Best gluten-free pizza crust which is crispy, fluffy and not only great for all kind of pizzas but also for flat-bread and Calzone. The gluten-free dough is also vegan (dairy-free, egg-free), gum-free, and easy to make. Top it with your favorite veggies and vegan cheese of choice!
Gluten-Free Pizza Dough
I just went to pizza heaven after eating this delicious Pizza Margherita. If you follow me on Instagram you will know that I adore pizza. I have to make it at least once a week because I love it so much. Now after creating my best gluten-free pizza crust, I adore it even more…
Seriously, pizza is amazing, it was always my favorite. Even as a child, I loved eating out at Italian restaurants and I always ordered pizza. Sometimes just a Pizza Margherita, often times a pizza with mushrooms or a pizza with lots of cheese (yes I was a cheese addict before I went vegan).
I just love the variety which you have with pizza because it’s so versatile and you can add any toppings you like. But you are probably not here because of the pizza topping, but because of the gluten-free pizza dough.
Why A Gluten-Free Pizza Crust?
So before I get into the recipe, let me tell you that I don’t have celiac disease, however, I try to avoid gluten whenever I can. Furthermore, it’s my passion to create gluten-free recipes, because I just love to experiment in the kitchen and try out new things. I know it’s so much easier to use all-purpose flour, and the result is most of the time great because of the gluten, but I miss the challenge, you know.
Moreover, I have many readers who prefer gluten-free recipes, that’s why all my recipes on my blog are vegan AND gluten-free. I like to share my recipes with you and therefore I created this gluten-free pizza crust. I know there are more pizza addicts out there, haha.
Versatile Pizza Dough
I call it “best gluten-free pizza crust” because it’s the best version of a gluten-free pizza which I created so far. And to tell you the truth I tried out many different recipes. I already have a 2-ingredient gluten-free pizza dough recipe on my blog but it’s not a dough which will rise and it contains Japanese sweet potatoes which aren’t easily available in most countries.
Because of that, I kept experimenting until I was very happy with the result: A gluten-free vegan pizza dough which will actually rise a little bit.
This Best Gluten-Free Pizza Crust Is:
- Easy to make
- Sturdy (you can even use it for Calzone!)
You can use all your favorite toppings for this gluten-free pizza crust. As I wrote before, I am a cheese addict and therefore I love to add lots of “cheeze” to my pizza. Of course, I am not talking about real cheese, but I mean my EASY VEGAN CHEESE SAUCE which is my favorite sauce!
Today I chose to make a regular Pizza Margherita which is very simple but super delicious at the same time. It tastes heavenly and I will include the recipe below.
Gum-Free Pizza Crust
I didn’t add any gums like xanthan gum or guar gum to the crust, because they aren’t the healthiest thing on Earth. Instead, I added psyllium husk powder which is not only a great ingredient for gluten-free doughs, but it’s also very beneficial for our gut health!
How To Make The Best Gluten-Free Pizza Crust?
Check the recipe below:
Best Gluten-Free Pizza Crust
easy to make. Top it with your favorite veggies and vegan cheese of choice!
- 1 cup (160 g) white rice flour
- 1/2 cup (60 g) tapioca flour
- 1/3 cup (40 g) cornstarch or potato starch
- 2 tsp psyllium husk powder
- 1/3 tsp sea salt
- 3/4 cup + 2 tbsp (200 ml) warm plant-based milk
- 1 1/2 tsp active dry yeast
- 1 tsp olive oil
- 1/2 tbsp (10 g) maple syrup or agave syrup
Toppings for Pizza Margherita:
- 1/3 cup tomato sauce
- 1 tbsp tomato paste
- 1 tsp olive oil (optional)
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Onion powder and garlic powder to taste (optional)
- Fresh basil leaves to taste
- Easy vegan cheese sauce or vegan mozzarella (*see recipe notes)
- Heat the plant-based milk in a saucepan for a few seconds until it's lukewarm (not hot!) about 35-40 degrees C (95-104 degrees F). Add all other ingredients for the yeast mixture and set aside for about 5-10 minutes to proof the yeast. If it starts to get frothy, then the yeast is still active and usable.
- Combine all dry ingredients in a bowl and stir with a whisk.
- Add the yeast mixture and stir with a wooden spoon. The dough might seem too wet in the first few seconds but that will change within a minute.
- Knead the dough with your hands for a few minutes and then form a dough ball. Cover the bowl with a clean damp kitchen towel and set aside (preferably in a warm place) for about 30-60 minutes. Here is how the dough looked before:
- Here is how the dough looked after rising:
- Preheat oven to 200 degrees C (390 degrees F).Place the dough onto a lined/greased baking tray and use your fingers to spread the dough into your preferred shape. Let it rest again for about 10 minutes, and prepare the toppings meanwhile.
- Mix the tomato sauce with the tomato paste, salt + pepper, dried oregano, and onion + garlic powder (optional). Put the sauce onto the dough and use the back of a spoon to spread it evenly (leave out 1 inch from the edges). Drizzle olive oil on top (optional).
- Bake in the oven for about 10-15 minutes. Add dollops of my easy vegan cheese sauce on the pizza and put it back into the oven for another 10-15 minutes (or until crispy).
- Cut the pizza into 6-8 pieces, add fresh basil and enjoy!
- For the cheese, I used my easy vegan cheese sauce recipe without the nutritional yeast flakes, because my brand turns the sauce yellowish. And I added 1 1/2 tsp of psyllium husk powder which adds great texture (similar to mozzarella).
Should you recreate my recipe, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.
- Nutrition facts are for one piece of pizza (without the toppings) when you cut the pizza into 6 large pieces.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
This was delicious, but my dough didn’t rise at all, even in an hour. My yeast was good and frothy, it was in a warm, not hot kitchen. Followed the recipe to a T. I appreciated the chew this had! Thanks for sharing.
Thanks for your feedback. I wonder if your dough was maybe too dry? I noticed when it’s on the drier side, it won’t rise as much.
I am glad you still liked the recipe. 🙂
instead of an oven , can I cook it on a non stick pan on the stove. ? Thanks
I haven’t tried it, but I think it should work with a lid.
All I can say is WOW! we’ve been gluten free vegan for 6 years now and I’ve tried many pizza crusts but this one… It’s delicious, really the best I’ve ever tasted.
Just a question can I make the dough and freeze for later use, just thaw and then roll out and bake?
So happy to hear. I think that should work fine. 🙂
Is it okay if I use cassava flour instead of white rice flour? I have heard that cassava flour resembles wheat flour so I thought I could get a more traditional pizza like flavour.
You can totally try it, Anu! I never used it in this recipe, but it might work fine. Please report back if you give it a try. 🙂
Could i use water instead of milk?
I never tried it, it might work, though. I often use coconut milk.
Hi, I love your recipe! Can I use the instant yeast in replacement of active dry yeast?
Yes, that is fine! 🙂
Can I bake crust and freeze them for later use
Maybe, I haven’t tried it yet.
Can I use arrow root powder in place of tapioca flour?
That should be fine, Lisa. 🙂
May i know if i could leav out the Tapioca flour and add Buckwheat flour instead? Or substitute with Millet, Chickpea or Coconut flour? I just happen to not have any Tapioca flour. TIA!
Hi Gaia, probably not, you will need any type of starch such as arrowroot or potato starch. 🙂
What size base do you use and what height is the pizza base?
I didn’t measure it. I guess between 26-28 cm.
I saw other recipes that use whole psyllium husk and this one uses the powder. I don’t really want to buy both. Is there a difference and which would you recommend buying more? Could I buy the whole and make it into a powder if needed? I did read the powder may may the dough change to a weird color? I’m newly gluten free at I’ve never used it before.
Hi Stacey, I only use the powder, however, it’s totally fine to buy whole psyllium and use an electric coffee/spice grinder or blender to make it into a powder.
It’s also possible to double the amount of whole psyllium, if the recipe calls for powder (e.g. use 2 tbsp of whole psyllium if the recipe says 1 tbsp powder).
Is there anything I can use to substitute the yeast?
Not in this recipe, but you can make any of my other yeast-free pizza recipes: Sweet Potato Pizza Crust or Keto Zucchini Pizza Crust
I made 2 batches, for one of them I was short on white rice flour so I used 60g of brown rice flour and there wasn’t much difference between the two. I used date syrup to activate the yeast so my dough had a tinge of brown but tasted fine.
This is my go to pizza recipe
That’s awesome, Aneesha! Thanks for sharing. 🙂
Hi, I love your recipe! Can I use the instant yeast in replacement of active dry yeast?