This pizza tastes just like what you can get at an Italian restaurant! The crust is slightly crispy, with a soft interior, covered with a savory tomato sauce and creamy cheese made from potatoes. Enjoy this plain, with garlic and onion powder or with any vegetable of your choice.
Gluten-Free Pizza Crust With Nut-Free Cheese [Vegan, Gluten-Free]
For the Pizza Crust:
- 1 1/2 teaspoon active dried yeast
- 1 teaspoon sugar
- 1 cup lukewarm water
- 1 1/4 cup rice flour
- 1 cup buckwheat flour
- 1/2 cup tapioca starch
- 1/4 cup potato starch
- 1 heaped tablespoon psyllium fiber husk
- 1 teaspoon guar gum
- 1 teaspoon salt
- 1/2 lurk warm water
- 1 tablespoon apple cider vinegar
- Some extra rice flour, for dusting
For the Pizza Sauce:
- 1/2 cup passata
- 1/4 cup water
- 2-3 garlic cloves, crushed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Freshly ground pepper, to taste
For the Cheese
- 1-2 small potatoes
- 1/3 cup of potato cooking water
- 2 heaped tablespoon nutritional yeast
- 1 heaped tablespoon corn flour
- 1/2 teaspoon salt
- A few pinches of ground nutmeg
To Make the Pizza:
- Mix the yeast and sugar in one cup of lukewarm water. Stir well, until dissolved. Once you can see some foam rising on the surface, the yeast mixture is ready to go.
- In the meantime, sift all dry ingredients into a medium-sized bowl.
- When the yeast is ready to go, pour it into the bowl with the dry ingredients. Add 1/2 cup lurk warm water and 1 tablespoon apple cider vinegar, and stir well, until combined.
- Cover with a damp, clean dish towel and let sit in a warm place until the dough has risen to twice it’s size. I find this works best when the temperatures are above 73°F. If your home is colder, you can also place the bowl in the oven, after you have had it on for just a few moments, until it was warm. Now is a good time top prepare the cheese.
- When the dough has risen to twice it’s size, stir once one more. Dust the work area and the top of the dough with rice flour. Let it drop onto the work area and sprinkle generously with more rice flour, until it is dry enough to touch without getting sticky fingers. Then, knead the dough on the bench for a few minutes, adding some more rice flour, if gets too sticky.
- Halve the dough and spread each portion onto the pizza trays that have been lined with baking paper. Again, if it gets too sticky, sprinkle some extra rice flour onto it. Once you have spread the dough evenly to the borders of the pizza tray, cover it with a warm and damp dish cloth and let rise in a warm spot.
- In the meantime, mix all ingredients for the pizza sauce in a small bowl. Also preheat the oven to 425°F.
- When the dough is puffy and has increased in size, take a fork and prick it all over the area that will be covered with pizza sauce. Then, scoop the pizza sauce onto it and spread evenly. Add toppings of your choice.
- Place pizza in oven and bake, until the crust and the ‘cheese’ turns golden brown, about 10-15 minutes.
To Make the Cheese:
- Peel and chop the potatoes into small cubes.
- Place the potatoes in a small pot and cover with water. With the lid on, bring to boil and let simmer until soft.
- Drain, but take 1/3 cup cooking water aside.
- Mash the potatoes as fine as possible, adding 1/3 cup cooking water. Then stir in nutritional yeast, corn flour, salt, and nutmeg. Spread the cheese onto the pizza before it is baked.
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BuckwheatCheesy Recipes (Vegan)Nut-free Vegan CheeseRice Flour