If you love pizza as much as me then you’ll flip for this killer recipe for Gluten Free Vegan Pizza Dough. Nothing says summer like pizza fun with the fam but for those of us who would like to still fit into our swimsuit this season pizza is a serious no no, right? Wrong. Not only is this pizza delicious and guilt trip free but your kids will love it to!
Most gluten-free products contain high amounts of cornstarch, potato flour and egg whites. When you add vegan into the mix the eggs are out and when cooking vegan I try to limit the amounts of corn and potatoes I use. This dough is not quite as easily stretched and rolled at dough with gluten but it tastes amazing and is good for you too!
Here’s what you’ll need:
1 1/2 c Brown Sugar
1 1/2 tsp. Xanthan Gum
1 Tbs. Baking Powder
1/2 tsp. Salt
1/4 tsp. Powdered Stevia
1/2 tsp. Dried Oregano
2 Tbs. Arrowroot Starch
2 Tbs. Tapioca Starch
3/4 c Cold Water
2 tsp. Ener-G Egg Relacer mixed with 4 Tbs Hot Water
Directions:
1. Preheat Oven to 425 degrees F. Grease baking sheet.
2. Sift the Flour, Xanthan Gum, Baking Powder, Salt, Stevia, Oregano, Arrowroot and Tapioca Starch together and mix.
3. With the mixer on low speed pour the cold water into the bowl slowly. Add the egg replacer/water mixture and mix well on medium speed.
4. Wet hands with water, for dough into a ball and place on the center of the greased baking sheet.
5. Firmly push down the dough working in an outward motion.
6. Bake for 9 minutes. Reduce heat to 350 degrees and top with desired toppings.
Here is a great recipe you can try!
2 Tbs. Low Sodium Vegetable Broth
1 c Thinly Sliced Onions
1 Red Pepper cored, Seeded and Chopped
1 c Broccoli Florets
Sea Salt to Taste
Black Pepper to Taste
1 1/2 c Maranara Sauce
Dried Oregano for Topping
Fresh Basil for Topping
* Let continue to bake at 350 for 30-35 minutes, let cool and enjoy!
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