This is the pizza that I have been looking for!
Pouring pizza dough is much faster than rolling it out!
Originally when my family went gluten-free, we made pizza from Chebe mix. It makes delicious pizza! But it isn’t organic, and I try to eat all organic. Then I found Bette Hagman’s easy pourable pizza crust recipe made from bean flours. That recipe is very quick, and it can be made with organic ingredients — but it doesn’t have the flavor of the Chebe dough that my family likes.
Finally I combined everything I wanted in a pizza into this recipe. You can use organic tapioca flour to make it organic. And the crust mixes up like a batter, so you pour it onto a cookie sheet and spread it into the shape you want. And, voila — delicious, quick, can-be-organic pizza!
I included a lot of pictures to show the steps for making this. Scroll down to get the recipe!
My kids say they especially like this recipe because each person can choose their own toppings. Customizeable food!
- 3 cups tapioca flour (also called tapioca starch) (I like Anthony's Organic)
- 1 tablespoon baking powder (or replace it with 1 teaspoon baking soda + 1 teaspoon cream of tartar)
- 3/4 teaspoon salt
- 1/4 cup plus 2 tablespoons oil (olive oil or canola work well here)
- 1/2 cup water (plus maybe 1-2 tablespoons more)
- 1 1/2 teaspoons dried oregano
- 3 eggs (or replace with flax eggs to make it vegan)
- You can use your choice of sauce. I like to make pizza sauce by putting about 1/2 cup of organic spaghetti sauce in the blender
- bell peppers
- artichoke hearts (I am convinced that this is the secret to good vegan pizza; my kids do not agree)
- veggie hotdogs cut up into little circles like pepperoni
- broccoli (I defrost frozen broccoli as described here, but heat it only until it is cool, not hot, so it is easy to handle)
- carrots - cut into circles is fun, or any other shape (I've been buying julienned carrots at the store)
- cheese (if desired -- this pizza comes out cheesy-tasting even without it)
- pesto (I've been finding jars of an organic ready-made dairy-free pesto at Whole Foods)
- and whatever else sounds good to you on a pizza!
- Preheat oven to 375 degrees.
- Put all of the crust ingredients into a mixing bowl and stir until mixed. It will be clumpy and annoying at first, but if you keep stirring it will turn into a pourable batter. If it really is too thick to mix, add 1-2 tablespoons of additional water. Mix until everything is nicely mixed, with just barely enough liquid to make it pourable.
- Pour the dough onto two non-stick cookie sheets. I like to make four individual pizzas (about 9 inches across) for the four people in my family, but you could also make this into two bigger pizzas. Use a spatula or spoon to spread the batter into your choice of pizza shapes. It should not need much spreading -- its natural thickness after pouring is about right.
- Bake the pizzas in the preheated oven for 9 minutes. While it bakes, prepare the toppings -- chop the veggies, defrost the broccoli, etc..
- Remove the pizzas from the oven. Add sauce and then toppings.
- Return the pizzas to the oven and bake for 8 to 15 minutes, depending on how high you piled the toppings and how hot you like your pizza. (Two of my kids like their pizza at 8 minutes; another kid and I like ours cooked for the whole 15 minutes. I pile on a lot of toppings, so the longer heating time works well.)