Quick Dairy-Free Gluten-Free Pizza Crust Reipe

Gluten-Free Dairy-Free Vegan
Pizza Crust 3 Different Recipes
YEAST FREE, Dairy-Free Yogurt #1
      Vegan VERSION #2
*Yeasted Vegan Pizza Crust #3

Pizza can be quite a healthy meal when it’s
homemade, so you’re in control of the ingredients!
Start with pizza dough, You can make the crust
thick or thin, round or square, a low-sodium sauce, a
sprinkle of homemade vegan cheese, and healthy
toppings, and whatever you come up with.

If it’s going to be a meal instead of just a snack,
Put it with soup and a salad and you have a nutritious
satisfying meal. 

It’s best to make your own pizza because whichever
packaged pizza brand you go with, you’re not really safe.
Have you read the ingredients?

One popular brand Pizza has ingredients such as
L-Cysteine hydrochloride, and ammonium sulfate (a
lawn fertilizer), along with 720 milligrams of sodium
per serving, while another brand’s Pepperoni Pizza
contains more than your daily allowance of sodium in
one serving! plus BHT and BHA.

The *garlic and oregano in homemade tomato sauce
turns your gluten-free pizza into a healthy superfood. 

But the toppings, when you make your own pizza,
are unlimited and can be set up to suit individual
preferences. Add-ins may include eggplant, broccoli,
sautéed mushrooms, sautéed bell peppers, roasted red
or green pepper, barbeque sauce, onions, olives, diced
tomatoes, vegan cheese, multiple cheeses, vegan
pepperoni, pignolis, whatever. Dairy-Free homemade
provolone or mozzarella cheese!

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YEAST-FREE PIZZA CRUST #1
(Dairy-Free optional)

INGREDIENTS
Can be doubled, tripled, etc.
to have on hand when called for.

2/3 cup Gluten-Free oat flour
plus about 1 tablespoon more  for sprinkling
1/3 cup tapioca starch/flour

1 -1/2 teaspoons of baking powder
1/2 teaspoon of salt

(1/2 teaspoon xanthan gum)

3/4 cup Yogurt, OR dairy-free Soy milk or full-fat
coconut milk + 2-1/2 tsp. vinegar. Let sit 5 minutes
until thickened. 

2 to 3 tablespoons lukewarm water

The dough cooks well at 350°F for about 10-15 minutes.

Optional:
Egg wash (1 egg + 1 tablespoon lukewarm water, beaten)

DIRECTIONS

Preheat your oven to 400°F. Place a pizza stone or
overturned rimmed baking sheet in the oven as it preheats.

In a large bowl, place the flour blend, xanthan gum,
baking powder, and salt, and whisk to combine.

Add the yogurt and 2 tablespoons
of water, and mix until the dough holds together well.

If necessary for the dough to clump and hold together easily,
without feeling stiff to the touch, add another tablespoon of
water and mix to combine.

Turn the dough out onto a very lightly floured surface and
knead it with clean hands until it’s a bit smoother. Using floured
hands and a rolling pin, pat and roll out the dough into a 12-inch
round, rotating the dough frequently to prevent sticking.

Roll and pat the dough more thickly as you work from the
center of the dough to the edges to create a crust.

Transfer the dough to a piece of parchment paper and
pierce all over with the tines of a fork. Brush generously
with the egg wash. Using a pizza peel or another flat surface,
transfer the pizza dough still on the parchment to the preheated
oven to bake for 12 minutes.

Remove the pizza crust from the oven,

add tomato sauce and shredded cheese as desired, and return
to the oven to continue to bake until the crust is golden brown
and the toppings are melted and bubbling (another 3 to 4 minutes).

Remove from the oven, allow to sit for about 5 minutes undisturbed
before cutting into 8 equal slices and serving.

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Thin & Crisp Yeast-Free 
Gluten-Free Pizza Dough #2

Makes Two 12″ pies
Serves 4 to 6

Ingredients:
1-1/2 cups oat flour
1/2 cup tapioca
3/4 tsp baking powder
3/4 tsp. salt
3/4 cup water
3 tbs. oil (olive or avocado)
Preheat oven to 450

Mix flour, salt, and baking powder.
Ad oil and water, blend into sticky dough.
add flour if needed for handling.
Knead 2 minutes into smooth ball.
Wrap in plastic and let sit for 15 minutes.

Place a pizza stone or inverted cookie
sheet on lowest rack of oven.
Cut dough in half. Oil two sheets of parchment.
Place one half of dough between the sheets.
Roll into 12 to 14 inches. Remove top parchment.

While dough sits on parchment, Spread with
sauce and topping. Slide onto baking sheets.
Bake 10 to 12 minutes until dough is browned
and cheese bubbles.
Slide off

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Gluten-Free Dairy-Free
*Yeasted Pizza Crust #3

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