Pizza is back on the menu!
Did I really need pizza in the title 3 times? Yes, I absolutely did. Why, you ask? Well, because it’s pizza for one and who doesn’t love pizza? But also because I am bringing to you today a pizza crust that is healthy, allergen friendly, easy to make, and tastes and feels just as good as a gluten filled, traditional base. How great is that right? If you haven’t had pizza in awhile due to dietary restrictions, guess what? Pizza is back on the menu baby! I have created the only pizza crust you’ll ever need, it’s firm but soft with a bit of crunch at the crust, tasty and not made of cauliflower or other weird ingredients. In fact, most ingredients you probably already have in your cupboards. The only thing I will mention is that this is not a fluffy, flaky deep dish pizza crust. So sorry, there will be no Chicago deep dish pizza here. This is a classic thin crust.
Creating this recipe was quite a process, and I’ll tell you I have been through
a lot A LOT of variations I settled on this. I have used different types of flours, different binders and raising agents. All of them were good (ok, yes there was a couple terrible versions, but not too many) but they weren’t as versatile as I wanted them to be, in that they weren’t good for everyone. I wanted to create the perfect allergen-free recipe that almost everyone could enjoy, cause everyone should have access to pizza. So I had to create something that was gluten and grain free, corn free, nut free, egg free, yeast free, sugar free, dairy free, and vegan. Well, did I do it? Yes! YES, I DID. After numerous attempts, I finally came across the perfect combination of tropical flours, seasonings, raising agents and used chia and flax for binders. *Which, on a side note, if you happen to be AIP or seed free (the only ones I couldn’t cater to when discluding all of the other allergens) there is a note in the recipe for you.
So now you have the perfect pizza crust, what are you going to top it with? My personal favourite is a veggie mix of grated carrot with sautéed onions, peppers, and spinach (and sundried tomatoes if I have them). Then I sprinkle over a bit of nutritional yeast and sometimes a tiny bit of nori flakes or chopped spring onion. Sooooo good. You can also just go the traditional pizza route of cheese and pepperoni if that’s your thing. With this crust, it can take any ingredients you throw at it.
Now, onto the only pizza crust recipe you’ll ever need.
- 1 tablespoon flax meal
- 1 tablespoon chia seeds
- 1/2 cup + 3 tablespoons (165ml) water
- 1 Tablespoon Apple Cider Vinegar
- 1 cup tapioca starch
- 1/2 cup coconut flour
- 1 teaspoon Himalayan pink salt
- 1 tablespoon Italian seasoning (optional)
- 1 tablespoon dried onion flake
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/3 cup Extra Virgin Olive oil
- 1 teaspoon Extra Virgin Olive oil
- Preheat oven to Gas 6/400*F/ 200*C, if using a pizza stone or tray, put this in now to preheat.
- In a small bowl mix the flax, chia, acv and water, allow to sit for 5 minutes.
- Mix together tapioca, coconut flour, salt, Italian seasoning, onion flakes, baking soda, & cream of tartar until the flour mixture starts to bind together.
- Cut in the 1/3 cup of Extra Virgin Olive Oil, making sure it's all properly dispersed and looks like crumbs. (Best to use a food processor, pastry cutter, or a half moon whisk)
- Add in the chia and flax water mixture, (see note for AIP) stirring until a dough forms. It'll start out very wet but the more you work it, the more the dough pulls together.
- Place dough in the center of a 10" parchment circle, cover with cling film (it makes rolling easier and less messy) and roll out to the edge of the parchment. Go around the circle and fold the edges over slightly, pressing the inside back into the base of the dough to form your crust. Oil the top of your base with the extra teaspoon of EVOO
- Bake in preheated over for 15 minutes.
- Remove crust from oven and very carefully flip the crust over (I place am extra chopping board on top and holding that and the tray with the pizza together, flip them both, if that makes sense).
- Peel the parchment off and bake directly on the oven rack for an additional 5-6 minutes until golden.
- Remove from oven and cool on a wire rack for 5 minutes before topping. This helps the base firm a little better before you sauce it.
- Top with your favourite sauce and pizza toppings and enjoy!
- For AIP, I have yet to try it with this exact recipe, but you should be able to replace the flax and chia with a gelatine egg. In a small bowl, add 1 Tablespoon of warm water and sprinkle 1 Tablespoon of gelatine. Once it has bloomed, add in an additional 2 Tablespoons of boiling hot water and stir until frothy. Add this along with the extra 1/2 cup of water. The dough will likely have to cool a bit before you roll it out.
Join in the conversation on Twitter. What is your favorite Pizza toppings?