My guests who have a number of food allergies and one is vegetarian, said that this gluten free pizza is the best she’s ever had, even out of the ones that contained egg. Due to her gluten and egg intolerance, I made this gluten free egg free pizza version. I’ve included an egg version for you as well. Enjoy!
We made the egg-free version and it was simply incredible, with a crispy crust edge. I can’t believe it’s egg-free!
Gluten-Free Egg-Free Vegan Pizza Crust
- 1/4 cup white kidney bean liquid drained from a can* (or 2 large eggs)
- 1 cup white or brown rice flour
- 1/2 cup potato starch (or more cornstarch)
- 1/4 cup cornstarch (or tapioca flour)
- 1/4 cup fava bean flour (or soy flour)
- 2 tablespoons granulated sugar**
- 1 tablespoon instant dry yeast
- 2 teaspoons gluten free baking powder
- 1 teaspoon xanthan gum (or guar gum for corn free)
- 1/2 teaspoon salt
- 1/2 cup water, heat to 100 - 110ºF
- 2 tablespoon olive oil (omit if using eggs)
- 2 tablespoons apple cider vinegar
- Gluten free pizza sauce or extra-virgin olive oil
- Gluten free pepperoni, salami, ham, etc.
- Gluten free dairy free vegan cheese (Daiya or Follow Your Heart) (or traditional)
- If making the egg-free version, beat the bean juice in the bowl of your mixer until soft peaks form, about 7 minutes; transfer to another bowl; set aside.
- In a bowl, whisk together rice flour, potato starch, corn starch, fava bean flour, sugar, yeast, baking powder, xanthan gum, and salt; set aside.
- Add the warm water, oil, and vinegar to the bowl of your mixer fitted with the whisk attachment. Add the beaten bean liquid and mix just long enough to combine.
- Gather the dough into one mass using a silicone spatula, cover with a clean kitchen towel, and place it in a warm (80ºF) environment for 45 minutes to an hour, or until it stops rising.
- Preheat the oven to 425°F.
- Divide the dough into three piles (about 6.5 ounces each). Place each on their own sheet of parchment paper***. Place a cup of cold water nearby.
- Dip your fingers into the water and smooth out the dough to form 8-inch rounds, leaving a slightly raised 1/4 to 1/3-inch border.
- Place on a standard baking sheet to create a dark bottomed crust. Allow to rise for 15 minutes. Parbake 7 minutes.
- Place on a round pizza pan to create a light bottomed crust. Allow to rise for 15 minutes. Parbake 7 minutes.
- For an even darker crust (as in the above photo), remove the parchment paper from the parbaked crust. Place directly on the baking pan.
- Spread your favorite gluten free sauce on the crust such as tomato-based pizza sauce, basil pesto sauce, or plain or flavored olive oil. Top with your favorite toppings and then cheese.
- Bake for an additional 13 minutes or until the crust is golden brown and until any cheese melts.
*If you cannot find any white kidney beans, use navy bean liquid. I would also try using a mixture of fava bean flour and water. Even if it doesn't whip up to soft peaks, it will still help the dough rise.
**You may substitute the sugar with honey but it will brown more.
***Be sure to use parchment paper that can withstand 425ºF temperatures. You can use unbleached/brown for this purpose or you can simply cut away any excess paper that extends from the pizza dough. Just be sure to remember it's there before serving.
If you are okay with dairy, basting the crust with butter will create soft crust edges.
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