Good morning blogger world. I wanted to share a great recipe for THE BEST gluten, egg, casin free pizza. My bff Christie, fellow food blogger of Almost Veg Cooking made it last night. It was all we had craved for and more.
Gluten, egg, dairy Free Pizza Crust:
Pre-heat your oven to 400*
Whisk in a separate bowl:
3 t Egg Replacer
3 T Warm Water
1 C of Rice Flour, 1/2 C. Sorghum Flour, 1/2 C Potato Flour (Substitution –> 2 C Rice Flour)
2 C Tapioca Starch (Substitution –> Potato Starch)
3 t Baking Powder
1 t Salt
3 T Sugar
1/4 C Sesame Seeds
2 T Garlic Powder
1 bottle of Gluten Free Beer (Substitution –> 1/2 C Warm Water, 1 packet of Yeast, Sprinkle of Sugar-Let sit for 5 minutes. + 1 C of warm water + 1 t White Vinegar)
1/2 C Olive Oil (Substitution –> 1/2 C Coconut Oil)
Egg Replacer Mixture (Substitution –> 2 eggs)
You may need to add a little more beer or water if you feel the mixture is too dry and not forming a ball.
Form a ball of dough. Cover and let sit for 15 minutes.
Take out of ball and flatten and press into a greased baking dish
Pre-Bake for 10 mins
We topped ours with a Less Fat Pesto. Click Here for the Recipe.
Roasted Red Peppers
Baked it for 20 mins at 350
Added Shredded Mozzarella Cheese and Bake it for another 5 mins at 300*
Allow to cool for 5 minutes. Cut and Serve.
We paired it with a Apothic Red 2011.
I am always looking for feedback and comments. What is your favorite pizza toppings?