This is my masterpiece, y’all. Most of my recipes spring from the idea of the moment, but this recipe took months of weekly pizza making to perfect. We wanted a dough that would hold up to toppings and could be eaten with your hands; not too chewy; the right texture… and grain-free as well as egg-free. (Eggs are often used in gluten-free and Paleo baking to make up for the function gluten normally performs.)
As for toppings, add whatever you’d like! When I make pizza (every Friday night here) I put regular toppings on one for me and Abigail, and dairy-free toppings for David. Usually that means meat(s) and/or veggies with just the barest sprinkle of vegan cheese to hold it on. The leftovers reheat great, too.
Vegan Paleo Pizza Dough
Notes
The final few minutes under the broiler not only crisp/bubble up your toppings but helps firm up the dough; without the time under the broiler the dough is a bit more floppy.
Ingredients
- 2 T flax meal
- 5 T water
- 1 cup water, warm
- 4-1/2 t active dry yeast (2 packets)
- 1 t coconut sugar (or honey)
- 6 T extra virgin olive oil (plus some additional)
- 2 c tapioca flour
- 1-1/2 c cassava flour
- 2 c almond flour
- 1 T kosher salt
Instructions
- Preheat oven to 200°.
- Prepare two flax eggs by mixing 2 T flax meal with 5 T water; let thicken for five minutes.
- Bloom your yeast by putting yeast, coconut sugar or honey, and warm water in the bowl of a stand mixer fitted with the paddle attachment and let sit for five minutes or until foamy. (If it doesn’t foam, your yeast is dead; start over.)
- Add EVOO and flax eggs to the mixture and stir. Add flours one at a time, combining well after each addition. Add salt with the final flour. (Salt kills yeast; I like to keep them as separated in the dough as I can.) It should be a moist but dough-like dough. If it’s too dry add additional water, 1/4-cup at a time.
- Oil a bowl and using well oiled hands move dough to the bowl and cover with a dish towel or plastic wrap. Turn the oven off and place the bowl in the oven to rise for 45 minutes. (It will get noticeably bigger but it will not double; gluten-free doughs don’t rise like wheat-based ones.)
- Remove risen dough from oven, place your pans or pizza stones in the oven and preheat to 375°.
- Using well oiled hands divide dough in two and press out on parchment paper, pinching up a crust around the edge if desired because the dough will not rise in the oven. Brush or spray the crust with olive oil, and if desired sprinkle garlic powder and flaky sea salt around the crust.
- Bake crusts for 8 minutes. Add desired toppings and bake 10-20 minutes more, until dough is firm but bouncy to the touch. Turn on the broiler and broil pizzas for 2-5 minutes more.
- Let cool a few minutes, slice and enjoy!
Pingback: Meal Plan: Week of June 22 - Feed the Wolfes
Pingback: Meal Plan: Week of July 20 - Feed the Wolfes
Pingback: Meal Plan: Week of August 3 - Feed the Wolfes
Pingback: Meal Plans: January 2021 - Feed the Wolfes
Pingback: Meal Plans: April 2021 - Feed the Wolfes