Staying home most of the time means I have more opportunities to experiment with new meals I’ve been wanting to make. Instead of making healthy meals, though, I’ve been learning to make Belgium waffles, donuts, and biscuits. 😂 Tonight, we made homemade pizzas.
I don’t have yeast in the house at the moment, so finding a gluten free, vegan, yeast free pizza crust recipe was near impossible. So, I made some modifications for this recipe. It turned out well- crunchy on the outside and soft and not gummy on the inside. I can’t speak to how well it holds up in the refrigerator because we ate it all.
Gluten free Pizza Crust
- 2 c. Bob’s Red Mill blue bag gluten free baking flour
- 1/2 c. Arrowroot starch
- 1 TBS. Baking Powder
- 1/2 teaspoon salt
- 1 teaspoon dried ground basil
- 1 teaspoon dried ground oregano
- 2 teaspoons oil (I used grapeseed oil)
- 1 c. Warm water
Whisk dry ingredients together. Fold in oil and water. Knead well. I had to add extra water so it wouldn’t dry out.
Preheat pan in oven to 480F. Roll out dough until about 1/4 in. thick. Or, separate into two balls for personal size pizzas.
Bake 20 minutes, then add toppings and bake another 5-10 minutes until cheese has melted. Enjoy!
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