Gluten Free Vegan Pizza crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the crust:Ingredients:1 (.25 oz) package active dry yeast1 cup warm water (warm but not hot. If you can comfortably leave your finger in it you should be ok)1 cup Amaranth flour1 1/4 cups brown rice flour2 Tbsp ground flaxseed1 tsp salt1/2 tsp dried oregano1/2 tsp dried basilpinch red pepper flakes1 Tbsp agave nectar1 teaspoon apple cider vinegar
In a small bowl, dissolve yeast in warm water until white and creamy. In a large bowl combine flours, flaxseed, salt, oregano, basil, and red pepper flakes. Make a well in the middle and add yeast mixture, agave nectar, and apple cider vinegar. Stir well to combine. Cover and set aside. cut and prepare toppings of choice.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 216.1
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 10.3 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 6.0 g
- Protein: 7.8 g
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