This pizza crust is crunchy, flavorful, and provides an excellent foundation for a diverse range of pizza styles. I topped it with pesto one night and a white bean mash/traditional red sauce another time. There’s a subtle sweetness to this crust that makes me think it would also be well suited for something like the grilled peach pizzas with arugula that I’ve seen floating around Pinterest.
(I can’t take full credit for this recipe. It was a team effort with Logan, someone who actually has patience in the kitchen and takes time to measure things…So you can trust it!)
Vegan & Gluten-Free Pizza Crust
1 tsp salt
1/2 tsp baking powder
2 Tbsp coconut sugar, divided
1 Tbsp yeast (1 packet)
1 1/4 c warm water (<110*), divided
1 Tbsp olive oil
1 c gf bread mix
1 c almond
1/4 c sweet sorghum
3/4 c gf all purpose
1/2 tsp xanthan gum
Combine yeast and 3/4 c water. Water must be 110* or less, or else will kill the yeast. Let sit a few minutes and then add 1 Tbsp sugar. Let sit a few minutes more.
Meanwhile, combine flour mix, salt, baking powder and remaining sugar.
Make a well in the dry mixture and add the yeast mixture. Add olive oil and 1/2 c remaining water on top, then stir all together with wooden spoon until well combined.
Roll out on greased and or floured pan/surface.
I realize this is one of those GF recipes with a ton of different flours, which is annoying, but if you’re like me, you bought sorghum once for some random muffin recipe and now you have a whole bag of it and nothing to do. So hopefully this can help you clear out your half-used bags of pricey flour.
Plus, it is delicious and totally worth it.
What’s your favorite kind of pizza?