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Gluten Free Cashew Cheese Pizza

Gluten Free Cashew Cheese Pizza
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  1. 3 cups (440 g) gluten free flour blend (1 cup (160 g) white rice flour + 1 cup (160 g) brown rice flour + 1 cup (120 g) tapioca flour + 3/4 tsp xanthan gum)
  2. 1 tsp salt
  3. 1/2 tsp baking powder
  4. 1 Tbsp (10 g) yeast
  5. 1 1/4 cup (300 ml) warm water, divided
  6. 1 Tbsp (15 ml) olive oil
  7. cashew cheese
  8. marinara sauce
  9. desired toppings
  1. Preheat oven to 350 degrees F (176 C).
  2. In a small bowl, combine yeast and 3/4 cup (180 ml) warm water - about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate.
  3. In a separate bowl, combine gluten free flour blend, salt, baking powder. Whisk until well combined.
  4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup (120 ml) warm water before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
  5. Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin - less than 1/4 inch.
  6. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.
  7. Remove from oven and spread generously with your Marinara sauce, cashew cheese and desired toppings. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
  8. Cut immediately and serve.
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