30 minutes or it’s free

Friday nights used to make me sad. It is a time when families all across the country call their favorite pizza parlor, order a pie, and pick it up or have it delivered within 30 minutes. ::sigh:: If only my life could be that easy.

Going out for pizza for me means I will order a salad, possibly some steamed vegetables, and douse them in marinara sauce to make myself feel like I’m eating something from Italy. It usually never works. Within five seconds of the food coming to the table, I die a little on the inside knowing I can’t have the doughy goodness that is pizza.

It definitely doesn’t have anything to do with the fact that I reminisce about the times when I was in college when I would eat Domino’s at 3 AM for $5 or anything either.

Instead of wallowing in self pity, I decided to take it upon myself to beat the system. And by “beat the system” I really mean “make my own” – because going out and being able to order anything at a restaurant would be too easy, right?

I’m never looking back.

Gluten Free Pizza Crust  serves 1-2 (adapted from Gluten Free Cooking)

• 3/4 cup flour
• 1/2 tsp. salt
• 1 tsp. xanthan gum
• 1.5 tsp. active yeast
• 1/4 tsp. agave nectar
• 1 tsp. olive oil
• 3/4 tsp. apple cider vinegar
• 1/4 cup + 2 tbsp. warm water (about 110 degrees)

Directions: Begin by combining all of the dry ingredients together in a stand mixer. Lightly mix for a few seconds. Add the wet ingredients and beat for 3-4 minutes. Your dough should be thick and formed into a ball. It should not be sticky.

Lightly grease a piece of wax paper with olive oil and place the dough on the paper. Grease another piece of wax paper and place it (oil side down) on top of the dough. Roll your dough with a pin until it reaches your desired thickness. Putting the dough inside the wax paper will help it not to stick to your counter/rolling pin.

I like my crust thin, so mine was rolled really thinly.

Preheat your oven to 400 degrees and place dough on a baking sheet. Pre-cook your dough for five minutes.

Meanwhile, prepare your toppings. I added the following:

• homemade pizza sauce
• caramelized onions
• chopped mushrooms
• fresh baby spinach
• sliced tomatoes
• basil, pepper, oregano
• nutritional yeast

Cook your pizza for an additional 10 minutes at 400 degrees. Slice with a pizza cutter to your desire and enjoy!

This. Was. Incredible.

I lied before – there is a place around here with GF pizza. Although it’s crust has some shady ingredients in it (soy lethicin anyone?), I am now glad to know I can make my own pizza right at home in the same time it takes for delivery.

You might think it’s crazy I can eat pizza without cheese – if you think I’m crazy, that’s fine. I’ll enjoy my nutritional yeast by myself.

How’s that for 30 minutes?

Question: What’s your favorite pizza toppings? Have you ever made homemade?

Tagged as: gluten free pizza, gluten free pizza crust, vegan pizza