On the left is a stuffed crust pizza with mozzarella Daiya, Lightlife pepperoni, and black olives; on the right, my first-ever experiment with gluten-free pizza dough. The recipe is from Daniel Nadav’s 101 Gluten Free Vegan Italian Recipes - specifically, the crust from the Tofu Pizza Margherita - and it was…weird. The dough came out perfectly runny, like pancake batter and, rather than throw good GF flour after bad (it’s not like we have a whole lot to play around with), Shane decided to add some white wheat flour to thicken things up. Hence, it’s not really gluten-free. Plus it still came out a little dense and spongy. (Totally edible though. It’s pizza!)
I looked around online and found that Nadav’s ratio of flour-to-water is pretty standard, so I wonder whether the problem was with my flour: I bought a bag of rice flour on Amazon, assuming it was the same as white rice flour, but it’s awfully fine. Maybe it was me?
Anyway, further testing required. (Science!) On top are roasted peppers, sundried tomatoes, Kalamata olives, mozzarella Daiya, basil, oregano, and just a touch of lemon zest. Yum!