GLUTEN FREE PIZZA CRUST

Have you ever wanted pizza so bad, you had to come up with your own recipe?

I think I am talking about me ☺

I have accepted the fact that I cannot eat “normal” pizza. The wheat makes me bloat and I get all crappy. I am not going to get theoretical right now about how refined white flour in the pizzas of today are just so non beneficial for you, but they truly are. They are difficult for the body to digest, since the body considers them as something which isn’t food, they are starchy and high in sugars, high in calories and just almost nothing in nutrition.

If you happen to live somewhere where Gluten Free is a condition that most people recognize, it might be easier for you.

Whenever I am living in Melbourne or Singapore ( I travel in between for work and school), it’s easy to find a gluten free pizza base option in specialty stores. But when I am back in Jakarta, Indonesia, for a bit, that is almost impossible. Eating the way I eat here, is hmmmm…. Considered unique 😀

I am not saying that store bought gluten free pizza bases are the healthiest thing on earth, but I must admit, it makes my life much easier when I am on the go .

Just in case you wanted to know how I make my GLUTEN FREE PIZZA BASE, here it is for you. I snuck in some veggies in it too.
My kids don’t know that, and although they would eat vegetables, I just like that I am sneaking in more veggies, just for the sake of feeling like a Mission Impossible agent, doing the impossible. Did I tell you, that as a child, I always wanted to be a secret agent slash spy kinda thingy? Ha ha.

Gluten Free Pizza CRUST:

Wet:
3 cups cauliflower florets
2 tbs fresh lemon juice
—————————
DRY:
1/2 cup almond flour
1/4 millet flour ( or sorgum )
2 tbsp coconut flour
1/4 tsp baking powder
1 tsp chickpea miso ( optional but recomended)
1 Tablespoon nutritional yeast ( optional but recommended)
2 Tablespoons flaxmeal
Pinch of seasalt
Smidgen of stevia
1 Tablspoon coconut oil
Almost 1/4 cup of water or veggie stock (depends how dry your dough is)

Method:
1. Put no.1&2 in food processor and blend (or steam cauliflower first and mash if you don’t have FP)

2. Mix the above with all dry ingredients. You should add in liquid slowly. DO NOT overwet. It has to be a bit sticky but NOT liquid.

3. Flatten on a pie tin or any baking tray you have( lined with baking paper) bake at 190celcius for 20 minutes. Flip and bake another 5 minutes.

4. crust is ready, please feel free to put whatever topping you like!
❤️❤️❤️

NOTE:
Each oven is different, so make sure you keep watch over your pizza base while it is baking. Most ovens can be off, especially if you have never recalibrated your oven since you first bought it.
Apparently, like a piano, ovens also need tuning. Or in this case recalibrating.

Here’s the pizza I made the other day at home with this base. It was a big hit

Please tag me on instagram @sophienavita when you decide to make it. Don’t forget to take pictures!!

If you haven’t subscribed to my #LoveLettersFromSophie , you should NOW. Because nobody ever writes or receives love letters anymore these days, except for some rare species of human like ME! Here’s that link again. Click NOW.