firmer inner!
Now, let’s be very real about vegan cheese here. It can make or break the pizza. If you want your cheese to melt and taste amazing – look for Parmellas Mozzarella Shreds. There are lot of beautiful vegan cheeses out there, so feel free to use your own. This one has been a favorite for pizzas, for some time. I also love Virgin Cheese for a more artisan pizza, with less cheese.
Dip the pizza in some melted plant butter, mixed with garlic powder for an oof experience. Don’t forget the pepperoncini!
I hope you love this recipe.
Garden Focaccia Pizza
Ingredients
- Dough: See ingredients for gluten free focaccia garden
- Sauce: see ingredients for quick red sauce
Toppings:
- 200 g crimini mushrooms, sliced
- ½ bell pepper, sliced – I used green bell pepper
- 1 poblano pepper, sliced
- ½ purple onion, sliced
- 1 shallot, sliced
- Fresh thyme
- Fresh rosemary
- 1-2 tbsp chili flakes
Cheese:
- 7 oz Parmellas Mozzarella Shreds *
- or
- 3 oz Virgin Cheese *
- or
- Any plant based cheese you like (there are many good ones)
Dip In:
- Melted plant butter + garlic powder
Serve with:
- Pepperoncinis
Instructions
For this recipe, you’ll follow the gluten free focaccia garden.
- After step 16 in the recipe, stop.
Method 1 (softer pizza):
- After step 16, continue here
- The oven should be preheated to 410 degrees for this method
- To continue making the pizza; scoop on your red sauce- I like to leave a small perimeter around the dough bare, for it to crisp
- Then layer on the cheese, produce, herbs and chili flakes
- By this time your oven should be preheated to 410 degrees
- Place pizza in oven and cook for 20-25 + minutes, or until golden around the rim
Method 2(more firm pizza):
- After step 16, continue here
- The oven should be preheated to 500 degrees for this method
- Place your poked dough into the oven and cook for 10 minutes
- After 10 minutes, remove pizza dough from oven
- Lower oven heat to 425 degrees
- Scoop on your red sauce- I like to leave a small perimeter around the dough bare, for it to crisp
- Then layer on the cheese, produce, herbs and chili flakes
- By this time your oven should be preheated to 425 degrees
- Place pizza in oven and cook for 10-15 + minutes, or until golden around the rim
- Allow to cool before cutting and serving
