Gluten free vegan pizza

Vegan gluten free pizza crust

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!


Vegan gluten free pizza crust

5 from 4 votes
Course: MainCuisine: ItalianDifficulty: Medium
Servings

2

servings
Prep time

30

minutes
Cooking time

30

minutes
Resting Time

4

minutes

A gluten-free pizza crust recipes with no eggs, no dairy, no gums.

Ingredients

  • 2,5 tsp dry active yeast or 4 tsp fresh yeast

  • 25 g 25 / 2 tbsp psyllium husk

  • 200 g 200 / 1 1/4 cup rice flour

  • 80 g 80 / 1/2 cup chickpeas flour (or soy flour)

  • 20 g 20 / 2 tbsp tapioca starch

  • 400 g 400 / 1 +3/4 cup lukewarm water

  • salt

  • extra virgin olive oil

  • tomato sauce

  • toppings of your choice

How to

  • Firstly, mix the yeast with the lukewarm water. If using dry yeast, add half a teaspoon of sugar too.
  • Make the yeast dissolve into the water and then add the psyllium. Let aside for 5 minutes to let it jellify.
  • After that, add all the other flours and a teaspoon of salt. Make a ball of dough, oil the surface lightly and put it to rest in a bowl. Leave it in a warm place (like the oven off with the light on) for 4 hours.
  • Once the resting time is over, remove the dough from the oven and turn it on to 250°C / 480°F.
  • Meanwhile, divide the dough in two balls. Roll each ball between two parchment papers until thin, then remove the top layer. 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 and leaving the edge a bit thicker.
  • Cover the surface with your tomato sauce of choice (previously seasoned with salt and fresh basil leaves for me). Most importantly, cover also the edges to make them golden while cooking.
  • Once the oven is at temperature, bake your pizza for 15 minutes in the middle position.
  • After that time, the pizza edge will be puffy. Remove the pizza from the oven and add your favorite toppings.
  • Bake for additional 15 minutes.

Want more recipes like this?

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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

Make sure to follow me on Instagram so you don’t lose any new recipes!

14 Comments

  1. Great option for single origin glutenfree flours

  2. 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!

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  4. Diana overturf

    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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