• Pizza Crust
  • 1 cup warm water (between 110-120 degrees F)
  • 1 tablespoon sugar
  • 1 packet yeast (1/4 oz.)
  • 2 tablespoons olive oil
  • 1 cups (285g.) gluten-free flour blend Bob's Red Mill Gluten-Free)
  • 1 cup millet flour
  • 1/4 cup grounded chia seeds or flex sees to bind
  • 1 teaspoon salt
  • Pizza toppings
  • Vegan pesto from Whole Foods or Trader Joes
  • Slicer Tomatoes
  • Parmesan cheese Vegan - Whole foods has

Who doesn’t love pizza night. A good pizza is just as much about the making of a quality crust as it is about the sauce and the toppings. This pizza crust is the closest I’ve developed to replace a wheat based curst. A good pizza crust whether thin, thick or deep dish should have a bouncy texture and compliment the toppings. This plant based crust can be used for any of these types of pizzas but is best for a crust that is on the thick side.

If you don’t want to make your own crust there are many options available at your local grocery store. You can always find quality pre-made crusts and then you can choose which tasty toppings you want to use. Where we live our natural food store “Good Earth in Fairfax, CA” has a Gluten-Free pizza dough that we enjoy, but if there is time we prefer to make our own. Later I’ll post a home made pesto sauce that can be use if you prefer to make your own pesto. We normally purchase plant-based pesto from either Whole Foods or Trader Joes which is the more affordable of the two and has a great flavor. If you make your own pesto ideally you should plan make the day before to marry the basil and garlic spices and mature the flavors.

For this pizza we used end of season heirloom tomatoes from our garden. Between the spicy flavor of pesto and the richness of the tomatoes this pizza was one of the best we’ve ever mad. Yes, the garden fresh tomatoes truly make the difference.

Directions:

  1. preheat to 425°F.
  2. Mix water, sugar, and yeast and let sit for 10 minutes, or until it looks foamy.
  3. In electric mixer bowl, mix flour blend and salt. ground chia or flax seeds, olive oil, , and yeast mixture.
  4. Mix on low speed for 2 minutes or until mixed well.
  5. Put a light coat of olive oil on your pizza pan. Using an oiled spatula, transfer the gluten-free pizza dough onto a pizza pan. Using oiled hands, spread dough into a 10-12-inch round.
  6. Bake for 10 minutes.
  7. Add pesto, sliced tomatoes and graded vegan parmesan cheese on top of crust. Bake for an additional 10 minutes.
  8. Enjoy hot.