This is by far the best gluten-free pizza crust recipe I have ever had. It’s got just the right amount of chewy to crispiness and is not dry or crumbly at all. With this vegan pizza crust recipe (gluten-free) you’ll be able to regain your faith in gluten-free pizza without the unfortunate side effects of eating the gluten.
- Why is this pizza crust recipe gluten-free the best option for family dinner night?
- Tips on making the best Gluten-free pizza base
- Why is this the Best Gluten-Free Pizza Crust Recipe?
- How to make gluten-free pizza base
- What you need to know about Making a Pizza Crust Recipe Gluten-free
- Step 1 – Proof your Yeast
- Step 2 – Making a gluten-free pizza base (dough)
- Step 3 – Proofing the Dough
- Step 4 – Roll out gluten-free dough for pizza
- Step 5 – Gluten-Free Dairy-Free Pizza toppings (Vegan)
- Storing this Vegan pizza dough recipe
Why is this pizza crust recipe gluten-free the best option for family dinner night?
If your family is gluten-free, finding foods that everyone enjoys can be challenging. This gluten-free and dairy-free recipe is a great staple that you can switch up to whatever toppings gluten free dairy free pizza family prefers.
Tips on making the best Gluten-free pizza base
When considering on how to make a gluten-free pizza base, make sure you get a pizza stone, this will ensure a crisper cutter layer with chewy inside. The best tip that I could give for making recipe for gluten-free pizza is to use Bob’s Red Mill gluten-free flour 1:1. When baking with yeast I always use this flour mix since it is a higher content of tapioca starch and therefore results in a stretchier vegan pizza dough.
Why is this the Best Gluten-Free Pizza Crust Recipe?
How many times you go to restaurants and order a gluten-free pizza to just get served a dry piece of wood with toppings on it? The sad state of affairs is that gluten-free pizza crusts are more synonymous with cardboard or drywall than they are with pizza. The reason for this is that gluten is the binding element in regular dough and unfortunately, it’s also what makes your pizza crusts fluffy and chewy. When working with gluten-free dough for pizza you need to find an ingredient that will bind it properly so that it can rise with the yeast. This gluten-free pizza crust recipe balances the all the types of gluten-free flours to get a good balance of stretchy and crispy.
How to make gluten-free pizza base
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-free pizza crust. Some people were ambitious enough to make their own gluten-free pizza base 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.
- Non-dairy milk of choice
- Instant yeast
- All-purpose Gluten-Free flour
- Tapioca starch
- Sea salt
- Vegan butter
- Apple cider vinegar
- Pizza stone or baking sheet
- Stand mixer with dough attachment
- Rolling pin
- Parchment paper
What you need to know about Making a Pizza Crust Recipe Gluten-free
Making this pizza crust recipe gluten-free yet still chewy and crispy can be a little challenging but if you follow these steps, you should have one that rivals any pizza.
Step 1- Proof your Yeast
This is an important step cause if your yeast is not active then you will have problems with having the dough rise and by then you’ll be frustrated and hungry.
Yeast loves warm temperatures. It activates once it reaches an ideal conditions within a set temperature range. So to activate your yeast, you’ll need a warm place to keep it at around 35-40C (95-104F). Most newer oven have a proofing functionality where it will heat the oven within that range. However, if you do not, then you can always just turn on the oven till it reaches a relatively warm temperature, then turn it off and close the door.
Combine the yeast, warmed non-dairy milk of choice, sugar and 1 cup of flour in a bowl and then cover with a damp towel. Your mixture should resemble the image below.
Let it sit in the warm oven for about 10-15 minutes. Once you remove it from the oven, you should get something that has grown in size as such below.
If it doesn’t look like this, then your yeast might have expired or wasn’t stored properly. Either way, just stop there and buy a new batch of yeast and start your recipe over again. Trust me it will save you time in the long run.
Step 2 – Making a gluten-free pizza base (dough)
Once you have activated your yeast, you can start making your vegan pizza dough. You can do this next step either by hand or with an electric mixer bowl. Add all of your ingredients and activated yeast mixture but leave the flour till last. Mix is about a half cup of flour at a time at a the lowest setting until it is all well incorporated into the gluten-free dough for pizza. The dough should be sticky but solid enough to knead. If the dough is still too wet, simply add a 1/4 cup of flour until it has enough consistency to knead. Alternatively, if your dough isn’t sticky then you should add a little milk a tablespoon at a time until it becomes slightly sticky.
Step 3 – Proofing the Dough
Once you have mixed in all the dough ingredients and have achieved the desired consistency, you will need to proof the dough. In order to get the most amount of rise out of your dough, you will need to go through 2 steps of proofing. With oiled hands, knead the prepared dough into a large ball then return to bowl and cover with a damp towel. Transfer the bowl into the oven at the proofing setting for 20 minutes. Remove from the oven, oil hands and knead again. Continue proofing for another hour. By the end of the hour, your dough should have doubled in size.
Step 4 – Roll out gluten-free dough for pizza
Preheat oven to 400F. This recipe makes 2 pizzas, enough to feed 4-6 people. If you do not plan to make both pizzas, you can always freeze the other half. Roll out the dough onto a parchment paper that will fit onto the baking sheet or pizza stone using a floured rolling pin until you reach about 9 inches wide in diameter and 1/4 inch thick.
Step 5 – Dairy-Free Pizza Toppings (Vegan)
At this point, you need to pile up the toppings to your liking. You can start with a tomato sauce with some fresh basil. I personally love adding fresh basil on my pizza underneath all the toppings. Alternatively, you can try my Arugula and Walnut Pesto as a base which in my opinion was phenomenal. I also made a Vegan 3-Mushroom Pizza Toppings recipe worked great.
What Is The Best Type of Cheese to Use With This Vegan Pizza Dough Recipe?
Let’s face it, cheese is also must on a pizza even if it is a vegan one. But unfortunately, not all vegan cheese are equal. Through painstaking trial and error, I found that Daiya’s plant-based shredded mozzarella (cutting board collection) melts really well and tastes fantastic too, makes for the best cheese alternative to pair with your vegan pizza dough.
Storing this Vegan pizza dough recipe
If you would like to make this vegan pizza dough recipe ahead of time, you can store it in the fridge for up to 2 days. To do this, once you add in all the ingredients to the dough and is fully incorporated, wrap the dough in a plastic wrap and store in fridge. However, storing in the fridge will likely cause the dough to release a “beer-like” smell. These are the gases that the yeast releases. Don’t worry, your dough has not gone bad, simply knead the dough until the smell returns back to normal. Alternatively, you can also store this vegan pizza dough recipe in the freezer for up to 3 months.
Gluten-free vegan pizza alternatives and variations
If you’re looking to switch things up or cater to specific dietary needs, here are a few gluten-free vegan pizza alternatives and variations to consider:
1. Cauliflower crust: Instead of using a traditional gluten-free flour blend, try making a cauliflower crust. Simply pulse cauliflower florets in a food processor until they resemble rice, then mix with gluten-free flour, flaxseed meal, and seasonings.
2. Zucchini crust: Another delicious alternative is a zucchini crust. Grate zucchini, squeeze out the excess moisture, and mix it with gluten-free flour, flaxseed meal, and spices to create a flavorful and healthy crust.
3. Socca crust: Socca is a gluten-free and vegan flatbread made from chickpea flour, water, and olive oil. Spread the socca batter thinly on a preheated pizza stone or baking sheet and bake until golden brown.
4. Mini pizza bites: If you’re hosting a party or want a fun bite-sized version of pizza, try making mini pizza bites. Use gluten-free and vegan dough to make small individual crusts, top with sauce, cheese, and toppings, and bake until golden brown.
5. Dessert pizza: Who says pizza has to be savory? Get creative and make a gluten-free vegan dessert pizza. Use a sweet crust made from gluten-free flour, add a layer of dairy-free chocolate spread, and top with fresh fruits, nuts, and a drizzle of maple syrup.
The possibilities are endless when it comes to gluten-free vegan pizza. Don’t be afraid to think outside the box and create your own unique combinations.
Pizza Crust Recipe (Gluten-Free, Vegan)
- 2 cup Non-dairy milk of choice (Warm) microwave for 30 sec or until its body temperature
- 1 tbsp Sugar
- 2 ¼ tsp Instant yeast (1 packet)
- 2 cups All-purpose Gluten-Free flour + more for sprinkling (I used Robin Hood Gluten-Free Flour)
- ½ cup Tapioca
- 2 tbsp Psyllium husk
- 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
- Mix warmed non-dairy milk of choice, sugar, yeast and ½ cup of the gluten-free 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.
- Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 400°F.
- 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