I’m so excited to finally be able to share the recipe for my gluten free, dairy free and vegan pizza! It’s one I’ve been working on for a while now, and I’m so happy with the outcome, combining a homemade yeasted crust with homemade tomato sauce and vegan cheese, plus add toppings of your choice! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
For this recipe I used the FREEE Plain White Flourhowever this recipe also works with their White Bread Flour blend and would work with most all-purpose gluten free flour blends too. Ensure to omit the Xanthan gum if your flour blend already contains this.
-Use a thermometerto check the heat of your water before adding the yeast, the water will need to be around 43°C in order for the yeast to activate (this feels like warm bath water to touch). If the yeast doesn’t froth after 10 minutes, this means your yeast has not activated and the recipe will not work. This could be due to your water being too hot or the yeast being too old.
-Pre heat the oven at least half an hour prior to cooking your pizza to allow it to reach the correct temperature. This will ensure the pizza is cooked properly.
-Roll the pizza dough straight out onto the floured baking sheet and not on a work surface. This will save having to transfer the rolled out dough and prevent it from falling apart.
-Cook the pizza base on the thin baking sheet and not on a baking tray.
1 and 1/2teaspoonsxanthan gum (Omit if your flour blend already contains this)
20gdairy free butter (melted)
1teaspoonextra virgin olive oil
1teaspoonextra virgin olive oil
2-3 cloves garlic (finely chopped)
1teaspoon dried oregano
1teaspoondried mixed herbs
Salt and black pepper
Dairy free cheese
Toppings of your choice
To a bowl add water and heat in the microwave to around 43°C, this feels like warm bath water to touch. Add instant yeast and granulated sugar, mix well and leave in a warm place for 10 minutes until frothy.
In a large bowl combine gluten free plain flour, xanthan gum and salt. Make a well in the centre and pour in dairy free melted butter and the frothy yeast mixture, mix well until it comes together as a soft and sticky dough.
Transfer the dough to an oiled bowl topped with cling film and leave in a warm place for 1 hour.
After an hour transfer the dough to the fridge and chill for 30 minutes (this makes the dough easier to handle when rolling out).
Preheat the oven to 210°C atleast half an hour prior to cooking the pizza. Place the dough on a lightly floured surface and sprinkle flour on top. Knead the dough until smooth and divide into 2. Set one piece of dough aside for later (this dough can be stored in the fridge for up to 48 hours).
Roll the other half out on a large piece of baking paper sprinkled with flour, using a floured rolling pin to form a thin pizza base. Brush the edge of the crust with extra virgin olive oil.
Bake the crust in the oven on the baking paper for around 8 minutes while you prepare the pizza sauce. Heat extra virgin olive oil in a saucepan on a medium heat and then add the finely chopped garlic, fry for a few minutes. Add the tomato passata, dried oregano, mixed herbs, salt and black pepper. Simmer on a medium heat for 5 minutes.
After the pizza base has been in the oven for 8 minutes, remove and top with the pizza sauce and toppings of your choice. Bake for a further 8 minutes and serve warm.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice