Gluten Free + Vegan Pizza Recipe

Created by Paige Common | April 2020

Crust

Ingredients:

• 1/2 cup warm water, 110°F-115°F
• 1 packet yeast
• 1 tablespoon agave, honey or sugar
• 1/4 cup olive oil
• 3 cups gluten-free flour
• 1/2 cup cornmeal
• 1 tsp salt
• 3/4 - 1 cup water

Instructions:

1. Dissolve sugar in 1/2 cup warm water (110°F-115°F). Add yeast and stir until dissolved. Let sit for about 5 minutes to activate the yeast. If the yeast doesn't get frothy you'll need to try again. It's important the water isn't too hot or too cold.

2. Add flour, cornmeal, and salt to a food processor or standing mixer. Turn on and slowly add activated yeast, olive oil, and water until it forms a ball. Add more water if necessary. Knead with hands to smooth out the dough.

3. Coat bowl with olive oil. Place the dough in the bowl and cover with plastic wrap. Let sit to rise for about 1 hour.

4. Preheat oven to 475°F. Grease 2 medium or 1 large cast iron skillet and dust with cornmeal.

5. Punch down dough and cut in half. Press dough into prepared pan. Let dough rest while you prepare toppings.

6. Brush dough with olive oil. Top with sauce, cheese, and favorite toppings.

7. Bake for 12-15 minutes.
   
   

Cashew Cheese

Ingredients:
2 cups raw cashews, soaked for at least 1 hour
1/4 cup water
1/4 cup lemon juice
1/2 tablespoon salt

Instructions:
Blend all ingredients in a high powered blender (VitaMix) until creamy and smooth. Pour into a container and refrigerate to firm, about 1 hour or overnight.

Tomato Sauce

Ingredients: 15oz diced tomatoes, canned
6oz tomato paste
1 tablespoon
1 tablespoon sugar (I use coconut sugar or agave)
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 tsp chili flakes

Instructions:
Blend all ingredients in a blender until smooth.