This pizza recipe is full of big flavor, has great texture, and satisfies the taste buds. Of course, you can't beat that it's gluten-free, dairy-free, and low-FODMAP! The pizza crust is also vegan!
There are several commercial options available for gluten-free pizzas, dairy-free pizzas, and vegan pizzas - but I've found zero commercial options for gluten-free and dairy-free and low-Fodmap (and vegan) pizzas. So, when Lauren is craving pizza, I have to always make it homemade. Since I work full-time and have four kids, I need a recipe that is not only quick and easy, but one that makes the pizza taste like I picked it up from an authentic Italian restaurant. I feel NO pressure, lol.
I stumbled across a gluten-free pizza crust recipe years ago, and it was good; but the flavor needed boosting, and it also needed to incorporate dairy-free and low-FODMAP ingredients. So, after much tweaking, I created this pizza recipe. Needless to say, not only does Lauren love this pizza, but the rest of the family loves it, and our friends love it! You can use any topping you want. For Lauren to be able to eat it without digestive distress, I use vegan cheese, marinara sauce free of onion and garlic, and uncured turkey pepperoni. You can top with veggies, vegan options, or make it full of meat and cheese. The crust compliments any style pizza you want to make.
Gluten-free, Dairy-free, Low-FODMAP Pizza Recipe
Ingredients:
1 2/3 cups gluten-free multipurpose flour (with xantham gum) -- we like King Arthur Gluten-Free Measure-for-Measure flour
1 teaspoon gluten-free baking powder
1 teaspoon salt
2 tablespoons rosemary
1 package of instant yeast
1 tablespoon of sugar or honey (If honey is used, it is not low-FODMAP)
1 cup of warm dairy-free milk - we like Califia Farms or Elmhurst Farms Almond Milk
2 tablespoons of garlic-infused olive oil
Toppings (optional): Marinara (we prefer Rao's sensitive marinara sauce), veggies, vegan cheese (we like Violife), meats
Instructions:
Heat the dairy-free milk in the microwave until temperature reaches about 100-110 degrees (A good rule of thumb is about 1 minute per 100 grams). The milk should be fairly warm but not too hot to touch. Mix in the yeast and sugar and set aside for yeast to rise (~15-20 minutes).
Mix dry ingredients until thoroughly blended.
Once yeast has risen well, add 1/3 cup of the dry mixture and 2 tablespoons of olive oil and coarsely mix (a few lumps are OK). Let mixture sit for about 30 minutes.
Mix the yeast mixture into the rest of the flour mixture. Using a hand-held mixer or stand mixer, blend on medium-high speed for about four minutes. The mixture will be thick and sticky.
Cover the bowl and let the dough rest for another 30 minutes.
Spray a pizza sheet with olive oil spray. Spread the dough using a spatula sprayed with olive oil into an approximately a 10-12 inch circle. Let the dough rest for about 10 minutes.
Heat the oven or a grill to 400 degrees F. Bake the crust for 8-10 minutes until the dough has firmed up. Remove from heat and add toppings. Bake another 8-10 minutes or until crust is brown and toppings are melted.
