1Bob’s Red Mill Egg Replacer* or 1 flax eggsee notes
Additional 2 tablespoons waterthere are two in the Egg Replacer
Pizza Toppings (Optional and Up to You)
1cupvegan cheese shreds or homemade vegan mozzarella
Preheat oven to 450 F/230 C.
In a bowl, mix the Bob’s Red Mill Almond Flour, Bob’s Red Mill all purpose flour, flax meal, sea salt, dried oregano and garlic powder. Add in the water and oil and stir to combine until a dough is formed. Knead for about two minutes then turn out into a bowl into a baking sheet lined with a silicone mat or a greased parchment paper.
Press out the ball into a round crust shape about 10 inches diameter, even all around. Prick with a fork so it doesn’t rise during the first bake. Bake the crust for 7-8 minutes in the oven. Remove and let cool slightly.
Top the pizza with your favourite toppings. I like a simple crispy kale pizza with the above pizza toppings. Add the tomato sauce, then the cheese, then the chopped kale. They can overlap the edges of the crust if you'd like, or you can leave it bare for a solid crust edge.
Place in the oven and bake for 8-10 minutes, watching after 8 minutes to see that the crust doesn’t burn or only browns slightly. You can broil for a minute so the cheese is bubbly.
Remove, slice into 8 slices, let cool slightly, and enjoy!
*The Bob’s Red Mill Egg Replacer works perfectly here at binding this crust. You make it 1 tablespoon Egg replacer powder and 2 tablespoons water according to the directions on the package.
I also use Bob’s Red Mill for my nutritional yeast!
If you don’t have you can swap this for a flax egg instead a flax egg is 1 tablespoon flax meal, 3 tablespoons water, mixed and set up in the fridge for 15 minutes. if using this, lower the additional 2 tablespoons of water to 1 tablespoon to balance it out. I have tested both and the egg replacer comes out on top each time.
The calories is for the pizza crust alone since it is likely we may use different vegan cheeses and toppings. When I added up the vegan cheese I used, the tomato sauce