Anyone who eats a gluten-free diet knows that baked goods and bread substitutes don’t always turn out quite right. They can be dense, dry or gummy. So it’s worth celebrating when you find a recipe that works! Thanks to Maite Bou, we’ve got one for you. This gluten-free veggie pizza is bursting with flavor, and the crust is crispy and delicious.
We’ve shared the recipe for the gluten-free crust below, and you can top it with your favorite veggies and herbs, like tomatoes, basil, onions, mushrooms, garlic and peppers.
2 medium-size zucchini or summer squash
1 cup oat flour (GF) or brown rice flour
2 1/2 Tbsp. flax meal + 4 Tbsp. water
1 Tbsp. olive oil
3/4 to 1 tsp. salt + 1 tsp. dried oregano
Prepare zucchini paste:
Grate (cheese grinder) the 2 zucchinis and steam them. Let them cool off completely first, then add the grated zucchini to a nut milk bag and patiently squeeze all the water out. Keep squeezing until most of the water is out.
Preheat oven to 400 F.
Mix the flax meal and water well in a small container and let it gel up for about 3 min.
Mix all the ingredients in a bowl and form a ball.
On top of a parchment paper, flatten the ball with your hands and using a rolling pin flatten the dough to fairly thin and finish shaping the sides with your hands. Lightly fork the dough.
Bake the dough for 15 min.
Remove from the oven, and add any toppings you like!
Put back in oven for 18-20 minutes, max!
Love Italian flavors? Try this recipe for Zuppa Tuscana!
Recipe courtesy of Maite Bou.