Anyone who knows me, knows my long term love affair with the very unhealthy, but delicious Smith's Crinkle Cut Salt & Vinegar Crisps. No other brand does the trick, and they are my ultimate cheat food whilst watching movies with my husband.
So why not transfer that love to a vegan pizza! Seems logical to me, and at least makes me feel like I'm eating a proper meal!
A delicious gluten free pizza base, topped with vegan cheese - It was my first time trying pre-made vegan cheese, and it was surprisingly tasty - and thinly sliced red potatoes. Then topped with some caramelised onions, which are also always good by themselves, but this time using red spanish onions, and mixing with pink himalayan salt and red wine vinegar. Then some thyme, rosemary and rocket leaves.
This was seriously the best thing I've eaten for a while, so I'll definitely be making it again.
I hope some of you make it too.
Let me know what you think...
Jo xx
Vegan Salt and Vinegar Potato Pizza
(Serves 1-2)
GF Pizza Crust
1 & 1/2 cups GF All Purpose Flour
1/2 tsp baking powder
1 Tbsp granulated stevia (or granulated sweetener of choice)
1 x 7g sachet of yeast
3/4 cup warm water
1/2 Tbsp olive oil
1/2 tsp pink himalayan salt
Mix the yeast, water and stevia in a bowl, and leave for 5 minutes.
Mix the flour and salt in a bowl, and add the prepared yeast mixture and oil.
Combine together into a dough.
Place the dough on a lightly floured surface and knead for 10 minutes until elastic.
Place in a lightly oiled bowl, cover, and put in a warm place place for 30 minutes.
Punch the dough and knead again.
Roll out to desired shape and thickness and place on a lined baking tray.
Cook at 240C for 10-15mins until lightly golden.
Salt & Vinegar Caramelised Onions
1 red spanish onion sliced
1 clove of garlic crushed or 1 tsp crushed garlic
1 Tbsp granulated stevia (or natural sweetener of choice)
1 Tbsp red wine vinegar
1 tsp coconut oil
1/8tsp pink himalayan salt (to taste)
Ground black pepper
Melt the oil in a frypan and add the onion and garlic.
Cook at Medium Low heat stirring for 30 minutes until the onions have softened.
Add the stevia and vinegar and cook for another 10 minutes until thick and caramelised.
Pizza Topping
50g grated vegan cheese (I used My Life Bio Cheddar) (Could potentially sub with Nutritional Yeast flakes to taste)
134g red skinned potatoes thinly sliced (Approx 1-2 small potatoes)
1 tsp olive oil
1 Tbsp rosemary sprigs
1 Tbsp Thyme sprigs
Pink Himalayan salt
Rocket (Arugula) leaves
Sprinkle baked pizza crusts with the grated cheese
Arrange the potatoes in a thin layer slightly overlapping. The amount you use will depend on the size of your pizza base. Thin slices will ensure even cooking.
Drizzle with the oil
Sprinkle over the herbs and salt
Cook for 15 minutes until golden brown
Top cooked pizza with prepared caramelised onions and fresh rocket leaves.