Vegan roasted vegetable pizza, gluten free
A sturdy gluten free base with roasted peppers, courgette and a garlicky tomato sauce. No dairy needed.
- Time1 hr 10
- LevelMedium
- Costabout £0.95 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the pepper, courgette and onion with 1 tsp olive oil on a tray. Roast for 20 minutes until soft.
20 min - 2
Mix the flour, baking powder, xanthan gum and salt. Add the oil and water and stir to a soft, sticky dough. Rest for 10 minutes.
- 3
Turn the oven up to 240°C (220°C fan). Divide the dough in 2 and pat each out with wet hands on baking paper to a round about 5 mm thick.
- 4
Pre-bake the bases for 8 minutes until set.
8 min - 5
Stir the passata with the garlic, oregano and a pinch of salt. Spread over the bases and top with the roasted vegetables and dairy free cheese.
- 6
Bake for 10 minutes until the cheese has melted and the edges are golden.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.