Not-Your-Traditional Pizza (vegan, tomato free)

Some people may find vegan alternatives to old favourites quite disappointing. I love melted cheese, but I have yet to find a vegan cheese I enjoy (Daiya is not for me). I do love pizza, though. So how do you stop vegan pizza from being disappointing? Read closely, because I’m about to drop some wisdom… You need to stop making vegan alternatives resemble their conventional counterparts.

So what does that look like, for pizza? Well, for one, you need to make the crust really tasty. I’ve had a hard time finding a pizza dough recipe that really tickled my tastebuds, so I came up with a recipe on the spot. I’m eating my pizza as I type this out, and I have to say, it’s really hard to concentrate while in pleasure-land. Yes, this crust is orgasmic. I’m more of a sweet girl than a salty girl though, so if you don’t like sweeter dough, I can tell you right now that this recipe isn’t for you.

In the spirit of making vegan pizza a new kind of pizza, I skipped the tomato sauce. Instead, I brushed olive oil with minced garlic allover the crust, and made the pizza all about the toppings. I’m not one to eat until I’m completely stuffed, but I just did. I’m finishing up the last few bites of the pizza as I write this. Yep, I ate the whole thing in one sitting.

Not-Your-Traditional Pizza (vegan, tomato free)

Ingredients
For the crust:
1/3 cup brown rice flour
1/3 cup sweet rice flour
1/3 cup sorghum flour (or an extra 1/3 cup brown rice flour if you don’t like the flavour)
1/3 cup tapioca starch
1 tsp xanthan gum
1/4 tsp salt
1/2 tsp baking soda
1 tbsp organic cane sugar (or whatever you have on hand)
2 tbsp oil
1/2 tsp vinegar
1/2 cup water (or less)

For the sauce:
2 tbsp olive oil
2 cloves garlic, minced

Toppings to your heart’s desires – I used yellow bell pepper, mushrooms, zucchini, green onions, and spinach

Directions

Combine all the dry crust ingredients in a bowl. Add in the oil and the vinegar, and about half of the water. Mix well and keep adding water, bit by bit, until you can form a dough that doesn’t crumble. I found it easier to mix with my hands.

Line a baking sheet or stoneware with parchment paper. Spread out the dough to form a thin crust. Bake for about 7 minutes, then remove from oven.

While the crust bakes, mince the garlic and add the olive oil for the sauce.

When you take the crust out of the oven, pour the sauce on top and spread it out. Let the crust absorb the oil while you chop your toppings.

Now, pile on the toppings. Go on, don’t be shy. Then, bake until the toppings are done to your liking. Makes 2-4 servings.