Meatless Mondays – Gluten Free, Dairy Free, Vegan BBQ ‘Chicken’ Pizza

It took a little while to get this recipe to a point where I wanted to share it with everyone.  The consistency of the pizza dough is beyond strange, but it puffs up to make a light, fluffy thin crust.  Just have your spatula ready.

Pizza Crust
2/3 cup Brown Rice Flour
1/2 cup Tapioca Flour/Starch
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 tablespoon Xanthan Gum
1 cup Almond Milk
1 tablespoon Olive Oil
1 tsp vinegar
1 egg equivalent (I use 1 tbsp ground flax seed and let it sit in 3 tbsp of water for a few minutes before pouring the mixture in)

Preheat oven to 425F
Combine flours, baking soda, baking powder, salt and xanthan gum in a bowl and mix well.
In a separate bowl mix almond milk, olive oil, vinegar and egg substitute.
Slowly pour wet ingredients into dry ingredients stirring until just blended.
Spray a baking sheet with cooking spray and spread the dough into the desired size and shape using a spatula.  The dough will be quite loose at this point.  I promise that’s how it is supposed to be.
Bake in oven for about 20 minutes or until just starting to turn golden brown.

Now for the hard part: how do you make tofu taste like chicken?

This is the part that will take the most preparation.  Using tofu right out of the package is fine, but it will still have the consistency of tofu.  To get the dense texture that imitation tofu-chicken needs it is a smidgen of a process.  But it is worth it.

Take a block of extra firm tofu and cut it into the desired shape (small cubes works best for me).  Freeze it over night.  In the morning put frozen tofu cubes in which ever marinade tickles your fancy.  For this recipe, I used 1/2 cup BBQ sauce, 1 tsp gluten free soy sauce,  and 1 tsp liquid smoke.  A couple of times throughout the day shake the container the tofu is marinating in to make sure every side stays coated.  While your pizza crust is baking in the oven, cook tofu for about 2 minutes on each side in a little canola oil.

Use a non-dairy cheese such as a soy cheese or a rice cheese which are readily available in most grocery stores and build your pizza as normal.  I like to use BBQ sauce as a pizza sauce when I’m doing a bbq pizza.  Also, small pieces of fruit like nectarines or pineapple make good additions.  Have fun with it!  It is just like having a ‘normal’ pizza.

Tips: If you haven’t branched out into the world of non-dairy cheeses stay away from Daiya cheese.  The taste is qquite unique and very strong.  Brands like Soya or Rice Vegan by Galaxy International have the cheese texture and melt very well but offer a much more subtle cheese taste.  Regardless of whichever cheese you choose, don’t blot the oil that naturally separates in the baking process.  You will end up with all the cheese sticking to the paper towel or cloth you chose tto blot your pizza with.  Not ideal.

Regardless of which toppings you choose, the pizza will only take 7-10 more minutes to cook.  I usually change my oven to broil for the last 2-3 minutes to help the cheese bubble up.  Enjoy!

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