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Green Vegan Pizza Crust No Knead Gluten-Free pizza verde vegana fara gluten

Green Vegan Pizza + The Best 5-Minute Pizza Crust

Gourmandelle.com
Craving pizza? This is the best gluten-free pizza crust recipe you can make - no knead and vegan! Try this green vegan pizza; you'll love it!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main
Servings 2

Ingredients
  

  • For gluten-free pizza crust:
  • 300 g gluten-free flour MixIt Universal by Schar
  • 250 ml warm water
  • 2 Tbsps olive oil
  • ½ tsp sea salt
  • 1 dry yeast pack by Schar
  • + 1 Tbsp sunflower oil for greasing
  • For topping:
  • 6 frozen spinach cubes defrost
  • 5 small-medium pieces of frozen broccoli florets defrost
  • 150 g tofu simple or smoked (smoked tofu tastes better in this combination)
  • some garlic-stuffed green olives by Organico These are awesome!!!
  • about 4 Tbsps vegan GF pesto by Meridian

Instructions
 

  • Mix all pizza crust ingredients into a large bowl. Mix using a spoon.
  • The dough will be extremely sticky and moist. Don't worry, this is just as it is supposed to be.
  • Cover an oven tray with some parchment paper and lightly grease it.
  • Pour the dough right in the middle.
  • Start spreading it using the tablespoon, using circular motions, from the inside to the outside. You want to give it a somewhat circular shape.
  • When the pizza crust has a round shape, grease your hands with some oil and start shaping its margins and make it even rounder. You can even press it on top. If it gets sticky, just grease your hands some more.
  • Add pesto all over the pizza crust and spread it with a spoon.
  • Add spinach puree and spread it all over, then broccoli florets, grated tofu and olives.
  • Put the pizza in the oven at medium heat for about half an hour.

Notes

If you can't find MixIt Universal GF flour mix by Schar, you can use another GF flour mix of choice. Just make sure it's a GF flour blend and nut just a simple GF flour. Also, if you try this pizza crust recipe with regular all-purpose flour containing gluten, it may not work. Gluten makes the crust more elastic and it may not have the same texture, so the technique cannot be applied.
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