Vegan & GF Pizza Dough

Healthy Recipes

Serves: 6
Prep & Cooking time: 80-90 mins
Type: Main Meal
Tools: Mixing bowl, measuring cup, silicone spatula, kitchen film, rolling pin, baking tray, silicone mat or parchment paper

Notes: This recipe contains: B-Vitamins, carbohydrates, protein, fibre, calcium, iron, no added sugar and is low in added salt and saturated fats!

This is a simple GF pizza dough recipe. We admit, it does look a bit ‘anaemic’… but that’s only because it lacks ‘fats’! Brown, crispy crust usually stems from (apart from burning it!) adding oil and/or animal products (milk, eggs or melted butter)! Mostly, we prefer our crust like this… saving our ‘fat calories’ for the delicious toppings! A.K.A. lovely olives, avocado, pesto sauces, perhaps some sautéed or roasted veggies or even some nuts! Just find a nutritional balance that you prefer, e.g. add some oil in the dough but top it with fresh, garden vegetables and pine nuts!  Even with a little added oil….this crust will certainly be healthier than ones from your favourite take-away joint, there’s no doubt about that! 

NB: This crust is firm with movement …and also ‘light’ on your stomach! If you do prefer a thin and crisp crust, use water (instead of milk) and a bit of oil. 

Happy cooking everyone! 🙂

NB: Sorry folks, I forgot these ingredients!

 

 

Nutritional Content For Pizza Dough:

Approx. per serving: 163Kcal, 3.5g Protein, 1.2g Fat, 0.2g Sat/ fat, 0.1g Salt, 1g Fibre, 57mg Calcium, 0.5mg Iron

 …This crust lacks fibre…but our toppings made this meal fibre-licious!

 

Ingredients

+++++++++++++++++250ml     Soya Milk(unsweetened & fortified)
+++++++++++++++++250g        GF Flour (plain)
+++++++++++++++++3g             Xanthan gum
+++++++++++++++++7g             Quick rise yeast
+++++++++++++++++1g             Dried Basil
+++++++++++++++++1g             Dried Oregano
+++++++++++++++++                  Salt
+++++++++++++++++6g             Cornmeal (yellow/coarse)
+++++++++++++++++                  Oil

 

Directions

Place the DF milk into a microwavable measuring jug or dish. Microwave until quite warm but not boiling hot.

 

In the meantime, place the flour, xanthan gum, yeast, basil and oregano into a large mixing bowl. Season it with some salt to taste. Mix together.

NB: We used ‘a pinch’ of salt.

 

Make a ‘well’ in the centre.

 

Pour in the DF milk.

 

Mix to combine.

NB: We used the combination of a silicone spatula and our hands for this step!

 

Add the cornmeal.

 

Mix and knead to combine.

 

Cover the bowl with an oiled piece of kitchen flim.

 

Place it somewhere warm to ‘prove’; approximately 45-60 minutes.

 

In the meantime, organise and prepare your toppings.

What’s your favourite combination?!

 

Meanwhile, heat the oven to 200°C/400°F. Line a baking sheet with some parchment paper or a silicone mat.

NB: We changed our mind at the last minute; we used baking parchment instead.

 

*Proved dough.

NB: Ours didn’t rise a whole lot…our ‘proving area’ wasn’t warm enough…or our house for that matter!

 

Lightly flour a clean surface. Roll out the dough.

 

Gently ‘re-roll’ it onto the rolling pin.

 

Transfer it onto the baking sheet; un-roll it.

NB: Once we had it on the sheet, we rolled and ‘stretched’ it out a bit further.

 

Top with sauce and herbs (if applicable).

NB: We used tomato purée, dried oregano, diced red onion and some torn basil leaves.

 

Top with the remaining toppings.

NB: We added: orange bell pepper, courgette, chestnut mushrooms, black olives, cherry and sun-dried tomatoes, pineapple and some dried mixed Italian herbs!

 

Place it onto the middle oven shelf. Bake for 15-25 mins or until crust is firm. NB: the edges will be slightly ‘crispier’ than the base.

 

Remove from the oven….

 

Add any other toppings (if desired)…

NB: We added some avocado and basil leaves.

 

NB: Topped with rocket!

 

Cut and serve.

NB: We recommend cutting your pizza from the centre outwards. **This shows 2 portions (based on 6 servings).

 

Enjoy!

Here’s a ‘mini’ version we made earlier this year! 🙂

 

 

If preferred… 

  • Try wholemeal, ’00’, or spelt flour if you are not concerned about gluten and added any herbs and/or seasoning you desire.
  • Top with: DF pesto or a home made ‘sauce’ instead of tomato purée.
  • Bake the crust and then add ‘raw’ pizza toppings; adjust cooking times accordingly.
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