i was craving pizza at 3am, so i didn't really want to mess around with a dough for too long.
whipped this whole pizza up in around 30 minutes (majorly multitasking though!)
no worries of yeast for this crust recipe, just simple and fast.
for the toppings i used what i had in the veggie drawer, plus some daiya cheese (what a treat!)
next one i'll prepare ahead and have some pinapple.... mmmmm...
vegan gluten free no yeast pizza dough
- 1 cup flour (i used 1/2 brown rice, 1/2 white rice)
- 1/4 cup tapioca flour (also known as tapioca starch)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1 tablespoon ground flax seed, mixed with 3 tablespoons water
- 1 tablespoon agave nectar
- 1/2 cup milk of choice (unsweetened)
- 1/8 cup oil
PREHEAT oven to 325 F
in small cup, combine flax seed and water. set aside.
in large mixing bowl, combine flour, tapioca, baking powder, salt, and xanthan gum (whisk well)
in medium mixing bowl, combine agave, milk, oil, and flax mix (after allowing to sit at least 5 minutes)
add the wet to the dry ingredients, mixing well with a spoon
put dough ball onto greased pizza pan (or baking sheet)
roll or press to desired shape/size
set aside until toppings are ready
for the toppings of this pizza, i used garlic, onion, orange pepper, zucchini, kale, and portobello mushrooms.
i started by heating some oil, garlic, and onion in a medium frying pan
i added the pepper, and zucchini, bout three minutes in between the two, also adding some italian seasoning (pinch or two of rosemary, oregano, sage, basil, thyme, salt)
i cooked that until zucchini tender.
in a separate pan, i sauteed the kale with some garlic and lemon juice until soft
i sauteed the mushroom with chili powder, garlic powder, oregano
for the tomato sauce, i cut 3 tomatoes, cooked in olive oil, added italian spices, then put in food processor until creamy.
i put the crust in the oven alone, for about 5 minutes.
i then added the sauce, and all the vegetables, and then added some daiya mozzarella cheese
baked at 325 F for around ten minutes, then at 450 F until edges browned (around 10 minutes)
i let cool at least 10 minutes, then ate the crap out of it!
you really can come up with anything you like for the toppings, the important part is the crust!!