Pizza Dough

GF Pizza

I make pizza at least once every few weeks, if not every week. Homemade pizza is a great way to feature vegetables and a delicious way to eat them! This is my go-to pizza crust recipe. It is so easy to make and is foolproof in its results. My favorite pizza toppings? Basil pesto, spinach, olives, zucchini, sweet onions, mushrooms, oregano, and a sprinkle of Daiya cheese. What are your favorite plant-based pizza toppings?

2½ cups high-protein flour blend (see recipe below)
½ cup millet flour
1 tablespoon xanthan gum
1 teaspoon salt
2 teaspoons chopped dry or 1 tablespoon chopped fresh rosemary
5 teaspoons instant active dry yeast
1⅓ cups warm water
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon cider vinegar

Preheat oven to 450° F. If using a pizza stone, place it on the lowest rack before preheating the oven. Do this 30 to 60 minutes ahead so the stone is very hot. If you’re not using a stone, it’s not necessary to preheat the oven for an extended period of time.
In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine the high-protein blend, millet flour, xanthan gum, salt and rosemary, if used. Blend well. Add the yeast and blend. In a small bowl, combine water, oil, honey and vinegar. Add to dry ingredients. Beat at medium-high speed for 3 to 5 minutes or until the dough thickens. Place dough on a piece of parchment paper and smooth into a round or whatever shape you want your pizza crust! Place parchment with dough on your pizza stone and bake for 8-10 minutes. Remove pizza dough from oven and flip the crust over. Put desired pizza toppings on crust. Place pizza back on your pizza stone and bake for another 5-10 minutes, or until hot and bubbly. Remove pizza from oven. Let rest for a few minutes before slicing and serving. (Recipe Source: Living Without)

High-Protein Power Flour Blend

This is my go to all-purpose gluten free flour blend. It has significant protein and fiber. You can use this as a cup-for-cup swap for all-purpose white flour.
1 package ‘sweet’ white sorghum flour
3 cups millet flour or amaranth flour
3 cups tapioca starch/flour
1½ cups arrowroot starch
Blend well. Place in tightly sealed container and refrigerate.

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