Grain/Gluten-Free Vegan Vegetable Pizza - THE DOUGH
1 package Chebe Pizza Crust Mix
1 teaspoon Xanthan Gum
2 tablespoons Grapeseed Oil
3 teaspoons Egg Replacer
4 tablespoons Water
4 tablespoons Almond Milk
In a medium bowl add Chebe and xanthan gum - mix well. With a fork, incorporate grapeseed oil. In a small bowl, add egg replacer and water and mix very well until no clumps remain. Add to Chebe and blend with fork. Add almond milk and blend with a fork. Knead mixture until all the chebe is incorporated and a nice doughy ball remains. Using the palm of your hand, spread the dough out into a 14" circle, or rectangle.
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chebe! |
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Mixed with a fork |
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ready for pizza sauce! |
2 tablespoons Tomato Paste - I use bionaturae
3/4 cup Water
1 teaspoons Herb Stop's Pizza Seasoning
dash Herb Stop's Onion Salt
1/2 teaspoon Herb Stop's Minced Garlic
1/2 teaspoon Arrowroot
Add all ingredients to a blender - I used my magic bullet. Blend until all ingredients are incorporated. If the sauce is too runny, add arrowroot 1/4 teaspoon at a time.
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ready for blending |
Premade dough, rolled out
Premade, pizza sauce
Daiya Mozzarella "Cheese"
Veggies of your choice - I used red onion, zucchini and tomatoes
Preheat oven to 450. Using all the premade sauce, cover the pizza dough, leaving the edges without sauce. Sprinkle Daiya cheese on top, using less than what you would of normal cheese. Keep in mind that Daiya is quite greasy. Add toppings of your choice and bake for 15-18 minutes. Crust will not brown, but instead will be crispy and hard to the touch. ENJOY!!!!!
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with pizza sauce |
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magic cheese |
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with Daiya cheese added |
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ready for the oven |
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fresh out of the oven |
Thank you, thank you, thank you! I have been vegan, gluten free for about a year and YES I do miss pizza. Going to try this one tonight!
ReplyDeleteI hope you enjoyed it Cindy! This is one of my favorite recipes :)
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