Tempeh Tikka Masala Pizza with Gluten-free Focaccia style Pizza Crust. gluten-free gum-free vegan recipe

Vegan Pizza Mofo Post 5! Must Make vegan and gluten-free pizza crust! 
If you can eat Oats, then this is the gf crust you need to make right now. This is one of the crusts that my husband and visitors can never tell that it is glutenfree. I can instantly tell a gf bread from a regular bread even at gf bakeries. This one though, I tell ya, is really really really really close to a regular bread. Top it with any toppings and make some today!

As with most of gf crusts invented in my kitchen, this does not have any gum and doesnt need it too. And the recipe below with step by step pictures and free 😉

 

This soft and airy gluten-free pizza crust !

I topped this crust with a good load of my Tempeh tikka masala, spicy and creamy curry with delicious tempeh tikkas to make Tempeh Tikka Masala Pizza. I’d eat a load of the Tikka masala anyday! Also added some daiya mozzarella shreds, and cilantro. As usual hubbs got home, didn’t even wait long enough for the pizza to warm up and gobbled up a large portion, and even when I told him it was gf, he did not believe me. This is great crust to try out if you want to skip the kneading time. You can always sub it out with any of the other regular crusts like the Whole wheat, or White crust. or use other toppings.
Mix and match !

This crust is soft and airy. If you want to make it more chewy and even more soft, Steam it! Steam for 16 minutes like my glutenfree Naan bread. Then top it and bake as the rest of the recipe. If you havent tried steaming, that is one perfect way to get a soft chewy gf bread. 

More Gf breads

Tempeh tikka masala recipe here

Note to self. Stop taking 100 pictures of the same thing.

See that airy crust!Steps:In a bowl, add the warm water, yeast and sugar, Mix well and let sit for 10 minutes.
In another bowl, mix in the Oat flour, salt , baking powder, starches and 2 Tablespoons of brown rice flour
Add the dry flours/starches, herbs, salt, evoo and acv to the yeast mixture.

Mix well with a spoon into a well combined batter.

Let the batter sit covered with a towel in a warm place for an hour. (Use a big bowl, else it will flow over). You can also let it sit just for 10 minutes and then proceed to the next step if in a hurry.

Add 2 remaining Tablespoons of brown rice flour, mix and drop the thick batter on a parchment lines baking pan.

I used an 8 inch cake pan, you can also use 9 inch since the crust is quite thick.
Oil your hands with some evoo and spread the batter with light patting motions to spread evenly to the edges of the pan.

Let the batter sit for 10 minutes.
Spray water on the batter, especially the edges.

Place a foil on top to block some moisture from escaping. Bake in pre-heated 375 degrees F for 16-17 minutes.

Take the almost baked crust out, load with desired toppings. I topped it with the tikka masala. Keep the toppings ready so the crust doesn’t stay out of the oven too long.



Bake with topping for another 13-15 minutes. 
(Broil on lo for half a minute if you like the crust more brown.)
Top with daiya or cheese of choice, cilantro/herbs. 
This crust can hold all the load you want.

Spicy Tikka masala and fresh bread = heaven. 

Oat and Rice Foccacia style Gluten-free pizza crust topped with Tempeh Tikka Masala.
gluten, gum, dairy, egg, corn free
Makes 1 8 inch pan

Ingredients:
Crust: crust is soyfree
1/2 cup warm water( very warm to touch)
1.5 teaspoons active yeast
2 teaspoons raw sugar

3/4 cup ground Oats
1/4 cup tapioca starch/flour
1/4 cup potato starch
1/4 cup brown rice flour (2 Tbsp + 2 Tbsp)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon apple cider vinegar (acv)
1 Tablespoon evoo- extra virgin olive oil
1/2 teaspoon garam masala( optional. I used it to balance with the topping. Add other dried herbs of choice)

Toppings:
1 recipe Tempeh tikka masala
Daiya mozzarella shreds or my coconut milk Mozzarella shreds
chopped cilantro

Method:
Crust:
In a bowl, add the warm water, yeast and sugar, Mix well and let sit for 10 minutes.
In another bowl, mix in the Oat flour, salt , baking powder, starches and 2 Tablespoons of brown rice flour
Add the dry mix, herbs, evoo and apple cider vinegar to the yeast mixture.
Mix well with a spoon into a well combined batter.
Let the batter sit covered with a towel in a warm place for an hour. (You can also let it sit just for 10 minutes and then proceed to the next step if in a hurry.)
Add 2 remaining Tablespoons of brown rice flour, mix well and drop the thick batter on a parchment lines baking pan.
I used an 8 inch cake pan, you can also use 9 inch since there is enough batter for the thick crust.
Oil your hands with some evoo and spread the batter with light patting motions to spread evenly towards the edges of the pan.( or drop oil on the batter itself to avoid sticking)
Let the batter sit/rise for 10-15 minutes in a warm place(few minutes longer for more airy rise or if the ambient temperature is cold). Once the batter has visibly risen a bit, Spray water on the batter, especially the edges.
Cover the pan with a foil. No sealing required. Just place the foil on top.
Bake in pre-heated 375 degrees F for 16-17 minutes.
Lightly Tap the center to see if not squishy.
Take the baked crust out, load with desired toppings and cheese. I topped it with the tikka masala. Keep the toppings ready so the crust doesn’t stay out of the oven too long.
Bake for another 12-14 minutes. 
(Broil on Lo for half a minute if you like the crust more brown.)
Top with daiya or cheese of choice, cilantro/herbs. 
Let cool for 2 minutes. 
Slice, look at the airy holes, bite into it(esp the inner crust with the toppings). and let me know if you can tell that it is glutenfree.
Or use any of my wheat or white focaccia as crust.