Vegan Traditional Italian Pinsa
Savor the authentic flavors of Italy with this Vegan Traditional Italian Pinsa recipe, a delightful twist on the classic Roman-style flatbread. This light and airy pinsa dough is crafted with a unique blend of gluten-free all-purpose flour, rice flour, and corn starch, making it perfect for those with dietary restrictions. Topped with a rich tomato sauce, creamy vegan mozzarella, juicy cherry tomatoes, and fragrant fresh basil, this pinsa is baked to golden perfection in just 10 minutes. Finished with a sprinkle of crisp arugula and a drizzle of olive oil, this plant-based pinsa delivers the perfect balance of crispy crust and mouthwatering toppings. Whether you're hosting a dinner party or satisfying a pizza craving, this gluten-free, vegan Italian pinsa is a must-try dish that effortlessly combines tradition and taste.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 50 grams Rice flour
- 50 grams Corn starch
- 7 grams Instant yeast
- 320 milliliters Warm water
- 20 milliliters Olive oil
- 5 grams Salt
- 150 milliliters Tomato sauce
- 100 grams Vegan mozzarella cheese
- 100 grams Fresh cherry tomatoes
- 50 grams Arugula
- 10 grams Fresh basil leaves
- 2 pinches Salt and pepper
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, rice flour, corn starch, and instant yeast.
Slowly pour the warm water into the dry ingredients while mixing with a wooden spoon. Once combined, add olive oil and salt.
Mix the dough until it begins to come together, then transfer it to a lightly floured surface and knead for about 8–10 minutes until smooth.
Shape the dough into a ball, place it in a bowl, cover with a damp cloth, and allow it to rise for about 2 hours in a warm place until it doubles in size.
Once risen, transfer the dough to a floured surface and gently press it into an oval or rectangular shape, about 1 cm thick. Place it on a parchment-lined baking sheet.
Preheat your oven to 250°C (480°F).
Spread the tomato sauce evenly over the surface of the dough. Top with cherry tomatoes (sliced in half), vegan mozzarella cheese (shredded or sliced), and a few fresh basil leaves.
Bake in the preheated oven for 8–10 minutes, or until the crust is golden and crispy, and the cheese is melted.
Remove the pinsa from the oven and top with fresh arugula, a drizzle of olive oil, and a pinch of salt and pepper. Add extra basil leaves if desired.
Slice and serve immediately. Enjoy your Vegan Traditional Italian Pinsa!
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 366.3 g | 133% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 7.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 691 mg | 53% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
