I've been experimenting with gluten-free rising crusts, but I haven't figured out a good recipe yet. I figured I could still post this pizza crust recipe because its easy to make and the toppings were so delicious. It was my attempt at a pizza I had with my friend Nisha @rainbowplantlife in New York. I think if she was here tasting it with me she would agree that it tasted similar. Definitely give this pizza a go and let me know how it goes by tagging @edgarraw on Instagram and using #edgarraweats for me to check your posts out.
2/3 of a cup of chopped onions
1 1/2 tbsp of avocado oil
1 tsp of coconut sugar
a pinch of salt
Using a skillet on medium heat. Add oil and 30 sec after its been heating add chopped onions, then add sugar/salt, and cook onions until golden brown. Then set aside.
Roasted Shiitake Mushrooms
1 1/2 cup chopped mushrooms (Shiitake)
1 tsp of garlic granules or 4 minced garlic cloves
1 tsp of smoked paprika
2 tsp of cumin
1 tbsp of apple cider vinegar
1 tsp of maple syrup (optional)
1 tbsp of lemon juice
1 tbsp of avocado oil
pinch of salt and pepper
Just add all ingredients to a bowl, let it sit overnight or 10-20 min. (optional) Spread onto a baking sheet and bake in the oven for 30 min at 375 F.
1 large handful of baby chard or greens of choice
2 tsp of avocado oil
1 tbsp of lemon juice
1 tsp of lemon zest
pinch of salt
Just mix everything in a bowl or massage them if needed.
Creamy cashew sauce
2/3 of cup soaked cashews
2-3 tbsp of lemon juice (depends on how sour you want it)
1/4 of a cup of water
1 tbsp of dried oregano
1 tsp of truffle oil
1 tbsp of arrowroot powder
2 tsp of apple cider vinegar
1 tsp of black pepper
Just blend all ingredient using a high-speed blender. Blend until completely emulsified. The sauce has to be warm from the blending. If it’s not warm and watery, cook down for 10 min or so until desired consistency. Letting this sauce sit for 24 hours gives the best-spreading consistency.
The crust is completely optional because you can easily purchase pre-made dough from your local grocery store.
2 1/2 cups of sprouted wheat flour or regular
1 tbsp of coconut sugar
1 tsp of salt
2 tsp of garlic granules
1 package of quick active dry yeast (about 2 tsp worth)
3 tbsp of chili-infused avocado oil or other
1 cup of warm water (120° F)
Mix 1 cup of the flour, the sugar, salt, garlic granules, and yeast in large bowl.
Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of the bowl.
Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy.
Cover bowl loosely with a towel and let rest 30 min to 1 hr depending on how warm your house may be. (or let it sit on top of the stove while its pre-heating at 400 F.)
After the dough has risen, lightly flour a surface and place dough on the surface. Roll out the pizza crust and add more flour if needed. If you want a thick crust let the pizza crust rise for 15 min, but if you want a thinner crust immediately put it in the oven and bake for 8 min. (do the same thing for the thicker crust once you waited 15 minutes.)
Take the crust out, spread the sauce, top it with your onions, mushrooms, and bake for another 10 minutes or so. Totally depends on how crispy you want the crust. At the end add some lemon zest and cut the pizza. Enjoy.