Gluten-free pizza with sun-dried tomatoes and vegan parmesan

Happy World Vegetarian Day! But I’ve cheated a little bit today, this pizza would be 100% vegan if I didn’t use prosciutto 😳 .


  • pizza base “Schaer”
  • Italian sun-dried tomatoes
  • prosciutto crudo La Felinese (for those who are not on vegan diet)

For tomatoes’ sauce:

  • 500 g of skinned and chopped tomatoes
  • 30-50 ml  olive oil
  • 1 fresh chili or other kind of hot pepper
  • 3 garlic cloves
  • 1 white onion diced
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tbsp cane sugar
  • salt

For vegan parmesan:

  • 3/4 class cashews
  • 3 tbsp yeast
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder


  1. Pour oil into a deep stewing pan and fry all over sliced pepper and crushed by knife garlic cloves. Then throw them away.
  2. Add diced onion into a pan and fry for a few minutes.
  3. Then add tomatoes, stew them with a cover for about 20-30 minutes, stir from time to time.
  4. Put salt, sugar, basil and oregano 5 minutes before the tomatoes are ready.
  5. Grind the sauce using the instrument of a mixer in a bowl. The sauce, which will be left, can very simply be frozen for later usage.
  6. Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
  7. Top the pizza base with the tomatoes sauce, prosciutto, dried tomatoes and sprinkle with vegan parmesan.
  8. Bake for 12 minutes in preheated in advance oven to 210°С (410°F).

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