Gluten Free Vegan Pizza crustSubmitted by: MRSG918
zza/ from http://cleangreensimple.com/20
For the crust:
1 (.25 oz) package active dry yeast
1 cup warm water (warm but not hot. If you can comfortably leave your finger in it you should be ok)
1 cup Amaranth flour
1 1/4 cups brown rice flour
2 Tbsp ground flaxseed
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
pinch red pepper flakes
1 Tbsp agave nectar
1 teaspoon apple cider vinegar
his recipe makes enough for two 8-12″ pizzas or one 14″ pizza. I include instructions for a mixed veggie topping below, but you can of course use whatever toppings you’d like. This looks like a complicated recipe but it really is pretty easy, especially once you get used to it.
I always prefer to make individual sized pizzas, because they are easier to work with and everyone can customize their toppings. So in this case I split my dough in half and rolled one half out on a floured cutting board. And I mean well floured – like a handful at least. Don’t skimp here, it’ll make your whole experience much easier if you use enough flour that the dough can still easily slide around the cutting board.Now here’s my fun homemade pizza trick: cook it under the broiler on a cast iron skillet. Just take a 12″ cast iron skillet and flip it upside down and stick it under your broiler. Let it heat up in there for at least 10-15 minutes (I just let it heat up while I make the dough and stuff). Once your dough is rolled out, just slide it onto the preheated upside down skillet and let it cook for a minute or two. Literally – this method cooks your pizza very quickly so keep an eye on it.You don’t have to use this method – you can always just bake your dough on a pizza stone or a cookie sheet, but this method is fast and it gets you that lovely browned crust like in a restaurant:So now you’ve pre-cooked your dough, so lets add the toppings! Spread on a layer of sauce (about half of it): add cheese and topppings of choice Then slide that back onto your skillet and bake it for maybe 3 minutes or so, until the cheese is just starting to brown.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MRSG918.