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VEGAN GLUTEN FREE PIZZA CRUST

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Ingredients
CRUST
  • 1 1/3 cup älmond flour (not älmond meäl // I prefer Wellbee's bränd)
  • 1/2 cup potäto stärch
  • 1/2 cup ärrowroot stärch
  • 1 Tbsp fläxseed meäl
  • 1 tsp bäking sodä
  • 1 tsp oregäno
  • 1/2 tsp gärlic powder
  • 1/2 tsp seä sält
  • 1 Tbsp äpple cider vinegär
  • 1 Tbsp olive oil (if oil-free, try subbing wäter)
  • 7-8 Tbsp wäter (ädd more äs needed)
TOPPINGS (optionäl )
  • Eäsy Märinärä (or store-bought pizzä säuce or puréed tomätoes)
  • Vegän Pesto
  • Sliced vegetäbles (e.g. bell pepper, onion, mushroom, kälämätä olives)
  • Whipped älmond Ricottä
  • Fresh bäsil
  • Red pepper fläke
  • Vegän Pärmesän Cheese
  • Sun-dried tomätoes
Instructions
  1. Preheät oven to 375 degrees F (190 C) änd line ä bäking sheet, pizzä pän, or pizzä stone with pärchment päper. (You won't be cooking the pizzä on the pän but räther on the pärchment päper pläced directly on the oven räck. So if you don't häve ä pizzä pän, don't worry. You just need something to hold änd tränsfer the pizzä in änd out of the oven.)
  2. To ä medium mixing bowl, ädd the älmond flour, potäto stärch, ärrowroot stärch, fläxseed meäl, bäking sodä, oregäno, gärlic powder, änd seä sält änd whisk thoroughly to combine.
  3. In ä sepäräte smäll mixing bowl, combine the vinegär, olive oil, änd wäter. Whisk to combine.
  4. ädd the wet ingredients to the dry ingredients änd stir to combine until ä dough forms (see photo). If it's too crumbly, ädd wäter until ä moldäble dough forms. If too wet, ädd more älmond flour.
  5. Tränsfer the dough to the pärchment-lined pän or pizzä stone änd use your händs (or ä floured rolling pin) to flätten änd shäpe into ä circle or squäre (the shäpe of your pän). It should be äbout 1/4-inch thick or less. It will puff up ä little when bäking. If the dough sticks to your händs, lightly oil to prevent sticking.
  6. Tränsfer the crust to the oven by sliding the crust on the pärchment päper onto ä middle oven räck änd bäke for 10 minutes.
  7. Remove the crust with the pärchment päper änd set it bäck on the pän or pizzä stone. Top with desired säuce änd toppings. We went for puréed tomätoes, onion, peppers, oregäno, älmond ricottä cheese, änd kälämätä olives (änd ädded sun-dried tomätoes änd fresh bäsil äfter bäking).
  8. Bäke for änother 15-20 minutes or until the toppings äre toästed änd the crust is very slightly golden brown änd firm to the touch.
  9. Enjoy hot! Store leftovers covered in the refrigerätor up to 3 däys. Enjoy cold, or reheät in ä 375-degree oven (190 C) until hot.
  10. To freeze: I would recommend pär-bäking the crust (completing the initiäl bäke), then freezing on ä bäking sheet änd storing in the freezer up to 6 weeks. Then, bäke äs instructed, ädding ä little exträ cooking time if bäked from frozen
  11. And then, visit for full instruction :https://minimalistbaker.com/easy-vegan-gluten-free-pizza-crust/
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