Are you ready for some football? The Super Bowl is coming up! What goes better with football than pizza? This gluten-free, vegan pizza crust recipe from Brooklyn Allergy Mom, Heidi Bayer, will be a winner no matter which team you are rooting for!

Gluten-free Vegan Pizza Crust (recipe inspired by the Minimalist Baker)

Recipe by Heidi Bayer, Brooklyn Allergy Mom

After trying everyone else’s recipe for pizza crust, including mixes, recipes, etc. (and being disappointed), I decided to set out and make my own. After a few tries, I found this recipe works the best. My husband and our daughter served as my taste testers and our daughter also helped me write the recipe out, as you will see at the end.

For Dough:

3 cups gluten-free flour blend of your choice
     OR 1 cup white rice flour, 1 cup sorghum flour, 1 cup tapioca flour

¾ tsp xanthan gum
½ tsp garlic powder
2 tsp salt
1 tsp oregano
2 tsp calcium powder (optional)
3 Tbsp sugar, divided
1 pkg yeast
1 ¼ cup warm water, divided
1 Tbsp olive oil

For Pizza:

Pizza Sauce (recipe to follow)
Olive oil for brushing and finishing the pizza
Oregano for topping
Dairy-free cheese, grated
Toppings of your choice

Preheat oven to 425ºF

In a small bowl, combine yeast and ¾ cup warm water and 1 Tbsp sugar. Let it set for about 5 - 10 minutes to activate the yeast.

In a larger bowl, combine gluten-free flour blend, salt, baking powder and 2 Tbsp sugar. Stir to combine.

Add the yeast, olive oil, and ½ cup warm water, before stirring. Now stir it well until it forms a ball. Knead it a bit with your hands.

Divide the dough into two equal balls. Place in another bowl and let rise in a warm place with a kitchen towel on top - covered - for 15 - 20 minutes.

Once the dough has risen, pour 1 tsp olive oil on top. Pick it up with your hands and coat the rest of the ball with the oil. Form the ball into a disk and roll out into a circle on a sprayed baking sheet or pizza stone. Make it thin. Crimp the edges of the crust, if you like, to make it look nice.

Prebake the crust in the oven for 10 - 15 minutes or until it looks dry on the top.

Remove from the oven and brush the edges with olive oil. Put the “good stuff” on it (the sauce), dairy free cheese of choice, pepperoni (or other toppings) and oregano. Put it back in the hot oven for 20 - 25 minutes, until the crust looks nice and brown and the toppings are hot and bubbly.

Remove from the oven one last time and let it cool a bit before placing it onto a cutting surface. Use a pizza cutter to cut the pizza. For best results, keep it away from Dads

Pizza Sauce (allrecipes.com)

1 6 oz can tomato paste
1 cup water
2 cloves garlic
⅓ cup olive oil|
Black pepper
Oregano
Basil
Salt

Mix together in a bowl with a whisk. Let stand several hours or warm a bit to use right away. The unused sauce can be refrigerated and used as a base for pasta sauce later, or in chili for an added kick.