Gluten-Free & Vegan Pizza Dough
This dough is by far the best gluten-free & vegan pizza dough I have ever had. It’s got just the right amount of chewy to crispiness and is not dry or crumbly at all. What a relief for me to finally be able to enjoy pizza again. How many times have I gone to a restaurant and ordered a gluten-free & vegan pizza to just get served a dry piece of wood with toppings on it? The answer is just way too many. They are usually dry, crumbly, and for the most part, don’t have any dairy replacements which means it is also cheeseless. I might as well have been eating drywall with toppings on it.
Pizza was always that one thing that I felt like I had to miss out on since my dietary changes. It was by far one of my favorite all-time meals and I had so much trouble finding a place that I was able to make a good gluten and dairy-free pizza. Some people were ambitious enough to make their doughs, especially during the pandemic, but I was always a little intimidated by it. Working with yeast can be a hit or miss and if you don’t understand how it works then it can be a bit of a challenge. Having gone through this experience has really opened my eyes to a whole new realm of baking and you can definitely expect a lot more yeast-based recipes to come.
This is actually the second time I make this gluten-free and vegan pizza dough and I’ve loved it every time. If you’re looking for ideas for toppings, you can use my recipe for pesto as a base which was phenomenal and/or this one was a 3 mushrooms pizza which I have to say I’m torn between both. Either way, they are so yummy.
If this is the first time you are working with yeast doughs I would highly recommend that you check out this link which gives you a step-by-step on how to work with it and how to avoid some of the mistakes that I have made myself.
Gluten-Free & Vegan Pizza Dough
- 1 cup Almond milk (Warm) microwave for 30 sec or until its body temperature
- 1 tbsp Sugar
- 2¼ tsp Dry active yeast (1 packet)
- 2 cups All-purpose Gluten-Free flour + more for sprinkling (I used Bob’s Red mill Baking Flour 1 to 1)
- ½ cup Tapioca
- 1 pinch Sea salt
- ¼ cup Vegan butter (melted) 20 sec in microwave should not be much warmer than body temp)
- 1 tsp Apple cider vinegar
- Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 400°F.
- Mix milk, sugar, yeast and ½ cup of the flour and let sit for 10-15 minutes, to proof the yeast. It should look foamy. See picture
- In an electric mixer bowl or by hand, mix flour, tapioca, salt. Then add melted butter, vinegar, and yeast mixture.
- Mix on low speed for 1 minute or until the dough comes together. It should be a little sticky to the touch but dry enough to knead. If it is too wet, add ¼ cup of flour at a time until it is dry enough to knead.
- Cover with a moist towel and leave it rise 20 minutes. Then with oiled hands knead it and cover again for 1 hr.
- Transfer half of the dough onto a piece of parchment paper that is just big enough to fit onto your baking sheet. Using floured rolling pin, spread dough into a 9-inch (approx. ¼ in. thick) round pizza and using your palms to shape the crust. You can either make the other half now or you can also freeze it.
- Bake for 7-9 minutes. Add toppings and bake for an additional 10-12 minutes. *see notes for topping ideas