I can’t tell you how many gluten-free pizza crust recipes I’ve tried. I’ve lived a gluten-free lifestyle for over a year now and until now, I was never fully satisfied with any pizza crust recipes I tried. I actually had sort of given up and started just relying on Venice Bakery’s gluten-free pizza crusts that I had found at Whole Foods. They’re small and only serve about one and they’re a little pricey, but it was so much easier than trying out extravagant crust recipes. So I started just picking up one of those crusts every time I wanted to make pizza until they disappeared from my local Whole Foods. I finally asked a cashier on our last visit what happened to them and I was informed that they had reordered them, but the delivery was delayed and that they should be restocked within a week. Well, I really wanted to make BBQ pizzas this week and didn’t want to wait a week! So last night, I just decided to try a new crust recipe I had pinned on Pinterest recently.
The title hooked me right away, it was called “The Best & Easiest Gluten-Free Pizza Crust”. If a gluten-free recipe has easy in the title, you can count me in! I browsed over the ingredients and was pleasantly surprised when I discovered that I had all of the ingredients on hand to make it! It simply called for Bob’s 1-to-1 gluten-free baking flour instead of a blend of flours like most recipes. I’ve purchased countless obscure flours for past recipes and it’s the worst when the recipe doesn’t turn out because then the flour rarely gets used again! So anyways, I was totally sold on this recipe but still a little skeptical that just a simple mix of the flour, yeast, salt and water (among a few other ingredients) could produce the best crust recipe. But after 30 minutes of letting the dough rest, it had risen just as the directions said it would and I was thrilled. My only prior experience working with active dry yeast was when I tried making vegan cinnamon rolls which never rose. I started forming the dough into a crust, which was a total breeze and then I popped it in the oven for 10 minutes. It came out a lovely light golden shade and I was ready to make my favorite BBQ pineapple pizza!
I’m so happy I finally have a great crust recipe to rely on! A big thank you goes to Isadora of She Loves Food for coming up with what is truly the best and easiest gluten-free crust! I really love to make homemade pizzas and love trying different styles like white bean pizzas or in this case BBQ pizza which is Thomas’ favorite. I also must point out the pizza wheel in the background of these photos which was handmade by my grandpa! He’s amazing at woodworking and this is one of my favorite things he’s made me! It really makes me feel like I’m in a pizzeria making fancy pizzas while using my well-crafted pizza wheel!
BBQ Pineapple Pizza (Vegan and Gluten-Free)
For the pizza:
1 unbaked gluten-free pizza crust, (recipe I used here)
1/2 cup Organicville BBQ Sauce
1/4 cup cubed pineapple
1/4 red onion, sliced
1 bunch cilantro
For the cashew cream:
1/2 cup cashews, pre-soaked or boiled
2/3 cup filtered water
1/2 tsp sea salt
1/2 lemon, juiced
1/2 tablespoon arrowroot
1/4 tsp garlic powder
1. Preheat the oven to 450 degrees. Following Isadora’s instructions, bake the crust in the oven for 10 minutes or until cooked through.
2. Meanwhile, blend all the cashew cream ingredients in a high-speed blender until smooth. Add a few more tablespoons of water if it’s too thick.
3. Once pre-baked, remove pizza from oven and spread on the BBQ sauce. Feel free to use less or more depending on how much sauce you like. Next drizzle on the cashew cream. Top with pineapple and red onion slices.
4. Bake for 10 minutes at 450 degrees, or until edges look golden and the pineapple has softened. Add a few cilantro leaves and let cool for 5 minutes before slicing. Enjoy!