Food Recipes Roasted Vegetable Grain Bowl with Tzatziki Sauce

Roasted Vegetable Grain Bowls – a gluten free grain bowl filled with spiced roasted vegetables then covered in a creamy Tzatziki Sauce. A meal your family will love and perfect for meatless Monday!

It’s been a while since I burnt something. And when I say burnt something, I mean bad. Like the point where it is crusted on the pan!

I guess I was due. So what happened?

Ingredients

Moroccan Roasted Vegetables:

  • 3 cups cauliflower florets
  • 1 red pepper, cut into 1” cubes
  • 1 yellow pepper, cut into 1” cubes
  • 1 red onion, cut into 1” cubes
  • 1 zucchini, cut into ½” slices
  • 2 carrots, cut into 1” slices
  • 14 oz. can of chickpeas (garbanzo beans), drained and rinsed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons olive oil

Tzatziki Sauce:

  • 3/4 cup plain greek yogurt
  • 1/2 cup grated cucumber
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons dry dill
  • 1 garlic clove, grated
  • salt to taste
  • 1 cup dry quinoa
  • 2 cups water

Instructions

  1. Preheat oven to 400.
  2. In large bowl, add cauliflower, red pepper, yellow pepper, red onion, zucchini, carrots, and chickpeas.
  3. In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, ground cinnamon, and ground coriander.
  4. Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
  5. Spread vegetables out on a baking sheet.
  6. Bake for 20 minutes.
  7. Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
  8. In the meantime add quinoa and water to a medium saucepan. Bring to a boil. Cover and reduce to simmer for 15 minutes. Let rest for 5 minutes and fluff the quinoa with a fork.
  9. In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
  10. Serve quinoa with roasted vegetables and finish with 2 tablespoons of the tzatziki sauce. Serve

Source www.joyfulhealthyeats.com

HEALTHY RECIPES 1-BOWL CARROT APPLE MUFFINS (VEGAN + GF)

Wow! I made these for breakfast for my daughter’s vegan friend, and we all (non-vegans) ate them up. I used a chia seed egg (following your recipe, Dana–thanks!) and all-purpose flour for the almond meal and gluten-free flour, because that’s what I had on hand, and it took about 20 minutes to bake to perfection. I’ll definitely make these again! Thank you!

Ingredients

  • 1 1/2 batches flax eggs
  • 1/4 cup olive oil
  • 1/3 cup mashed very ripe banana
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1/2 cup unsweetened applesauce (or finely grated apple)
  • 1/2 cup brown sugar (or sub muscavado)
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 cup plain almond milk (unsweetened)
  • 1 heaping cup (packed) grated carrot
  • 2/3 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1 heaping cup gluten-free flour blend
  • 1/4 cup raw walnuts (chopped // for topping)

Instructions

  1. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
  2. Prepare muffin tin with liners or lightly grease them.
  3. To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine.

  4. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
  5. Add almond milk and stir.
  6. Add grated carrot and stir.
  7. Add oats, almond meal, and gluten-free flour blend and stir.
  8. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
  9. Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.
  10. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
  11. If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
  12. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.

Notes

*Use 1 ½ Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water to make 1 1/2 flax eggs.
*You can sub 1 sweet apple in place of 1/2 cup applesauce.
*If baking in a loaf pan or cake pan (8×8), bake for 45 minutes – 1 hour and check every 5 minutes thereafter for doneness.

Source minimalistbaker.com

Healthy recipes low carb mexican cauliflower rice (paleo, vegan, keto)

Been 5 days since I stayed keto. T died this just now and must say it turned out yum. I added little cream to the cauli rice in the end as I didn’t have sour cream. It was creamy and great. Thank you.

INGREDIENTS

  • 3 cups Cauliflower Florets (stems removed and washed)
  • 1 tablespoon olive oil
  • 1 small onion (finely chopped)
  • 3-4 Garlic Cloves (minced)
  • 1 jalapeno (finely chopped)
  • 2 medium Tomatoes (finely chopped)
  • 3/4 cup diced Bell Peppers
  • 1 teaspoon Cumin Powder
  • 1/2 teaspoon Paprika Powder (or red chilli powder)
  • 1 tablespoon chopped Coriander (or Cilantro)
  • Salt to taste
  • More cilantro, sliced avocados, jalapenos, lime juice etc for topping

INSTRUCTIONS

  1. Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
  2. Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
  3. Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it’s tender.
  4. Top with your favourite topping and serve hot.

NOTES

  1. We like our food spicy, but if you don’t, feel free to de-seed the jalapeno
  2. Cauliflower rice is best served immediately. Stored cauliflower rice can taste a bit weird and can turn smelly. And it only takes 15 minutes to put together anyway!
  3. Our favourite toppings are sour cream, cilantro, avocados and sometimes fried tortilla chips

Source myfoodstory.com

Food Recipes The Best Vegetable Curry Ever

I make this all the time and absolutely love it. I usually do carrots, sweet potatoes, broccoli and chickpeas, and it is so filling and delicious. When I add the cinnamon I usually add some garam masala as well. Also as weird as it sounds I’ll sometimes add about 1/4 cup of soy vay teriyaki sauce or a tablespoon of brown sugar to give it a hint of sweetness and it works so well! Thanks for the great recipe.

Ingredients:

  • 2 Tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 4 medium cloves garlic, minced

Spices:

  • 1 Tablespoon fresh ginger, finger grated
  • 1 Tablespoon. ground coriander
  • 1-1/2 teaspoon. ground cumin
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon. cayenne
  • 1 Tablespoon. tomato paste
  • 2 cups vegetable broth
  • 1 cup light coconut milk
  • 1 teaspoon cinnamon
  • Salt and Pepper

Vegetables:

  • 1 cauliflower or broccoli head, chopped into florets
  • 3 medium sweet potatoes, peeled and diced or 6 red potatoes,diced
  • 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
  • 1 cup frozen peas
  • 4 cups (handfuls) spinach, light packed
  • 1.whole lime, juiced and zested
  • 2 Tablespoons fresh cilantro, chopped
  • Basmati rice for serving

Directions:

  1. In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown, about 2 minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute.. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until even distributed throughout the spices, about 1 minute.
  2. Add the broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
  3. Add the cauliflower, potatoes, tomatoes, and peas. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
  4. Stir in the lime juice, and zest; cook about 3 minutes more. Season to taste with salt.
  5. Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Serve over rice and garnish with cilantro.

Source www.layersofhappiness.com

HEALTHY RECIPES VEGAN TURMERIC QUINOA POWER BOWLS

I had only red quinoa (what an interesting color with the turmeric). I used smoked paprika for the beans. I wanted something I could freeze so I roasted cauliflower with olive oil, garlic powder and crushed red pepper instead of the kale. What a big yum-o. And I used sweet potatoes instead of regular. Great flavor combo.

Ingredients

  • 7 small yellow potatoes
  • 15 oz . can chickpeas
  • 2 tsp turmeric
  • 1 tsp paprika
  • 1 Tbsp coconut oil
  • 1/4 cup quinoa
  • salt/pepper
  • 2 kale leaves
  • 1/2 Tbsp olive oil
  • 1 avocado

Instructions

  1. Preheat oven to 350 degrees.
  2. Slice the potatoes into strips and lay flat on 1/2 of a baking sheet. Spray/drizzle them with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt/pepper to taste.
  3. Roast for 5 minutes while you drain and rinse the chickpeas.
  4. Place the chickpeas in a mixing bowl and add 1 tsp of paprika, coating them evenly. Lay the chickpeas on the other 1/2 of the baking sheet.
  5. Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft).
  6. Cook the quinoa with 1/2 cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix together, and let cool.
  7. Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
  8. Slice the avocado and split into the 4 bowls.
  9. Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!

I made this I used sweet potato instead but omg I never thought how tasty and filling this would be ! It’s my first time having a buddha bowl n trying quinoa as well. So yummy !

Source www.jaroflemons.com

Mexican Vegan Vegetable Stew

Mexican Vegan Vegetable Stew

This vegan vegetable stew is made with potatoes, corn, carrots, and celery simmered in a slightly spicy, tangy tomato base. A flavor-packed, low-calorie dinner that just happens to be vegan.

Happy Monday, all! We are on week number two of March Meatless Monday Meals and today’s recipe is one that brings back so many busy-college-student memories. Remember last week in my Slow Cooker Baked Potatoes with Broccoli and Cheese Sauce post when I mentioned I was vegan for a while in college and survived on vegan hot dogs and oreos?

That’s not 100 percent true. I also had this Mexican Vegan Vegetable Stew.

I must have made this stew at least twice a month, and at the time, it was God sent. It’s the type of recipe that get’s better with age, so I could make a pot on a Sunday and happily eat it all the way through Friday with nary a complaint.

Seriously, by the time Friday rolled around, I would practically be licking the bowl after I finished the last spoonful because I was so sad to see it go.

The garlic, cumin, and chili powder give it an intense (but not insanely spicy) flavor, that deepens and matures the longer it sits and its tomato base is tangy, sharp, and perfectly offset by the mild vegetables.

Mexican Vegan Vegetable Stew
Mexican Vegan Vegetable Stew

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced or pressed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 cups vegetable broth (or chicken broth)
  • 1 heaping tablespoon tomato paste
  • 5 small red potatoes, cubed
  • 2 carrots, peeled and sliced 1-inch thick
  • 2 stalks celery, sliced 1-inch thick
  • 1 (15oz) can corn, drained
  • 2 (14oz) cans diced tomatoes with green chilies

Instructions

  1. Over medium heat, heat oil in a large pot. Add onions and cook until nearly translucent. Add garlic, chili powder, cumin, salt, and pepper. Cook until garlic is lightly golden and the spices aromatic, about 30 seconds.
  2. The pot will be quite hot, so have your broth ready to pour in so your garlic doesn’t burn.
  3. Add broth, tomato paste, potatoes, carrots, and celery. Stir and bring to a boil. Cook at a low boil for 20 minutes.
  4. Add corn and tomatoes. Bring stew back up to a boil and continue to cook for 5-10 minutes until potatoes are fork tender.

You can find complete recipes of this Mexican Vegan Vegetable Stew in bakingmischief.com

Vegan Mushroom Bolognese Recipe

Vegan Mushroom Bolognese Recipe

My vegan mushroom bolognese is a fun spin on the Italian classic. Mushrooms are used for a rich and delicious vegan bolognese that is sure to please the whole family!

I’ve partnered with the TODAY Food Club to bring you this Mushroom Vegan Bolognese recipe as part of their Family Favourites Challenge. This fabulous challenge takes a look at food and recipes, and how they have been passed down through the generations.

Rosa was a lovely Italian lady that lived next door, with her husband, to my grandparents. They had the most amazing vegetable garden which was always overflowing with fabulous fresh vegetables.

When my brother and I visited my grandparents, if we were good, we were allowed to go next door to visit Rosa, feed her chickens, and help pick various vegetables for that night’s dinner.

Rosa’s garden produced so many vegetables that my Grandmother was the lucky recipient of any surplus vegetables, some of them unfamiliar to my Scottish grandmother.

So, over the years, Rosa started to teach my Grandmother some of her favourite family recipes, partly to show my grandmother how to use those vegetables. And this was how my Grandmother started making spaghetti bolognese (known to the Italians as ragu).

Over the years, each generation of my family has put their spin on this classic recipe. My Grandmother had her version, ever so slightly tweaked from Rosa’s, to suit my Grandfather’s palate. Mum had hers and now, I have my vegan spaghetti bolognese.

My mushroom vegetarian bolognese sauce recipe is the biggest deviation from the classic, but, in many ways, I think it stays true to this ultimate comfort food.

Replacing the ground meat, traditionally found in spaghetti bolognese are juicy, umami-laden mushrooms for a delicious vegan bolognese sauce.

I use mushrooms as a faithful meat replacement in so many recipes (my Mushroom Shepherd’s Pies, Mushroom and Quinoa Meatballs, and my Mushroom Banh Mi are great examples) and they work just as well here, helping the vegetarian bolognese sauce to develop many of the rich, complex flavours of the original that the spaghetti absorbs.

So tell me, in the comments below, what is your family favourite recipe?

Vegan Mushroom Bolognese Recipe
Vegan Mushroom Bolognese Recipe

Ingredients

  • 2 tbs olive oil
  • 1 onion diced
  • 2 medium sized carrots peeled and diced
  • 1 celery stalk diced
  • 3 cloves of garlic chopped
  • 1 tbs thyme leaves roughly chopped
  • 10 g (1/3 oz) dried wild mushrooms reconstituted in 2½ tbs boiling water
  • 500 g mushrooms diced, 1 pound
  • 1 tbs tomato paste
  • 1 cup red wine shiraz and pinot noir work well here
  • 2 tbs soy sauce
  • 400 g (14 oz) can of chopped Italian tomatoes
  • salt and pepper to taste
  • 400 g (14 oz) dried spaghetti

Instructions

  1. Place a large frying pan over a medium heat and add the olive oil. Add the onion, carrots and celery, season with salt and cook until slightly golden and caramelised.
  2. Next, add the mushrooms. I like to do this in 4 batches, so they all get a chance to cook properly. Once each batch is cooked add more, until all of the mushrooms are cooked. Add the garlic and thyme, and cook for 2 to 3 minutes, or until the garlic is cooked.

You can find complete recipes of this Vegan Mushroom Bolognese Recipe in deliciouseveryday.com

VEGAN SPAGHETTI CARBONARA

VEGAN SPAGHETTI CARBONARA

Smoky marinated cremini mushrooms and peas are tossed with spaghetti in a silky tofu and cashew sauce to create this decadently delicious vegan carbonara.

I waited tables all throughout college. By that time, I’d been a vegetarian for quite a while, but none of the establishments that I served in were meatless. Things could get awkward. I felt weird about telling customers I was vegetarian, but at the same time it wasn’t like I could go and suggest the filet mignon. I got some odd looks from people upon telling them that my favorite dish was a dinner salad with a side of mashed potatoes.

The last place I worked at was Italian. We did not have spaghetti carbonara, but I did have a customer ask for it once, and when I didn’t know what it was, she went into great detail explaining the dish and how freaking amazing it was, but it was all kind of lost on me. Bacon and eggs are two things I was never down with, in my early meat eating days.

VEGAN SPAGHETTI CARBONARA
VEGAN SPAGHETTI CARBONARA

Ingredients

For the Mushroom Bacon

  • 1/3 cup soy sauce
  • 3 tbsp. maple syrup
  • 3 tbsp. apple cider vinegar
  • 1 tsp. liquid smoke
  • 1 lb. cremini mushrooms, cleaned, stemmed and sliced
  • 2 tbsp. olive oil

For the Spaghetti Carbonara

  • 1 lb. dried spaghetti noodles
  • 1 cup raw cashews, soaked in water 4-8 hours and drained
  • 1 lb. silken tofu
  • 1/2 cup unflavored soy or almond milk
  • 2-3 tbsp. nutritional yeast flakes , to taste (optional, but adds a really nice flavor)
  • 2 tbsp. olive oil
  • 3 garlic cloves, minced
  • 1 cup frozen peas, thawed
  • 1/2 cup fresh parsley
  • salt & pepper to taste

For Serving

  • cashew Parmesan (optional)
  • red pepper flakes (optional)
  • kala namak (optional, for eggy flavor)

Instructions

  1. Stir soy sauce, maple syrup, cider vinegar and liquid smoke together in a small bowl. Add sliced mushrooms and toss to coat. Allow to marinate for 30 minutes, tossing occasionally to recoat.
  2. While the mushrooms marinate, bring a large pot of water to a boil and cook spaghetti according to package directions, until al dente. Reserve 1/2 cup of pasta water, then drain pasta into a colander. Return to pot and toss with a bit of olive oil.
  3. Place cashews, silken tofu, milk and nutritional yeast flakes into food processor bowl and blend until smooth and creamy, stopping to scrape down sides of bowl as needed.

You can find complete recipes of this VEGAN SPAGHETTI CARBONARA in connoisseurusveg.com

Creamy Chili Sauce with Zucchini, Spinach and Pasta

Creamy Chili Sauce with Zucchini, Spinach and Pasta

Vegan and gluten-free Creamy Chili Sauce with Zucchini, Spinach and Pasta. An incredibly creamy, rich and yet light with no oil or butter. Just whole food ingredients. So much flavor from Italian dried herbs and chili powder and tomato sauce.

If there was ever a throw-together meal that turned out amazing, this is it!! I’m sharing another sauce and pasta dish today. Sauces are one of my favorite things to create, as if it wasn’t obvious by now. My collection is huge. Wellll, this is sooooo good, creamy, amazing, filling, “restaurant-worthy”, as my hubby said. You all wanted this recipe sooo bad when I shared this quick phone snap of my dinner 2 nights ago. Regardless of the fact that I’m a blogger, I do not like to measure ingredients. In fact, I’m a throw-together kind of cook, and even baker. A lot of my dinners I just throw together on instinct and taste as I go. I’ve always done the same when I create cakes, cookies, etc. I have literally had to make myself start writing things down as I’m creating, in case it turns out, I can easily remake it and post it here. I do that now for my baked goods, except for cookies. If I’m craving cookies, I hardly ever measure, unless I’m following a specific recipe of mine, I will just throw everything into a bowl. I’m always pressed for time, so measuring takes longer. However, it is very important to get the right amounts for a recipe to be posted, so the results turn out right for you guys. In that case, I’m very precise in what I post here.

This recipe today, Creamy Chili Sauce with Zucchini, Spinach and Pasta, is infused with a good dose of chili powder (hence the name). I mean, look at all those yummy specks of chili powder in the sauce.

I wasn’t even thinking of creating for the blog, I was just in a hurry to make dinner. As you know, I share my dinners and lunches often with you all on Facebook and IG. Well, I quickly rushed to remake this one and actually write down measurements so I could share the recipe, since the response was so big. So, I hope you are all happy and scarf it down in mere seconds the way my family did. It is THAT GOOD.

I love proving you don’t need animal products to make a delicious dish. Vegan substitutes are soooo easy. Instead of dairy cow milk, I love to use cashew milk, coconut milk and even almond milk. My favorite is cashew milk though, homemade, because it is the creamiest.

Creamy Chili Sauce with Zucchini, Spinach and Pasta
Creamy Chili Sauce with Zucchini, Spinach and Pasta

Ingredients

  • 2 cups dry elbow pasta (I used GF brown rice pasta. You can use spiral or other short pasta, but wouldn’t recommend long noodles)
  • 1 cup low-sodium veggie broth or water, more as needed (I used broth for more flavor)
  • 1 loosely filled cup (130 g) finely chopped onion
  • 2 small zucchini (365 g), sliced into rounds 1/4 inch thick, then in 1/4th’s (see video)
  • 1 cup homemade cashew milk (SEE NOTE below how to make & regarding subs)
  • 3/4 cup tomato sauce
  • 1 tablespoon dried Italian spice blend (I use the McCormick blend, you want one with no salt or red pepper added)
  • 1/2-1 tablespoon chili powder (SEE NOTE, not habanero, just a standard American chili powder. McCormick or Fiesta brand is good)
  • 4 large handfuls fresh spinach (100 g)
  • 1 1/4 teaspoons fine sea salt (notice in directions you are adding salt at different times)
  • 1/2 teaspoon black pepper
  • optional: 1/2 teaspoon liquid smoke

Instructions

  1. Make sure your veggies are chopped/prepared at the beginning, as the sauce comes together pretty quickly.
  2. Begin by bringing a large pot of water to boil for your pasta. Adding a lid will make it boil faster. Make sure to salt your water well so the pasta is well seasoned.
  3. Add the onion and broth to a large sauce pan over medium heat. Once it begins to simmer, cook 5 mins and then add the zucchini and just 1/4 teaspoon of salt at this time. Stir well and add cover. Turn the heat down to medium-low. It’s important to cover the zucchini so it cooks through well. Let it all cook about 8 minutes until the zucchini is nice and tender (no longer crunchy), but not mushy. Check it a couple of times to stir it and make sure there is enough broth, if necessary to keep the zucchini cooking, add a little bit more. You basically want most of the liquid gone though before the next step.

You can find complete recipes of this Creamy Chili Sauce with Zucchini, Spinach and Pasta in thevegan8.com

BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE)

BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE)

The Best Gluten Free Pizza Crust- (Vegan Egg Free) EVER.  This gluten free crust reminds me of chewy wheat based take out pizza.  This gluten free pizza crustcrust is soft, chewy, and crispy all at once.  It is also gluten free and egg free makes it even better for those with food allergies.

Pizza is another staple that gluten free living loves to thrown a wrench in. There are plenty ofoff the shelf pre-made gluten free pizza crusts available…but…they just don’t…um…have much appeal. If you like them and they work with your list of food allergies ignore me… But if you don’t, keep reading. 🙂
It’s not that I wouldn’t jump at the chance to use a pre-made crust. We food allergy moms (and dads) have to make everything. It’s mainly in part because I haven’t found one that is egg free. Or soy free. Or sunflower free… It’s just easier to make it myself with piece of mind that will be safe.

Another thing I would have to confess: I am a pizza SNOB. I can’t help it. My family ate pizza at least 3 times a week growing up. I even worked at a pizza place briefly in high school. The best pizza in my option has a slightly thicker crust (not too thick), is chewy, soft and crispy all at the same time. The trifecta of great textures, gluten free or not. 😀
Gluten free breads are tricky to achieve the correct texture. Remember how long it took me to make a good gluten free hamburger bun? Well, this was similar. Not so much with ingredients, since you’ll note it’s very similar to the buns. But more so the techniques to get the crispy-chewy-thing all together.

BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE)
BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE)

INGREDIENTS:

  • 2 1/2 cup gluten free all purpose hybrid flour
  • 1 3/4 cup water or milk of choice
  • 1 packet or 2 1/2 tsp of dry active rapid rise yeast
  • 1 tsp sugar
  • 2 T oil
  • 1 tsp salt
  • 3 tsp guar or xanthan gum
  • 3 tsp powdered pectin

Directions

  1. Heat liquid to 110 degrees. Add yeast and sugar. Allow to sit for at least 5 minutes to start foaming.
  2. In a separate bowl, combine all dry ingredients. Mix thoroughly
  3. Pour all wet ingredients. Mix by hand for 2 minutes (or use a stand mixer if you own one)
  4. Dough will be sticky. Grease hands lightly with oil. Scoop out and knead with your hands another 5 minutes on parchment paper or cutting board sprinkled with GF all purpose flour.
  5. Cover dough in the bowl and allow to rise about 25 minutes in a warm place.
  6. Preheat oven for at least 25 minutes prior to baking with the baking sheet inside the oven (measure the parchment paper size before placing in oven)

You can find complete recipes of this BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE) in etiteallergytreats.com