Gluten-Free & Vegan Pizza Crust Using Metta Flour

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Only 7-ingredient gluten-free and vegan pizza crust that requires less than 1 hour from start to finish.

PREP TIME: 15 minutes

COOK TIME: 30 – 35 minutes

TOTAL TIME: 45 – 50 minutes

Yields: 3-4 personal size pizzas

 Freezer Friendly 1 Month (par-bake before freezing)

Does it keep? 1-2 Days

 INGREDIENTS 

  • 3 cups Metta gluten-free flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 3 Tbsp sugar (divided)
  • 1 Tbsp quick or active dry yeast
  • 1 1/4 cup warm water (divided)
  • 1 Tbsp any oil

Note: Adjust ingredients, if altering batch size

Instructions

  1. Preheat oven to 350 degrees F (176 C).
  2. In a small bowl, combine yeast and 3/4 cup (180 ml) warm water (about 110 degrees F or 43 C). If too hot, it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp (12 g) of the sugar a few minutes in and mix.
  3. In a separate bowl, combine Metta gluten free flour, salt, baking powder and remaining 2 Tbsp (25 g) sugar. Whisk until well combined.
  4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup (120 ml) warm water before stirring. Then stir it all together until well combined, using a wooden spoon or knead by hand.
  5. Take ¼ of the pizza dough dip it in flour (it can also be any rice flour) and plop the dough on a lightly coated pizza stone or baking sheet with non-stick spray. Using a rolling pin and roll it until it gets very thin – less than ¼ inch. (Thinner the crust, crunchier it is.) If it starts to stick, sprinkle and spread a little dry flour on the dough. You can also use your hands working from the middle and push to spread/flatten the dough out.
  6. Put the pizza stone on the bottom rack of the oven to pre-bake for roughly 22-25 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.
  7. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. Pop back in oven resetting it at 425 degrees F (218 C) on the top rack of the oven for another 8-10 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
  8. Cut immediately and serve. Reheats well the next day in the oven or microwave.

Note: If the yeasted dough sits for long, it will likely get softer and stickier and hence may become harder to handle. Putting it the refrigerator may help and will likely require more dry flour dusting and careful rolling and handling.

*Adapted and modified from minimalistbaker.com

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