Author Notes
My go-to gluten free pizza crust, with 6 simple ingredients, perfect for make ahead meals and weeknight dinners. This recipe is topped with a fresh, Spring pesto made from pistachios, peas, and parsley, and is out of this world delicious. —Karlie Kashat
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Ingredients
- Crust
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1 cup
white rice flour
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1 cup
tapioca flour
-
1 cup
brown rice flour
-
3/4 teaspoon
xantham gum
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1/2 teaspoon
baking soda
-
1 teaspoon
salt
-
1 tablespoon
chia seeds
-
2 tablespoons
olive oil
-
2 tablespoons
apple cider vinegar
-
1 cup
water
- Pistachio Pesto
-
1/2 cup
pistachios
-
1/2 cup
peas
-
1 cup
parsley
-
1/4 cup
vegan parmesan (or regular parm)
-
2
cloves garlic
-
1/2 teaspoon
salt
-
1/4 cup
olive oil
Directions
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Pre-heat oven to 350F
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Make the crust: combine all of the dry ingredients in a large bowl and mix. Add in olive oil, apple cider vinegar, and water and mix until dough forms. Roll into a large bowl and set aside.
-
Make your pesto by combining all ingredients in a food processor until desired consistency is reached.
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Drizzle olive oil over dough ball. Lightly coat a pizza stone or baking sheet with oil and plop your dough down, rolling it out into 2 small pizzas.
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Bake about 25 minutes, until it starts to appear dry but not browned.
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Remove from oven and spread pesto (or pizza sauce), desired toppings, and cheese. You will have leftover pesto.
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Bake for another 20 minutes until golden brown and toppings are warm and bubbly.
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Slice immediately and serve
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