Square Celeriac Pizza (Vegan & Gluten-Free)

A pizza that doesn’t rely on traditional dough can still be deeply satisfying. It can be comforting, generous, and a little rustic. This square tray pizza begins with a celeriac crust that bakes up earthy and tender with gently golden edges. It turns into a sturdy base that holds a colorful layer of toppings: sweet cherry tomatoes, slices of vegan salami, black olives, small cubes of tofu, and a few rings of chili scattered across the surface.

What I love most about this pizza is how it turns simple ingredients into something you want to slow down for. The celeriac brings a subtle depth of flavor, while chickpea flour and flaxseed quietly hold the crust together. As it bakes, the toppings soften and roast. The tomatoes release their juices, the tofu firms up a little at the edges, and the olives add small bursts of savory saltiness.

This isn’t a pizza you rush. Grating the celeriac, pressing the crust into the tray, and gently scattering the toppings all over the surface have become their own kind of ritual. When you finally pull the tray out of the oven, and the warm, herby smell fills the kitchen, it’s a reminder of how calming simple cooking can be.

Slice it into squares and serve it warm. Add a few fresh basil leaves on top and maybe an extra handful of olives if you like. It’s vibrant and comforting without feeling fussy, the kind of pizza that feels generous and real.

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Vegan Square Celeriac Pizza 

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⏱️ Time & Prep

Prep time: 20 minutes
Bake time: 35–40 minutes
Total time: ~55–60 minutes
Yield: 8 servings (1 large pizza)

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Ingredients

For the crust:

• 1 large celeriac (about 800 g / 1.75 lb), peeled and grated

• 1 ¼ cups chickpea flour

• 4 tablespoons ground flaxseed

• 12 tablespoons water

• 1 teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon smoked paprika

For the toppings:

• ½ cup tomato passata

• 1 cup cherry tomatoes, halved

• 100 g vegan salami, sliced

• ½ cup black olives, sliced

• 100 g firm tofu, diced small

• 1–2 fresh red chilies, thinly sliced

• 1 teaspoon dried oregano

• ½ teaspoon dried basil

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Instructions

1. Preheat the oven to 200°C (400°F).

2. In a small bowl, mix ground flaxseed with water and let it sit for 5 minutes until it thickens.

3. Grate the celeriac and squeeze out excess moisture using a clean towel or paper towel.

4. In a large bowl, combine grated celeriac, chickpea flour, flax mixture, garlic powder, smoked paprika, and salt. Mix until a thick dough forms.

5. Line a large baking tray with parchment paper and press the mixture evenly into the tray, creating a flat square crust about 1 cm thick.

6. Bake the crust for 20 minutes, until the edges begin to turn lightly golden.

7. Remove from the oven and spread tomato passata evenly over the crust.

8. Scatter the cherry tomatoes, vegan salami, olives, diced tofu, and chili slices across the surface. Sprinkle with oregano and basil.

9. Return the tray to the oven and bake for 20 minutes, until the crust is firm and the toppings are lightly roasted.

10. Let the pizza rest for 5–10 minutes, then slice it into 8 squares and serve.

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Notes / Variations

• Extra crisp crust: Bake the crust 5 minutes longer before adding toppings.

• Tofu texture: For firmer tofu cubes, pat them dry before adding to the pizza.

• Milder version: Replace chili slices with sweet red pepper.

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Nutrition Breakdown (Per Serving)

Nutrient	Amount
Calories	~205 kcal
Protein	11 g
Fat	8 g
Carbohydrates	20 g
Fiber	6 g

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