Loading ...
Ingredients
2 cups warm water
1 tbsp. yeast (or 1 package)
1 tbsp. sugar
2 1/2 cups (10oz or 283.5g) Better Batter Gluten Free Flour
1/2 cup cornmeal
1/2 tsp. salt
2 tbsp. olive oil
1/4 cup each finely chopped fresh oregano and Vegan parmesean cheese
Topping
1 recipe Dairy Free Mozzarella
1 handful fresh basil leaves
3 small italian tomatoes, very ripe
1 or 2 cups of marinara, pizza, or tomato sauce
Instructions
Preheat oven to 350 degrees. Line cookie sheets/baking stones with parchment paper or oil a stonewear pizza pan.
In a bowl, combine the water, yeast and sugar, stirring to dissolve. Let sit 5 minutes.
Add the rest of the ingredients (cornmeal, BB flour, salt, herbs, and vegan almond parm) and beat at high speed for 3 minutes.
Spread batter onto prepared pans to make 6 inch pizza rounds. You may want to use wet hands to smooth the crust into a traditional shape and texture. Bake for ten to fifteen minutes, or until crust is slightly puffed and light brown.
Top crusts with 1/4 to 1/2 cup marinara sauce, then scatter 3 oz. cheese over the top of each pizza. Top with tomatoes and basil and either bake or grill over medium high heat for another 5-6 minutes.
How many 6 inch pizzas does this recipe make? Also, do you mean for the oregano and Parmesan go into the batter? Those two ingredients are never mentioned in the instructions. Parmesan isn’t vegan so I assume you didn’t mean it to go into the crust. Thanks
This should make about 4 or 6 six inch pizzas depending on how thin you like your crust.
Thanks for catching the typos – there should have been a link to my almond parm recipe (which is vegan) – I’ve fixed it.
Also fixed the recipe to specify where to add the herbs and almond parm.
naomi