Those of you who are eating gluten-free understand the craving for a tasty slice of chewy, crusty pizza and if you’re vegan, you might occasionally miss the cheese. And me? Oh yeah, there are days when I really miss both.
Last night hubby and I decided it was time for a pizza. A few weeks ago, we tried a store-bought, gluten-free vegan crust. It was just OK. I saw a recipe on the Gluten Free Goddesses’ blog that sounded fantastic, but I didn’t have the right type of GF flours in the pantry. Well, why not try one with the flours I did have on hand? We did and were pleasantly surprised. I do prefer an earthier, grainier crust and this one was pretty good.
We also made a fantastic red sauce and topped it with lots of delicious veggies. It was nice to have pizza night again, and even nicer to have a couple of slices left over for today! See how I made this delicious pie below.
Gluten-Free Pizza Crust
1/2 cup buckwheat flour
1/2 cup flax-seed meal
2 cups Bob’s Red Mill Gluten Free Flour
2 1/2 cups white rice flour (I didn’t have brown, but I bet it would work just fine and be a healthier option)
3 teaspoons baking powder
2 teaspoons xantham gum
Mix dry ingredients together and set aside.
1 1/4 cups warm water (about 110 degrees Farenheit)
1 teaspoon organic sugar
1 packet active dry yeast
Proof the yeast.
Dissolve sugar in warm water and add active dry yeast. Stir and let the yeast puff .
Mix yeast into dry ingredients.
Add the following to the mixture:
1/4 cup quality olive oil
2 eggs equivalent Ener-G Egg Replacer or other egg substitute
1/4 teaspoon brown rice vinegar
Beat the dough until smooth. Dough will resemble cookie dough. Divide in half and place each half on a greased or non-stick 12” pizza pan. (Non stick worked really well for me.) Using clean, wet hands press dough gently to spread it evenly, creating a thin, even pizza shell, with slightly raised edges. You might need to wet your hands a couple of times during the process.
Allow pizza shells to rest and rise in a warm spot for about 15 minutes.
Preheat the oven to 400 degrees F.
When the oven is hot, place the two pizza pans in the most center racks. If they can’t share the rack, switch the top one with the bottom one at the halfway baking point.
Bake for a total of ten minutes. The crusts will bake the rest of the way with the toppings
Remove from the oven and add topping.
Zesty Red Pizza Sauce:
1 ½ cups organic tomato paste
½ teaspoon minced garlic
2 teaspoons dried oregano
1 teaspoon black pepper
½ teaspoon sea salt
½ teaspoon crushed red peppers (add more or less to your spiciness taste)
1 teaspoon paprika
Mix all ingredients in a saucepan and heat on low heat, stirring often to mix all the spices in for flavor for about 5 minutes,
Spread red sauce evenly on pizza crusts. Top with your favorite toppings. I used Daiya cheese (my and hubby’s favorite because it tastes and melts like real cheese!), marinated artichokes, kalamata olives, sun-dried tomatoes, green onions, thinly sliced fresh tomatoes and on one pizza we also added diced green chiles. Both were great, but the one with the chiles was our favorite. Hubby also added some pickled jalepenos to his.
Enjoy this healthy pizza!