It can be a struggle to find a gluten-free and vegan pizza crust that is both soft and chewy. Many store-bought gluten-free pizza crusts are filled with additives and preservatives, not to mention they can be quite expensive. But don’t worry, I’m here to show you how to make a delicious gluten-free pizza crust from scratch, without using any gums (like xanhtan or guar gums that are often used) nor any commercial blends.
It’s not easy to make a real Italian pizza while sticking to a naturally gluten free and vegan recipe. However, this dough is amazing and it is the result of several experiments I made. It’s the best crust you could get with all natural gluten free flours, no commercial blends, no gums. It is also dairy free and egg-free (and therefore vegan). Most importantly, guess what – it’s doesn’t need any kneading at all!
It can be made with fresh or dry yeast and a few naturally gluten-free flours.
As a result, this vegan gluten free pizza crust recipe is brownish and crispy on the bottom with the classic chewy pizza texture inside and a golden puffy border!
The first step in making a gluten-free pizza crust is choosing the right flour. For this recipe, we’ll be using a combination of four naturally gluten-free flours: brown rice flour, chickpea flour, potato starch, and tapioca flour. These flours are easily found in most grocery stores or online.
Vegan gluten free pizza crust
2
servings30
minutes30
minutes4
minutesA gluten-free pizza crust recipes with no eggs, no dairy, no gums.
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Ingredients
2,5 tsp dry yeast or 4 tsp fresh yeast
2 tbsp psyllium husks (15 g)
1+ ¼ cup rice flour (200 g)
½ cup chickpeas flour or soy flour (80 g)
2 tbsp tapioca starch (20 g)
1+¾ cup lukewarm water (400 g)
1 tsp salt
1 tbsp extra virgin olive oil
tomato sauce
toppings of your choice
How to
- In a large bowl (or the stand mixer bowl) mix the yeast with the lukewarm water. If using dry yeast, add half a teaspoon of sugar, too. Let the yeast dissolve in the water.
- In the same bowl, add the psyllium husks. Let aside for 5 minutes to let it reach a jelly-like consistency.
- After this time, add all the other flours and a teaspoon of salt to the bowl. Mix everything by hand for few minutes, until the dough comes together. Make a ball out of the dough, oil the surface lightly, cover with a towel and let it rise. Leave it in a warm place (like the oven off with the light on) for 4 hours.
- When resting time is over, remove the dough from the oven and turn the oven on to 480°F/250°C.
- Divide the dough in two balls. Roll each ball of dough between two parchment papers with a rolling pin until medium-thin, then remove the top layer of paper. Lightly grease your fingers in a mix of oil and water. Press gently each pizza crust from the center to the outer edge, making it thinner all over, except for the edge that should be left a bit thicker.
- Cover the pizza crust with your tomato sauce of choice (previously seasoned with salt. I also add fresh basil leaves). Most importantly, spread a bit of sauce also on the edges to make them golden when baked.
- Once the oven is at the right temperature, bake your pizza for 15 minutes on the lower rack.
- After this time, the pizza edge should be puffy. Remove the pizza from the oven and add your favorite toppings.
- Bake for additional 10 to 15 minutes (depending on the type of toppings).
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Do you enjoy making Italian traditional recipes with naturally gluten free flours and no commercial blends? Check out my FOCACCIA RECIPE, too. >> GET THE RECIPE
And if you’re looking for other pizza recipes, you will find on the blog:
– My sourdough gluten-free and vegan pizza: CLICK HERE
– A sourdough recipe without any starches: CLICK HERE
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Great option for single origin glutenfree flours
Thanks for your feedback!
Marta, can you freeze this dough and defrost it later?
Hi Eva,
I would not freeze the entire dough. What I usually do is a pre-bake: you shape the crusts, pre-bake them at / 480°F / 250°C for 15 minutes, then let them cool and freeze like this. When you are ready to use, you can place them directly from frozen in the oven, and adding your toppings.
I hope you will try this pizza, it’s delicious!
Thanks
This IS really superb, though the half hour total cooking time is too long in my particular oven. I have to adjust it downward.
Thank you Eva, I’m so happy you like it!
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Can you put all ingredients in a jar for the dry mix part?
I want a mix I can grab for faster crust.
Yes, of course. I keep all the dry ingredients pre-mixed (rice, chickpeas, starch and psyllium) and use 160 g for one pizza, when I need.
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