A tasty, vegan and gluten-free pizza crust recipe can be tricky to find. Until now. This recipe makes the perfect foundation for all your favorite plant-based toppings (we used sun-dried tomatoes, artichokes, fresh basil, and a balsamic reduction).
Ingredients
- 1 Tbsp active dry yeast
- 1 Tbsp coconut sugar
- 1 cup warm water (between 100 and 110°F)
- ½ cup plant-based beverage
- 1 Tbsp coarse sea salt
- ¼ cup olive oil
- 2⅔ cups all-purpose, gluten-free flour
- Corn meal, as needed
Preparation
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Preheat oven to 375° F.
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Add yeast, sugar and warm water to a small bowl and stir. Make sure the yeast is completely dissolved. Cover bowl with a clean towel and let sit for 10 minutes. Yeast is properly proofed if the water is a bit frothy at the top.
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Add milk, salt and olive oil into yeast. Mix well.
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Add in flour and mix into a dough. If dough is too moist add in a small amount of flour.
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Cover bowl with a clean towel and let sit for 40 minutes to let the yeast flavor develop, *minimal rising will occur.
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Divide dough into two and place on a cookie sheet lined with corn meal. Using your fingers press into two oblong circles.
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Top pizza with desired toppings and bake for 15 to 25 minutes or until dough is slightly golden.
