Thursday, July 17, 2014

Easy Allergy-Friendly and Yeast-Free Pizza Crust

I have been working on this for about a year. It is finally at a place where I'm really happy with it and Cody loves the little pizzas we make!

We make mini-pizzas. Just press them by hand. It's easy and Cody helps me.

My little helper is very good at making pizza crust, but he likes to eat the uncooked dough. Seriously. I can't get him to try so many delicious things, but he will eat an entire roll made of uncooked pizza dough. Toddlers are baffling!


This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Pizza crust
Makes two large pizza crusts, or about 20 mini-pizza crusts

3 1/2 cups oat flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup olive oil
1 teaspoon maple syrup
1 1/2 cup water 

Preheat oven to 400 degrees
In a large mixing bow, combine the flour, baking powder and salt. 
Add the oil, water and maple syrup. 
Use a mixer, or hand mix until the dough forms a ball.
If the dough is too sticky add oat flour a tablespoon at a time, or if it's too dry add water a tablespoon at a time.
Roll out to make 2 large pizza crusts, or roll into balls and press to make mini-pizzas.
Bake 15 min.
Add your favorite bottled sauce, or click here for my recipe for tomato sauceand toppings (we use Go Veggie! vegan rice cheese) and bake another 10 min.

Cody helping press the dough.

Cody eating raw dough and saying, "mmmm!"

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