VGF Pizza

Vegan Gluten-Free.

How to make a vegan, gluten-free pizza base. Follow the steps below to create a unique pizza experience with a buckwheat dough, accompanied by ingredients like spicy tomato sauce, ginkgo pesto, and gram flour vegan cheese.

Vegan Ginkgo Pesto Pizza

Let’s start with some fascinating facts about ginkgo leaves. These leaves come from the Ginkgo biloba tree, one of the oldest tree species in the world—believed to have existed since the dinosaur age! Its remarkable longevity is attributed to its incredible adaptability and natural resistance to disease.

The distinct fan-shaped leaves of the ginkgo tree resemble the two halves of the human brain—perhaps a symbolic hint of their powerful brain-nourishing properties! Both ginkgo leaves and nuts are edible, and in this recipe, we will be incorporating ginkgo leaves into a delicious vegan pesto pizza. Learn how to make the VGF pizza base with a buckwheat pancake. Buckwheat pancake. This recipe requires you to add Gingko Biloba Pesto. For the recipe, click here

The Ancient “Fossil Tree” and Its Health Benefits

Originally from China, ginkgo has been thriving for thousands of years, earning the nickname “fossil tree.” It is an antioxidant powerhouse, packed with terpenoids and flavonoids, which are highly effective in combating free radicals and inflammation. Since inflammation is often the root cause of chronic diseases such as cancer, irritable bowel disease, heart disease, arthritis, diabetes, and stroke, adding ginkgo to your diet can be a powerful way to support long-term health.

Beyond its anti-inflammatory properties, ginkgo leaves are widely known for their brain-boosting benefits. Scientific studies have shown that ginkgo can help prevent and reduce symptoms of dementia and other neurological disorders. It improves blood circulation in the brain, aiding in the prevention and relief of headaches, enhancing cognitive function, improving memory, and even supporting eyesight.

A Natural Brain Booster Without Artificial Additives

Many energy drinks and soft drinks in supermarkets contain ginkgo as an ingredient, but their benefits are often outweighed by excessive artificial sugar and caffeine. Instead, this Vegan Ginkgo Pesto Pizza offers a pure and natural way to enjoy the brain-boosting benefits of ginkgo, using wholesome ingredients and homemade ginkgo pesto. You can also enjoy ginkgo’s benefits by steeping its leaves in hot water to make tea.

Let’s Get Creative in the Kitchen!

Now, let’s dive into the preparation process for a super tasty, gluten-free pizza with vegan ginkgo pesto. This is no ordinary pizza—it’s an MBB (Mega Brain Booster) pizza, designed to fuel your mind and body.

Get the whole family involved—let the kids join in and have fun creating this unique and nutritious dish! The main ingredient is fresh ginkgo biloba leaves, but if you can’t find them, simply substitute with ginkgo biloba powder from your local health food store or order it online. Just add two tablespoons of the powder to your pesto ingredients, and you’re good to go! Now, Let’s Start Cooking!

Print Recipe

VGF Pizza

Mains

Serves: 6

Prep Time: 30 minutes – Cooking Time: 30 minutes – Total Time: 1 hour

Ingredients

• Vegan pizza: be creative. There are few thin layers of veggies:
• 300 grams Gingko pesto
• 250 ml spicy Tomato sauce
• 1 Red bell pepper
• 1 green bell pepper
• 2 zucchini, thinly sliced with a peeler
• 500 grams Broccoli cut into florets
• 100 grams Arugula Rocket salads
• 200 grams Black green olives
• 1/2 cup olive oil
• Vegan cheese:
• 1 cup coconut milk
• 1 cup gram flour
• 1/2 cup tapioca flour
• 2 cups water
• 1 tablespoon Kal Namak (black salt)
• 1 teaspoon mineral salt or to your taste
• 2 tablespoons brewers yeast
• 2 tablespoons coconut oil

Instructions

1

Let's begin by making the quick and easy Vegan Cheese. Add 2 cups of water in a medium pot and mix in the gram flour, tapioca flour, black salt, and brewers yeast. With a whisk, mix thoroughly to ensure all the flour dissolves and no clumps remain.

2

Place the pot over medium heat. If the mixture seems too dry, add a little more water as needed.

3

Continuously stir with a whisk. When the mixture starts to thicken, add the coconut milk and stir until a paste forms.

4

Transfer the formed cheese into one or two bowls (approximately 10 to 12 cm in diameter and 5-7 cm in height).

5

Allow the cheese to firm in a cool place; you may store the bowl in the refrigerator.

6

Once cooled, transfer the cheese onto vegetable paper for wrapping and storage, or keep it in the bowl refrigerated to further firm up.

7

Slice a piece of the gram flour cheese, place it on the buckwheat pizza dough, and garnish with all the listed vegan pizza ingredients.

8

Place the pizza in the oven at 190°C and cook until the vegan cheese melts. Serve hot and enjoy!

Nutrition

• 420.0 Calories
• 50.0g Carbohydrates
• 0.0mg Cholesterol
• 20.0g Fat
• 8.0g Fiber
• 15.0g Protein
• 800.0mg Sodium
• 0.0g Trans fat

Notes

When placing the cheese on the pizza, note that the vegan cheese may melt slightly, similar to mozzarella, but not excessively. Due to the inclusion of coconut milk, the cheese will have a creamier rather than firm texture. For a firmer cheese, consider omitting the coconut milk or reducing the amount of tapioca flour.