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Vegan Pizza Crust
Prep Time
1
hr
10
mins
Cook Time
30
mins
Total Time
1
hr
40
mins
Course:
Main Course
Servings:
1
(12-14 inch) Pizza Crust
Calories:
1240
kcal
Author:
Alyssa Rimmer
Ingredients
½
cup
brown rice flour
½
cup
sorghum flour
½
cup
tapioca starch
¼
cup
quinoa flakes
1
tablespoon
sugar
1
teaspoon
baking powder
1
teaspoon
xanthan gum or guar gum
¾
teaspoon
fine sea salt
½
cup
warm water
(about 80-90ºF)
½
cup
warm non-dairy milk of choice
(about 80-90ºF)
2
tablespoons
extra-virgin olive oil
, plus more for greasing the pan
2
teaspoons
instant yeast
Instructions
Whisk together the brown rice flour, sorghum flour, tapioca starch, quinoa flakes, sugar, baking powder, gum, and salt.
Add to the bowl of a stand mixer fit with the paddle attachment.
Combine the water, milk, and 2 tablespoons olive oil.
Add the yeast and ½ cup of the flour mixture.
Stir to combine.
Let rest for 30 minutes until the mixture has puffed up and is bubbly.
Pour the mixture into the stand mixer and beat on medium speed for 3 minutes.
Scrape down the sides as needed.
Cover and let the dough rest for another 30 minutes.
While the dough is resting, preheat the oven to 425ºF and line a baking sheet with parchment paper.
Pour a touch of olive oil into the center of the baking sheet and turn the dough out.
Using wet hands, spread the dough out until it is ¼-inch thick, rewetting your hands as you go, to avoid sticking.
Bake for 18-20 minutes until the crust starts to brown and is slightly crispy.
Remove from the oven and add toppings.
Return to the oven and bake for another 3-5 minutes or as directed by recipe.
Nutrition
Calories:
1240
kcal
|
Carbohydrates:
206
g
|
Protein:
26
g
|
Fat:
37
g
|
Saturated Fat:
5
g
|
Sodium:
1922
mg
|
Potassium:
1214
mg
|
Fiber:
18
g
|
Sugar:
18
g
|
Vitamin A:
465
IU
|
Vitamin C:
8.5
mg
|
Calcium:
338
mg
|
Iron:
6.6
mg