Combined with our Ratatouille-Inspired Pizza as a topping, this Eggless Pizza Crust will have you never denying your pizza craving again! Whether it’s our ratatouille topping or your own favourite ingredients, crack a gluten-free beer, kick back and relax with this easy dinner.
Cook Time: 1 hour and 30 minutes (includes prep)
Makes: 2, 10″ crusts
1 tsp raw sugar
1 ½ cups warm water (45°C)
1 tbsp quick rise yeast
1 ½ tbsp olive oil
1 tsp salt
1 tbsp dried oregano
2 cups arrowroot flour
1 ½ cups gluten free, all purpose flour
1 tsp chili flakes
In a large bowl dissolve sugar in warm water. Sprinkle yeast over the top and let stand for about 10 minutes, until foamy. Stir half the the olive oil (so ½ tbsp), salt and oregano into the mixture. Then mix in the arrowroot flour and 1 cup of the all-purpose flour until the mixtures starts to stick together into a dough. Place the dough on a surface floured with the remaining 1/2 cup of all purpose flour. Knead until all of the flour has been absorbed, the ball of dough should be smooth; about 10 minutes. Place the dough in a bowl oiled with the remaining ½ tbsp of olive oil, and turn the dough to coat the surface. Cover loosely with a damp towel and let stand in a warm place until doubled in size, about 1 hour.
Preheat oven to 350˚. Remove the dough from the bowl, and separate into two equal halves; flatten in to crusts. Drizzle each crust with ½ tbsp olive oil and a sprinkle of chili flakes. Bake for about 10 minutes. Remove from oven and spoon pizza toppings over top.
Then ditch your Panago, Domino’s and Pizza Hut take-out menus…they’ll never be as good as the pizza you make yourself.
5 Responses to Eggless, Gluten Free Pizza Crust
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