Pizza z pieczarkami - wegańska i bezglutenowa | Atelier Smaku (384)

We have always started from the premise that good pizza is for everyone. It doesn't matter if you can't eat gluten or don't eat traditional cheese. Anything can be done. Today we're sharing with you one of the pizza recipes we serve in our Bistro & Delicatessen and ship via our online store. Remember, you can be even more with us from now on, and have a say in what happens in future episodes. Please visit our profile on Patronite https://patronite.pl/ateliersmaku , where you will find more details. Share the recipe in Polish and English versions prepared by https://tlumacz-angielskiego.wixsite.... Time: 60 minutes Quantity: 4-6 pieces Ingredients - dough: 50 g ground flaxseed 400 ml of boiling water 300 g buckwheat flour 150 g corn flour 150 g of potato flour 1 teaspoon of salt 1 teaspoon of yeast 50 ml olive oil 200 ml lukewarm water Ingredients - sauce for the bottom: 3/4 cup tomato puree 1/4 cup tomato paste 1 tablespoon olive oil 1 teaspoon oregano 1/2 teaspoon basil 1 pinch of thyme 2 pinches of salt Ingredients - extras: 150 g mushrooms 100 g yellow vegan cheese 1-2 tablespoons of olive oil 1/2 teaspoon of herbal pepper 1 pinch of salt 1 pinch of black ground pepper 1 pinch of asafetida Preparation: Pour boiling water over the flaxseed, mix thoroughly and set aside to cool. Pour lukewarm water over the yeast and stir to dissolve a little. Pour the rest of the dry dough ingredients into a bowl and mix. When the flaxseed has cooled down pour the water and yeast into it, mix and pour it into the dry ingredients. We knead the dough, adding oil at the end. We cover the finished dough so that it does not dry out and set it aside for about 20-30 minutes to rise. During this time, we can prepare the sauce for the pizza by combining all the ingredients and mixing. We also grate the cheese, which we set aside. We cut the mushrooms into small cubes and fry them in a pan in oil with herb pepper, black pepper, asafetida and salt. We cool the contents of the pan. When the pizza dough has risen, with hands greased with oil, divide it into 4 or 6 equal parts, depending on how big you like your pizza. We use only as many parts as we feel like, and put the rest in breakfast pouches and store in the refrigerator until next time, even for a few days. On the baking paper laid on the baking sheet, we put a portion of the pizza dough and with hands greased with olive oil form a thin top, which we spread with tomato sauce. On top we put grated yellow cheese mixed with cooled mushrooms. Bake the pizzas in an oven preheated to the maximum temperature, i.e. 250°C, for about 10-15 minutes. It all depends on the oven. Before putting it in the oven, it's best to spray a little water on top of the pizza, then the vegan cheese on top won't bake, but will melt like a traditional one and will be softer. We still like to drizzle the pizza with olive oil, preferably truffle oil, and serve with arugula before serving. Enjoy and cheers! Ps. Asafetida can be omitted or replaced with granulated onions or garlic. Also check out our recipes for other pizzas 👉https://ateliersmaku.pl/przepisy/pizza/ When you don't feel like or don't have the time to cook yourself, please visit the store: https://ateliersmaku.pl/sklep/ 11.03.2021 #pizza #bezglutenowapizza #weganskapizza