When looking for vegan recipes for my job – I create recipes and take food photos for a living – I am ever fascinated by the amount and variety of vegan recipes online! I always have my mum’s word in my mind – she basically thinks that the vegan way of eating does not involve anything else than plain salads. Oh, how wrong she is!


So, the internet also has a billion of vegan pizza recipes available, and this one has inspired me to make my own version of a vegan gluten-free pizza. Note that the buckwheat flour will prevent the dough from raising as much as it would when using normal wheat flour. Obviously, to make a non-gluten-free pizza, you may simply swap the buckwheat flour for normal (or wholemeal or spelt) flour.

Let’s do this, enjoy your vegan and gluten-free pizza!

Lea Lou


Vegan gluten-free pizza with kale pesto

For two large pizzas.

For the dough:
300 grams buckwheat flour
1/2 cube fresh yeast (or 10 grams dried yeast)
150 millilitres lukewarm water
2 tablespoons olive oil
1/2 teaspoon sea salt

For the pesto:
80 grams kale
1 garlic clove
5 tablespoons olive oil
1 tablespoon toasted pine nuts
1 teaspoon lemon juice
Sea salt and black pepper, freshly ground

For the topping:
Baby spinach
1/2 onion, sliced
2 – 3 mushrooms, sliced
Black olives
Canned chickpeas
Sun-dried tomatoes

To serve:
Toasted pine nuts
Fresh basil leaves
Sea salt and black pepper, freshly ground

For the pizza base, place the flour into a large bowl, form a little hollow in the middle, crumble the yeast into the hollow. Add three tablespoons lukewarm water and stir, let it set for a few minutes.

Add the remaining water, olive oil and salt, and knead until the dough comes together to a soft ball. Add more flour or water if necessary. Set the dough aside in a warm environment, allowing it to rise for an hour.

In the meantime, prepare the pesto. Wash and roughly chop the kale, peel and roughly chop the garlic. Place all ingredients into a blender (or use a hand-held blender) and blend until creamy.

Preheat the oven to 200° C (fan). Line two baking trays with baking paper.

Knead the dough once again, divide it into two parts and roll out each part to a plate-sized thin pizza. Transfer the pizzas to the prepared baking trays, spread with the pesto and top with any toppings used.

Bake pizzas in the hot oven for 10 – 12 minutes, sprinkle with pine nuts and top with fresh basil leaves. Serve immediately.




Hey, ich bin Lea Lou, Food-Fotografin, Content-Kreateurin, Mama und Yoga-Lehrerin.

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