These delicious gluten-free pizza bases are thin & crispy and easy to make at home. Using rice, gram and quinoa flour instead of traditional wheat pizza flour means that celiacs and those vegans on a gluten-free diet are happy too!
Note: this recipe makes 2 medium sized 9" pizzas.
Equipment
- Small Saucepan
- Wooden Stirring Spoon
- Large Bowl
- 2 x Baking Trays
- Chopping Board
- Knife
Ingredients
For the pizza base
- 150ml Plant Milk
- 1/2 Tsp Sugar
- 1/2 Tsp Yeast Powder
- 2 Tbsp Water
- 1 Tsp Xantham Gum Powder
- 1 Tbsp Oil
- 30g Extra GF Flour for Dusting Surfaces
Optional toppings
- Tomato Puree
- Chopped Garlic
- Finely Shredded White Onion
- Sliced Yellow Peppers
- Fresh Basil
- Fresh Vine Tomatoes
- Grated Vegan Cheese
Method
- Firstly, mix the flaxseed flour with the water and leave to stand to create a kind of vegan egg mixture.
- Next, place a small pan on the heat and warm the milk. Before it boils turn off the heat and stir in the sugar and the yeast. Dissolve/stir well and leave warm milk to sit.
- In a large bowl, combine the flours, the xantham gum and salt. Then add the vegan egg mixture and tbsp. oil a bit at a time, mixing into a dough.
- Should be a bit sticky but if you can't get it out of the bowl using your hands, add a touch more flour until you can.
- On a floured surface, knead the dough to turn it into a smooth workable texture, sprinkling flour on the surface below as you go.
- If you have time, leave this dough to sit/prove in a warm spot in your kitchen for 40mins-1hr. In this time, it should increase in size a little. Creating an even lighter crispy base! (If you don't have time, it still works fine.)
- Then, preheat the oven to 160 degrees.
- Divide your dough into 2 balls, and roll out and shape on the floured surface, making sure it doesn’t stick. Roll out to approx. 5mm thick and keep edges neat and not broken if possible as reduces burnt edges on final pizza.
- Bake the base only on baking trays (no toppings yet!) for 7-10 mins only on 160 degrees. It will brown a little and puff up nicely.
- Remove from the oven and flip it over before letting cool. Again allowing more air to the underside of the base preventing soggy bottoms!
- Now top with your favourite toppings. Begin with a tomato puree or passata. Then add chopped garlic, finely shredded white onion, thinly sliced mushrooms, sliced yellow peppers, fresh basil, fresh vine tomatoes and grate vegan cheese.
- Return to the oven and cook for a further 7-10 mins or until the cheese is melted nicely.
- Chop with sharp knife - eat and enjoy!
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