Delicious Vegan and Gluten Free Pizza

Who doesn’t want a pizza night?  When I had to transition to a gluten-free diet (and a xantham gum & tapioca flour free diet) I was on a mission to develop a delicious dough.  Just because you are on an allergen-restricted diet doesn’t mean you have to sacrifice your food!  Gluten-free dough is tricky and it doesn’t rise much, but the combination of a warm & moist oven – your dough will rise and double in size!

I will usually double this recipe (sometimes triple) and keep my dough in the freezer so I have homemade dough at any time!  Not only does it make a fantastic pizza crust, it’s also a great flatbread!

Pizza crust (makes 2 batches)

  • 3 1/3 Cups GF flour mix
  • 1 ½ teaspoons salt
  • 4 teaspoons yeast
  • ¼ Cup extra virgin olive oil
  • ½ -1 cup warm water
  • Extra virgin olive oil to brush crust
  • Optional:  1 teaspoon organic garlic powder, 1 teaspoon  oregano

For your dough:

  1. Dissolve yeast, water, and extra virgin olive oil in a bowl, let rest 5 minutes.
  2. You can mix your dough either by hand, hand/stand mixer, or your food processor.
  3. Preheat your oven to 200 and put a medium pot of water (filled about 2 inches high) on your stove to boil.
  4. Knead your dough (I keep rolling and refolding my GF dough).  Place your kneaded dough in a heat-proof bowl and cover with a towel.
  5. When your oven is heated to 200, turn it off.  Once your water is boiling, carefully pour your boiled water into a baking dish.  Now, this is the tricky part.  As quickly as possible (you don’t want that heat escaping & you certainly don’t want to spill any water on yourself) place the baking dish on the bottom wrack of your oven.  Once again, carefully and quickly open your oven to place the bowl of dough on the top shelf in your oven.
  6. Let rise for 1 hour.

While my dough is rising, I take this time to prep my pizza toppings (my featured pizzas are cheese, the other organic artichoke hearts, red pepper):

  • Organic tomato sauce
  • Follow Your Heart Mozzarella vegan cheese (for 2 pizzas, I grate 1 package).  Feel free to use any cheese that works for you (Daiya works great as well, but it has xantham gum, so that’s a no-no for me!)
  • Organic artichoke hearts, I used about 8 & chopped in half
  • 1 Organic red pepper, diced

How’s that dough looking?  Surprised at the rise, right?

Time to get cooking:

  1. Once your dough has risen, put your pizza stone in the oven.  Crank that baby up to 425.
  2. When your pizza stone is fully heated, drizzle extra virgin olive oil on your pizza stone.
  3. Work half of your dough carefully on your pizza stone and roll out (either spread out with hands, or use plastic wrap over a rolling pin.  I’m all about conserving waste, so I roll up my sleeves).
  4. Put your pizza crust in the oven for 5 minutes (until it just starts to turn golden) and remove from oven.
  5. This is where it can get a little messy.  I flip my pizza crust over to ensure both sides are cooked (if you’re a seasoned GF baker, you know sometimes it can turn mushy with steam.  Ick!) .  You can use a large plate/cutting board – just not your hand – having an oven mitt ON, hold your plate over your pizza stone, and flip so that the dough is now on your plate, upside down.
  6. Slide your pizza crust from your plate back onto your pizza stone.
  7. It’s topping time!  Spread your tomato sauce evenly on your dough.  I have found if you leave a crust, it becomes very crunchy, so I spread my tomato sauce all the way to the edge.
  8. If you are adding toppings to your pizza, I put my topping on top of the tomato sauce, then top with vegan cheese.  **This ensures proper melting for your vegan cheese.
  9. Place your pizza back in the oven for another 10-15 minutes, until y our cheese is melted.
  10. Enjoy eating whole!


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