This garlic pizza bread is yeast-free, gluten-free and vegan!
This recipe makes an absolutely easy, fast and very delicious side or appetizer. No yeast, so no need to let the dough rest. Depending on your gluten-free all-purpose flour mixture/brand, you may need to adjust the amount of water used for the dough. This recipe makes 1 large, thin square pizza or two small, thin round pizzas (or one thick round pizza).
Depending on your personal taste and the availability of herbs, the topping may be varied and you can add whatever you like or have available! I like to add some chili flakes, wild garlic, basil and oregano. You may further add some vegan cheese – this can be mixed into the margarine mixture and/or sprinkled on top of the garlic pizza bread before baking. Enjoy :)!
- 250 g all-purpose flour , gluten-free
- 100 ml non-dairy milk
- 75 ml water
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar or lemon juice
- 1 tsp baking powder
- 1/2 - 1 tsp salt
- 50 g vegan margarine , softened
- 1/2 tsp salt
- 3-4 cloves garlic, crushed
- 1 Tbsp rosemary
- 2 Tbsp parsley , finely chopped
- pepper and chili flakes , to taste
- optional: wild garlic, oregano, thyme, basil leaves , finely chopped
- optional: vegan cheese
- Combine all ingredients for the topping. Mix in some vegan cheese if you like. Refrigerate until ready to use.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper (alternatively use 2 round pizza pans).
- Mix together the flour, baking powder and salt. Stir in the olive oil.
- In a separate bowl, mix non-dairy milk and apple cider vinegar.
- Add the milk-mixture to the flour mix and gradually add the water. Stir the mixture until combined. Add more flour/water as needed.
- Divide dough into two halves when using two pizza pans. Roll out the dough on a floured surface. Transfer pizza base(s) onto baking sheet (or pizza pans).
- Spread the margarine mixture onto the pizza bases. Optional: Sprinkle with vegan cheese.
- Bake at 425°F (220°C) for about 10-15 minutes, until golden brown.