Tonight I made pizza. An old stand by. I could easily eat pizza everyday. There are so many different variations and it's always delicious. The revelation of Daiya vegan cheese has really made pizza even better. I have used all sorts of vegan cheeses, but this one surpasses all in its far superior stretching and melting capabilities. Tonight I made gluten-free dough and tomato sauce. One pizza used the pesto cheese from last night with spinach and Daiya cheese. The other pizza has roasted portabello mushrooms and onions with tomato sauce and Daiya.
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| Before the oven. |
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| After the oven. |
Gluten-free Pizza Dough
1 cup tapioca flour plus more for adjustments
0.5 cups quinoa flour
0.5 cups brown rice flour
1/4 tsp xanthum gum
1 tsp salt
0.75 cups warm water
2 tsps yeast
1 tbsp agave nectar
1 tbsp olive oil
Proof the yeast by mixing all the wet ingredients together. Let sit for 5 minutes. Mix all dry ingredients into the wet. Combine and check dough for moisture/consistency. It should look and feel like normal pizza dough. Let sit for about 15 minutes while you make the pizza sauce and prepare the toppings. Divide dough in half and make two smallish 8-10" pizza rounds. You can roll by hand or with a pin. Place on a cookie tray sprinkled with cornmeal. Coat the dough with olive oil to help it brown. You can prebake this or not. Parbake for about 5 minutes at 400F. Finish pizza by cooking for ~10 minutes in the oven at 400F.
I'm jealous of your Daiya. Whenever I buy it, inside the bags are the teeniest pieces of cheese - 1/4 incl long or less. I guess they go through a lot of handling before they hit my local HFS.
ReplyDeleteEnjoy those pies - even gluten-free they look delicious;
Thanks VeggieSue. I was also surprised that they were as good as they were considering they were gluten-free. Try it out and you might be impressed.
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ReplyDeletei think the g-f dough is better!
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