Valerie’s Amazing Pourable Pizza — easy, gluten-free, yeast-free, can be dairy-free — and delicious!
Pizza ingredients before mixing. (To make vegan pizza, use flax eggs instead.)
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!
This shows the consistency of the pourable dough after mixing.
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!
Here is the pourable dough, spread onto two baking sheets to make four individual-sized pizzas.
Easy pizza sauce in the blender!
Bake for nine minutes, then add tomato sauce.
Toppings! Black olives, pesto, veggie dogs, broccoli, bell peppers, and artichoke hearts. Yum!
Adding toppings to pizzas. In this batch, two have cheese; the other two are dairy-free.
Pizza one! For my child who loves olives.
Pizza two! My pizza, loaded with everything.
Pizza three! Made by a cheese-loving teen.
Pizza four! Made by my teen who likes olives, veggie dogs, and cheese.
Pizza -- easy, gluten-free, yeast-free, can be dairy-free -- and delicious!
Ingredients
Crust:
- 3 cups tapioca flour also called tapioca starch
- 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
Pizza sauce
- 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
Toppings: sliced up, any or all of:
- 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
- olives
- 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!
Instructions
- 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.)
- Serve!
I didn’t have enough tapioca flour, so I substituted Dolmata for half. I ended up having to quadruple the water, and it never got pourable. I probably should have also increased the oil, and my son says I should have increased the herbs. It worked out okay, except it made so much extra, and I had to oil up my hands to spread the dough our manually. It made one regular 10″ crust PLUS 4 personal pan size 6″ crusts, and one deep dish crust in an 9″ aluminum pie tin. I ran out of pans. I wasn’t expecting that. So we have tons extra.
I am not familiar with Dolmata flour, but it sounds like it must have absorbed a lot of water and really expanded a lot. Wow!
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Do you have the nutrition information for this recipe? I have made this before. My daughter and I are both gluten free, and we love this crust! We are also both type 1 insulin dependent diabetic, and we have to take insulin, based on carbs eaten So depending which type of pan I use, I would like to be able to calculate carbs per piece. I have made personal pizzas with a certain pan of mine, I’m not sure what it is called, and I have done a 12 inch pizza pan, both using a half recipe, with 2 whole eggs. It made 12 personal pizzas, or one 12 inch pizza