For the recipe and tips on how to make a gluten-free focaccia, head to my Gluten-free focaccia recipe page.
I only ever use Caputo GF flour because it creates the perfect consistency when baked, you won't be able to tell it's gluten free. It's also not as starchy as other GF rice varieties (such as rice flour blends). You can read more about that on that blog post.
This focaccia is rich in all the sweet and savoury flavours you get on top of a typical veggie pizza - tomato sauce, herbs, zucchini, etc. It's delicious and doesn't add too much time to the cooking process either. All you need to do is ferment the dough and allow to rise, place the dough into a pan, dimple, add veggies on top and bake. Perfect as a starter dish for big spreads or for gatherings with friends and family.
Jump to Recipe
Don't hesitate with your veggies and olive oil here, the more the better.
Gluten-free focaccia with a plant-based pizza topping
Time: 35 Minutes (after you have prepared the dough) Yield: 4-8 slices
Nutrition Facts (coming soon)
Ingredients
2 tbsp passata or tomato sauce
1 zucchini, sliced (long or round)
1 cup roughly chopped spinach
1 roughly chopped tomato
1 sprig rosemary (remove leaves from sprig and wash)
1 tsp salt
3 tbsp extra virgin olive oil
Method 1. Follow my gluten-free focaccia recipe to prep the dough.
2. Place the dough in a small baking tray that's brushed in a little olive oil. Note: the smaller the baking tray, the more the focaccia will rise. The larger and wider the tray, the less it will rise. Dimple the focaccia and generously lather in olive oil.
3. Spread passata or tomato sauce on top and then add your veggies. Press the veggies down so the bread rises up between the pieces.
4. Bake at 180-200 degrees for 30-35 minutes until golden brown. Let it sit for 10 minutes after baking before cutting...enjoy!
