Gluten Free Vegan Pizza (Thin Crust)

Bella

Gluten Free Vegan Pizza (Thin Crust)
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gluten free dairy free egg free pesto pizza sweetnsavorylife

I remember my first month officially gluten free. That month was also my first month without pizza, donuts, muffins, or cake. Yes, you know all about it. The first official month that you realize that there are only a few things you use to love that you can even purchase anymore, and the same first month that you realize that you can no longer enjoy your favorite restaurants with your friends and family because you are on a permanent dietary change.

It is (and for me was) overwhelming. I mean it’s one thing if you take up a gluten free lifestyle because you want to, but when you don’t… well.

Sooner or later though you begin to go down this “experience is the best teacher” road as all of us. You initially get super excited by visiting stores like Whole Foods, Trader Joe’s, or Natural Grocers as you learn that they have a large gluten free selection compared to Kroger, Winn Dixie, or Safeway, and your eyes become hyperaware (especially now) that there are actually gluten free pizzas, donuts, muffins, and cakes to purchase! Yay!

But then you look at the price tag and well… you try it anyway because this 13 to 15 dollar gluten free personal pizza is just what you have been craving in what seems like forever, right? You get home, open the box and discover that this pizza is not only 6-8 inches max in a 9 to 10 inch box. And, as if it couldn’t be any smaller for the price tag, it has few toppings, barely any cheese, and the taste? Well, you understand…especially if you have already been down that “experience is the best teacher” road.

Luckily however, as you start to settle into being gluten free you begin realize that perhaps you shouldn’t have to purchase $15.00 personal pizzas, maybe you will explore making your own pizza.

That’s my story, that is why I decided to make this recipe for you!

a gluten free vegan pizza with veggies from sweetnsavorylife

A completely gluten free vegan pizza with a thin yet pillowy crust. It is large (about 14-16 inches) and can feed everyone – unless you’ve been working out at the gym and can eat a whole one alone – which is perfectly cool too!

This pizza is truly delicious!

The crust is as I stated, thin yet airy as in it is not dense, or hard at all. It is absolutely flexible after it is baked so that you can eat it any style you like – rolled or folded, or simply held out straight in your hand before it meets your taste buds.

What is greater? This pizza is not hard to make at all! In fact, the results are so amazing that you will definitely make it again, so bookmark the site!

On a final note, this pizza is fully customizable.

I did a basil pesto sauce, but you could do a white or red sauce and it will come out perfect. I topped my pizza with: tomatoes, onions, black olives, banana peppers, and sun-dried tomatoes. As for the cheese, I used Daiya brand, which is very good. Since my husband and I did two derivations of this pizza, the middle picture has only the Daiya mozzerella and the picture at the top and at the bottom included the cheddar.

Either way, get creative! And let me know what you topped your pizza with.
GLUTEN FREE AND VEGAN THIN CRUST PIZZA

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PREP TIME
1 hour 30 mins
COOK TIME
25 mins
TOTAL TIME
1 hour 55 mins

©Sweet n’ Savory Life
Author: Bella
Recipe type: Main Dish
Serves: 12

INGREDIENTS
(a) Prep First:
1⅓ cup warm water
1-1/2 tbsp dry active yeast
1 tsp cane sugar
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(b) Dry Ingredients:
1 cup fine white rice flour, plus extra for dusting
1 cup corn flour
½ cup potato starch (not potato flour)
2 tbsp milled flax
1 tbsp cane sugar
2 tsp xanthan gum
1 tsp garlic powder
1 tsp salt
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(c) Final Add-ins:
4 tbsp olive oil
2 prepared egg replacer “eggs”
2 tsp apple cider vinegar
_
Olive Oil
Olive Oil Spray

INSTRUCTIONS
In a small to medium mixing bowl mix together the “Prep First” ingredients and set it aside.
Then in a large bowl add your dry ingredients and mix well.
After it has been about 10 minutes, add the water, yeast, and sugar mixture to the dry ingredients, followed by the olive oil, prepared egg replacer “eggs”, and apple cider vinegar.
Then start kneading the dough until it is sticky, yet well incorporated and a creamy sort of smooth. It will definitely not look like wheat dough, but its perfect!
After you have kneaded the dough, make it into a ball, place it back into the large mixing bowl, spray it with olive oil, and cover the bowl with a towel and leave in in a warm place to rest and rise for 1 hour or so. The longer the better.
After an hour, preheat the oven to 400 degrees Fahrenheit.
Then spray a 16-inch pizza pan or a baking sheet, and dust it lightly with rice flour.
Take the dough out of the bowl it has rested in now, and begin shaping it on the baking sheet. You may use a rolling pin if you would like, I just used my hands to avoid it sticking to the rolling pin.
After you have shaped the pizza, brush it lightly with olive oil, and even you can add Italian herbs and place it in the oven to bake for 10 minutes.
During that time, prepare your desired sauce and toppings and after ten minutes, remove the pizza from the oven, and add them.
Then brush olive oil on the edges of the pizza again, and place back in the oven to bake for an additional 15 minutes or so until the ingredients are baked and the cheese is melted.
Remove from oven, then carefully slice and serve.

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