I have mentioned numerous times on this blog that I am a pizza fanatic. There is no doubt in my mind that I could live off of pizza and burritos if those were the rules. In fact, Tim has been traveling for work these past few weeks and my menu has consisted of a variety of homemade burritos, tacos, and pizza (I make sure to include plenty of greens, veggies, and fruit too- I’m no dummy!).
Recently, my dear friend Kittee posted a fun challenge on the new gluten-free vegan blog (created by Kittee, Allyson, and Jessy). The challenge involved making a scratch pizza that is 100% vegan and gluten-free (no mixes!). Since I have never made a gluten-free crust before, I thought this would be a good opportunity for me. I did some research online and ended up adapting a crust recipe that seemed promising. It turned out pretty well considering it was my first attempt. I would definitely like to improve the recipe a bit, but I happily devoured three slices!
I topped my pizza with homemade marinara, cashew cheese, red bell peppers, broccoli, and local potatoes. The crust was beautifully golden, crisp, and chewy. It was a perfect thickness – just enough to appreciate the dough and the toppings equally. I think next time I might try the recipe over at Seitan is My Motor since bread is Mihl’s specialty!
Here is what I did (recipe adapted from here):
1 scant cup very warm water
3 teaspoons active dry yeast
1 teaspoon unrefined sugar
1/2 cup oat flour (certified gluten-free)
1/2 cup tapioca flour
1/4 cup millet flour
1/4 cup brown rice flour
1/4 cup sorghum flour
1/4 cup arrowroot
2 1/2 Tablespoons almond meal
1 1/2 Tablespoons unrefined sugar
1 1/2 teaspoons xanthan gum
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 Tablespoons finely ground flax seeds
6 Tablespoons warm water
3 tablespoons olive oil
1 teaspoon agave nectar
1/2 teaspoon apple cider vinegar
1. Whisk together the first measure of water, yeast, and sugar in a glass measuring cup. Set aside until frothy, about 10-15 minutes.
2. Meanwhile, stir together the dry ingredients in a large mixing bowl or stand mixer bowl. Set aside.
3. Whisk together the ground flax seeds and second measure of water in a small bowl. Add the remaining wet ingredients and whisk to combine.
4. Add yeast mixture and wet ingredients to the dry ingredients. Stir well to ensure everything is combined. The dough will be sticky.
5. Place the dough on a large piece of parchment paper. Wet your hands and shape the dough into a round (to your desired size, mine was about 14″ in diameter). Allow the dough to rise in a warm, draft-free place for about an hour. It will puff up nicely.
6. While the dough is rising, preheat your oven to 475 degrees and place a pizza stone in the oven. If you don’t have a pizza stone, just preheat the oven.
7. Once your dough has risen for about an hour, cover with desired toppings and slide the pizza (with parchment) onto a baking pan or the pizza stone. Do this step carefully!
8. Bake your pizza for 15-18 minutes. Watch closely though, the timing depends on your pan, oven, and toppings. I suggest checking it after 10 minutes to ensure it doesn’t burn.
9. Allow to cool for several minutes before slicing.
If I had to guess, I’d say this sassy lil’ sparrow was hoping for a bite of gluten-free pizza too :)