C. and I made gluten free, vegan pizza this Veteran’s Day.
I have been hoarding a bag of Chëbë GF flour that I got for a dollar at Sunflower Market months ago. I had reservations about using it, see. GF products are usually dense and can be very dry due to the lack of gluten (duh). It’s sad, really. What makes them even worse, is making them vegan. Oddly enough, where adding apple sauce, flax meal, banana, or other vegan egg replacers to wheat flour makes the product almost too moist, in GF mixes, the result can be, well, horrendous. I made a batch of GF Cinnamon Apple muffins from a mix (who’s producer I have half a mind to boycott). I added apple sauce. You would think it would have been delicious, right? NO – it tasted like poop – poop on a bitter awful stick. I was pissed (mainly because I spent money on this thing that tasted worse than poison) and highly disappointed (and depressed).
Since then, I have found two GF mixes that I really like: Trader Joe’s Pancake/Waffle Mix and Bob’s Red Mill Pizza Dough Mix. The former, I have used for pancakes and in a breakfast cookie recipe (which I will post soon – it still needs some work). The later, I used in the first GF Pizza recipe I did here on EVA.
This time, C. and I jazzed up the dough and it came out fantastic! The crust tasted just like a thin crust pizza crust. The problem was the mild chewy/rubbery texture of the dough that was in contact with the topping. This, we think, can be averted in the future, by pre-baking the pizzas before topping them. Other than that, the pizza night was a success! We topped our pizzas (that were supposed to be calzones, but due to the unexpected small yield of dough were reassigned to pizzas) with vegan ricotta (option 1 and option 2), veggie caviar and marinara sauce.
Here is the recipe we used to make the pizza dough:
Gluten Free Chëbë Pizza Dough
1 bag of Chëbë Original Flavored All-Purpose Dough
2 Tbs flax meal
6 Tbs + 5 Tbs unsweetened soymilk
2 Tbs olive oil
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 tsp basil
1 tsp paprika
1 tsp garlic powder
salt and pepper
corn meal for dusting pizza stone
Preheat oven to 375F. Combine flax meal and 6 Tbs soymilk until thickens. Add to flour. Add olive oil and remaining 5 Tbs soymilk to flour. Mix well. Add spices and more soymilk until mixture is well incorporated and elastic. Divide into two portions and roll out into 1/8″ thick. Sprinkle pizza stone with corn meal, bake pizza for 10-15 minutes. Take out and coat with toppings and bake for another 20-30 minutes or until the edges are golden brown.
Peace and enjoy!