Basic Gluten-free Vegan Pizza Crust Recipe


This is probably the best pizzas I have had after I went gluten-free. To tell you the truth I have had many failed attempts at making tasty pizzas after going gluten-free and vegan, all of which tasted… well, not good to say it in a nice way. This recipe on the other hand is just perfect. I love thin and crunchy italian-style pizzas and therefore this recipe was enough for 3 large pizzas, but if you prefer the thicker and softer kind of crust then you can easily do this by only making 2 pizzas and slightly altering the cooking time. Just follow the directions written below, use your favorite toppings and enjoy, and make sure to look below for a tasty and healthy filling suggestion!


Ingredients, makes 3 medium thin pizzas (2 if you like thicker crusts):
  • 120g buckwheat flour
  • 120g potato starch flour
  • 150g brown rice flour
  • 40g soy flour (or almond flour)
  • 15g ground flaxseeds, soaked in the water for at least 10 minutes 
  • 1 tsp salt
  • 1 packet dry yeast (12g)
  • 2 cups lukewarm water


Directions:
  1. Combine all the dry ingredients together in a bowl, before adding in the soaked flaxseeds and water and mix thoroughly. Keep in mind that the dough should be quite sticky and not anything like regular pizza dough, so do not add in additional flour thinking it should be thicker! Let this rise with a cloth over the bowl for 45-60 minutes. 
  2. Using a rubber spatula pour the mixture onto a baking sheet (this recipe makes about 2-3 large pizzas the size of baking sheets, see picture above for an idea of the wanted size) and spread it so it has even thickness through the entire pizza. Place the pizzas in a preheated oven for 15 minutes (see note below) at 200 degrees Celsius/392 degrees Fahrenheit. 
  3. When the crusts are properly cooked you can add on your favorite filling (I have my personal favorite filling written below) and cook for an additional 10-20 minutes, or until for are pleased with how the filling and crust looks. 


Note: 
  • Remember that the thickness and size of your pizza crust must be taken into account when pre-baking the crusts. A thicker and larger crust might require 20 minutes as opposed to a thinner one might only need 10. The important thing is that you make sure that the crust is NOT raw on the middle and cooked through!
Filling suggestion:
  • After you have pre-baked the crust for 10-20 minutes in the oven (step 2 above) let it chill slightly before evenly spreading tomato puree as the base. Now add in 1 cup of corn kernels, some chopped zucchini, broccoli, bell pepper, olives, sun-dried tomatoes before drizzling on a pinch of maldon salt and dried oregano. Cook this in the oven again for roughly 15 minutes.


Let me know if you liked and tried out this recipe, and what some of your favorite pizza toppings are!

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