The Gluten Free Babe
Pizza Dough Recipe 2.0
Grill it! Bake it! It's Vegan!
Pizza! Pizza! Flatbreads!
Previously I put out a pizza recipe in 2020 that's totally still a good option. But everyone deserves a glow-up, right? Plus, let's not forget I'm from New Jersey, aka the best place in the USA to get pizza. I will die on that hill, don't even try to argue that.
This pizza dough is an easy-to-make recipe and will yield 1 big pizza, or 2 sheet pan pizzas / grilled flatbreads. Yesterday I did flatbreads, and they were the bomb dot com.
The cool part? The dough itself is vegan.
If you grill this, it cooks quick as all heck, I'm talking like maybe 2-3 min on either side. I chose to add my toppings and broil the cheese in the house, just because I didn't want to char the bottom of this bad boy too hard.
I made one normal pizza using Trader Joe's pizza sauce and shredded mozzarella cheese, and the second is a bruschetta pizza (I'll include the bruschetta recipe below).
I hope this pizza makes all your dreams come true. It sure did for me.
PIZZA DOUGH RECIPE
1 cup warm water
1 packet (2 1/4 tsp) Instant Dry Yeast
1 tbsp sugar
1 tbsp salt
2 tbsp olive oil (+ extra for the pan)
2 cups gluten free flour (I use Caputo Fiore Glut Gluten Free Flour)
1. Combine sugar and warm water
2. Let yeast bloom in sugar water for 10-12 minutes
3. In a stand mixer or bowl combine flour and salt.
4. Add yeast water and olive oil and combine on medium using a dough hook attachment until a dough forms. This dough will not be super sticky.
5. Oil a glass bowl and transfer dough into bowl. Cover with a warm, damp towel and proof for 1-2 hours (I use the proof setting on my oven).
6. This won't rise a ton. But once it rises in 1-2 hours, form into "crusts".
7. You can then bake on 450 until golden brown or grill 2-3 minutes on either side.
If you choose to make a bruschetta pizza like I did you'll need the following:
1 medium tomato, diced
1/4 cup fresh parsley
1 shallot, diced
3 cloves of garlic, finely chopped
2 tbsp olive oil
1/2 tsp dried oregano (or fresh if you have it)
1/2 tsp dried basil (or 1/4 cup fresh if you have it)
Salt / Pepper to taste
Combine all the above ingredients. You'll definitely want to keep your knife cuts small, or it'll be falling all over your pizza. I thinly sliced fresh mozzarella and topped it with that and a little flakey salt.
If you wanted to take it one step further, you could totally drizzle a little balsamic vinegar on top or zest a little lemon to finish.