Restaurant Review: ZPIZZA – Gluten-free, vegan options

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I have not had a ‘real’ pizza in so long. It has been SO long that when I took a bit out of this pizza, I actually had tears in my eyes. Serving in US, Vietnam, South Korea and UAE, this pizza joint has stolen my heart (and my stomach). Thin gluten-free crust that tastes delicious, fresh tomato sauce, topped with delicious zucchini and olives – ah, pizza pizza pizza! Guys, you have definitely got to give this gluten-free pizza a try! The crust was so delicious. I wouldn’t even mind eating it plain! It was that good! They even give you the option of having vegan cheese, which I have yet to try. They were out of it the last two times I visited. Here are the pizzas I tried:

  • California Veggie Pizza: My favourite out of the three. Topped with zucchini, tomatoes, and olives.
  • Tuscan Mushroom Pizza: Had it without mushrooms since I’m not so fond of them. The caramelized onions and garlic sauce was fantastic! Tasted so good! A little too garlic-y and onion-y for me but still pretty damn good.
  • Napoli Pizza: I’m guessing it would’ve tasted much much better with the cheese but since they were out of vegan cheese, it was basically garlic sauce, and tomatoes so I didn’t enjoy it all that much.

Located in Dubai Marina. Gluten-free crusts available in Regular size only. Ingredients and prices listed on the website here.

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Protein Packed Pizzas – GF, Dairy Free, Vegan

I finally ate a gluten free pizza that actually tasted like pizza! OMG!!!!!!!!

Inspired by this recipe for quinoa pizza crusts and by this recipe for cheesy cauliflower cream, I set out this morning to experiment. I just bought a new non-stick baking tray and it was, I don’t know, useless. I greased it just to be safe but the batter kept getting stuck to the pan and we had to scrape it off. Eventually, I ended up cooking it on the stove in a frying pan with a lid on top. Long ago, when I was making pancakes for the first time in my non-stick pan, I had greased it lightly and the pancake batter got stuck to it. The second time, I skipped greasing the pan and my pancakes turned out beautifully. Maybe I should try just placing the batter on the baking tray without greasing it first? Will experiment next time!

The pizza crust was a bit on the soft side but it was quite pleasant. It’s rather floppy so you would have to eat it with a knife and fork. I’m not complaining about that though. I usually avoid eating with my bare hands anyway! While it was cooking, I was just amazed at how “pizza-like” it smelled! This is so fantastic. It’s like junk food that’s not really junk! It’s clean and it’s fresh and it’s healthy! Extra protein too!

Protein Packed Pizzas - GF, Dairy Free, Vegan

Protein Packed Pizzas – GF, Dairy Free, Vegan

 

The following recipe makes 2 small sized pizzas.

INGREDIENTS:

  • 3/4 cup cooked quinoa
  • A quarter of a cauliflower for preparing something I like to call Caulicheese
  • Salt
  • Lemon juice
  • 1 flax egg. See directions below
  • Your herbs: Oregano, basil, parsley, etc. according to preference
  • Diced tomatoes
  • Pizza sauce. See directions below
  • Olives
  • Onions/green onions
  • Capsicum
  • 1 tbsp coriander powder
  • Rice flour (optional)

DIRECTIONS

  • Make the Caulicheese: Cut up the cauliflower into smaller florets and place in a pot. Add water, salt and 1/2 tbsp lemon juice. Bring to a boil, then simmer for around 15-20 minutes until cauliflower is soft and tender. When the cauliflower is done, drain the water and put it in a blender, or in a bowl if using a hand mixer. The cauliflower should turn into a creamy puree. Add a pinch of salt to this. If you can still smell that cauliflowery smell, add some more lemon juice. Add 1 tbsp coriander powder for flavour. Add any other flavours you like – onion powder, garlic powder, etc.
  • Make the pizza sauce: To make your own pizza/pasta sauce, heat up some oil in a saucepan and add onions, herbs, coriander leaves, and coriander powder and saute until fragrant. Then add a little tomato paste and cook for a minute or so until the flavours have all combined.
  • Make the flax egg: While the cauliflower is being cooked, prepare flax egg by mixing 3 tbsp of water with 1 tbsp of ground flax seeds. Set aside for 15 minutes at least to gel.
  • Make the batter: To the quinoa, add a pinch of salt and your herbs – I used only oregano. Blend using a hand mixer or blender until the quinoa forms a doughy like texture. It’s rather sticky. I added 1-2 tbsp of rice flour. If you skip the rice flour, the crust will be very difficult to flip. You will need two pans then and will have to slide it off one pan and into the other. Adding rice flour holds it together.
    Once your batter is ready, add the flax egg and mix in using the blender or a spoon.
  • Scoop an amount of the batter and with wet/oily fingers, flatten the batter in a non-stick frying pan.
  • On medium heat and with a lid on, let the pizza crust cook for about 7-8 minutes. Check for doneness. If you feel like you want it crispier, cook it for a little longer. When it’s done, flip it over using a spatula and add your toppings.
  • First top your pizza crust with tomato sauce. Then add the caulicheese on top. Sprinkle any herbs or flavours you might want. Top with tomatoes, onions/green onions, capsicum, olives, etc.
  • Put the lid on again and cook for another 8 minutes. Check for doneness. Again, cook for a little longer if you want it to be crispier.
  • Sink your teeth in and enjoy! 😀