Gluten Free, Dairy Free, Thin Crust Pizza

I was in the kitchen indulging in some tortilla making this morning (mainly because I was craving carbs), and I was turning one of them into a quesadilla, as I finished making the others, when it occurred to me that I should be able to turn the tortillas into individual thin crust pizzas, too, albeit in a slightly thicker and bigger format, and cooked a bit longer to get a crunchy crust.

Cooked thin crust pizza

One of the tortillas succumbed to my experiment, but it wasn’t ideal as I had no pizza sauce on hand, and the crust burnt at the edges, but it showed promise; I just had to thicken the crust at the edges so it didn’t burn so easily.

I had another go this afternoon, and the resulting pizzas were sturdy enough to hold in the hand, crispy around the edge of the crust, and chewy and tasty all over. They were also really quick to make once the pizza sauce and dairy free cheese were sorted. 20 – 30 minutes start to finish for 4 pizzas. During the process, I figured that I needed to prepare all the ingredients before I started putting the pizza together, as once I got started, it all happened quickly, and I didn’t have much time for slicing veggies. Note that I put the cheese under the veggies so that it would melt more easily, and I put the veggies on the very top of the pizza so that they would cook under the broiler/grill, and not get shielded by the cheese.

Serves 4-6

  • 1 batch of amaranth, all purpose, or quinoa/bean flour dough
  • Pizza sauce (Herb and Garlic pizza sauce, Veganesca, Ratatouille, Ranchero sauce, or your favorite)
  • Dairy free cheese (home made or commercial), thinly sliced, or diced
  • Toppings (thickly sliced mushrooms, thinly sliced red onion, black olives, raw garlic slices, halved fresh baby tomatoes, pineapple chunks, soy chorizo, oil preserved sun dried tomatoes, etc.)

Heat the pizza sauce, and set to one side.

Prepare all the toppings that you’re thinking of using, and also set to one side.

Place a pizza stone about 6″ underneath a hot broiler (grill), and preheat it.

Pizza doughDivide the dough into 4 evenly sized pieces.

On a well floured cutting board or work surface, roll one of the pieces of dough into a round about 10-12″ across, and then fold the edges back over so that the edge of the crust will be thicker than the rest of the pizza (to prevent burning, and make the crust look rounder).

Heat a dry cast iron pan on the stove on medium heat until hot, and place the rolled pizza dough onto the pan, with the folded over edges facing upwards. Cook for 2-3 minutes until the bottom of the crust is very slightly browned, and then flip the crust over, smear with pizza sauce, then the cheese, then the vegetable toppings, and then scoot the pizza onto the pizza stone for about 5-7 minutes while the veggies cook, the cheese melts, and the pizza crust browns around the edges.

While that pizza cooks under the broiler/grill, roll out the next pizza base and repeat the process.

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Amaranth Quickbread Pizza Crust

A while ago, I blogged a yeasted amaranth pizza crust recipe (superseded since then by this much quicker version), but I don’t always want to wait for yeasted doughs to rise. The amaranth dough took especially long to rise. This recipe is pretty similar to the original, but it’s a quick bread, and rises higher to give a thicker based pizza. I considered just amending the original blog (have you noticed that I tend to tweak them?), but there are sufficient differences that it would get confusing, so here’s the new one. From start to finish, it’s done in 45 minutes. Note that I used tapioca starch here, which gives a  softer texture than corn starch. However, the pizza is still sturdy enough to take the toppings before going into the oven. The kids and I wolfed this one down this evening.

Thick crust Amaranth Pizza

8 oz amaranth flour
5 oz tapioca starch
1 oz flax seed meal
1 1/2 tsp salt
1 tbsp xanthan gum
1 1/2 tsp baking powder
1 tsp baking soda
3 large eggs
non-dairy milk to make eggs up to 12 fl oz (I used rice milk)
1 tbsp lemon juice
1 – 2 tbsp maple syrup or sugar
1/4 cup margarine (480 kcals)
rice flour for generously dusting the rolling surface
toppings (e.g. marinara sauce, artichokes, black olives, vegan mozzarella cheese ……)

Pre-heat the oven to 375F.

Put the dry ingredients into a food processor.

Put the eggs in a measuring jug, and fill with non-dairy milk to the 12 fl oz mark.

Add the other (non-topping) ingredients to the food processor and process, adding the liquid ingredients over a ~10 second period, and continue processing for about 30 seconds.

The dough will be soft, but cohesive, and look slightly stickier than wheat dough at this point, and not so smooth.

Now, quickly turn the dough onto a parchment lined cookie tray or perforated pizza pan, and lightly spread it out in an even layer with hands (or a rolling pin on top of another layer of oiled parchment paper) to more or less cover the tray/pan, or on a pizza paddle to the size of your pizza stone. You don’t want to compress it much, as the baking soda will already have done some of its job.

Top with your favorite pizza sauce and toppings.

Cook in the middle of the oven for 25 minutes at 375F.