A tasty, vegan and gluten-free pizza crust recipe can be tricky to find... until now! Here you have Chef Morgan’s top-secret pizza dough. It makes the perfect foundation for all your favourite plant-based toppings (we used sun-dried tomatoes, artichokes, olives, fresh basil, and asparagus).
Ingredients
1 Tbsp active dry yeast
1 Tbsp sugar
250 mL warm water
125 mL plant-based drink like almond or oat
1 Tbsp coarse sea salt
60 mL olive oil
400 g all-purpose, gluten-free flour like buckwheat
Cornmeal, as needed
Preparation
- Preheat the oven to 190°C/170°C fan/ gas mark 5.
- Add the yeast, sugar and warm water to a small bowl and stir. Make sure the yeast is completely dissolved. Cover the bowl with a clean tea towel and let sit for 10 minutes. Yeast is properly proofed if the water is a bit frothy at the top.
- Add the plant-based drink of choice, salt and olive oil into the yeast. Mix well.
- Add in the flour and mix into a dough. If the dough is too moist add in a bit more flour.
- Cover the bowl with a clean tea towel and let it sit for 40 minutes to let the yeast flavour develop, it will only rise a little.
- Divide the dough into two and place on a baking tray lined with corn meal. Using your fingers press into two oblong circles.
- Top the pizza with your desired toppings and bake for 15 to 25 minutes or until the dough is slightly golden.