Enjoy delicious gluten free pizza that tastes just like the real thing. Vegan, sugar free, soy free, and corn free for a guilt-free indulgence.
Delicious Gluten-Free Pizza – Enjoy the Taste of Traditional Pizza without the Restrictions
Looking for a delicious gluten-free, vegan, sugar-free, corn-free, and soy-free pizza dough recipe? Look no further! This recipe uses a combination of tapioca flour, potato flour, white rice flour, brown rice flour, ground flaxseed, fresh yeast, honey, salt, ground psyllium, olive oil, lemon juice, and lukewarm water to create a dough that is just as elastic as a gluten-containing dough. The end result is a dough that tastes like a normal pizza dough made from wheat flour and is perfect for creating delicious pizzas, bread, and more.
The dough is easy to knead and roll out, making it a great option for anyone looking to avoid gluten and other allergens. Simply follow the instructions provided and you are guaranteed to succeed. If you have any questions, feel free to reach out to the creator for more guidance. Whether you’re following a restricted diet or just looking to try something new, this gluten-free, vegan pizza dough is sure to impress.
Bake the pizza in a preheated oven at 180-200 degrees Celsius for approximately 25-30 minutes, and enjoy a tasty and allergen-friendly meal. Don’t hesitate to give this recipe a try and see just how delicious and satisfying gluten-free, vegan cooking can be!
Indulge in guilt-free pizza perfection with our gluten-free, vegan, sugar-free, soy-free, and corn-free delicacies!
…to make such a fantastic yeast dough; So you see, it ‘s a really, really great dough. I’m totally thrilled, it tastes like wheat dough. — I’m making a pizza tonight, it’s quick. This is a pizza that is gluten-free, that is vegan and that tastes really great like a normal wheat flour pizza; which I never would have thought. I’m so glad I figured out this recipe. And I really want to show you that. For our pizza dough we start with a cube of yeast; We add a little water, lukewarm water, from the measured one. Then we add a spoonful of honey so that the whole thing starts to go well later. We’ll mix it up nicely; I’m going to add a spoonful of my flour here . A little bit — that helps the pre-dough start to.
Rise well. So, and then we put the whole thing in the warm oven, which I preheated to 30° so that the pre-dough can rise. For our pizza dough we need 150g tapioca flour, 100g potato flour, 150g white rice flour and 100g brown rice flour. To this we add 15 g of ground golden linseed. Then add 15 g of psyllium powder and 8 g of salt. — We’ll add the remaining liquid ingredients later, once the pre-dough has risen. Of course , I always use a tomato sauce as a topping for the pizza, which I season with a little thyme or oregano, maple syrup or some other sweetener. We really like it that way — and tomato paste; I think it’s very tasty, it just has a tomatoey, strong, fruity taste. You can also add a little oil or pour it over the pizza later. We’ll do it here.
. Definitely peppers, even a bit of green peppers – like that – and definitely always onions. What I find very tasty is if you fry the onion in the pan beforehand — with aron syrup and coconut aminos, — which allows it to caramelize a bit; That gives it a really great spicy taste. You can try it out and see if you like it too. We think it’s super tasty. And today I have a few mushrooms left over from lunch, which I simply roasted a bit in the pan. The pre-dough has now risen, I just got it out, you can see it’s bubbling, it’s really active. – Yes – and that’s how it has to be so that.
The yeast rises really well afterwards (i.e. the yeast dough). So – then we now take our large flour mixture from before, dump this whole mixture in there and now add: 40 g oil; Olive oil is best , then I have 10 g of acid; I take lemon juice; But any vinegar will also work . And — you don’t have to do what I’m doing today (you can do it without it); Look, I sometimes make sourdough, I have a sourdough starter here, I just add a few spoonfuls to it. This just makes the dough taste a little different but it’s not necessary. I’ll put three spoonfuls of the sourdough starter in there . And with the water you have to look now; 530g water. But depending on what your flour is like, you may not need all the water. This always applies to yeast doughs; Always put it in a little bit first.
And then see how it feels. And only when you notice that your dough really needs more water, just add more little by little. You have to stir vigorously and it is typical for the dough here that it thickens over time. Yes ? – the psyllium powder, which absorbs a lot of water, including the starch. We’ll just keep stirring it here for a while, you’ll see that it’s getting firmer again, even though it was pretty liquid just now. Feel it with your hand… yes, it’s still pretty sticky; I would love to have a dough now – or… when you knead it, it will have such a consistency that you can basically process it by hand ; so that it doesn’t stick everywhere anymore, you understand… That would be.
Ideal. We knead it a little more, you can see that I didn’t use all the water at all. I probably still have a good 150 ml left today. Whereby – I have Yes, sourdough starter is also included. Then of course you need less water. Now we knead it for a while, and what is important in this case is that I then put the dough in the oven at 30° (covered with a damp cloth) to rise. What’s theoretically possible is that you put it straight on the tray. The only problem is that it will probably end up being too thick because you can’t roll it out that thin. He gets fatter as he walks. You would have to make it so thin, almost like a strudel dough, and that is really very difficult. So you.
See, it’s a really, really great dough. I’m totally thrilled, I can’t believe I’ve created such a great recipe. That it really works – gluten-free – making such a fantastic yeast dough – without eggs. So you see, it really doesn’t stick at all anymore. I can tear it open, even inside, yes, it’s a fantastic dough, an incredibly great dough and it tastes — it really tastes like a real yeast pizza dough – it tastes like a wheat dough. I can not believe this. — I think he’s good now. Now we put it in our bowl, moisten the surface a little with water – like this. – The oven is already set to 30° for the pre-dough, so – we’ll cover it nicely now. It’s best to put.
A plastic wrap or lid on top of the damp cloth… something that keeps the moisture inside; then he goes even faster. What shouldn’t happen is that the surface dries out; And that happens when it’s in the oven for too long and the cloth on top becomes dry due to the heat. Okay – then let’s put it in the oven now . — Add some maple syrup, add coconut aminos. This can also be done completely oil-free, but if you want to add a little oil, that’s of course no problem. It also tastes incredibly delicious. But for those who would like to cook oil-free, it is also an option. You can see that there is now less and less liquid in the pan, but it is not yet the case that they are close to the so-called “sitting”, so of course they are not.
Burning; but in such a way that it becomes very, very dry. Now let’s move on to the pizza dough. I use a bit of rice flour to prevent it from sticking . Here is our dough. Which is a good thing, it helps that it doesn’t stick so much . Because after walking he got a little wetter; I’ll make this one so loose, you can sprinkle a little more flour over it and now I’ll halve the dough. Because that ‘s definitely too much dough for two pizzas – for one pizza – sorry! So – you can spread it wonderfully either by hand or I use a corrugated piece of wood. The dough has risen so well that it even fills the entire tray. I don’t like it when the dough becomes too thick afterwards. And him.
it’s opening again now. That’s why instead of a round pizza today it’s an oval/rectangular pizza. So — it worked quite well without oil. Some gluten-free doughs need oil to roll them out, but this one works really well like this, so you can see – relatively thin – and then the topping goes on top. I start with the tomato paste. — Of course you can put whatever you like on it. Zuchini slices taste good or a vegan cheese spread… I can also make a recipe. Sometimes I put a light cheese spread on it that I make myself. This is also very, very tasty. But today we’re just going to do it like this, only with vegetables. The special highlight today are the caramelized.
Onions. I showed you this before. Ideally, you should now let the pizza rise for a while; But I’m in a hurry today, everyone is hungry, so we’re putting them in the oven straight away today (180-200 degrees Celsius – about 25-30 minutes) – So, half an hour later – the pizza is ready. Take a look at this – how delicious it looks. Hmmmmm.
