Dairy Free and Gluten Free Pizza

Name: Dairy Free and Gluten Free Pizza
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 3 pizzas (9 inches/23 cm each)
Ingredients: 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 2 tbsp (30 ml) olive oil; 1 can (14 oz /398 ml) diced tomatoes; 1/8 tsp crushed red pepper flakes; 1 cup (120 g) chickpea flour; 1 cup (140 g) tapioca starch; 1/2 tsp baking powder; 1 ½ cups (375 ml) water; ½ cup (125 ml) canola oil; ¼ tsp salt; 4 eggs; ½ lb (227 g) mozzarella or cheddar-flavoured shreds (see note); 2 roasted red bell peppers, cut into strips; 3 gluten-free pork sausages (or Gusta-style seitan sausages), spicy or sweet, cooked and sliced into rounds; Fresh basil leaves

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Preparation 45 MIN

Cooking 25 MIN
Makes 3 pizzas (9 inches/23 cm each)
Freezes

Ingredients
Preparation

Ingredients

Tomato Sauce

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp (30 ml) olive oil
1 can (14 oz /398 ml) diced tomatoes
1/8 tsp crushed red pepper flakes

Dough

1 cup (120 g) chickpea flour
1 cup (140 g) tapioca starch
1/2 tsp baking powder
1 ½ cups (375 ml) water
½ cup (125 ml) canola oil
¼ tsp salt
4 eggs

Toppings

½ lb (227 g) mozzarella or cheddar-flavoured shreds (see note)
2 roasted red bell peppers, cut into strips
3 gluten-free pork sausages (or Gusta-style seitan sausages), spicy or sweet, cooked and sliced into rounds
Fresh basil leaves

Preparation

Tomato Sauce

In a pot, soften the onion and garlic in the oil. Add the tomatoes and pepper flakes and simmer over low heat for about 10 minutes, stirring frequently. Season with salt and pepper.

Dough

With the rack in the middle position, preheat the oven to 425°F (210°C). Line a baking sheet with parchment paper.
In a bowl, combine the chickpea flour, tapioca starch and baking powder.
In a pot, bring the water, oil and salt to a boil. Remove from the heat. Add the flour mixture at once and stir vigorously with a wooden spoon until the dough forms a smooth ball coming off the sides of the pot.
Place the pot back over low heat and cook, stirring the dough for about 2 minutes or until the mixture forms a very sticky soft ball. Remove from the heat.
In a stand mixer fitted with the paddle attachment, or in a food processor, or with a wooden spoon, add the eggs, one at a time, stirring well after each addition, until the dough is smooth.
Place your hands in a bowl of water to keep them moist as you handle the dough. Divide the dough into three balls. Place a ball in the centre of the prepared baking sheet. With wet hands, spread the dough to form a 9-inch (23 cm) pizza crust with slightly thicker borders. Bake one pizza crust at a time, about 18 minutes or until the dough begins to brown and comes off the paper. Repeat with the remaining dough.

Toppings

Top each baked crust with tomato sauce. Top with mozzarella-flavoured shreds, roasted peppers and sausage.
Bake for an additional 5 minutes or until the cheese has melted. Finish under the broiler, if needed. Right out of the oven, garnish with the basil leaves. Serve immediately.

Note

If you are looking for a dairy-free “cheese”, Daiya makes a lactose-free, casein-free and gluten-free product sold in blocks or pre-shredded. It may not melt as easily as cow’s milk cheeses, but is still a great lactose-free option.

Add more toppings of your choice: Olives, artichokes, leftover roasted chicken, etc.