Homemade Vegan, Gluten-Free Pizza

October 21, 2019

It’s not easy to find a good vegan pizza in my neighborhood. Finding a delicious, vegan and gluten-free pizza is like spotting a unicorn.

I have high standards when it comes to taste and my husband is from New York; they’re serious about their pizza. Due to our lack of amazing options, I had to create my own.

Gluten-Free Flour

A few years ago I did a baking experiment to create an all-purpose grain-free flour blend. The result is a blend of ground buckwheat groats, almond meal, potato starch and arrowroot starch; It is grain-free and gluten-free. I call it BAPA. I had a love affair with it for a while and shelved the recipe while I became a mom.

A month ago, on a whim, I decided to give my flour blend some love again. We had a gluten-free friend from Minneapolis staying with us and it felt like the perfect time to bring it back to life. We made pizza and it was incredible!

Since that day, I’ve made the crust five times. It is perfect every single time I make it and I want you to live your best pizza life, too.

Plan ahead to make your life easy

Make your BAPA flour blend in advance to make dinner easy-breezy. You can find the recipe here:

Get ready to make that dough

The pizza dough is super easy to make; no kneading involved.

Life is easier with tools at the ready. You’ll need:

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Liquid measuring cup
  • Measuring spoons
  • Two baking sheets (with silicone liners, if you have them)
  • Kitchen scale
  • Silicone or wooden spoon
  • Ladle

Ingredients:

  • 1T chia seeds
  • 2 1/2T water
  • 1/2T coconut sugar
  • 1t dry active yeast
  • 1/2t sea salt
  • 1/2T olive oil
  • 1 1/2c warm water
  • Oil for greasing pans

The pizza dough method

Spreading out the pizza batter
Use your ladle to swirl the dough into your desired crust shape
  • Combine 1 tablespoon of chia seeds and 2 1/2 tablespoons of water in the small bowl. Set aside.
  • Preheat your oven to 475.
  • Grease pans with oil.
  • Place a large mixing bowl on the scale. Tare the scale to read 0 grams. Add 240 grams of your BAPA flour blend, 1/2 tablespoon of coconut sugar, 1 teaspoon of dry active yeast and 1/2 teaspoon of sea salt. Whisk until combined.
  • Add chia mixture, 1/2 tablespoon of olive oil and 1 1/2 cups of warm water (think bathwater). Use a silicone or wooden spoon to stir the mixture together. It will not be as thick as traditional pizza dough.
  • Let the mixture to rest while your oven preheats.
  • Use a ladle to portion the dough batter into four crusts, two on each baking sheet. Alternatively, you could split the batter into two and make large pizzas.
  • Spread the batter out as thin as you’d like.
  • Pop both pans into the oven for 15 minutes. I switch racks halfway through so the crusts crisp evenly.
  • Take the crusts out of the oven, add your sauce and toppings, put them back in and bake for 5-8 more minutes. We like to use pizza sauce, vegan cheese; like Miyoko’s or Violife mozzarella, Beyond Meat sausage; hot Italian or brat, sautéd onions and bell peppers. But anything goes! You do you.
  • Eat that delicious pizza.
Vegan, gluten-free supreme pizza
Vegan, gluten-free supreme pizza

If you make this crust, I want to hear all about it. Love or hate. Let me know in the comments. XO!

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