Vegan Traditional Italian Pinsa
Discover the irresistible charm of this Vegan Traditional Italian Pinsa, a gluten-free twist on an ancient Roman-style pizza that's light, airy, and utterly delicious. Made with a unique combination of gluten-free all-purpose flour, rice flour, and corn starch, this dough delivers the perfect balance of crispiness and chewiness. Topped with tangy tomato sauce, creamy vegan mozzarella, fresh cherry tomatoes, and aromatic basil, it’s baked to perfection in just 10 minutes. Finished with a sprinkle of fresh arugula, a drizzle of olive oil, and a dash of salt and pepper, this plant-based pinsa is bursting with authentic Italian flavors. Perfect for sharing, this easy-to-make recipe is a must-try for pizza lovers seeking a vegan and gluten-free alternative.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
In a large mixing bowl, combine the gluten-free all-purpose flour, rice flour, corn starch, and instant yeast.
Step 2
Slowly pour the warm water into the dry ingredients while mixing with a wooden spoon. Once combined, add olive oil and salt.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Preheat your oven to 250°C (480°F).
Step 7
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.
Step 8
Bake in the preheated oven for 8–10 minutes, or until the crust is golden and crispy, and the cheese is melted.
Step 9
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.
Step 10
Slice and serve immediately. Enjoy your Vegan Traditional Italian Pinsa!
Nutrition Facts
| Serving size | (1166.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1978.6 |
| Total Fat 44.2g | 0% |
| Saturated Fat 18.3g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 0mg | 0% |
| Sodium 3193.8mg | 0% |
| Total Carbohydrate 366.3g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 7.5g | |
| Protein 21.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 691.1mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 608.1mg | 0% |
Source of Calories