dairy free cheese

Homemade Gluten free Vegan Pizza!

Here at Our Lizzy it’s a pleasure to help people with food allergies and intolererances.

At a recent gluten free cookery course I was asked to make gluten free pizza bases. I’ve used Hodmedod’s pea flours in baking and pancakes and wondered if they would work for a pizza base. I wasn’t keen to add xanthan gum and other binders. Some supermarkets sell gluten free pizza bases but the list of ingredients and taste can be very off-putting.

I was really pleased to find the fava bean flour worked so well. The dough came together well, it didn’t rise as much as strong wheat flour but was still light and airy. I used a little polenta to roll it out. I topped mine with a little homemade tomato sauce and sliced vegetables. I sometimes make my own vegan mozzarella, but this time I used MozzaRisella which is a popular rice based pizza cheese.

    Our Lizzy pizza made with fava bean flour

Pizza dough

300g fava bean flour

1 ½ tsp fast acting dried yeast

1 tbsp olive oil

½ tsp salt

170ml water

extra flour or polenta for rolling

 

Place the flour in a large bowl, add the yeast. Add the salt to the other side of the bowl.

Slowly pour in the water and olive oil then mix well.

When the mixture forms a dough, take it out of the bowl. Sprinkle a very small amount of flour on the work surface and gently knead the dough for 3 -5 minutes.

Sprinkle some flour or polenta onto a work surface. Roll out the dough with a rolling pin or with the heel of your hand.

Place on baking sheet cover with a plastic bag or cling film and leave for at least 30 minutes.

Preheat the oven to Gas Mark6/200°C

Top the dough with tomato sauce and toppings of your choice.

Bake in the oven for about 20 to 25 minutes.

 

Hodmedod’s bean flours are milled in Essex from British-grown beans, peas and quinoa.

https://hodmedods.co.uk/collections/flours

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Vegan Cheese Making

I was delighted to welcome guest tutor Andrea Wolstenholme of the Vegan Cheese Lovers Club, to teach us all about the art of vegan cheese making. The day was a mixture of step-by-step demonstration and practical hands on cookery.

cookbooks

Andrea demonstrated favourite recipes from The Non Dairy Evolution Cookbook, which is written by Skye Michael Conroy.

We learnt how to make cheese using a cooked method which gives a meltable, gratable, firm cheese. We made a Muenster Cheese and a Mozzarella which we later sampled on pizzas. Some people then made Brie or a Golden Cheddar.

mozzarella

We also explored making cheeses with a food processor using ingredients such as nuts and tofu. We made a nut based parmesan and a tofu based gorgonzola. During experimentation time,  a Garlic Herb Gournay was made along with a Sharp Tofu Cheddar.

team work 1 team work 2 team work 3

Everyone took home a selection of the cheeses we made. It was a really inspirational day!

team cheese