-So, that was weird. I suppose moving countries has more logistical difficulties than visas and languages and learning when to smile or not (hello Paris metro system). It also involves not receiving bills and not knowing you’re not receiving bills and suddenly having your web-site host cut you off. Bills are found, domains are renewed, and we’re back and rockin’.-
: ) gluten-free, vegan.
Your stomach has grown, admit it. After all the turkey, ham, scalloped potatoes, yams, hashbrowns for breakfast because why not it’s the holidays, yeah, it’s swimming with space.
You probably want something like pizza but totally don’t want to eat it because you feel like you’ve gone too far.
Well, that’s good.
Upon returning home from a French-Grandma-created food holiday season in the Burgundy countryside (I ate a ton), I got diligent revising the Second Edition of the Bubble Child cookbook. This little pizza miracle was born from that.
Perhaps your eyes (like mine) are still bigger than your stomach after all of that celebrating. Go’on… cure that with pizza. The only thing too full will be your to-do-list of toppings after trying this crust. Somehow this gluten-free tastiness is vegan… meat-lovers, feel free to top it with ham.
Flax Seed Pizza Crust
Gluten, nut, soy, corn, dairy-free. Vegan.
1 tbs. grapeseed oil
1/4 cup whole flaxseeds
1/4 cup + 2 tbs. water
1 packet (8g) fresh yeast (baker’s yeast)
1/2 cup brown rice flour
2 tbs. corn or potato starch
1/2 cup room temperature water
1 tbs. honey or agave nectar
1/4 tsp. salt
2 tsp. apple cider vinegar
2 tsp. olive oil
Preparation time: 20 minutes + 3 hours rising time
Cooking time: about 15 minutes
Yields two small or one large pizza crust
1. In a sauté pan, toast flaxseeds in 1 tbs. grapeseed oil over medium heat for about 1 minute, stirring constantly, or until you hear them start to pop like popcorn. Immediately remove from heat add 1/4 cup + 2 tbs. water. Blend in an electric blender until mixture is white in color and creamy. Set aside.
2. Combine yeast, flour, and starch in large bowl with a whisk. Add 1/2 cup room temperature water and stir with a spatula for 2 minutes. (Or in an electric mixer with a paddle attachment over low speed.) Add honey or agave and salt. Mix for another 6 minutes. Mixture should be thickened enough to hold up a credit card if inserted. Add vinegar and olive oil and mix for another 2 minutes.
3. Form into a clean mound in the middle of the bowl and cover with a damp towel. Let rise for 15 minutes. Mix with spatula again, return to a clean mound, cover, and let rise for 2 hours covered with a damp towel.
4. Mix with spatula again, and spread onto parchment paper in the size circle you want your pizza to be. Cover with a damp towel (making sure it doesn’t touch the mixture) and let rise for another 30 minutes to an hour.
5. Preheat oven to 400 degrees Fahrenheit with your pizza pan or baking sheet already inside. Remove baking sheet from oven, put parchment paper with pizza dough directly on top of hot sheet pan, and pre-cook for 5 minutes. Remove, let cool a few minutes, and brush gently with olive oil. Cover with desired toppings. Bake for another 5-10 minutes, or until edges are browned, bottom is cooked, and toppings are crisped to your liking.