THE EASIEST Veggie PIZZA RECIPE(GLUTEN-FREE! NO YEAST!)
Making a Gluten-free Pizza with a crispy crust and a delightful bite is the ultimate test of gluten-free cooking. This easy, no yeast, Gluten-Free Pizza made with simple ingredients will pleasantly surprise you and will become your family staple.
Equipment
- 1 Pizza Stone
- 1 Baking Tray
Ingredients
For the Base
- 1¾ cup Sorghum flour certified gluten-free
- ¼ cup Almond Flour certified gluten-free
- 1 tbsp Psyllium Husk/ powder
- 2 tsp Baking Powder certified gluten-free
- 1 tsp Salt
- ½ tsp Baking soda
- 1 tbsp Olive oil
- ¾ cup Thick yogurt
- 1 cup Warm water
For the Pizza sauce
- 2 cup Crushed tomatoes Crushed tomatoes
- ½ cup Finely chopped onion
- 3-4 Garlic cloves
- 2 tbsp Sugar
- ½ tsp Salt
- 1-2 tsp Crushed Basil
Toppings
- 2 cup Freshly Grated Mozzarella
- ½ cup Grated Parmesan
- 1 cup Chopped Onion
- 1 cup Chopped Mixed Bell peppers
- 1 tsp Crushed Basil
- 1/4 tsp Salt
- 1 tsp Olive oil
Instructions
Preparation
- Make sure yogurt is at room temperature. Preheat the oven to 450 deg F. Keep warm water ready for the dough.
- Grate Mozzarella cheese using a grater and set aside. Chop onions, bell peppers and any other veggies of your choice
- Toss the veggies with some salt, oregano, pepper and a dash of olive oil for an extra crunch and flavor.
Homemade Pizza Sauce
- Place a heavy bottomed pan/ pot over medium-high heat. Add in olive oil.
- When warm, add in chopped garlic, chopped onion and salt. Saute for 1-2 minutes. Then add in the crushed tomatoes and sugar.
- Simmer for 2-3 minutes, add in crushed basil. Add a tbsp or 2 of water if the consistency is too thick.
Making the Dough
- In a large mixing bowl, sieve together, sorghum and almond flour, baking powder, baking soda, salt and psyllium husk/powder. Make a well in the center of the mixing bowl, add olive oil and yogurt.
- Mix them well using a hand blender or with your hand. Make sure the yogurt and oil are incorporated well. Now, add in about 1 cup warm water in batches to this mix, making sure it is blended in well. This forms a very loose and sticky almost like a thick batter kind of dough.
- Cover and let it rest for 10-15 minutes while you prep your toppings.
Baking the Gluten-free Pizza
- Invert a baking tray and place parchment paper on top. Using a brush add some olive oil onto the parchment paper and then, sprinkle some sorghum flour.
- Place about half of the dough onto the center, then, using a spatula (coat the spatula with a little oil) spread the dough gently pushing it out from the center to form a 7-8" circle.
- Flatten it out with the back of the spatula. Then, take some oil on your fingers and gently go around the edge to smoothen it out.
- Place the inverted tray in the middle rack of the oven and bake at 450 deg F for 7-9 minutes.
- The top starts rising and turning golden brown. At this stage, take the base out of the oven.
- Important! Set the temperature to 400 deg F. Place a pizza stone inside the oven to preheat when you add the toppings to your pizza.
- Take a generous amount of your homemade pizza sauce and spread it evenly on the surface using a spoon/ spatula. I like to leave the sauce off about a centimeter from the edge.
- Add in parmesan cheese and freshly grated mozzarella cheese. Spread your prepped and seasoned veggies. Add in some more cheese and then finish off with some oregano and fresh basil.
- Carefully transfer the pizza onto the preheated pizza stone. Then bake for about 10-12 minutes or until the cheese on top melts and the veggies appear crunchy. Turn off the oven. Take out the pizza after 2 minutes. Slice it and enjoy!