Chewy Grain-Free Pizza + Crust

Chewy Grain-Free Pizza Crust (vegan option)

PIZZA!🍕🍕🍕
And yes, it’s chewy!! Do I want chewy pizza, you ask?? Yes, you definitely do! I know, I’m clearly a little too excited about this, but it’s been a long time in the making. I’ve been testing grain-free pizza crust for a few years now, but was never quite satisfied with the recipe. I was pleased with the taste, but felt it was missing “chew” to it– you know, that glorious bit of resistance you’re met with when biting into a slice?? That “chew” also lends to the flexibility of the crust–you want to be able to fold it in your hand without fear of breakage. Lack of flexibility was always a source of frustration when I would purchase store bought gluten-free crust. It was delicious, but it did not behave like a true pizza. Good taste is paramount, but look and feel are also greatly important. Admittedly, achieving this in grain-free crust was not easy– this is 3 years in the making, but it was definitely worth the wait. What was once–“this is really good grain-free pizza!” has turned into “this is really great pizza!”–and that is music to my ears. I hope you enjoy the recipe!!

Tips:
A couple of tips before we head to the recipe:
-Bob’s Red Mill Arrowroot lends to a better, chewier crust. I have tested with other brands, but they did not yield the same results. It is worth the extra effort to seek this brand out.
-The dough will be stickier than traditional glutinous dough. Make sure to roll it out between two pieces of parchment paper.
-The ingredient measurements in the recipe are fairly exact, I would double check the tsp and tbsp measurements so your dough will come out just right. 🙂
-The crust itself is vegan and there is a vegan topping option-we used Daiya brand mozzarella for our vegan version.

Ok, that’s all for now! Happy Pizza Making!!😀

Check out that flexible crust!!😍

Here is the vegan version, we used Daiya brand Mozzarella cheese with yummy results!

Instructions:
Whisk together almond flour, arrowroot starch, potato starch, guar gum and baking soda. Add almond milk, olive oil and apple cider vinegar.

Work liquid into flour until dough begins to form. Dough will be sticky and feel dry initially. Continue to knead with hands until you have a full ball of dough. Scrape remaining dough from fingers and wash hands. Let dough sit 5 minutes, then dust with a bit of potato starch.

Place dough in between two pieces of parchment paper and roll out thinly into a circle or square. Shape the outer edges a bit higher. Dip fingers in a touch of water to mend any cracks. Keep the dough on the parchment paper and place onto a baking sheet. Bake at 400 degrees for 10 minutes.

Remove from oven, place baking sheet on cooling rack. Brush crust with olive oil and sprinkle with grated Pecorino Romano. Spread tomato sauce and add desired toppings. Place pizza back into the oven for 15 minutes or until cheese is bubbly and crust is slightly golden.

Remove from oven, top with fresh basil, slice and enjoy!! Refrigerate any leftovers in an airtight container, can be frozen. Reheat in oven.

Chewy Grain-Free Pizza + Crust

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• Author: Lila Ruth
• Total Time: 40 min
• Yield: 1 medium pizza 1x

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Ingredients

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• 1 cup almond flour
• 3/4 cup arrowroot flour (Bob’s Red Mill)
• 1/2 cup potato starch (not potato flour)
• 1/2 teaspoon guar gum (Bob’s Red Mill)
• 1/4 teaspoon baking soda
• 1/2 cup milk or milk substitute (plain almond milk, etc.)
• 1 tablespoon olive oil
• 1/2 tablespoon apple cider vinegar
• TOPPINGS:
• 1/3 cup tomato sauce (Rao’s is our favorite)
• shredded mozzarella or Daiya brand vegan mozzarella
• 2 tablespoons shredded pecorino romano
• fresh basil (add right before serving)

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Instructions

1. Preheat oven to 400 degrees
2. Whisk together almond flour, arrowroot starch, potato starch, guar gum and baking soda.
3. Then add almond milk, olive oil and apple cider vinegar.
4. Work liquid into flour until dough begins to form. Dough will be sticky and feel dry initially. Continue to knead with hands until you have a full ball of dough. Scrape remaining dough from fingers and wash hands. Let dough sit for 5 minutes, then dust with potato starch.
5. Place dough in between two pieces of parchment paper and roll out thinly into a circle or square. Shape the outer edges a bit higher. Dip fingers in a touch of water to mend any cracks.
6. Keep the dough on the parchment paper and place onto a baking sheet. Bake at 400 degrees for 10 minutes.
7. Remove from oven, place baking sheet on cooling rack. Brush outer crust with olive oil and sprinkle with grated Pecorino Romano. Spread tomato sauce and add desired toppings.
8. Place pizza back into the oven for 15 minutes or until cheese is bubbly and crust is slightly golden.
9. Remove from oven, slice and enjoy!! Refrigerate any leftovers in an airtight container, can be frozen. Reheat in oven.

• Prep Time: 15 min
• Cook Time: 25 min