Making your own pizza can be a real pain (stretching the dough and getting it to stay on the pizza board). Trying to make it gluten-free can make it even more painful (cost-wise and trying to spread that sticky dough out)! I’m excited to share this super simple recipe that makes pizza-making a breeze!
The ingredients are whizzed up in a blender and then simply poured onto the preheated cooking surface. SO EASY! You can use it to make thin crust (by pouring on a pizza stone) or thick crust (by pouring into an oiled cast iron skillet). We love it both ways. Here it is shown topped with sauce, veggies (mushrooms and onions, though you can’t see them) and a homemade vegan “cheese”. Follow Your Heart and Daiya brands are the only casein-free storebought versions we are able to find locally.
Gluten-free Pizza Crust
1 cup brown rice
½ cup millet
1 Tbsp. apple cider vinegar
1 ¼ cup water
2 Tbsp. olive oil
1 tsp. agave or honey
1 tsp. apple cider vinegar
2 Tbsp. ground flax
1- 1 ½ tsp. sea salt
½ cup corn meal/corn flour
2 tsp. baking powder
½ tsp. baking soda
Soak the brown rice and millet with vinegar in plenty of water for at least 6-8 hours (ideally, overnight).
Preheat oven to 425 degrees and preheat baking stones or cast iron skillets. The baking stones work great for thin pizza and the skillet for thin or deep-dish style.
Drain the soaked grains well and then process with the ingredients in the middle section. Separately combine the cornmeal/flour, baking powder and soda. Sift through a sieve and whisk into processed batter to avoid lumps.
Dust surface of baking stone with sesame seeds or cornmeal, or oil cast iron skillet with 1 Tbsp.+ of olive oil. Pour batter in thin layer onto hot baking stone (shake a little to level) or into a deep dish-style layer in the preheated cast iron skillet.
Bake crust for about 10 minutes, top with sauce and toppings, then bake for another 10-15 minutes.
Makes enough batter for two pizzas.
© 2010 Kim Wilson, www.simplynaturalhealth.com
Check out more gluten-free vegetarian recipes – easy and oh so delicious!
Check out this book packed full of gluten-free vegetarian recipes – easy, tasty and bursting with nutrition!
If you’re looking for simple, affordable whole food recipes (that also happen to be gluten free!) then you’ve come to the right place. I’ve been creating tasty wholesome plant-based recipes that avoid common allergens for over 16 years. All my books and recipes are gluten-free, dairy-free, egg-free, soy-free and yeast-free. Only the good stuff here!