Hey guys. Remember me? The person who used to write posts about food? I’m back!
Small apologizes for my digression deep in to VEDA, and for an abundance of posts, but a lack of recipes.
But not really. Because VEDA was seriously amazing.
At any rate, August is over tomorrow, and VEDA is finished. Post numbers will slow down. Content will pick up.
As an award for your patience, I have a new recipe for you that I am totally impressed with.
If you’ve been reading for a while you know a few facts:
1 – We love pizza
2 – We love cheap
3 – We love easy
This pizza crust recipe meets all of those expectations, with bonus points for being vegan and gluten free. If you aren’t just joining this party you know that we have a pretty big crush on this Quinoa Pizza Crust, but lately I have been longing for something with a more traditional feel and texture, so I decided to try my hand at making some actual dough.
And then I remembered that I have a bread machine that will do basically everything. I love Japanese products – my bread machine will make bread (of course) but also: dough, cookies, pasta, jam, and bake a cake, Pretty much your own Jetson Family Rosie in a small compact package.
So I decided to give this apparent ‘dough’ setting a try. And the results are a traditional feel crust, with crisp outside and soft inside. You may even fool a non-vegan/non-gluten free person in to liking it. Pretty stinkin’ awesome, in my opinion, at least. You can decide for yourself.
Let’s make it. Below is a recipe that will fit in a 1 pound bread machine. It made two smallish-personal pan pizzas, but you could have combined them in to one big pizza. Feel free to sub non-vegan alternatives if that’s your style. You can also adjust the seasonings to your liking – but don’t go over 3 teaspoons total, and if you leave them out, add in 3 teaspoons of brown rice flour. Below in the recipe I have a link to how to make your own brown rice flour.
Looking for other gluten free / vegan bread recipes? Check out my Recipe Index above, or click on the links below!
- 1 cup of water
- 2 tablespoons of vegan butter substitute (I used Earth Balance)
- 1 tablespoon maple syrup
- 1 + 1/2 teaspoon apple cider vinegar
- 1 + 2/3 cups brown rice flour
- 1/4 cup corn starch
- 2 tablespoons potato starch
- 2 tablespoons corn meal (just plain corn meal, not corn bread mixes - watch for gluten free status)
- 1 + 1/2 teaspoons xantham gum
- 1 teaspoon salt
- 1 teaspoon each: garlic powder, onion powder, Italian seasoning (see note above about spice substitution)
- 1 teaspoon yeast
- Combine the dry ingredients in a medium sized mixing bowl. Mix with spoon, smushing any lumps.
- Put ingredients in bread machine as listed below (or! in the order your machine requires)
- Add wet ingredients to the bread machine.
- Add dry mixture on top, making sure to completely cover the wet.
- Add the yeast on top of the center of the dry ingredients.
- Let the machine do its magic. (My dough cycle takes an hour and 45 minutes)
- If you're not going to use it immediately, refrigerate or freeze it until ready to use
- When ready to use preheat the oven to 400 degrees
- Liberally grease a cookie sheet, or use a silicon mat (my favorite!), or whatever you usually cook pizza on (rack cooking not recommended)
- Sprinkle pan or mat with a bit of corn meal - optional
- Divide the dough in to however many pizzas you want to make. We did two, because Nathan likes cheese on his pizzas, and (my stomach) does not
- Spread the dough on to the pan. If it's sticking to your hands, dust your hands with a bit of corn meal. You can spread the dough as thin as you want. Ours was pretty thick.
- Bake the dough (with no toppings) for about 10 minutes.
- Take the dough out, and add toppings as desired.
- Return to oven and bake for 10 - 15 minutes or until desired done-ness.