On top of this vegan and gluten-free pizza, there is a layer of white sauce that can be prepared quickly from tofu and gluten-free Aito Oat Cuisine.
- 3 dl white gluten-free flour mix
- 2 tsp dry yeast
- 2 dl water
- 3 tbsp olive oil
- 0.5 tsp salt
- approx. 125 g (seasoned) tofu (NB If you want your pizza to be completely gluten free, remember to check that the tofu marinade does not include wheat flour!)
- 1 dl Aito Oat Cuisine
- 1 tbsp lemon juice
- ¼ tsp garlic powder or ½ garlic clove
- ¼ tsp salt
- 1 dl sun-dried tomatoes
- 4–6 small to medium-sized tomatoes
Heat the oven to 225°. Prepare the pizza base: combine the flour mix and dry yeast. Heat the water to about 42° and stir in the salt and olive oil. Pour the liquid mixture into the flour mixture and beat until smooth. Divide the dough into two equal portions and press them onto a baking sheet, shaping each half into a flattened disk. Alternatively, you can make one large pizza. If the dough sticks to your hands, wet them just a little bit and continue to press the dough.
Prepare the white sauce by blending the tofu and Aito Oat Cuisine in a blender until the sauce is smooth and creamy. Taste and season. If the tofu is heavily seasoned, you may not need any additional seasoning. Chop the sun-dried tomatoes into small pieces and the fresh tomatoes into thin slices.
Spread the white sauce onto the pizza base and place the tomatoes on top. Bake at 225°C for about 15 minutes until the crust begins to turn golden brown and the topping is bubbly. Switch your oven to the grill setting for the last few minutes of cooking in order make the pizza crispier.
Serve and enjoy the pizza with fresh herbs, such as basil.