I am naming this one Authentic Pizza Crust because it is the closest thing I have ever tasted to the real thing and it is gluten free and vegan. Heck yes!
I can’t remember where I found this recipe, like usual, I was in a rush and just printed out a bunch of recipes a while back. So, if this is yours, don’t hate on me, just tell me and I’ll update the post to credit you!
Note (12/18/2011): Thanks to an attentive commenter, I now know where this recipe came from originally. Yay.
My experiment turned out so good this morning that I am making it again with all the fixings and vegan mozza that I found at the health food store for dinner tonight. A bit leery of the cheese as it’ll be my first time trying vegan cheese and I’ve heard lots of mixed things.
Authentic Pizza Crust
- 1 Tbsp dry yeast
- 2/3 c brown rice flour
- 1/2 c tapioca flour
- 2 tsp xanthan gum
- 1/2 tsp salt
- 1 tsp Italian herb seasoning
- 2/3 cup warm non-dairy milk (I used unsweetened regular almond milk)
- 1/2 tsp sugar or honey (I used agave nectar)
- 1 tsp olive oil
- 1 tsp apple cider vinegar
Preheat the oven to 425 F.
Combine dry ingredients in your mixer, including yeast. Add liquid ingredients slowly and beat for 2 minutes. If the dough bounces around in the mixer more liquid a tiny bit at a time. (I had to do this, I probably added about 1-2 tsp. more almond milk.)
Prepare pizza pan by oiling it with olive oil. Put a ziploc bag on your hand and spread the olive oil around the pan and grease up the bag.
Take your mixed dough and throw it on the greased pizza pan. Use the greased up ziploc bag hand to spread the dough evenly on the pizza pan. Make a little crust edge. Bake for 10 minutes, then remove from oven. Transfer to a pizza stone if you have. If not, just lift the crust up off the pan to ensure it isn’t sticking. Then top with your favorite toppings. Return to the oven for about 7-10 minutes longer till your pizza is completely cooked thru and toppings are hot.
Seriously best pizza crust ever. The way I spread out the dough it was a bit of a thin crust at the bottom, which worked great – it wasn’t crunchy thin, just perfect. The crust edges were chewy like any good homemade pizza crust. This outshines the other recipe I posted earlier, which I will probably only use for “faux”caccia bread from now on.
Update Aug 12/09: Adding pics of what we made last night. We didn’t end up trying the cheese last night because the store was closed by the time I made my way over there. Next time though.
I made 1/2 the pizza with fresh cherry tomatoes, halved, from my patio planter, and the other 1/2 with sundried tomatoes. Thinly sliced red onion, freshly snipped basil (also from my patio garden), and whole black olives rounded the pizza out nicely. Levi loved the sundried tomato half best, as did I. More flavorful, he said. I was surprised because I didn’t think he was a huge fan of sundried tomatoes before. Learn something new everyday I guess. haha.
P.S. I realize that the crust doesn’t look the prettiest. It’s entirely my fault. I was tired and lazy and just wanted to get the pizza in the oven so I didn’t focus so much on the aesthetics of it all. Next time, I promise I’ll make it up to everyone.
Update Aug 28/09 – I made a double batch a while ago of this crust and it turned out nicely. I took pictures at that time, but kind of forgot about them. So here …