Pizza with Aquafaba
I've got all the secrets for making a perfect pizza—and they couldn't be easier! You're going to love this!
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
For the Dough:
- 2 1/4 t yeast one packet
- 1 1/2 c hot tap water
- 1 T maple syrup
- 1 T gluten flour I like Bob's 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
For the Sauce:
- 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
- veggie cheese I like Follow Your Heart Mozzarella
- basil or parsley
For the Dough:
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.
For the Sauce:
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).
To cook the pizza:
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.