Instant Homemade SUPER Thin Pizza Crust! Whole Food Plant Based! Vegan! Gluten Free! Oil Free! Fat Free!

My mum had the oven preheating for her thawed out frozen pizza- so I said..."Challenge accepted!"

I made a pizza crust that is thin and cooks in a non-stick pan without oil. It's flexible and strong but does weigh down with too many toppings- so keep this in mind- I still managed to pick it up but it needed support- NOT ONE RIP. It held in 1 piece wonderfully!

The crust is flexible in the middle and super crispy on the edges- so you might want to "fold" it for strength and heavy toppings may need that first bite to make the slice stable enough to lift on it's own.

Crust Ingredients:
4 TB of chickpea flour
2 TB Oat bran
2 TB polenta
1 TB ground flaxseed
1/8t (or a shake) onion powder
1/2c + 1TB water - you might need to add 1-2 more TBs.

Step 1-
In a small bowl combine: chickpea flour, oat bran, polenta, flaxseed, onion powder and lastly water.
Mix until a slightly thinner pancake batter consistency.

Step 2 - 
Immediately pour in a cold pan on medium and turn pan to spread the batter to the edges of the pan. Cover and cook until it can be flipped (it should trap large air bubbles underneath- about 5-10 minutes (mine is perfect at 8-10m). There shouldn't be any cracks, if there is the batter wasn't watery enough. The base would be sturdier but have potential for snapping.
Step 3- 
Flip and turn pan on low.
Step 4- 
Being careful not ever to burn yourself on the edges of the pan, immediately add 1 heaping tablespoon or so of tomato paste with 1t of Italian herbs and spread it on the pizza base while the other side is still cooking in the pan. Continue with toppings of your choosing. If you're curious I added in:
A small can of mini champignons.
5 sliced green olives
3 slices of chopped tempeh bacon
1/4 of a roasted red capsicum, sliced
Dollops of my favourite pre-prepared vegan cheese sauce recipe. - you can decide if you want it underneath the toppings or on top. You can also drizzle it from an icing bag if you like.
Topped it off with some greens of choice, here I used arugula.
Add in some chopped sun-dried tomatoes stored in a vinegar not oil base.
Grate a walnut on top and add a dusting of nutritional yeast on top. (optional)
Other topping ideas I think would work nicely are - potato slices, tofu, beans, hummus, pesto, grilled veggies, ... the limit is your imagination!
The second i made home grown roasted tomato sauce, raw mushrooms, potato and roast red capsicum cheese sauce topped with arugula and Nooch and grated walnut.

If you are using raw veggies- like mushrooms- it might not be enough to cook them well in this pan- so you may want to transfer it to a pan and chuck it under the grill till things get nice and golden, on 160C for about 15-20 minutes. YMMV.

Step 5-

One you have finished the toppings, or about 5-10 minutes has elapsed (in which I actually slice all the toppings while it is cooking so I don't want idly), loosen from the base of the pan and slide onto a serving plate. Slice and eat- with your hands, like a normal person!

Enjoy!


And yes, i did win...my pizza cooked AND was gobbled up before hers even made it out of the oven.

Topping ideas:

Mushroom and Smoked Salmon Pizza Bianco

Mushroom white sauce (these are estimates):
1 TB rice flour
1 TB tapioca flour
1 TB mushroom powder
1TB nutritional yeast
pinch of turmeric
1/4t truffle salt
1/4 white pepper
1/2t Massel's vegan chicken style stock

1 cup soy milk
1/2c soy yogurt
1 TB tahini
Splash of water to thin to consistency desired

150g mushroom slices (about a 3rd of 500g pack)
Freshly cracked black pepper to taste

1-2 cloves of crushed garlic
 3 TB of parsley
rocket - to taste
optional - tomato rice cheese

Make a roux from water, tahini and dry ingredients. Slowly add in soy milk and water and then the mushroom. Cook for 10 minutes - staring frequently throughout. Add in garlic. Cook 5 minutes. Add in parsley and turn off heat. Cook the pizza base. Add sauce on top. Put Smoked Salmon on top to taste. And rocket. Sprinkle with freshly cracked black pepper to taste. Even better with cubes of my Tomato Rice Cheese (recipe still pending).

While the second side of the base is cooking and topping is placed, put a lid on the pan to "Steam" the top until the base is done, then serve hot.

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