Vegan Gluten Free Pizza Recipes
VEGAN GLUTEN FREE PIZZA CRUST RECIPE
The best Vegan Gluten free Pizza Crust Recipe for Pan Pizza. How to make a soft, airy gluten-free Pizza crust. Easy and versatile. Free of Dairy, egg, corn, soy, gluten, nut.
Provided by Vegan Richa
Categories Pizza
Time 45m
Number Of Ingredients 14
Steps:
- In a bowl whisk all the dry ingredients for the crust and keep aside.
- In another bowl, combine water, yeast and sugar and let it sit until frothy. 5 minutes. Add the flax and mix in. Let it sit for a minute.
- Add the dry to the wet. Add in the yogurt and oil and mix well. Let the sticky dough sit for 10 minutes.
- Using flour or oil on your hands shape the dough into a flat ball. Place ball on parchment lined pie pan or 9 to 10 inch pan pizza or deep dish pizza pan.
- Spray water or oil on the dough, press with your hands and shape the dough to fit the pan with atleast 1/2 inch edge going up the sides. You can also use flour and roll the dough out between parchment sheets into a 9 to 10 inch round and then place in the pie pan.
- Even out the edges and let it sit for 15 minutes in a warm place. I usually put it near the oven when the over pre-heats.
- Preheat the oven to 400 degrees F / 200ºc. Place another parchment on top of the pizza pan. Bake for 10 minutes.
- Uncover and remove the pie pan from the oven. *The par-baked crust can be cooled and frozen at this point. I have not tried freezing this particular crust. Let me know if you do.
- Layer the sauce, toppings, cheese. Spray water on the crust edge.
- Bake for 14 minutes. Broil for 1 to 2 minutes to brown the edges. Cool for a minute or so, slice and serve
Nutrition Facts : Calories 519 kcal, Carbohydrate 82 g, Protein 10 g, Fat 16 g, SaturatedFat 1 g, Sodium 601 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
VEGAN GLUTEN FREE PIZZA
A tasty millet based dough which is a very good alternative to wheat if you are gluten intolerant and/or follow a vegan diet. Topped up with hummus and fresh vegetables and herbs.
Provided by Ramandalicious
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to 240°C/475°F.
- Prepare the dough, in a food processor put the millet flour, coconut oil, salt and flaxseed, if using, and blitz until the mixture resembles breadcrumbs. With the motor running, add the boiling water tablespoon by tablespoon until you get a smooth dough. I used nearly all of the 100ml.
- Now, place a large piece of greaseproof paper on the kitchen top and dust with some millet flour. With your hands take the dough and shape into a ball on top of the greaseproof paper and with a rolling pin slowly roll out into a pizza base about 5mm thick. Don't worry if it is not round!!
- Spread the pizza base generously with the hummus and spread evenly the sliced pepper, mushroom, onion and smoked garlic. Dot with harissa paste to taste, sprinkle with dried oregano. Carefully transfer onto a large oven tray together with the greaseproof paper.
- Bake into the preheated hot oven for 15-20 minutes.
- When cooked take out of the oven, drizzle with extra virgin olive oil and sprinkle with freshly chopped dill. Slice into 8 pieces and serve immediately.
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- Preheat oven to 375 degrees F (190 C) and line a baking sheet, pizza pan, or pizza stone with parchment paper. (You won't be cooking the pizza on the pan but rather on the parchment paper placed directly on the oven rack. So if you don't have a pizza pan, don't worry. You just need something to hold and transfer the pizza in and out of the oven.)
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- To a bowl add water and heat in the microwave to around 43°C, this feels like warm bath water to touch. Add instant yeast and granulated sugar, mix well and leave in a warm place for 10 minutes until frothy.
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- 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 while you prepare the sauce and cheese.
- Place all ingredients in a blender and process until completely smooth. Transfer to a small saucepan. Cook over medium-high heat, stirring almost constantly with a whisk until thick and smooth.
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