Pizza Dough (gluten free and vegan)

This is a Dr. John McDougall recipe that featured in one of his newsletters. I love it! I used it during my Starch Solution cleanse. The dough is so springy and soft just like real pizza dough. It doesn't brown a lot when cooked unless you brush some oil/vegan butter over it. It has a nice crunch on the outside while having a springy dough texture on the inside. It's quite thin though. The recipe says to cut into three, I've had no problem freezing the portions at this point either. for smaller personal pizzas you can easily get four portions.

Pizza Dough (gluten free and vegan)

Ingredients

3 cups gluten-free flour (Bob’s Red Mill Gluten-Free Bread Mix)

1 -2 teaspoons salt

1 teaspoon yeast

1 tablespoon Egg Replacer mixed with 2 tablespoons warm water

1 teaspoon cider vinegar

1 ½ cups water

Method

Mix dry ingredients with a stand mixer. 

Slowly add water, egg replacer mixture and vinegar.

Knead with hook for 3 minutes.

If the mixture seems too dry, add a bit more water. 

Put this mixture in a large clean bowl, cover with plastic wrap or silicone cover, (I cover it

with a towel too, not sure if that makes any difference, but it makes me feel better) and

place in a draft free area for 18-24 hours.

The next day, turn mixture out onto a floured work surface. Shape into a long oval and cut into three even sections. Next, take each section and fold

the ends towards the middle, flip over, shape into a ball and place on a baking sheet with

parchment paper. Do this with all pieces. Cover the dough with plastic wrap and a towel and

let sit for one hour.

(If you don’t want to use the dough right away, simply place in ziplock bags and place in the

freezer. May be kept frozen for up to 6 months. To thaw, remove from freezer and let rest on

counter until thawed, about 2 hours.)

After one hour, take each ball and roll out on a floured surface until it is the thickness you

like your pizza. I like to use a large wooden pizza spatula with parchment paper on it, then a

sprinkling of cornmeal, then crust. 

I put in a 400F/200C oven for around 20-30 minutes, just keep checking. I have a pizza stone so I heat the pizza stone in the oven first.

You can also put all of the toppings on and bake on a preheated pizza stone in a BBQ as high as it will go, for about 8 minutes.