Our household is gluten-free and vegan. This is fine for cooking, but I’ve found many limitations when baking for two specialty diets. I’ve tried a dozen or more gluten-free cookbooks and am generally disappointed with the results. Bread, cupcakes, pizza dough, everything is edible but never truly delicious.
Recently I heard about “Bread & Butter: Gluten-free Vegan Recipes to Fill your Bread Basket” by Erin McKenna and knew I had to try it out. I was sent a review copy and flipped through, eager to see what recipes were up for grabs. They all looked tempting, but I was drawn to the pizza dough.
Living with a celiac husband, my pantry was already well-stocked with everything needed. Even if yours isn’t, the ingredients list is pretty minimal and you can find almost everything in the bulk or health food section.
I whipped up the dough and I must admit I wasn’t expecting much when I took it out of the refrigerator that evening. Imagine my surprise when I was greeted with a dough full of air bubbles! Three years of gluten-free baking and I’ve never managed to get air bubbles with a homemade recipe.
The pizza looked and smelled delicious when it was done, but it needed to pass one final test: the taste test.
My oh my, it passed with flying colors! The bottom was crispy, the top was cooked all the way through even under a thick layer of veggies. The flavor was incredible; it didn’t taste gluten-free, it tasted like a delicious pizza crust. And, best of all, it wasn’t flimsy so you could hold a piece in one hand without losing all the toppings. My husband declared it the best gluten-free pizza he’d ever had, and he eats a lot of pizza.
This recipe turned out better than I could have hoped, and I cannot wait to try out the rest!
Pizza dough recipe
From Bread & Butter. Makes one 12-inch pizza crust
- 1 cup warm rice milk (about 100 degrees)
- 2 tablespoons (28 g) vegan sugar
- 2 1/4 teaspoons active dry yeast
- 3/4 cup (144 g) potato starch
- 1/2 cup plus 3 tablespoons (112 g) brown rice flour
- 1/2 cup plus 1 tablespoon (68 g) arrowroot
- 2 teaspoons salt
- 1 teaspoon xanthan gum
- 1/2 cup (70 g) melted unscented coconut oil
In a small bowl, combine the warm rice milk, sugar and yeast. Stir once and set aside until it bubbles, about 10 minutes.
In a medium bowl, whisk together the potato starch, rice flour, arrowroot, salt and xanthan gum. Add the coconut oil and yeast mixture and, using a rubber spatula, stir until a thick dough forms. Wrap the dough in plastic wrap and refrigerate for 2 hours.
- Pizza dough
- 2 tablespoons olive oil
- 8 ounces mushrooms, diced
- 2 leeks, washed and chopped
- 2 cloves garlic, minced
- 1/4 cup red wine
- Brussels sprouts, steamed and chopped
- Cashew Mozzarella Sauce
Preheat oven to 450 degrees.
Heat olive oil over medium high heat. Sauté mushrooms and leeks for about 5 minutes. Add minced garlic and wine. Simmer until all the liquid has been absorbed.
Between 2 pieces of parchment paper, roll out the pizza dough until it’s about 1/4 inch thick. Transfer the dough and bottom piece of parchment paper onto a baking sheet. Drizzle with olive oil, sprinkle with garlic powder. Spread mushroom and leek mixture on top, then sprinkle on Brussels sprouts.
Bake 20 minutes and then rotate for 10-15 more minutes. With 2 minutes left, drizzle mozzarella sauce over and return to over. Let cool for 5 minutes before serving.