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It’s raining again. We were able to sneak out for about an hour on our bikes yesterday evening before the rain started up again, but no chance today. I guess this gives me an opportunity to get some more recipes up, and I’m starting with this brown rice pizza crust.
Another good food to take on the road is pizza. Plus, there’s no way I’m going to give up pizza. I’m also impatient, though, so I found a recipe here that was yeast-free, but not egg-free and had oil in it and adapted it for my needs.
As far as toppings, I added a homemade vegan mozzarella that is pretty awesome. It’s the closest thing I’ve found to actual cheese. It’s based on a recipe by Miyoko Schinner that I modified slightly using homemade vegan yogurt, refined coconut oil, and carrageenan (she cultures her cheese, but who can wait that long? I eat mine right away and it tastes delicious). I like to make mine garlic and herb-flavored.
If you’re a cheese lover who can’t (or chooses not to) eat dairy any longer, I highly recommend her book, Artisan Vegan Cheese. I checked out a copy from the library but it’s still in print. Ms. Schinner used to own a vegan restaurant, and now she makes a line of vegan cheese that can be found at Whole Foods, among other places. To be honest, I bought some of the cheese and I thought that what I made fresh from the recipe tasted much better, but it is quite labor-intensive to make yourself. OK, enough side-tracking. Do I do that a lot? On to the recipe.
Brown Rice Pizza Crust
- 1 cup brown rice flour
- 2 flax eggs
- ½ tsp baking powder
- 2 tbs quinoa (I used red)
- 2 tsp oregano
- 2 tsp basil
- ¼ tsp garlic powder
- Up to 1 tbs additional water, if needed for consistency
- Additional flour for rolling out the dough
- Sauce and toppings of preference
- Make flax eggs (see this recipe for details) and let rest. Preheat oven to 350.
- Once eggs are ready, add baking powder, quinoa and spices.
- Gradually mix in rice flour. Add in water if needed. Dough should be slightly sticky, but dry enough to hand-mix.
- Roll out dough on your baking pan. I use a non-stick baking mat, and dust it with flour, then add more flour on top as needed. I actually don’t roll mine out–I hand-flatten it until it’s very thin.
- Parbake crust for about 8 minutes.
- Remove from oven and add toppings. Increase temperature to 400 and bake for an additional 12 minutes or until toppings are cooked. I used marinara, vegan mozzarella, red bell pepper, portabella mushroom, black olives and nutritional yeast.
The crust will be slightly chewy but holds up well under a lot of toppings. Someday, I hope to figure out how to make it light and crispy without the yeast, but that usually takes the use of multiple types of flour, which seems like too much work to me.
Let me know in the comments or through email if you’d like the recipe for my oil-free marinara sauce, or my version of the vegan mozzarella, and I will post those recipes as well.