Glutenfree Oat Rice Focaccia style Pizza Crust with Tempeh Tikka Masala. gluten-free gum-free vegan recipe

Vegan Richa: Glutenfree Focaccia style crust topped with Tempeh Tikka masala

Vegan Pizza Mofo Post 5! Must Make glutenfree and vegan 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. 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. 

Tempeh tikka masala

Vegan Richa:tikka masalaNote 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. 

Glutenfree Oat and Rice Foccacia style pizza 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.




Comments

  1. says

    This looks amazingly good and it reminds me of a pizza we used to get at a restaurant, it was topped with tikka as well.

    Also, I blogged about your mung bean pizza crust today, it is a fantastic recipe!!

  2. says

    Oh yum. Thank you for a gluten-free pizza crust recipe that doesn’t have any scary gums in it!! I can’t wait to try this one.

    And steaming sounds like SUCH a perfect idea. Thanks for the inspiration!

  3. says

    I love all the pics – don’t stop, they are inspiring!

    This looks so thick and chewy- my kind of crust :)

    hahaa I had a dream about you the other night teaching me how to bake GF breads and how steaming was so important…yeah I know i’m weird, I dream about my foodie friends teaching me how to bake :)

  4. Corrin Radd says

    I made this today and it was fantastic! The crust was great and tasted a little like injera to me (to be fair, I don’t care about gluten free and I didn’t have any potato starch, so I just replaced it with 1/4 C white whole wheat flour and it worked great). The tikka tempeh was also great. Thanks for this–I’ll be using this crust again and again.

  5. says

    I made this crust tonight, and used different toppings instead of the tikka. Oh my god, the crust was amazing! It was like eating a healthy deep dish veggie pizza. Thanks so much for the amazing recipe.

  6. Melanie says

    I have no idea what went wrong but the whole thing did. First off my batter was a dough ball as soon as I mixed it all together, it never looked like your batter. So I covered it, let it rise, which it did a bit and then baked it on its own with tinfoil on top, then added the toppings and baked it for the remainder time. The dough was hardly cooked after almost 25 minutes and so I baked it for an additional 15 minutes and it still is kinda mushy and it tastes very yeasty and kinda sour. I’m very disappointed. I followed all the ingredients and instructions perfectly. What went wrong? I know my yeast is good because I made a standard wheat flour pizza crust at the same time for the rest of my family and it turned out perfect. I never have recipes flop like this :(

    • says

      I am not sure Melanie. I have made it a couple of times, some my readers have too and some have blogged about it as well with great results.
      If it became a dough then it needed more water. It could be the Oats, starches or something. I use glutenfree old fashioned Oat and grind them myself, but others have tried with other types of oats and oat flour as well.
      If the starch was less or did not get mixed, then it might lead to a doughy crust.

    • says

      with this kind of gf crust, the dough.batter needs moisture. As soon as the batter becomes a dough, it will not rise much or bake well. Err on the side of more moisture.

    • Melanie says

      I’m not giving up so I will try and make this again. I took organic quick oats and blended them in my Vitamix to make the flour. I’ll let you know how it goes the second time around.

    • says

      Thanks Melanie. I havent used quick cooking oats in a while. I use old fashioned or steel cut. i will pick up some quick cooking and try it too.
      Add more water if needed to make a stiff batter till then.

    • says

      I havent tried that Kerry. I have kept similar bread loaf in the refrigerator for a day and it tastes fine. It got stale the third day. If you do try freezing it, do let me know how it goes after rebaking.

  7. says

    Hi
    Just found your site. This pizza looks amazing. If I don’t like tapioca starch, what else can I use? Can’t wait to have a look at your other recipes. :) Avril

  8. says

    Hi Richa, this looks mouth watering! I would love to try. I am gf, but also don’t eat/ use any kinds of starch flours, including arrowroot, potato, tapioca, etc. For many other baking recipes I replace these with chia powder or flax. I’m not sure about this recipe though because of the the quantities used. What do you suggest? Thanks! Purvi

    • says

      Hi Purvi,
      I dont think the chia or flax will work in this bread. It needs the starches to be able to hold the air holes in that kind of thickness.
      You can try other crusts on the blog like the mung sprout crust, or chickpea millet crust or cauliflower crust. you can use buckwheat, flax and baking powder for a thin crust which wont rise much but will be soft enough.

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