2 – 10″ Gluten Free, Vegan, & Yeast Free Pizza Crusts
Flour Blend Ingredients
- 1 1/4 cup (186g) brown rice flour
- 1 1/4 cup (169g) millet flour
- 1/2 cup (66g) arrowroot flour/starch
Remaining Dough Ingredients
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp xanthan gum
- 1/2 tsp salt
- 4 tbsp butter, melted (I use Earth Balance Soy Free Vegan Buttery Sticks)
- 1 1/2 c. milk of choice (I use So Delicious Unsweetened Coconut Milk)
- 1 tbsp apple cider vinegar
Toppings for Black Bean Mushroom Pizza
- 1 15oz can of pizza sauce
- 1 cup spinach, chopped
- 2 tbsp olive oil
- 1 small red or white onion cut into strips
- 3/4 cup chopped mushrooms
- 1 15 oz can black beans (drained and rinsed)
- Preheat oven to 425°F.
- In a small bowl, mix milk and apple cider vinegar together and set aside.
- In a large bowl, add flour blend ingredients and whisk together. I recommend using a digital scale to measure the flour instead of using the cup measurements to make sure the correct amount of flour is used.
- Set a piece of parchment paper onto the counter, measure 1/2 cup of the flour mixture, and place onto of the parchment paper.
- Add baking powder, baking soda, xanthan gum, and salt to the large bowl of flour and whisk together.
- Add 2 tbsp of melted butter to the milk and apple cider vinegar mixture.
- Pour the milk mixture into the dry ingredients and stir until a sticky dough forms.
- Transfer dough to the floured parchment paper and knead the remaining flour into the dough. Divide the dough in half.
- Using your hands and a rolling pin, press and roll the dough into a 10″ circle. Do the same thing for the second half of dough.
- Transfer the rolled dough to pizza pans or pizza stones for best results.
- Spread the remaining 2 tbsp of butter onto the two pizzas and bake in the oven for 12 minutes.
- While the pizza crust is baking, saute onion and mushrooms in 2 tbsp of olive oil for 5-7 minutes until soft.
- Take the pizza out of the oven and add your toppings. Bake for an additional 5-8 minutes until the crust has slightly browned on the bottom and is crispy.
To Freeze and Cook Later
- Prepare dough according to the directions above (steps 2-11).
- Take the pizza out of the oven and add your toppings.
- Once the pizza has cooled, wrap the whole thing in plastic wrap and then cover the plastic wrap in aluminum foil. Freeze for up to to three months.
- When ready to cook, bake for an additional 5-8 minutes at 425°F until the crust has slightly browned on the bottom and is crispy.