Thin Crust Jalapeño Pizza

Who doesn't love a slice of pizza? Especially when it has a thin, crispy, and homemade gluten-free crust paired with spicy jalapeño, sun-dried tomato, and plenty of vegan cheese! If you've never made your own pizza crust, don't feel intimidated! This recipe makes it all easy.

THIN CRUST JALAPEÑO PIZZA [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE THIN CRUST:

• 1 1/4 cups, plus 1 tablespoon of plain gluten-free flour
• 1 tablespoon of sugar
• 1 sachet of yeast
• 1 teaspoon of salt
• 3 tablespoons of olive oil
• 1 cup, plus 2 1/4 tablespoons of warm water

FOR THE TOPPING:

• Tomato sauce
• Handful of fresh spinach, roughly chopped
• 2 large tomatoes, finely sliced
• 1/2 jar of green jalapeños
• 10 sun-dried tomatoes, sliced
• Vegan cheese of choice

PREPARATION

1. Preheat the oven to 375°F.
2. In a large mixing bowl, add in 3/4 cups of the flour along with the sugar, yeast, and salt. Mix together.
3. Add the oil and water, then using an electric hand mixer beat until a dough forms. This will take a few minutes, then stir in the remaining flour.
4. Wrap the pizza dough in cling film and pop into a bowl and allow to rest for 30-40 minutes. This helps to activate the yeast.
5. Place the dough onto a floured surface and knead until the dough is smooth & springy to touch.
6. You can either roll out the dough or place it onto a floured pizza tray and press it down until it touches the edges. If you want the pizza to be extra crispy, you can pre-cook the base for around 5 minutes before adding the toppings.
7. Spread on the tomato sauce and top off with spinach, sliced tomatoes, jalapeños, sun-dried tomatoes, and vegan cheese.
8. Bake for 20-25 minutes — check frequently to make sure the crust doesn’t burn!

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