Easy Pizza Crust [Vegan & Gluten Free]

Healthy Recipes, Meatless Monday

Serves: 4
Prep: 15 mins
Proving: 45 mins
Cooking Time: 15 mins
Total Time: 75mins
Type: Main Meal
Tools: Large measuring jug, clean tea towel, mixing bowl, silicone spatula, rolling pin, baking tray, parchment paper, sharp knife

Notes

It’s been ages since we had any sort of pizza and there really wasn’t a better time than the present! Cold weather always make you crave denser foods… well that and the fact that we saw an increased volume of pizza recipes on WP; besides making us very hungry at the time, it also made us want to revisit our previous pizza recipe

Pizza dough can be quite personal. From the flour, to the thickness, to the toppings and even the overall taste… but we think that the one common attribute they should all share is to have an easy preparation!

Our newest dough is exactly that. The recipe, although it may take a little longer to whip up (well, longer to proof), the dough itself is easy to use, versatile and tasty! After proofing it’s quite soft and adaptable; after baking it’s slightly flexible with a nice and light crunch. Whilst we’re not professional bakers (or dough experts!), this one gets two thumbs up from us. 🙂

If you have the time you could probably bake more than one base and then freeze them; creating an impromptu (and healthy) D.I.Y pizza when you are short on time, are looking for  a fun, family cooking activity (because who doesn’t like decorating a pizza?!) and/or lack the desire to cook a healthy meal!

A few other good things to note include:

  • Although we have used varied ingredients to help flavour the dough, the taste is still quite neutral. We haven’t added that much salt or anything else that was too overpowering, because ours toppings were going to make up the difference (a rich pesto, salty olives and plenty of delicious/raw veggies)! You can obviously adapt it to suit your tastes and/or the toppings you plan on using. 
  • Yes we used plenty of raw-ish toppings. It’s perfect for when you avoiding ‘cheeze’  or those that LOVE to decorate their food (I do!). 😀
  • We recommend using an unsweetened soya, maybe hemp or coconut milk (if you don’t mind a faint coconut flavour).
  • Don’t omit the sugar! The yeast needs it grow. We’ve never tried activating the yeast with a sweetener, so we are not recommending it.
  • Our dough was fairly thin and our cooking time reflects this. If you are making a thicker dough, a smaller pizza and/or cooking it with toppings, you’ll need to adjust your times accordingly.

Happy cooking everyone! 🙂

 

Ingredients

+++++++++250ml       Soya Milk (unsweetened & fortified)
+++++++++1 tsp          Unrefined Caster Sugar
+++++++++2 tsp         Quick Rise Yeast (7g)
+++++++++250g         Gluten Free Flour (self-rising)
+++++++++½ tsp        Xanthan Gum (1g)
+++++++++6g             Dried Italian Mixed Herbs
+++++++++6g             Nutritional Yeast Flakes (if possible, B12 fortified)
+++++++++½ tsp        Salt
+++++++++15g            Odourless Coconut Oil

Need an easy-print recipe? Print here. 🙂

 

Directions

1. Pour 250ml soya milk into a large and microwavable measuring jug. Heat until warm (make sure it’s not boiling or too tepid). Tip: Alternatively, place the milk into a small, non-stick pot and warm over a medium heat.

2 . Add 1 tsp sugar into the measuring jug. Whisk to combine. Add 2 tsp yeast. Gently whisk to combine (or just leave sprinkled over the surface of the milk). Wet a tea towel with fairly warm water. Place it over the top of the jug. Leave the mixture to ferment for 10-15 mins (preferably in a warm place).

3. In the meantime, place 250g GF flour into a large mixing bowl. Add ½ tsp xanthan gum, 6g dried Italian herbs, 6g nutritional yeast and ½ tsp salt. Stir to thoroughly combine. Leave for the moment.

4. If necessary, gently melt your 15g coconut oil (it needs to be in a liquid state).

5. Remove the tea towel from the measuring jug. Tip: You should experience a fairly ‘yeasty’ aroma and see a lot of ‘froth’ and bubbles by this point! Make a ‘well’ (just a hole) in the centre of the flour mixture. Pour in the oil and the yeast/milk mixture. Gently stir with a large spoon or silicone spatula until thoroughly combined. Knead the dough for 4-5 mins. Tip: If the dough is a little tacky, just lightly flour your hands! Wet the tea towel again with some warm water and completely cover the top of the mixing bowl. Place the bowl somewhere warm for 45 mins and allow the dough to rise.  NB: Ours didn’t rise too much because our house wasn’t warm enough!

6. In the meantime, prepare any topping(s) you plan on using. We whipped up some of our basil and walnut pesto, fresh bell peppers, courgette, red onion, olives, baby plum tomatoes, avocado, salad cress and got some additional nooch to hand!

7. When the dough is almost done ‘proofing’, preheat the oven to 200°C/400°F. Line a baking tray with a sheet of parchment paper (allowing it to slightly overlap the edges). Tip: By having an over-sized piece of parchment paper, you can easy lift and transfer the whole pizza onto a chopping board, cut and then serve!

8. Lightly flour a clean work surface (not too much or the dough might become too dry). Place the dough onto the work surface. Flatten it with the palm of your hand. Using a rolling pin (or a long and circular bottle), roll it out large enough to fit your pan. Tip: Our baking tray was 13×10″ and we wouldn’t recommend rolling it any larger/thinner than that! Carefully roll the dough onto the rolling pin and transfer it onto the baking tray. Unroll and shape the dough to fit your tray.

9. We opted for a ‘rawish’ pizza (meaning we baked the crust first and then topped it afterwards)! As this was the case, our dough only took 15 mins to bake (in a fan-assisted oven/middle shelf) until it was lightly tanned and slightly crispy around the edges. If you are baking it with toppings, it might take a bit longer.

10. Lift and transfer the pizza onto a chopping board; slice from the centre outwards and serve!

Enjoy!

Tip: Refrigerate any leftover pizza in an air-tight and resealable container; consume within 3 days. Alternatively, wrap, store and freeze; defrost, reheat and consume within 1 month. 

 

 

Recipe updated: 19/02/16
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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.

Vegan And Grain Free Pizza

Healthy Recipes

Serves: 4
Prep & Cooking time: 75mins

Recipe adapted from: Vegiehead.com
Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C, E & K, carbohydrates, protein, fibre, iron, potassium, magnesium, zinc, omega 3 and is low in saturated fat!

Who says you need dairy, meat or grains to make a pizza taste good?! This recipe is significantly lower in calories, saturated fats and salt (per slice) then your ‘standard’ pizza and very versatile. Use any toppings you desire, but make sure your ingredients are dry and do not overload the base. Unfortunately on this occasion I did not have mushrooms or rocket- but my refrigerator contained lot’s of peppers! I would definitely use this flavour combination next time; I don’t believe in food wastage so I just use what I have at the time.

NB: Rocket is also referred to as ‘arugula’ and courgette is also known as ‘zucchini’. 

Pizza nutritional break down

Pizza nutritional break down

Ingredients:

+++++++++++++++++++++++10ml       Extra virgin olive oil
+++++++++++++++++++++++500g       Cauliflower
+++++++++++++++++++++++4g            Garlic Cloves
+++++++++++++++++++++++10g          Fresh Basil leaves
+++++++++++++++++++++++3              ‘Flax eggs’ (15g flaxseed + 130ml water)
+++++++++++++++++++++++50g          White onion
+++++++++++++++++++++++40g          Courgette
+++++++++++++++++++++++30g          Chestnut Mushrooms
+++++++++++++++++++++++20g          Spanish green Olives (in brine)
+++++++++++++++++++++++80g          Baby plum Tomatoes
+++++++++++++++++++++++160g        Yellow bell pepper
+++++++++++++++++++++++10g          Wild Rocket (optional)
+++++++++++++++++++++++85g          Ground Almonds
+++++++++++++++++++++++1g            Dried onion powder
+++++++++++++++++++++++2g            Dried Basil
+++++++++++++++++++++++2g            Dried oregano
++++++++++++++++++++++++++++++ Salt
+++++++++++++++++++++++50g          Tomato Puree
+++++++++++++++++++++++1g            Dried thyme
+++++++++++++++++++++++5g            Pine nuts

Directions:
  • Heat the oven to 180°C (350°F). Lightly grease a large baking sheet or a pizza tray with half the quantity of the oil.

 

  • Remove the outer leaves from the cauliflower (and then discard), remove the florets from the stalk/core (discard the core), wash and then dry it. Peel and mince the garlic. Wash, dry and roughly chop the basil. Place the flaxseed and water into a small bowl; stir until combined.

Peel and dice the onion. Wash, trim the ends and grate the courgette into thin discs. Wash, dry and finely slice the mushrooms. Remove any stones and slice the olives into halves. Wash, remove the stems and slice the tomatoes. Wash, remove the stem, de-seed and chop the bell pepper into fine slices. Wash and dry the rocket (if using).

 

 

Place the cauliflower into a food processor. Blend until it becomes quite fine (like rice). Its important to make the texture as uniform as possible; pick out any large chunks if you have to as these will stop the ‘dough’ mixture from sticking together.

Processed Cauliflower

Transfer it into a large microwavable bowl. Cover and place it the microwave for 2 minutes to allow it to cook/steam slightly. Remove, drain and thoroughly pat it dry; use a clean cloth or some kitchen paper. NB: I think the quickest way is probably to transfer it onto the middle of a clean kitchen cloth, gather the ends together and then wring out the water.

 

 

  • Place the cauliflower, garlic, fresh basil leaves, flaxseed mixture, almond, onion powder, dried basil and the oregano into a large mixing bowl. Season it with some salt to taste. Mix together to form a ‘dough’. The mixture should be ‘tacky’ (not too wet or sticky).

 

 

Place the ‘dough’ onto the centre of the baking sheet or pizza tray. Spread and push the ‘dough’ across the sheet in an even layer (I used a silicone spatula to help smooth and press it out evenly).

Uncooked Base

Uncooked Base (Mine was 22x27cm- this was random!)

 

 

 

 Place it into the oven. Bake for 20-25 minutes or until slightly crispy. Remove and place the baking sheet or pizza tray onto a cooling rack.

Semi-cooked Base

 

 

 

Top the crust with the puree and drizzle over the remaining oil; spread it evenly over the crust (almost to the edges) with a silicone spatula. Sprinkle over the onion.

Base with ‘sauce’ and onions

 

 

Add the courgette, mushrooms, tomato and bell pepper. Garnish with thyme.

Base with all uncooked ingredients

 

 

Place it into the oven and bake for a further 10-15 minutes, or until the crust is browned and crispy. Remove and allow it to cool slightly before serving. NB: If the cauliflower wasn’t dried enough, the crust may take longer to cook.

Cooked & ready to serve! (I Just wish I had the rocket)

 

 

 Slice and serve garnished with the rocket (if using).

NB: this picture contains 2 servings.

 

 

If preferred…

  • Omit the rocket and try serving it along side a fresh, green garden salad.
  • For an iron boost, try adding some dark leafy vegetables as toppings or just in your accompanying salad (spinach, swiss chard, kale etc)!
  • Try spreading the puree on the base and then drizzle the oil over the vegetables just before baking (if you prefer them ‘crispier’).
  • Try using different herbs combinations in the base or add some fortified nutritional yeast for a B12 hit and a slightly ‘cheesy’ taste.
  • Try a dairy/gluten free pesto sauce, or a low-sodium/sugar passata or pizza sauce instead of the tomato puree.
  • Try different bases (maybe try potato?).
  • Try making 2 separate pizzas if you are serving more than 4 people; the crust is not stable enough to support an ‘extra large base’.
  • Try using a professional baking mat, as the crust steams slightly as it cooks. This should provide a crispier base.