Homemade Gluten-Free Pizza Crust

So here’s the thing: the school year is almost over, and while my workload has been random at best, it really is crunch time. The excitement of prom is overwhelming us, but so is the drama of everything else. It seems like everyone I’ve talked to in the past few days feels like their world is about to end. What gives? Isn’t this supposed to be  a good time before summer?

I tend to be a very positive, optimistic person, but Tuesday was just not my day. I even wrote a post lightly touching on the issue and giving a list of foods that fight the blues. However, I decided not to post it and instead write about recent good things. I guess I just needed a little time to vent, kind of like writing an angry letter but never sending it (except I wasn’t angry or writing a letter hehe). After a little yoga, a little baking, and even a nap (it was glorious!), I’m over it. I’ve come to realize that when I’m angry/upset/dissappointed/grumpy, the only person I’m hurting is myself, so why not just be happy?

Anyway, onto the goods. First of all, just look at this tree.

I’m so thankful to go to school on a beautiful campus that absolutely glows this time of the year. In fact, as I write this post, I can hear the birds chirping and see lush bushes and flowering trees right outside my library window. Just looking at nature’s beauty makes me smile.

I had my first taste of “real” vegan ice cream since going vegan. In all honesty, since I started to eat cleaner, I haven’t had any cravings for sweets, let alone ice cream. I know that my body feels a million times better if I don’t eat them, and I value that above all else. However, when I heard So Delicious was coming out with a sugar-free coconut milk ice cream, I just couldn’t resist. Since coconuts and I have been really jiving lately (more on that in another post), and I knew the sugar-free (but still real food) base wouldn’t bother me in small amounts, I figured, why not?

Holy deliciousness! I am oh so glad I did. Although I only eat a few bites at a time (it’s all I really want since it tastes very sweet to my almost non-existant sweet tooth), I enjoy it all the same. I absolutely love chocolate and mint, so clearly the combination of creamy coconut, sweet chocolate, and refreshing mint couldn’t be more appropriate. If you see any of So Delicious’s new Sugar-Free Coconut Milk Ice Creams in the store, just do the dang thing and buy one. You’ll thank me later :).

After all that worrying about dress-shopping, my mom and I scored on the first try! We walked into Betsy Johnson on a whim, and the first dress I tried ended up being the one. Of course we still went through the whole mall just to make sure there was nothing else, but we ended up returning anyway. I rarely if ever can find clothes that: 1. appropriate and cute, 2. are in my size, 3. fit me well, 4. don’t cost me an arm, a leg, and my first born. You know how it goes.

I also made delicious gluten-free pizza. I practically lived off pizza when I was younger, so I’m surprised it took me this long to make a vegan and gluten-free version for myself.

Although I don’t stress about getting enough protein (I believe that a well-balanced, real food vegan diet usually provides that), I often wondered how to make vegan pizza hearty/nutritious (aka with protein + fiber) and delicious enough to satisfy my appetite and taste-buds.

Luckily for me, both buckwheat and chickpeas, which can be ground and used as gluten-free flour, fit the bill. I actually liked the combination so much that I’m going to work on creating a gluten-free bread out of it. Yum, yum!

Gluten-Free Pizza Crust for One

• 1/4 cup buckwheat flour (30 g)
• 1/4 cup chickpea flour (30 g)
• 1 tsp active dry yeast
• 3/4 tsp xanthan gum
• 1/2 tsp Italian herbs (ex. basil, oregano, marjoram, or Italian Seasoning)
• 1/4 tsp Herbamare or salt
• 1/4 cup warm water + ~1 TBS, if needed
• 1/2 tsp apple cider vinegar
• dash of sweetener (I used 1 drop of pure NuNaturals Stevia, but 1/4 tsp stevia or other sweetener should work; do not omit it because it feeds the yeast)
• sauce + veggies + nutritional yeast/(vegan) cheese + etc., for topping

1. Mix all ingredients (except toppings, of course) in a bowl until combined.
2. Preaheat oven to 400*F. Let the dough rise in a warm area while the oven is preheating (optional, but recommended—-I let my dough rise for ~20-30 minutes by chance).
3. Form dough into a ball and flatten it into a desired shape.
4. Bake without toppings for 5-10 minutes.
5. Remove crust from oven. Spread with sauce and add toppings. Return to oven to bake for ~5 minutes, or until the golden-brown to your liking.

*I ground my own buckwheat flour using raw buckwheat groats and a coffee grinder. Commercial buckwheat flour is typically made from roasted buckwheat groats and has a more distinct, earthier flavor. 

*This recipe serves ~1, with possibly a little left over. I separated a small portion of the dough and made a itty-bitty pizza for this purpose. Of course I ended up eating it later since it was so good, but it definitely helped so I didn’t feel too stuffed initially. 

Questions: have you ever written fake letters or emails in order to relieve some of your feelings after a difficult situation? What toppings do you like on your pizza?

Have a lovely day!

Mandiee