Gluten Free Pizza with Quorn Meat Free Pieces
Two homemade gluten free pizzas topped with seasoned Quorn pieces, sautéed red onion and capsicum, black olives, and melted cheese on a xanthan gum-based dough. The Quorn is coated in oregano, chilli flakes, and garlic before pan-frying until golden, then combined with fresh basil and a tomato puree sauce.
Ingredients
- 5 ½ oz Quorn piecestempeh1:1veganproteinadds soy
tempeh has firmer texture, may need slightly longer cooking
- 2 tbsp olive oil
- ½ tsp chilli flakes
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 clove garlic, crushed
- 1 medium red onion, finely sliced
- ½ medium orange capsicum, finely sliced
- ½ medium yellow capsicum, finely sliced
- 1 tbsp black olives, halved
- ½ cups cheese, grated or vegetarian mozzarella, torn
- basil leaves, torn
- 2 cups gluten free flourregular wheat flour1:1removes gluten free status; omit xanthan gum if substitutingadds gluten
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Full guide → - 2 tsp xanthan gum
- 1 ½ tsp baking powder
- 3 ½ tbsp butter
- ⅝ cups cheese, grated
- 2 tbsp fresh chives, chopped(optional)
- 14 tbsp milk
- 4 tbsp tomato puree
- 4 tbsp vegetable stock
- 1 clove garlic, crushed
- 1 bunch fresh basil, chopped
- salt
- pepper
Instructions
- 1
Preheat oven to 425°F/400F
- 2
Sieve flour, xanthan gum, and baking powder together
- 3
Rub in butter, then stir in cheese and chives
- 4
Add milk gradually to form dough, turn onto floured surface and knead briefly until smooth
- 5
Cover dough with cling film and set aside
- 6
In a bowl, combine chilli flakes, oregano, salt, black pepper, and garlic
- 7
Toss Quorn pieces in the spice blend to coat evenly
- 8
Heat olive oil in frying pan over medium heat and cook Quorn for 4-5 minutes until golden brown, then remove and set aside
- 9
Heat remaining oil in large frying pan, add onion and peppers and cook
- 10
Combine tomato puree, vegetable stock, garlic, and fresh basil for sauce and mix well
- 11
Divide dough into two balls and roll each into ⅓" thick rounds
- 12
Brush rounds with oil, spread tomato sauce over top
- 13
Layer with onions, peppers, Quorn pieces, olives, cheese or mozzarella, and basil leaves
- 14
Bake in centre of oven for 20 minutes until golden brown
Good to Know
Baked pizzas store in airtight container in refrigerator up to 3 days; reheat at 180C until warm through
Prepare dough up to 4 hours ahead, cover with cling film and refrigerate. Prepare vegetable toppings and Quorn pieces earlier in day.
Serve hot from oven with additional fresh basil and optional tomato relish on the side
Common Mistakes
Do not overmix dough to avoid tough, dense texture
Do not skip xanthan gum to avoid crumbly, dry base
Do not undercook Quorn pieces to avoid rubbery texture
Do not exceed 20 minutes baking to avoid overly crispy or burnt edges
Substitutions
Dairy-Free Swaps
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Vegan Options
tempeh has firmer texture, may need slightly longer cooking
Gluten-Free Swaps
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Full guide →