Pizza with Aquafaba

• Produce

  • 1 Basil or parsley
  • 6 cloves Garlic
  • 1 Mushrooms
  • 1 tsp Oregano, dried
  • 28 oz Tomatoes, canned

• Canned Goods

  • 1 6 ounce can Tomato paste

• Condiments

  • 3 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup
  • 1 Olives

• Baking & Spices

  • 3 1/2 cup Flour, white
  • 1 tbsp Gluten flour
  • 2 tsp Salt
  • 2 tbsp Sugar
  • 2 1/4 tsp Yeast

• Oils & Vinegars

  • 6 tbsp Olive oil

• Dairy

  • 1 Tofu feta, Baked
  • 1 Veggie cheese

• Frozen

  • 1 Veggie sausage

• Liquids

  • 1 1/2 cup Tap water, hot

• Other

  • 3 T aquafaba (liquid from any type of canned bean

Found on frieddandelions.com

Description

Ingredients

• 2 1/4 t yeast (one packet)
• 1 1/2 c hot tap water
• 1 T maple syrup
• 1 T gluten flour (I like Bobs Red Mill Vital Wheat Gluten)
• 3 T aquafaba (liquid from any type of canned bean)
• 1 t salt
• 2 T olive oil
• 3 1/2-4 c white flour
• 1/4 c olive oil
• 6 cloves garlic, minced finely
• 28 ounces of canned crushed tomatoes (or run your canned diced tomatoes through the blender)
• 1 6 ounce can tomato paste
• 1 t dried oregano
• 3 T balsamic vinegar
• 2 T sugar (or use maple syrup)
• 1 t salt (add more to taste)
• Baked Tofu Feta
• sliced olives
• veggie sausage (I like Field Roast)
• mushrooms
• veggie cheese (I like Follow Your Heart Mozzarella)
• basil or parsley

Directions

• Pour the hot water into the bowl of your mixer.
• Add the yeast and maple syrup on top and allow to proof for 5-10 minutes, until yeast is puffy.
• Add the olive oil, aquafaba, gluten flour, salt, and first cup of flour to the yeast/water mix and begin to mix (I use my dough hook the entire time to save on dishes).
• Continue to add flour, 1 cup at a time, until you have a sticky dough (it will still be pretty sticky, though you should be able to pick it up in one big blob as well).
• Drizzle some olive oil over the blob of dough, turning to coat it completely.
• Cover the bowl with plastic wrap and place in a warm area of your kitchen to let it rise (I like to use my dehydrator, set to 100°. You can also preheat your oven for 10 minutes and then turn it off and allow your dough to rise in the closed oven.
• Pour the olive oil into a medium sauce pan and warm over medium low heat.
• Add the minced garlic and stir, being careful not to let the garlic burn.
• Add the tomatoes, tomato paste, oregano, vinegar, sugar, and salt to the oil/garlic mixture and stir well to incorporate the oil and tomato paste completely (this takes a minute).
• Reduce to low heat and cover the sauce. Let it simmer for about 20 minutes, stirring every once in a while).
• Place your pizza stone on your cold grill (this is important to prevent cracking!)
• Preheat your grill on high for about 30 minutes (mine registers 600° at this point).
• In the meantime, separate your dough into 4-6 portions, adding just enough flour to keep it from sticking to your hands, but not too much to keep the dough soft.
• Set the dough aside, and work with just one ball at a time.
• Roll one out to the desired size and thickness (I keep mine about 1/4 thick and 10 across).
• Place it on a sheet of parchment paper and then onto a pizza peel for easy transferring to the grill. (you could also use a cutting board)
• Top the pizza with sauce and toppings.
• Transfer the pizza (with parchment paper) to the preheated pizza stone and cook on the grill for 5 minutes, watching for the crust to brown.
• Carefully remove using a pizza peel.
• Allow to cool for a minute or two before slicing.
• Repeat with remaining dough.
• Extra dough can be stored in the fridge for a week. Be sure to allow it to return to room temperature before using.