Categories

Easy Gluten Free Vegan Mini Pizzas

gf vegan pizza

gf vegan pizza

I have been wanting to try my own gluten free pizza dough but many recipes include a long list of gluten free baking ingredients that I do not usually keep on hand. Ingredients like tapioca flour, garbanzo bean flour and more. So, seeking an easy yet still hommade solution, I decided to test drive Bob’s Red Mill Gluten Free Pizza Crust Mix and here were my results. This product is sold at most Whole Foods Markets and plenty of specialty stores. You may even find it in the gluten free section of your favorite everyday grocery store. You can always buy it online as well. Check out my results and recipe tweaks for a gluten free, vegan pizza crust..

Overall Product Review: I loved this pizza crust mix! It made gluten free pizza baking so easy for someone like me know does not normally keep fancy GF ingredients on hand>

Vegan Version. The recipe on the bag includes two eggs. You are free to use that recipe, but if you want a plant-based version you can substitute the eggs with a few options:

Egg Replacers Tips:

1. Replace 2 eggs with 2 Tbsp crushed flax seeds + 1/2 cup water (let sit for ten minutes)
2. Replace 2 eggs with “2 eggs” worth of your favorite egg replacer. I like Ener-G brand which contains potato starch and build a nice whipped texture similar to fluffy eggs.
* You could also just omit an egg replacer and use water, however your crust will be less fluffy.
* Tip: I like to add in some extra rising powder to my dough by adding in 1 Tbsp baking powder and 1 Tbsp lemon juice.

The “on package” recipe:
Bob’s Red Mill GF Pizza Crust
1 pkg (16 oz) GF Pizza Crust Mix (3 1/4 cups)
1-1/2 cups warm Water
2 Eggs*
2 Tbsp Olive Oil
1 Yeast Packet (enclosed)

The vegan recipe I adapted:
1 pkg (16 oz) GF Pizza Crust Mix (3 1/4 cups)
1-1/2 cups warm Water
2 flax eggs (see above)
2 Tbsp extra virgin olive oil
1 Yeast Packet, Rapunzel brand
1 Tbsp baking powder
1 Tbsp lemon juice
1/4 cup nutritional yeast for a cheezy accent

also:
sprinkling of corn meal for bottom edges of crust
additional extra virgin olive oil

Toppings I used:
vegan cheddar cheese shreds (Daiya)
marinara tomato sauce
artichoke hearts
red onions
vegan pepperonis

Directions (adapted from package)
1. Preheat oven to 425°F.
2. In a mixing bowl, dissolve yeast into water. Let stand for a few minutes.
3. Add the oil, egg replacer, nutritional yeast, baking powder, lemon juice and GF baking mix until a tender ball of dough forma.
4. Leave dough in bowl, cover with plastic wrap and allow to rise 20-30 minutes.
5. Punch out dough and rub with a splash of EVOO. Split dough into as many pizzas as you plan on making. You can easily get 6 mini pizzas out of this recipe. You can fridge leftovers if needed. Dough will keep fresh in the fridge, covered, for up to 2 days.
6. Roll out pizzas, coat bottom of crust in corn meal and bake for 7-10 minutes (depending on pizza size and crust thickness). You
7. Remove from oven, Add sauce and toppings. Bake for additional 8-18 minutes. Mini pizzas take less time!

Makes 4-6 mini pizzas, two 12-inch or one- 16-inch pizza crusts.

adapted from this recipe via Bob’s Red Mill

Read more from Kathy on her blog, Healthy. Happy. Life. Get Kathy’s book, 365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies, available on Amazon.

Follow Kathy on Facebook and Twitter for updates!

More on Family Kitchen:

* 28 Sweet Spring Treat Recipes
* Minty Matcha Shamrock Shake
* 28 Spring Green-ing Recipes
* 90′s Breakfasts Gone Vegan: 23 Recipes (Lucky Charms and all!)
* Easy Lentil Cashew Spread
* Easy Pizza Bread Stacks!

Tagged as: , , , ,

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.