A healthy veggie-loaded dairy-free pizza with a gluten-free crust.
Ingredients
For gluten-free crust:
½ cup tapioca starch
½ cup sorghum or millet flour
½ cup potato starch
¼ cup brown rice flour
¼ cup glutinous rice flour
1½ teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon fine sea salt
1 tablespoon organic light brown sugar
½ cup plus 2 Tablespoons warm water (between 110 - 115ºF)
½ teaspoon organic light brown sugar - for proofing the yeast
1⅛ teaspoons active dry yeast
2 Tablespoons good olive oil, plus more for pan
2 egg whites, lightly beaten (for vegan, use egg replacer)
⅛ teaspoon light tasting rice vinegar
coarse corn meal, for sprinkling
For toppings:
Olive oil
10-12 (1/4-inch) slices eggplant
10-12 (1/4-inch) slices zucchini
1 bell pepper, cut into ¼-inch slices
2-3 heirloom tomatoes, cut into ¼-inch slices
Thinly sliced red onion
Sea salt
Freshly ground black pepper
Handful fresh basil, some whole leaves and some julienned
Instructions
For gluten-free crust: Preheat oven to 400 degrees F.
Stir the yeast and ½ teaspoon of brown sugar together with ½ cup of the water and let stand for 10 minutes until dissolved.
Whisk dry ingredients together in a large bowl. In a smaller bowl, whisk the olive oil, egg white and rice vinegar together. Add the liquid ingredients along with the yeast to the dry ingredients. Using a wooden spoon or electric mixer, mix until well combined. If it's too dry, add a little more of the reserved water. The dough will be very soft, almost like a stiff batter, but not like traditional bread dough.
Brush a large pizza pan or baking sheet with a little olive oil and sprinkle with a thin layer of corn meal. Transfer the dough to the pan. Lightly oil your hand and press into the pan all the way to the edges. (If you're using a rectangular baking sheet, it probably won't reach the edges.) Make sure it's even. Add a little more oil to your hands if you need to.
Let crust stand for about 15-20 minutes while the oven is heating up. Bake for 10 minutes or until lightly golden on the edges. Remove and brush the crust with a little more olive oil.
For pizza: Layer the sliced eggplant, zucchini, peppers and onions evenly over the prebaked crust, sprinkling each layer with a bit of salt and pepper. Place back in the oven for 10 minutes. Remove from oven and add tomatoes slices in an even layer. Sprinkle with a bit more salt and pepper. Bake again for 5-10 minutes or until the crust is golden brown and the vegetables are tender. Before serving top with the basil.