I am usually a pretty patient person when it comes to cooking, but when my sister requested pizza for dinner and it was already 6 o’clock, I had no desire to start making a pizza dough containing yeast. As you know, when a recipe is yeast-based you have to let it rise twice for about 40-60 minutes each time.
I made 2 pizzas, one of them being a Margherita (using the Cauliflower Cream Cheese) and the other was a Spinach Curry Pizza. However, it still got quite late before they were done (probably around 19.30) and by then the sun was long gone. I simply do not possess the necessary equipment or skills to take nice photos without natural daylight (try it for yourself, it is horrible). I was so excited to share the recipes with you guys, but since I hardly got any good shots of it, I have to wait a few days until I remake them. I did get some pictures of the crust though, so you can use your favorite toppings as you wish.
Just as a quick note, I really recommend you check out this E-Book written by Nicole Porter. I, along with lots of other bloggers, contributed with recipes and the concept behind the book is really great. Her blog is still under construction though, but you can buy the book through her site by clicking on the tab called “ebooks”. I was lucky enough to get a free copy, and I have been loving reading all the different recipes. They are categorized into either Paleo, High Protein, Clean Eating, Allergy Friendly and Vegan (I think you can guess where my recipes are), and the layout is clean and easy to navigate through. If you want to read more about it click here!
Pictured above: “Cheesy” Nacho Taco Pizza.
But without further a due, here is the recipe!
Ingredients, makes 2 medium sized pizzas:
- 2 cups water
- 1 cup buckwheat flour
- 1 cup brown rice flour
- 1/2 cup almond flour
- 1/2 cup ground flaxseeds
- 2 tbsp nutritional yeast (optional)
- 2 tsp baking powder
1. Preheat the oven to 200 degrees Celsius/390 degrees Fahrenheit. In a bowl, whisk together all the dry ingredients before adding in the water. Let this sit for about 10 minutes, before spreading it out on a baking sheet using a spatula (see picture below). The dough will be a lot more “batter-like” than regular pizza dough, but still not in any way runny.
2. Place the dough only into the oven and let this cook for 10-15 minutes, or until you can see that the top of the pizza crust is not doughy (see picture below). This is to prevent you from having to eat raw dough (yuck), so it is a very important step. Take the pizzas out of the oven and spread on whatever topping you want, before placing it in the oven again and cook until the filling and crust is the consistency you wish (usually between 15-30 minutes). Then simply remove the pizzas from the oven, slice it up and enjoy!
Personally this is hands-down the best pizza crusts I have had since going vegan and gluten-free (I even got my little sister to eat them, which is a massive compliment considering she usually only likes white flour pizzas).
I hope you love this as much as we did, and let me know if you did!