Gluten-Free Pizza Dough

There are several gluten-free pizza crust mixes available on the market, but many of them use yeast and starch flours, so we came up with a recipe for those with yeast allergies and/or avoiding starch flours that affect glycemia (blood sugar levels). And of course this recipe is gluten-free and vegan to boot!

Ingredients:

• 2 cups gluten-free almond meal flour
• 1 cup gluten-free brown rice flour, plus extra for rolling the dough
• 1 cup gluten-free garbanzo flour
• 1 cup gluten-free white sorghum flour
• 1 teaspoon baking powder, aluminum-free
• 1 tablespoon gluten-free xanthan gum (optional)
• 1 tablespoon nutritional yeast seasoning**
• 1 teaspoon dry organic Itlalian seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon dry mustard
• 1 teaspoon finely ground Himalayan salt
• 1 tablespoon grapeseed oil, plus extra to coat dough and grease pizza pan or stone
• 1 cup warm water

Directions:

1. In a large bowl, combine all the flours, baking powder, xanthan gum, nutritional yeast, and seasonings. Use a whisk to aerate the mixture.
2. Using clean hand, mix in the oil. Gradually add warm water, adjusting the amount if necessary to achieve a soft (not too dry or too sticky) dough. Knead the dough for about 1 minute then divide in half and form each half into a ball. Coat each with a little grapeseed oil, cover with a clean dish towel and set aside for 15 minutes.
3. Dust a hard surface and a rolling pin with a little rice flour. Place the dough on the dusted surface and roll the dough out to form two 11-inch round crusts. Push the edges of the crust slightly inward to form thicker edges and 10-inch round pizza crusts.
4. Using a spatula, carefully transfer to a lightly greased pizza pan or stone. Bake in a preheated 400° F oven for 25 minutes, or until lightly golden.
5. To turn this crust into a pizza, spread with Simple Pizza Sauce, then add your choice of sautéd vegetable toppings. Maybe try sautéing chopped onion in a little coconut oil until transparent, then add chopped broccoli florets, or thinly sliced bell peppers, or sliced portabella mushrooms until just tender, and mix in a little salt and pepper. After the vegetables are added to the pizza add some Daiya Mozzarella Style Shreds or homemade Vegan Melted ‘Cheese.‘ Bake for an additional 10 minutes or until the toppings are heated. Cut with a pizza wheel or other pizza cutter and serve!

Yield:
Makes 2 to 4 servings.

*Xanthan gum is often used in gluten-free baking because it performs similar to gluten in helping dough stick together. Xanthan gum may be derived from a variety of sources such as corn, soy, or wheat, so be sure that you purchase a brand that is gluten-free. Xanthan gum is a carbohydrate, but it only takes a small amount to achieve the desired result. Even so, consult your physician to be sure that xanthan gum is safe for use in your low-glycemic recipes.

**Nutritional Yeast is deactivated yeast with a cheesy flavor, making it a perfect cheese substitute in vegan cooking. Many brands are fortified with vitamin B-12, but check the label to be certain.

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