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Amazon's Choice recommends highly rated, well-priced products available to ship immediately. Cut pizza into 10 wedges, and sprinkle evenly with basil. February 14, at 9: Amazon Drive Cloud storage from Amazon. See all reviews. Add all three to Cart Add all three to List. The sauce was amazing and simple.
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My kids didn't comment on the darker then normal crust color. Just thought it tasted good. You give good instrutions on how the dough should mix and spread out. Kids loved it too. Now to test it on the super picky, not on a non-gluten diet husband Ali, I am not able to have buckwheat right now due to a food intolerance. Could I replace it in this recipe with another gluten-free grain?
If so what would you recommend? I am looking for a gluten-free, yeast-free pizza dough recipe? Excited to try the nut cheese! Yesterday I tried your quinoa crackers. My 5yo loved them. Today, I saw this crust recipe. I am so excited to be able to let my son still have pizza.
I have to confess, I did mess up with this. I didn't find raw groats at the store, so I went ahead and got the buckwheat flour. The "crust" turned out very dark in color, but will make a very good flatbread! I know you have a flatbread recipe, but we need to avoid xanthan gum. You are a lifesaver to me right now, and you've changed my once sad boy because of his allergies to an excited boy who gets to have pizza and crackers after all.
This is a great crust but I don't have a pizza stone, can you recommend an alternative cooking process? I tried a cookiesheet with lots of olive oil but the crust stuck to it and I had to eat the pizza off the cookiesheet with a fork, good but not not the same. I made this while away from home, staying in a student house that is less than well stocked in the kitchen as far as equipment goes.
I managed to make the cheese in one of those "bullet" blenders. It was mostly smooth but left some big chunks of macademia nut. You could just fish them out, I left them in. For the crust, I cooked it on a cookie sheet with parchment paper - that is the secret to no sticking. I would also recommend using half the dough for one pan to get a good crispy crust!
Oh also, I made the tomato sauce using 9 - 10 small "dry grown" tomatoes not watered so they are small and flavorful. Just blended it all up and then cooked it for about 20 minutes until sauce-like consistency. It looked like real pizza and the cheese melted and bubbled kind if like real cheese.
My non vegan wheat loving crowd in a new Low inflammation diet loved it. We will Also make the crust again - thicker with olives and such as a foccacia bread - with pine nuts on top. This made the three weka ahead of allergen free for us vegetarians seem doable.
I pairs his with a spinach and arugala salad with sweet pea sprouts and celery and sesame seed soup that I added some rice protein powder to- itnkade it seem like cream Of celery soup- it was good as well. Thank you for this amazing recipe. Mcdougall's diet that is plant based with no oil. Do you think this recipe would work without the oil? What would you use as a replacement? I love this recipe! It's perfect for my current needs. I actually make it without oil someone asked about that.
I just leave the oil out and spread the dough out on parchment paper. It comes out fine. I just made some of the crust as a snack and sliced it up into strips. I cut the recipe in half and made a thin crust pizza using higher heat and a little less cook time. Also I spread the dough on parchment so I could easily use my pizza stone for the family's "regular" pizza too.
Slide one off, slide the other on! My buckwheat flour was darker than yours. You have to like buckwheat, which I do, but the kids didn't care for it.
Anyway, thanks for the recipe! What is the purpose of the tapioca flour or arrowroot starch? What would happen if we only used buckwheat? Thanks for the recipe! I didn't have tapioca flour so I took a chance and used ground flaxseed. I added some more water and it took quite a bit longer to get crispy, but it turned out great! Really easy and great flavor! I'd love to hear your feedback with my recipes. If you make any changes or substitutions then please share what you did so others can learn.
If you have a question about a recipe, please leave it here. I will do my best to answer it when I have time. Comment moderation is in place. Your comment will be only be visible here once I publish it. Thanks and Happy Cooking! I am not sure how many of you have fond memories of pizza. From what we hear, pizza is sorely missed when going gluten and dairy-free.
This yeast-free, gluten-free and xanthan gum-free crust recipe is a newer creation of mine. I do have another yeast-risen sorghum crust that I haven't shared yet. What I like about this recipe is that it only has a few ingredients and can be prepared in a snap! I have made this recipe several times, sometimes making a quadruple batch for large gatherings. It turns out great each time. I have replaced the tapioca flour with arrowroot powder and it works too, though I needed to add a few extra tablespoons of water to the dough.
The predominant flour in this recipe is raw buckwheat flour. Raw buckwheat flour, made from grinding raw buckwheat groats, is quite delicious and very mild in flavor. It is not gritty at all and is light in color.
The raw groats are soft and can easily be ground in a coffee grinder one preferably not used for grinding coffee beans. I use the dry container of my Vitamix now but used to use a coffee grinder before the day of the Vitamix!
Just make sure you keep grinding until a soft powdery flour is formed. Buckwheat is super nutritious! Did you know that buckwheat is not a grain but rather a seed related to rhubarb and sorrel? The nutrients in buckwheat help to control blood sugar and lower harmful LDL cholesterol. Thin Buckwheat Pizza Crust. Use this recipe to make your favorite pizza with all of your favorite toppings! Bob's Red Mill sells gluten-free cross-contamination taken into consideration raw buckwheat groats.
You can purchase them through their website in bulk or from amazon. Since the crust needs to be completely cooked before adding the toppings you'll need to make sure larger veggies, such as mushrooms, are cooked prior to adding them as a topping.
I like to roast my veggies in the oven tossed in olive oil and sea salt to top the pizza. My kids love this crust by the way. Preheat oven to degrees F. In a medium-sized mixing bowl, combine the dry ingredients buckwheat flour through garlic powder. In a separate bowl combine the liquid ingredients.
Pour the wet into the dry and whisk together well, until you see long dough strings formed. The dough will be thinner, more like cake batter. If it is too thick to whisk, add a tad more water. Oil a pizza stone generously with olive oil. Scoop out the dough it will begin to thicken as it sits and with oiled hands work the dough into a thin sheet covering the pan.
I use a 12 x inch stone baking sheet, though I think a larger pan would produce a thinner, crispier crust. You may need to add extra olive oil to the top of the dough or your hands to prevent sticking. Once it is shaped, bake the crust for about 15 to 20 minutes. I found that the timing can be very different depending on the oven and altitude.
I made this recipe again while visiting family. The crust is cooked when it is just slightly golden on top.
You can pull some off the side to check for doneness, you'll know when it is cooked. If you like it crispier leave it in the oven a little longer.
Return pizza to oven until desired doneness. I usually put it back in for another 10 minutes or so. Browse my main dish recipes. Look for great salad recipes. Search for gluten-free breads. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet.
Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: I love the addition of agave! This is such a good idea! The last time I made the cheese sauce, I added a bit of liquid smoke and it was so good too: Do you think that I could make and store this in the fridge? Will it keep for days? Or does it need to be used immediately? It depends on what you want to do with it.
After a couple of minutes, in the fridge or not, the sauce will set. After that you will want to re-heat it again and add a bit of water to make it pourable again. Just re-heat and add water until perfectly creamy: Hi I was just reading that vegan cheese is not good help me I am getting so confused as a new vegan. I am super excited to try this also thanks! Do you mean that most of the store-bought cheeses are not particularly healthy?
They are often still loaded with fats. Homemade cheeses are definitely the better option. There are also recipes for vegan cheeses made with cashews. I made this with coconut oil and coconut flour. The texture is nothing like the picture. It is grainy and not saucy at all. The flavor is still good, albeit very coconutty! It is tasty on the spaghatti squash I cooked to go with the sauce. I also topped the dish with an array of wild mushrooms.
I will try this again using a vegan butter and all-purpose flour. Thank you for trying it out with coconut flour! But now we know! I to used coconut oil and coconut flour. Mainly because that is what I had. I used it on Spaghetti Squash. Tasted good with a smooth texture. Thanks for bringing it to my attention! I just made this sauce tonight…OMG!!!!! Going to try with the all purpose flour next time to compare. Thank you for posting this recipe!
Glad you enjoyed it, Shawna! I was so keen to try this recipe after i finally got my hands on nutritional yeast. I appreciate your feedback! I have just found this recipe on your site and now I have made it about 6 times in a couple of days. I started out very civilised; putting it on vegetables and the like, and am now just spooning it out of the bowl directly into my mouth. We made this to use on a falafel sub and ended up eating the leftover sauce straight from the pan.
Thank you for the great feedback, Debby!! So glad you like the sauce! Let me know if you give it a try! Another one tried it with coconut flour but it was just grainy and not gooey at all. Really want to try this! Wondering if arrowroot flour would be a suitable substitution for the AP flour?? People tried the recipe with coconut flour and got mixed results.
For one reader it turned out grainy and not gooey at all because of the missing gluten , for another reader, it turned out great with coconut flour. I added a touch of lemon juice right at the end it looks like its about to curdle but then returns to smooth and it really helps to bring out the cheesy flavor!! I never comment on blogs but this cheese was so damn good I had to! I avoid dairy at all costs, and while I loved cashew cheese for a while, it does not agree with me. This is my new favorite!
Too much flour for me. The texture was like glue. I prefer a creamy finish. Your email address will not be published. Leave this field empty. Never miss out on new recipes! Sign up for the newsletter: Jump to Recipe Print Recipe. This vegan cheese sauce is so ooey-gooey and stretchy! Easy and quick homemade vegan Cheese Sauce. US Customary - Metric. Heat the coconut oil or butter in a small pot on low heat.
Add the water and whisk on low heat for a few minutes. If it gets too thick you can add a little bit more water and whisk again. Use it as a dip, pour it over some lasagne or pizza or whatever you like. Calories Calories from Fat Vegan Lasagna Affiliate Disclosure: This post contains affiliate links.