Easy Vegan Gluten Free Pizza Dough Recipe
Friends, it's here! A vegan, gluten-free pizza crust that's easy to make with ingredients you probably have on hand right now. Not to mention, it's perfectly crisp on the edges and firm but tender in the center. Whoop!
Let's make gluten-free pizza dreams come true!
This recipe requires 10 simple ingredients and comes together in less than 45 minutes from start to finish!
The base flours are comprised of almond flour, potato starch, and arrowroot starch. Potato and arrowroot starch are particularly great for this recipe because they help make a firm and crispy-on-the-edges crust that's also tender in the center.
No gooey center, no cardboard edges – just pure, airy, delicious goodness.
We also included some flaxseed for binding (and fiber), olive oil for moisture (which you can sub for water if oil-free), oregano and garlic for added flavor, and vinegar and baking soda to help the crust rise a bit.
Having tried a lot of gluten-free crusts (our own, at restaurants, and box mixes), we can confidently say this is the best gluten-free pizza crust we've tried and SPOT-ON in flavor and texture. Swoon!
Once your crust is formed, bake for 10 minutes. Then top with desired toppings. We went for tomato sauce, peppers, onions, mushrooms, kalamata olives, oregano, and whipped almond ricotta cheese. But you could go any way you prefer. I could see pesto working well here, as well as my butternut squash sauce!
Just a few more minutes in the oven and it's officially pizza night!
I hope you all LOVE this crust! It's:
Easy to make
Crisp on the edges
Tender (but firm) in the middle
Hearty enough to hold LOTS of toppings
& Insanely delicious!
For those of you in the vegan gluten-free camp, this is thee pizza crust for you. We couldn't believe how fluffy, crispy, and tender it was all at the same time. Plus, not only is it delicious hot out of the oven, it's also tasty as leftovers the next day – cold or hot!
If you're into pizza, also be sure to check out our Mini Portobello Pizzas, Butternut Squash Veggie Pizza, Favorite Vegan Pizza, Cauliflower Pizza Crust, and our original Best Gluten-Free Pizza Crust.
If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 1 large pizza (with 6 slices)
CRUST
- 1 1/3 cup almond flour (not almond meal // I prefer Wellbee's brand)
- 1/2 cup potato starch
- 1/2 cup arrowroot starch
- 1 Tbsp flaxseed meal
- 1 tsp baking soda
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1 Tbsp apple cider vinegar
- 1 Tbsp olive oil (if oil-free, try subbing water)
- 7-8 Tbsp water (add more as needed)
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Preheat oven to 375 degrees F (190 C) and line a baking sheet, pizza pan, or pizza stone with parchment paper. (You won't be cooking the pizza on the pan but rather on the parchment paper placed directly on the oven rack. So if you don't have a pizza pan, don't worry. You just need something to hold and transfer the pizza in and out of the oven.)
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To a medium mixing bowl, add the almond flour, potato starch, arrowroot starch, flaxseed meal, baking soda, oregano, garlic powder, and sea salt and whisk thoroughly to combine.
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In a separate small mixing bowl, combine the vinegar, olive oil, and water. Whisk to combine.
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Add the wet ingredients to the dry ingredients and stir to combine until a dough forms (see photo). If it's too crumbly, add water until a moldable dough forms. If too wet, add more almond flour.
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Transfer the dough to the parchment-lined pan or pizza stone and use your hands (or a floured rolling pin) to flatten and shape into a circle or square (the shape of your pan). It should be about 1/4-inch thick or less. It will puff up a little when baking. If the dough sticks to your hands, lightly oil to prevent sticking.
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Transfer the crust to the oven by sliding the crust on the parchment paper onto a middle oven rack and bake for 10 minutes.
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Remove the crust with the parchment paper and set it back on the pan or pizza stone. Top with desired sauce and toppings. We went for puréed tomatoes, onion, peppers, oregano, almond ricotta cheese, and kalamata olives (and added sun-dried tomatoes and fresh basil after baking).
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Bake for another 15-20 minutes or until the toppings are toasted and the crust is very slightly golden brown and firm to the touch.
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Enjoy hot! Store leftovers covered in the refrigerator up to 3 days. Enjoy cold, or reheat in a 375-degree oven (190 C) until hot.
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To freeze: I would recommend par-baking the crust (completing the initial bake), then freezing on a baking sheet and storing in the freezer up to 6 weeks. Then, bake as instructed, adding a little extra cooking time if baked from frozen.
*Nutrition information is a rough estimate for 1 slice of 6 slices (as the recipe is written), crust only without toppings calculated with the oil.
Serving: 1 Slice Calories: 217 Carbohydrates: 26.1 g Protein: 3.8 g Fat: 10.6 g Saturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 374 mg Fiber: 2.6 g
Did You Make This Recipe?
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Source: https://minimalistbaker.com/easy-vegan-gluten-free-pizza-crust/
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