Gluten-Free & Vegan 3 Cheeze and tomato pizza

Vegan, Gluten-free, Soya-Free and egg-free

Making good gluten-free and vegan pizza dough has been something I have been working on for a while. I wanted one that could be rolled like a traditional base. Achieving that means I can also make calzones. These are a type of pasty but made with pizza dough. I love these but have not had one in 15 years, so I am a little excited about cracking this recipe.

Homemade pizza is one of the things I missed since eating gluten became a problem. I know there are some good gluten-free pizzas out there, but there are not that many that are also vegan.

This is such an easy recipe to use and relatively quick. The bonus is they can be partly cooked, and a batch of bases can be made.

The dough is really to roll to make whatever crust you prefer, even a stuffed crust

I did use gluten-free pizza flour in this recipe as I wanted to give it the best chance. I will list them in the NOTES section.

Key Ingredients

• Yeast You can either use instant, fresh or dried yeast and for this recipe, they all need to be activated. It would be best if you broke down the fresh yeast first. Here are the amounts you would need for each one. 7g instant yeast, 14g fresh yeast and 9g of active dry yeast.
• Four At the least you would need a good quality gluten-free plain flour or gluten-free bread or pizza flour. I have recommended a few below in the notes section
• Oil Most oils are fine to use, I would avoid coconut oil and melted butter, you do not need to waste your money on extra virgin olive oil. Something neutral is best such as olive or rapeseed.
• Milk I prefer cashew or oat milk but soya would also be fine. If you are coeliac then make sure you check ingredients on any oat milk.

Gluten-Free and Vegan Pizza Base

Author: theglutenfreeveganalchemist Cooking Method:Oven baking or air fry Cuisine:Italian Courses:Dinner Lunch

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:2 servingsCalories: kcal Best Season:Available

Description

A delicious soft pizza base which is both gluten-free and vegan

Ingredients

• 7 g of instant yeast
• 340g of gluten-free bread flour or gluten-free pizza flour (see Notes)
• 2.5 tsp of xanthan gum
• 1 tsp of salt
• 1 tbsp of white sugar
• 310 ml of dairy-free milk such as oat or cashew milk
• 1 tsp of baking powder
• 1 vegan egg replacements (see notes)
• 1 tsp of apple cider vinegar
• 75 ml of olive oil, avocado oil or rapeseed oil

Sauce and toppings

• 2 tbsp of vegan and gluten-free pizza sauce or you could use tomato puree or the same amount of vegan bolongnese pasta sauce.
• 50 g of dairy-free cheddar type cheese
• 25 g of dairy-free parmesan
• 50 g of vegan style mozzarella
• 2-4 small tomatoes

Instructions

1. Heat your milk in the microwave for approximately 30 seconds. You do not want this too hot or it will kill the yeast. It only needs to be warm. The ideal temperature for your milk is 90-100 F or 32-36 C
2. Add the sugar and the yeast to the warmed milk and stir, leave it for 10-15 minutes to bloom, this means it becomes at least double in size and has a frothy head like a pint of beer. Be patient at this stage.
3. In a large mixing bowl add the flour, baking powder, xanthan gum and salt and stir through with a fork. Next, add the oil, vinegar, egg replacement and the milk/yeast mixture
4. Mix this thoroughly with a spatula until the dough comes together, this is where it becomes sticky but do not panic and trust the process.
5. Cover the bowl with clingfilm or a clean damp tea towel and leave in a warm place for around an hour. You can use your oven at 30 C or the proof setting if your oven has one. You could also fill a bowl with hot water and place it beneath your dough. This helps the dough to rise, especially when it’s cold outside.
6. After an hour your dough should have doubled. Let it rest for 15 minutes in a cool place, this should help you when it comes to rolling out. Heat the oven to 215 C or gas Mark 7 and line a large oven tray with baking parchment.
7. Add a little flour to the dough, just enough to stop the dough from being sticky. On a lightly dusted surface and using a floured surface roll the dough out to approximately 12 inches in diameter depending on the thickness that you like the crust, I would advise you not to go too thin as it would be very brittle. If you prefer you could make 2 smaller pizzas, Brush the tops of the pizza with oil and bake for 10-12 minutes, this part cooks your pizza. You can at this point once it cools down freeze the pizza making sure it is thoroughly wrapped. This will freeze without deteriorating for 2 months. If you are planning to eat the pizza follow the next steps.
8. Add your favourite pizza sauce ( I will be adding a recipe for this). Follow this with your favourite vegan cheddar, parmesan, mozzarella and sliced tomatoes. Again return the pizza to the oven for 10-15 minutes, again it depends on how crisp or doughy you like your pizza to be. Watch carefully after 10 minutes.
   
9. Then just relax and enjoy.
   
   
   You do not have to top your pizza with this topping, use whatever you like or have at hand.
   
   
   

Notes<br>

• 1. These are some of the flours I recommend
• Caputo gluten-free flour
• Dove Farm bread or pizza flour
• Eurostar gluten-free plain flour
• 2. Xanthan gum
• If your flour contains xanthan gum you do not need to add it to the the recipe, always check the ingredients label.
• 3. Vegan egg replacements
• Orgran No Egg
• Bob’s Red Mill egg replacer
• Crackd no egg
• Flaxseed egg 1= tbsp of ground flaxseeds plus 3 tbsp of warm water. Mix and leave for 5 minutes before using.
• Just follow the instructions on the chosen packet to replace 1 egg.

Keywords:pizza, gluten free pizza, vegan lunch, vegan dinner, vegan meals, gluten free meals, vegan cooking, gluten free cooking