Easy Peasy Gluten-Free Pizza Crust and Vegan Smoked Gouda & BBQ Chicken Pizza

Posted by on Sep 2, 2013 in Recipes | 0 comments

If I could eat pizza every day, I would.  No question about it. I’d have it for lunch, dinner, and cold straight out of the fridge for breakfast in the morning.  Luckily, my partner loves it just as much as I do, if not more.  We don’t eat it every day, but we do eat it about once a week. 

When I stopped eating gluten, I tried all sorts of packaged gluten-free pizza crust mixes, as well as recipes I found on blogs, and none of them really satisfied.  So eventually I thought I’d give my old pizza dough recipe a shot and just use Bob’s Red Mill Gluten Free All-Purpose Flour with a bit of Xanthan Gum as a whole wheat flour sub. And presto! That resulted in a nice thin crusty crust that we both like, a lot. It makes me wonder why I didn’t just try it in the first place.

This recipe makes two 8-10 inch crusts, or one really big one.  I find that the smaller crust is the perfect size for a fulfilling meal for two.  The dough freezes really well, so usually I’ll just coat half the dough in a smidgeon of olive oil, wrap it in plastic wrap and freeze it until next time. 

Easy Peasy Gluten-Free Pizza Crust (Makes 2 Crusts)
Serves 4
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Prep Time
40 min
Cook Time
15 hr
Total Time
55 min
Prep Time
40 min
Cook Time
15 hr
Total Time
55 min
  1. 2 ¼ Cups Bob’s Red Mill Gluten Free All Purpose Flour
  2. 1 ½ Tsps Yeast
  3. ½ Tsp Sugar
  4. ¾ Cup Warm Water
  5. 1 Tsp Xanthan Gum
  6. 1 Tsp Salt
  7. 1 Tbsp Olive Oil
  1. Place sugar (or other sweetener) in warm water and stir to dissolve.
  2. Add yeast and set aside while you prepare the other ingredients. After a few minutes, the yeast should begin to feed on the sugar and multiply, forming a layer of foam on top of the water.
  3. Add flour, xanthan gum and salt in a large mixing bowl and stir to combine.
  4. Add olive oil and yeast mixture.
  5. Using the paddle beater on a stand mixer, beat mixture until a nice firm dough forms.
  6. Let the beater knead the dough for a couple of minutes.
  7. Cover with plastic wrap or a wet towel, set in a warm place, and let the dough rise for at least half an hour.
  8. Place the top shelf in your oven as close to the top of the oven as you can.
  9. Preheat oven (and preferably a pizza stone) to 450 degrees Fahrenheit.
  10. After half an hour, divide dough into two, for two smaller 8-inch to 10-inch pizzas or use all of it for a really, really big pizza.
  11. On a floured surface, roll the dough out with a rolling pin until you get the desired thickness (I usually shoot for about a ¼ of an inch) and size.
  12. Using your hands, shape edges to even them out a bit and create a bit of a well for the sauce and toppings.
  13. Put your pizza on the top shelf of your very hot oven and bake for 8-10 minutes.
  14. Take the pizza out of the oven and top with whatever makes you happy and then return it to the oven until the toppings are cooked to your satisfaction, another 5-10 minutes more.
Vegan Sweet and Simple http://vegansweetandsimple.com/
A couple of weeks ago I made this amazing smoked coconut gouda by Somer McCowan at Vedged Out and have been using it with great abandon on just about everything since.

smoked coconut gouda

Smoked Coconut Gouda

So of course, I had to see how it would fare on pizza. I combined it with a tomato pizza sauce, basil, spinach, BBQ chicken and tempeh bacon.  It was pizza perfection!  The cheese melted and browned a bit on top and the combination of the smoky cheese with BBQ chicken was just divine.

Smoked Gouda, BBQ Chicken and Tempeh Bacon Pizza! Tada!

Smoked Gouda, BBQ Chicken and Tempeh Bacon Pizza! Tada!

To make the BBQ chicken, I rehydrated ¼ cup of Butler Soy Curls by soaking them in warm water for about 10 minutes. Then I drained and pressed them using a paper towel to make sure I had removed as much water from them as possible. I coated them in about 1 Tbsp of BBQ sauce and then spooned them on to the pizza.

Ready for my tummy!

Ready for my tummy!

Seriously: yum, yum!

What are your favorite pizza toppings? 

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