If you're gluten free, here's an alternative crust that will definitely be added to your favorite files. This cornmeal crust is crispy, crunchy can light. It's a great pizza crust, and it makes a delicious base for chili as well. To ensure it is completely gluten-free, use gluten-free flour.
3/4 cup plant milk
2 Tbs. fresh lime juice
1 cup oat flour
3/4 cup fine cornmeal, more for dusting
1/3 cup almond flour
1 tab. ground flaxseed
1 tsp. baking powder
1/4 tsp. cumin
1/2 tsp. sea salt
Preheat the oven to 400 degrees.
In a bowl place all dry ingredients.
Add milk and lime juice. Knead lightly with your hands so that the dough is stringy but not sticky.
Spread a large piece of parchment paper on a clean work surface. Sprinkle some cornmeal on it. Roll out to 1/4 inch thick. Use your hands to lightly push dough around perimeter and build up a slight edge. Slide parchment paper with crust unto pizza pan sheet. Top with your favorite toppings and bake 15-18 minutes.
3/4 cup plant milk
2 Tbs. fresh lime juice
1 cup oat flour
3/4 cup fine cornmeal, more for dusting
1/3 cup almond flour
1 tab. ground flaxseed
1 tsp. baking powder
1/4 tsp. cumin
1/2 tsp. sea salt
Preheat the oven to 400 degrees.
In a bowl place all dry ingredients.
Add milk and lime juice. Knead lightly with your hands so that the dough is stringy but not sticky.
Spread a large piece of parchment paper on a clean work surface. Sprinkle some cornmeal on it. Roll out to 1/4 inch thick. Use your hands to lightly push dough around perimeter and build up a slight edge. Slide parchment paper with crust unto pizza pan sheet. Top with your favorite toppings and bake 15-18 minutes.
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