Try this gluten-free pizza crust; the dough is sticky, but the finished crust is light and tasty. Use it as a base for any of our pizza recipes.
| Servings |
2 slices
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 386 | 0mg | 2g | 58g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.64 | Water saved (gallons) [animal consumption only] |
 |
2.6 | Manure (pounds) not deposited into the environment |
 |
2.9 | Grains / feed (pounds) not consumed by animals |
 |
6.3 | Methane (gallons) not created by animals |
 |
77.0 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Passive Time | 1 hour |
Ingredients
- 1 pkg yeast (active dry)
- 2 1/2 C flour (unbleached all purpose)
- 1/4 tsp salt
- 1 Tbsp maple syrup
- 1 C water (warm)
- 2 Tbsp olive oil
- 1 1/2 Tbsp buttery spread (melted)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Combine all of the dry ingredients in a large bowl.
- Add the wet ingredients to the dry ingredients.
- Mix everything together and allow to rise for 60 minutes.
- Using extra flour to prevent the dough from sticking to your hands, spread the dough onto the cookie sheets / pizza pans lined with parchment paper; top with the pizza ingredients or partially pre-bake the crust for 5 minutes at 375 degrees.
Recipe Notes
Cover and refrigerate for up to one week, or freeze for up to six months.
© Mainly Vegan LLC