Friday, June 4, 2010

Gluten Free Whole Grain Rosemary Garlic Pizza Crust Recipe


I really like easy recipes. My favorite recipes are the ones you just toss all the ingredients in a bowl, mix it up, throw it in the baking dish and you're done.

This recipe is sort of like that. A yeast-free (ie.. no rising time) gluten-free pizza crust that is very quick to throw together, shape on your baking sheet and you're good to go.

Another great thing about this crust is you can premix all the dry ingredients ahead of time and when you need a fast pizza just whip out the dry mix add the wet ingredients and in 5 minutes you have a pizza crust ready for baking.

How easy is that?

Summer calls for a fresh vegetable pizza. This pizza in particular is very vegetarian and almost raw. I guess it can't officially be a "raw" food since the crust is baked... but I think it's pretty darn close!

Eat your vegetables. Eat lots of them in the summer. Nearly all the vegetables on this pizza are from the CSA box we had last week.

My favorite way to make a veggie pizza is to simply bake the crust by itself. Then make a gluten free/dairy free "ranch" dressing, as your "pizza sauce" and then top it with fresh vegetables.

Done.

And then you can eat your vegetables for dinner! :-)



Whole Grain Rosemary Oregano Pizza Crust
(Gluten Free, Soy Free, Yeast Free, Egg Free, Vegan)
Created by Carrie @ Gingerlemongirl.com
Print-friendly version.

Dry Ingredients:
3/4 cup brown rice flour -or- millet flour
1/2 cup arrowroot flour
1/2 cup sorghum flour
1 teaspoon xanthan gum
1/2 teaspoons baking soda
1 teaspoon sugar
1/2 teaspoon sea salt
1 teaspoons crushed rosemary
1 teaspoon garlic powder

Wet Ingredients:
2 tablespoons ground flax seeds mixed with 1/3 cup hot water
1 cup water
1/2 teaspoon apple cider vinegar
2 tablespoons olive oil

Optional Herbs:
1 teaspoon dried sweet basil
1 teaspoon dried oregano
1 teaspoon fennel seeds

Directions:
Preheat your oven to 350 degrees. Line a 12" pizza pan with parchment paper. In a medium sized bowl whisk all dry ingredients together. Add any of the optional herbs to the dry ingredients. In a smaller bowl mix together all of the wet ingredients. Stir the wet ingredients into the dry ingredients until you have a slightly sticky dough. Spread pizza dough in a large 12" circle using a spatula that's been spritzed with olive oil.

For a Traditional Pizza: Bake the crust alone for 10 minutes if you are adding traditional pizza ingredients. Remove from the oven. Add pizza sauce & toppings and bake for an additional 10-15 minutes. Yum!

For a Veggie Pizza: Bake crust for 15-20 minutes until golden brown. Remove from oven. Let cool 5 minutes and then add whatever type of sauce you want to use. Add veggies on top. Cut and serve! Yum!
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11 comments:

  1. This looks fantastic. I can't wait to try it :)

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  2. Thanks Valerie!! I just checked out your blog! I'll definitely be visiting more often!

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  3. What a terrific idea, Carrie! I could see making this pizza to clean out the fridge, too. I often have so many veggies in the fridge that it's hard to use them all in the needed time. It's not that I overbuy. It's just that the vendors are too generous at our local farmers' market. Anyway, I really like this. Easy and yeast free sound great for pizza crust to me and who can't cut up some veggies. I'm thinking about avocado and tomatoes on my counter. Shredded lettuce, mushrooms, and more in the fridge. Yum.

    Shirley

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  4. Thanks Shirley!! I agree! IT's absolutely a GREAT way to make a "leftover veggie" pizza! I'm like you, my CSA boxes are ALWAYS overflowing with veggies, so many that we can't always eat them and have to share them with neighbors so they won't go bad (which is a fun thing to do in itself!:-) I like your idea of shredded lettuce, mushrooms & avocados! The possibilities are absolutely endless! Thanks so much for commenting!

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  5. Carrie - my husband would be in heaven at your house. Pizza and ranch dip is right up his alley. We're having the CSA flood, too. I have beets and kholrabi that I need to do something with soon. We've been sharing, too. It seems someone is always willing to help eat our bounty.

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  6. Amy - Welcome your hubs over! My own hubs thought the whole concept was strange, but he was a trooper and ate two pieces! lol.. Isn't it wonderful to be able to share produce with other people! I love being able to share the bounty!!

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  7. Yummy! This is getting bookmarked! I like the sound of this crust recipe - stuff I already have in my cabinet too! And I like the added fennel seeds - they remind me of my mom's pizza sauce. I think I might lightly steam some of the veggies in order to get my hubby to eat them but I think he would love the idea of ranch on his pizza!
    As for leftover/too many CSA vegetables - share as much as you can and then get yourself some chickens! We now have 5 hens and they love the extra veggies = poultry compost! Good for growing lots more veggies! ;-)

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  8. This is awesome! I'm always looking for a way to make yeast-free gluten-free pizza! Can't wait to try it:)

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  9. I am not on a gluten-free diet, but as I blog owner, a healthy food addict and a person that cares and wants other people to "enjoy" as much life as they can, I have included a "gluten-free category" on my blog... and since we talk about pizza, I would like you to see my polenta pizza recipe... Hope you enjoy it, as much as we did...!!

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  10. this is so wonderful..i'm so happy to have found your blog!

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  11. For your readers with a strong sensitivity to yeast, they'll need to omit the vinegar and use lemon juice. It works well, and won't cause unpleasant reactions. Yeast-sensitive folks also have to be careful with vinegar, mushrooms and other fungi . . . and sigh, I love them all even if they don't love me.

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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