Vegan Gluten Free Pizza!

Today's breakfast is some vegan gluten free pizza!

Here are the ingredients!

For the dough:

• 1/4 cup coarse yellow cornmeal

• 2 teaspoons psyllium husk powder

• 1 teaspoon instant yeast

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 1 teaspoon granulated sugar

• 3/4 cup warm water (at 110 degrees F)

• 2 tablespoons olive oil

First, I whisked together the gluten-free flour, cornmeal, psyllium husk, yeast, baking powder, salt and sugar in a medium bowl. I added the warm water and 1 tablespoon of the olive oil. I mixed it with a rubber spatula until the dough held together in a large ball, covered the bowl with plastic wrap and let rest until increased in volume by about 50 percent, about 1 hour.

When it was time to cook, I set the oven to 450 degrees. I spread the remaining 1 tablespoon olive oil on a rimmed baking sheet. Using my hands, I pressed out the dough into a 12-inch round about 1/4 inch thick on the prepared baking sheet.

Now onto the toppings!

• 1/4 cup (65.5 g) unsalted tomato paste

• 10 cherry tomatoes

• 1 cup of frozen spinach

• 7 thick slices of vegan mozzarella

• 1/3 cup (78.86 ml) water

• 1 tsp extra virgin olive oil

• 1 clove of garlic minced or 1/2 tsp garlic powder

• 1 tsp each dried oregano dried basil

• 1/4 tsp dried thyme

• 1/8 tsp onion powder

• 1/8 tsp salt

• dash of black pepper

• 1/2 cup (64.5 g) cashews soaked in hot water for 15 mins

First, I drained the cashews and put them in my blender and blended them until they were smooth, then added them to a skillet over medium heat and cooke them for about 5 minutes until they thicken.

Next I oiled my hands and transferred the dough to a parchment lined baking sheet. Using some flour shape the dough into a flat ball, then spread using your hands. Keep spreading to make a large pizza or make 2 small pizzas (see video). You want to spread the dough thin, as it will rise quite a bit during baking and make a bready crust if it was too thick to begin with.

Spread the pizza sauce all over. Add some fresh basil and place tomato slices over the basil. Sprinkle a pinch of salt. (you can also add other thinly sliced veggies at this point). Add spoonfuls of the mozzarella cream on the pizza.

Drizzle a tsp of extra virgin olive oil. Then Bake for 13 to 14 mins. (Broil for a minute if needed), Remove from the oven and add fresh basil and pepper flakes. Slice and serve, See Storage and Freezing instructions in notes.

Bake until golden brown all over, 10 to 12 minutes.