Gluten-free VEGGIE Pizza
I LOVE a good pizza! However, the gluten in most pizza recipes don’t resonate well with my body and constitution. I’ve written about it before with the Healthy Quinoa Pizza Crust article/recipe. When I purchased Kimberly Snyder’s Beauty Detox Foods book and saw that she had a “Miracle Gluten-free Vegan Pizza Dough” recipe, I got excited. Yes, I get excited and giddy trying new recipes! I am always open-minded when approaching and working with a new recipe, but sometimes skeptical because they don’t always come out as good as they sound or look in the pictures. I have worked with some gluten-free ingredients before, but I was new to xanthan gum and tapioca starch. I thought these ingredients would create a “binding” in my digestive tract/colon. Sorry, for the bluntness, but sometimes that how I look at foods. How is this going to work its way thru me – fast and easy OR slow and heavy. The researcher that I am, I researched all the ingredients that I was not used to in my daily cooking/preparing and found that they are all plant-based and perfectly fine. So, I pulled out my apron and I went to playing with this new dough.
This dough is not like ordinary pizza dough where you roll it out, let it rise and roll again. No yeast, no gluten flour and such. This dough reminds me of a fantastic medium-thick pizza dough with a nice, light fluffy, chewy texture yet still had a firm crispy bottom and edge crust. It is different but wonderful! It totally surprised me and gave me my “pizza fix”. The best part – my belly loved it and so did my colon. Easily digestible and I didn’t feel heavy or stuffed after eating it. Easy in – easy out. I did make a few adaptations to what I had on hand for the recipe, so I will share that with you. Are you ready to make some amazing gluten-free and tasty pizza? Well, join me now and I will take you thru the steps to the end.
My plate on the left. Scott’s on the right with goat cheese – he likes his goat cheese. :)
Gluten-Free Veggie Pizza
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. Yields 1 10-inch pizza.
- 1 1/2 cups brown rice flour ( I used sorghum flour)
- 1 1/2 tsp. xanthan gum
- 1 TB. baking powder (aluminum-free)
- 1/2 tsp. sea salt
- 1/4 tsp. powdered stevia (I used NuNaturals powder stevia - check out iHerb.com)
- 1 tsp. Italian seasoning (or more to taste)
- 1 TB. Nutritional yeast
- 2 TB. arrowroot starch
- 2 TB. tapioca starch
- 3/4 cup cold water
- 1 organic egg OR "flax egg" substitute (1 TB. ground flax seed mixed with 3 TB. 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!
Adapted from Kimberly Snyder - Beauty Detox Foods
Adapted from Kimberly Snyder - Beauty Detox Foods
Kibby's Blended Life http://kibbysblendedlife.com/
This is DEFINITELY a winner and keeper in my kitchen repertoire of recipes!
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