A fantastic pizza dough recipe that is easily digestible which you can add any veggies or toppings of your choice. This pizza dough reminds me of a medium-thick pizza dough and will bake well. Great texture, chewy center, and with a crisp firm crust and edges.
Veggie Pizza [Vegan, Gluten-Free]
- 1 1/2 cups brown rice flour
- 1 1/2 tsp. xanthan gum
- 1 Tbsp. baking powder (aluminum-free)
- 1/2 tsp. sea salt
- 1/4 tsp. powdered stevia
- 1 tsp. Italian seasoning (or more to taste)
- 1 Tbsp. Nutritional yeast
- 2 Tbsp. arrowroot starch
- 2 Tbsp. tapioca starch
- 3/4 cup cold water
- "flax egg" substitute (1 Tbsp. ground flax seed mixed with 3 Tbsp. HOT water - let sit a few minutes, then use in recipe)
- Preheat the oven to 425 degrees Fahrenheit and grease a baking sheet with coconut oil and line with parchments paper (I always do this JUST IN CASE).
- Sift the flour, xanthan gum, baking powder, salt, stevia, italian seasoning, arrowroot and tapioca starch together into a large bowl. You can use a standing mixer if you like.
- Pour the cold water into the bowl slowly and stir. Or if using the standing mixer, with the mixer running on low speed, pour the cold water into the bowl slowly. Next, add your egg/egg replacer mixture and mix well till incorporated.
- Wet hands with water, form the dough into a ball and place on the center of the greased baking sheet. Wet hands or lightly oiled hands (olive oil and coconut oil work great) are an absolute must to prevent sticking. Wet hands periodically while pushing down firmly on the dough and pressing it into a 10-inch round pizza shape, working from the center out.
- Bake for about 9 minutes. Reduce heat to 350 degrees Fahrenheit, top with desired toppings and bake for another 30 minutes (depending on your oven) or until the edges are crispy and the bread is well done.
- Carefully move the pizza onto a cutting board. It will be somewhat fragile, so be sure to wedge a spatula underneath to separate it completely from the baking sheet (or if using parchment - just slide it gently onto cutting board - that's why I like using parchment paper - makes life easier). Once you've got the pizza on cutting board, cut to desired sizes and enjoy!
Enjoy with a side salad and you've got a healthy, nutritious, easily digestible meal. Any leftovers refrigerate well. Pizza crust can be made ahead of time. These crusts can also be made, baked and frozen (carefully) for later usage in the week. I used asparagus, tomato, onion with a homemade marinara sauce and topped with some goat cheese when the pizza came out of oven. Pesto would be great with this with your toppings of choice. Experiment and have fun with it!
- Nut-Free Flour