This is a recipe for pizza crust only since it is difficult finding recipes that are suited for us with specific preferences. The recipe originally comes from Freelee the Banana Girl and her video on how to make a Raw till 4 pizza (link at the end of this post!), but I have taken the liberty to change a few details even though her recipe is great!
The crust can be topped with anything you like, and since it is very low in sodium you do not have to worry about feeling bloated many days after consuming this delicious and topped crust. Since it does not contain gluten or yeast, you will experience no swelling right after eating, which is a big bonus.
Ingredients for 1 crust, 1-2 people, 1 baking sheet:
350 g of gluten free flour mix – make sure it is completely vegan. Also, the less ingredients, the better!
0,5 tsp baking soda
1 ½ tbsp dried Italian herbs: oregano, thyme, basil, onion powder, garlic powder (optional)
½ cup nutritional yeast (optional)
2 tbsp coconut sugar
3 dl, a little over a cup of water
Put all the ingredients into a big bowl. Mix together, I used an electric hand-mixer. Take out a baking sheet and line with parchment paper. Put the dough on top of the paper and sprinkle with extra flour on top. Push the dough into a thin rectangular crust with your fingers or use roller. I also like to push up the edges a bit.
Bake in the middle of the oven for approximately 15 minutes on 200° C, or 390° F. Take out the crust and then begin to top with yummy veggies. Here are a few examples:
Tomato sauce, mushrooms, corn, jalapeños, cherry tomatoes, zucchini, red onion and ”cheese” sauce. Right before it got shoved into the oven.
Caramelized onions, mushrooms and a French mustard lemon dressing
I hope you try it and enjoy every single bite.
Be happy and clean, stay fruity and green!