We usually buy our pizza crusts, but seeing as the bakery didn’t re-order them I decided to make my own. I have never made my own pizza crust with flour. Usually, if I do make ‘pizza’, I’ll make raw tomato bread and use it as a crust with cashew cheese.
What I have here: Robin Hood gluten free flour, sugar, salt, xanthum gum, baking powder, table spoon of olive oil.
I followed this recipe: http://minimalistbaker.com/the-best-gluten-free-pizza-crust-sauce/
Now, here’s the thing, the flour I used didn’t really get adhesive until I added about a cup and a half more water than the recipe called for. The reason, I assume, the flours are different and must have different water saturation. This is why I don’t often bake – gluten free is freaking hard and I’m terrified to screw it up and waste these expensive ingredients.
Thankfully, it did work out and adding more water was the key.
Don’t be fooled by how the circles turned out. As you can see one of them was ‘patched up’, the dough wasn’t the easiest to work with. I had to make them into small balls in my hand and then French rolling pin them into flatter shapes. I would highly suggest either flouring or oiling your rolling pin to make sure the dough doesn’t stick and fluster the heck out of you.
I topped it with: tomato paste, cheddar Daiya, red/green peppers, button mushrooms and parsley. Baked it off at 400 for 15 minutes. I double checked that it was golden brown on the bottom of the crusts before removing it.
I found this amazing recipe from Rachel over at Almonds and Avocados for Gluten free quinoa pizza crust. Seriously – this was very, very good and much healthier than using gluten free flour. For the cheese I used Annie at An Unrefined Vegan‘s recipe for Smokey Pesto Cashew Cheese. I actually made three different cheeses using this recipe: cashew, almond and sunflower seed. I hate to admit that the cheeses didn’t last long enough for me to take photos of. Ahem.
The above cheese is simply the bottom cheese flipped upside down, in case you are curious how the heck I was able to make that shape. I thought it would photograph well and look rather neat.
I love having such a plethora of recipes available and it’s so much fun to do a recipe you know has been tested. I do like making my own up, but it’s nice to let other people drive for a while too.
Having moved to the Niagara region things are different and some of the gluten free products I’ve become used to in Toronto don’t make their way down here. Lucky enough I’ve come across a local baker who makes gluten free vegan bread products. So far I’ve found she makes pizza shells and pitas. Thank you Barb, I wish you had a website so I could properly shout you out.
Either way, I made this loaded pizza the other day and it was fantastic.
Totally simple and incredibly delicious. I used tomato paste for the base, sprinkled Cheddar Daiya liberally, tomatoes (I prefere vine ripe), zucchini, broccoli, white sweet onion. Baked off the pizza at 400 F for 20 minutes and then added pan fried mushrooms (shiitake, oyster and button), sliced avocado and fresh basil from my little basil plant.
I cannot express the amazing textures and gooey goodness. Delightful.
Sometimes I find watching cooking shows, it seems the chef just throws things together. I figure, why can’t I do that with raw food? Here I’m using the week’s crust and cashew cheese, but I mixed in a bit of sweet basil. What a difference basil makes. I can’t say I was upset if I got some on my fingers, I was licking the spoon after I transfered the cheese out of the food processor.
How creamy is this? Who can miss regular cheese when you have such a lovely cruel free substitute? Totally worth trying for yourself.
This time I broke the buckwheat groat psyllium seed husk crust by hand into a rustic rectangle and I think this gives the pizza its own character. It’s not perfectly cut, nor is it too awkward a shape.
The toppings: tomato, pineapple, red pepper and sprigs of parsley.
Can’t beat this with a side salad or veggies.
The wonderful part about making a lot of one thing is you have the fun of dressing it up in different ways. Today’s pizzas has the same crust/cheese as yesterday’s. The toppings are: reconstituted shiitake mushrooms then soaked in gluten free soy sauce, spiralized carrots and corn. I know soy sauce is not raw, but I don’t have Nama shoyu. If you want to be completely raw, I would suggest you use that instead of soy sauce. The mushrooms really come alive after being soaked for 20 minutes in warm water.
To get the perfect circles, I used a cup sized measuring cup as a cookie cutter. I could never make such a perfect circle by hand. I cut out this shape before I put the base in to be dehydrated and popped them out when complete. I didn’t feel guilty at all after having a few of these. They’re healthy, filling and are lovely with a side salad.
I saw a recipe for how to make walnut meatballs and I HAD to try it. Here’s the link to the recipe that I used. I omitted the green onion part, I’m not partial to them unless it’s in a specific manner, so I figured it wouldn’t be a bad thing to not add them. Food is, after all, about your own individual taste. The meatballs turned out to be the most darling little things. I dehydrated them for a few hours to get them a bit harder and it really gave them a great mouth feel.
The crust is a combination of phyllium husk, buckwheat groats, irish moss and a few other things. You can see a previous post where I made this crust and the recipe I followed here. You can thank Hannah Mendenhall for the recipe.
The cheese is soaked cashews, with nutritional yeast, lemon juice, garlic, parsley, kale, spinach and a tiny bit of salt. The toppings: carrots, red pepper, kale, and walnut meatballs.
It does taste as good as it looks. I highly suggest trying this walnut meatball recipe, it will completely surprise you and impress guests.
This video inspired me to try this recipe (http://raw-pleasure.com.au/) and I wrote about it here. Tip: If you don’t like leeks, don’t use them because this recipe is overwhelmingly leek flavoured. If you do like leeks – enjoy!
Today’s pizza is a continuation crust of yesterday’s carrot/flax with a new spin on the cheese and topping.
1. The recipe for the crust can be found here.
2. The cheese is still the macadamia nut (which you do not have to soak), with added kale, and red pepper.
As you can see I went a little topping heavy with this one. I started with a base of massaged kale, then added spiralized carrots, corn, cauliflower, tiny bits of red pepper, and hollowed field cucumbers. I’m not a fan of seeds of the cucumber, and what’s the point; it will just make things soggy and rather messy.
The cucumber was different, but provided a nice crunch and it was almost like having a rather eclectic salad wrapped in a pita.
Image From Vegan Crunk
This week I decided to try a new crust that and I was happy to find a recipe from a local raw Chef named Pedja, who is the Head Raw Chef at a very lovely grocery store (Nature’s Emporium) in a town north of Toronto called Newmarket. I’ve had the pleasure of meeting this fine young man and he is quite warm, intelligent and worth a listen. I’ve written about the amazing pizza and sun burgers he’s produced for Nature’s Emporium in their raw food section, they are worth the drive. I hope he comes out with a cookbook, because I would LOVE to make the pizza he sells in the store. It’s full of flavour and impact.
Here’s the link to this recipe and the crust ingredients:
5 medium carrots
2 cups whole oats
1.5 cups flax seeds
2/3 cups water
I followed the instructions, but what I should have done was add: garlic (raw or powder), oregano, thyme, sage, marjoram, paprika, white pepper, chili and chipotle. That is what I would have done if I made this again. I would have used at least 1/2 tablespoon of each. I liked the texture, but the flavour was lacking in the dough.
This is my attempt at a ‘deep dish’ pizza, it was easy to make the indent of the crust as the dough is super easy to work with.
I am a cashew nut, but for this one I used macadamia nut (1/2 cup), a pinch of Himalayan pink salt, 2 tbsp Nutritional Yeast, 1 clove of minced garlic, 2 tbsp lemon juice.
I felt this was a tabouleh inspired by using parsley and red onion. I spiralized carrots because I love the colour/texture contrast. This format will satisfy the carb lover in you.
A simple three topping pizza that is a quick snack/meal for any occasion.