Pizza crust made it’s way into my kitchen last week courtesy of Brittany Angell and Iris Higgins, authors of the brand new cookbook The Essential Gluten-Free Baking Guide Part One just released last week. I met both of these ladies last fall and had the privilege of preparing gluten-free cinnamon rolls in a huge hotel kitchen with them one night (long story…), so I can tell you that these are two hardworking, committed, and very talented women!
Their long-awaited new book, the first in a two-part series of baking guides, is designed to get you in the kitchen and working with a wide array of gluten-free flours. The first book includes over 50 recipes highlighting almond, quinoa, garbanzo, millet, and coconut flours. (Don’t even ask. It’s way too hard for me to pick a favorite!)
In addition to a comprehensive guide to each flour, Iris and Brittany also offer you an inside look at gluten-free baking through interviews with experts like Amy Green, Elana Amsterdam, and Kelly Brozyna. At the beginning of the book, they also give you the scoop on baking with alternative sweeteners, other supportive gluten-free flours, and dairy substitutes.
Although there are a fair amount of recipes in the book that call for gums and starchier flours (two ingredients which I prefer not to eat often), I had no trouble finding plenty of healthy options to add to my “must make” list. The sugar in the recipes can almost always be swapped with an unrefined granulated sweetener like coconut sugar, and some recipes are 100% sugar-free. The Blackberry & Lime Cobbler will definitely make an appearance on my table this summer, as will the Blueberry Oat Mini Muffins with Walnut Streusel. (I’ve also got my sights on the grain-free Peanut Butter Pancakes, Cinnamon Raisin Bread, and Breakfast Cookie Bars.)
Iris & Brittany provide weight measurements (grams) as well as volumetric measurements (cups, tablespoons, etc.) for all of their ingredients, making accuracy a breeze! If you follow the recipes by weight using a digital kitchen scale, you’re guaranteed to have precise results just like theirs.
So, the pizza crust. To let you in on a little secret: I really, really, really don’t like baking with yeast because somehow I almost always, always, always mess up the proofing part. So when I saw that this pizza crust was not only gluten-free but also dairy-free and yeast-free, I was totally in.
And it did not disappoint! I decided to divide the dough into two balls and make two smaller circles that I could then cut into flatbread wedges. They were just fine eaten plain, but I think they would also taste fantastic brushed with some garlicky olive oil and then grilled and served with curry or soup.
Brittany & Iris have given me so much inspiration with their new book, and I’m sure you’ll find the same to be true. No matter how you eat—whether it’s grain-free, vegan, sugar-free, or something else—this book promises to be informative, educational, and—for the baker at heart—loads of fun.
Vegan Pizza Crust
Recipe reprinted with permission from The Essential Gluten-Free Baking Guide Part One, by Brittany Angell & Iris Higgins
Makes one 12-inch pizza crust
1 tablespoon ground flax seed meal
1 tablespoon whole psyllium husks
3⁄4 cup plus 2 tablespoons boiling water
1 1⁄2 tablespoons olive oil
96 grams millet flour (3⁄4 lightly filled cup)
86 grams potato starch (1⁄2 cup)
1 tablespoon double acting baking powder
2 teaspoons unrefined granulated sugar
3⁄4 teaspoon salt
Your favorite pizza toppings
- Preheat the oven to 400 degrees F. Take out a baking sheet and cut a piece of parchment paper the size of the sheet.
- In a small bowl, stir together the flax seed, psyllium husks, boiling water, and olive oil. Let sit for 5 minutes.
- In a large bowl, whisk together the millet flour, potato starch, baking powder, sugar and salt.
- Once the flax mixture has rested for 5 minutes, whisk it for 30 seconds, then pour it into the dry ingredients, stirring until it comes together into a dough. It should be easy to handle at this point. Shape into a ball and roll it out on the parchment paper to about 1/8–1⁄4 inch thickness. Place the parchment paper on the baking sheet. Bake for 10 minutes.
- Remove from oven and top however you like. Bake another 10 minutes. Serve hot.
- Freeze and reheat leftovers as you would any other pizza.
Hallie’s notes: I used an equal weight of arrowroot starch for the potato starch. I used coconut sugar for the sweetener. I divided the dough into two balls and baked them on separate baking sheets, rotating them once halfway through baking to ensure even cooking. Before baking the pizza rounds, I sprinkled them with extra sea salt and some dried herbs.
In other news…
Thanks to all who entered last week’s Sweet Victory online course giveaway. You blew me away with your comments and stories! Congratulations to the randomly drawn winner, Joyce. If you’d still like to get in on the sugar-kicking action, there is still time to sign up for the course here.