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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:
- Crispy
- Fluffy
- Gum-free
- Plant-based
- Easy to make
- Sturdy (you can even use it for Calzone!)
Toppings
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!
Ingredients
Dry ingredients:
- 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
Yeast mixture:
- 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)
Instructions
- 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!
Notes
- 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.
If you are using Pinterest, feel free to pin the following photo:
Hi Ela,
I substituted 50g White Rice Flour with 50g of Almond Flour, used Potato Starch and added a tsp of golden Flaxseed Meal. I found the dough a little wet, so had to add more white rice flour. This pizza was amazing! My husband said he couldn’t tell the difference between wheat and GF pizza! This is going to be my go-to recipe in future! Thanks!
That is amazing! I am so glad it turned out delicious. 🙂
Hi, I love your site! I wanted to ask about the crust though. It came out VERY dense, heavy, brick like. It was hard to slice. I can’t figure out what I did wrong??? I crave a soft pizza crust. Your photo looks like one. I would love any insight. Thank you 🙂
Hi, this never happened to me. Do you maybe have a very strong oven or baked it too long? You could try to reduce the oven temperature slightly next time, make the crust thicker (don’t roll it out too thin), and bake it shorter. I hope this helps! 🙂
Would it be ok to use water instead of milk?
I think that should be ok. 🙂
HI!! Does it works without the psyllium? or how can it be replaced?
I do not recommend it! You could try ground chia seeds but the result won’t be as good.
Can i bake the base in advance?
I never tried it, so I am not sure how it will turn out. It tastes the best fresh out of the oven. 🙂
I absolutely love this recipe! My partner (a celiac) and I (a vegan) have made this dough many times since discovering the recipe a few weeks ago!
We had a craving for pizza this evening and decided to use the 2X feature on the recipe for easy measurement calculations. However, our pizza dough was a completely different texture and flavour! We took a few minutes to review our steps and had a look over the recipe…and figured it out! It seems that when using the 2x and 3x feature, the imperial measurements increase whereas some of the metric measurements remain the same. We felt quite silly for not noticing this earlier. In saying this we cannot wait to make the recipe again! SO YUMMY!
Thanks so much for your feedback, Emily! This is a new feature and I didn’t notice the mistake. I will change it, thanks for letting me know!
I am so happy you love the recipe. 🙂
Edit: It’s fixed now. 😀
Hello! This recipe sounds amazing, can’t wait to try it tomorrow! However, I got a quick question: since I’m not vegan, can I use regular cow milk instead of plant-based? Thank you so much!
Hello, yes, that’s fine, Ioana.
I made this pizza crust several times now and it is so good! This is definitely the best pizza crust recipe out there! The only changes I made were using a bit less yeast and I also used an almond/coconut blend milk.
Thank you!!!
So happy you love it, Kristy! Thanks so much for your amazing feedback! 🙂
Can i substitute tapioca flour with arrowroot powder?
Hi Nisha! Yes, that should be fine. 🙂
Hi Ela,
Sorry if this question has been asked before but I’m wondering if I can pre-make the dough, maybe the day before or in the morning, and put it in the fridge to use later? My kids absolutely love this recipe and its going to replace our weekly takeaway pizza. Thanks so much for your awesome recipes.
Hi Roslyn, I never tried it but it might work. 🙂
Thank you sooo much!
Is the best gluten free pizza dough ever!!!
😍😍😍😍😍😍😍
I am so glad you love it, Kasia. 🙂
Hi Ela,
I want to try this recipe but I dont want to use yeast. Could you please suggest a substitute? Thank you in advance.
Please check out my yeast-free pizza dough here: https://elavegan.com/sweet-potato-pizza-crust/ 🙂
Hi !! Can I replace while rice flour with brown rice flour? Thaaaaanks
Hi Eliana, that should be fine! 🙂
I made this with store bought gluten free flour and it came out perfectly! I’ve never had gluten free pizza that had a thick crust so this was a delicious change and was so easy! I will definitely be making this again 😊. Do you think this would be bake-able as a bread loaf? Thanks for the great recipe!
Hi Taylor! I am so glad the pizza crust turned out amazing. 🙂
I am not sure if it will work as a bread loaf. However, I HIGHLY recommend my gluten-free bread recipe. It has lots of 5-star reviews and is seriously incredible. You can find the recipe here: https://elavegan.com/gluten-free-vegan-bread/ 🙂
I have everything except tapioca flour. What can I substitute the tapioca flour with?
Hi Ela,
I tried making this dough four times today and each time all I get is a crumbly dough that doesn’t stick together. I used everything in the recipe other than coconut milk which I substituted for high fat almond milk. Everything was measured to a T. I don’t see how you and others had success with this recipe. Sigh!
Carolyn
Hi Carolyn, that’s really weird. I make the dough every time when we make pizza (about once a week) and it never came out crumbly. It’s elastic, moist, and pliable. What happens when you simply add more almond milk? I hope you will give it another try. 🙂
Kind regards,
Ela
Hi Ela,
I thank you for your response! 🙂 I definitely will and your suggestion is greatly appreciated.
Best wishes,
Carolyn
You are very welcome, Carolyn. 🙂
Hi Ela,
I tried this recipe with a different plant milk. I used walnut milk instead of almond-both were higher fat. I found the walnut much more successful! I am wondering, too, if my apartment is very dry and warm. Im thinking that could make it require more milk. Either way, it turned out great! A definite keeper!
Thank you for your patience with me as I am a fan. I appreciate it.
Stay healthy,
Carolyn 🙂
Thanks so much for sharing, Carolyn! It definitely can be possible that the dry air played a role. I live in the tropics and it’s very humid here.
So happy it now turned out great. Take care and stay safe. 🙂
Much love,
Ela
I only have instant yeast. Could I use that?
Yes, that’s fine! 🙂
What plant base milk do you use
I used coconut milk but you can you any plant-based milk.
Hi Ela, could I replace rice flour with almond flour?
Thanks in advance!
I doubt it would turn out well but I never tried it. Please report back if you give it a try. 🙂
Made this tonight for dinner and it was perfect! I have been searching for a good GF pizza crust for some time now. Thank you for perfecting this one and for sharing it. It was soft on the inside, crispy on the outside and not mushy in the middle, thank goodness. It was also sturdy and handled all the toppings well so we could eat it with our hands. I added 1 tsp each of dried oregano, dried basil, and garlic powder to the crust for the extra Italian flavors. Loaded the top with sauteed veggies. It made a scrumptious meal. Thanks again for your hard work in developing and sharing your awesome recipes.
You are very welcome dear! I am glad you enjoyed the pizza. 🙂 Adding dried oregano, dried basil, and garlic powder to the crust is a lovely idea.
I’d like to make this pizza. Can it be made freezer friendly?
Hello Barbara, to be honest, I never tried freezing the dough. It might turn out fine but I can’t say for sure. Please report back if you give it a try. 🙂
Wow! I made this for the first time last night along with your ‘best pizza crust’ recipe and it turned out amazing! I cannot wait to use this sauce in quesadillas, in Mac and cheese, lasagna, over steamed vegetables and well probably just about anything! Unfortunately our vegan cheese selection in Australia is pretty terrible so I am very happy to have found an alternative and it is so, so easy to make.
I am glad you liked the pizza crust recipe and my easy vegan cheese sauce! Thanks for your feedback, Sophie! 🙂
Hi Ela! Can’t wait to make this recipe, it looks delicious! Just a question – do you have a recommendation for a psyllium husk replacement? Thanks!
Hi Caroline, unfortunately, there isn’t really a good replacement with the same great results. Ground chia could be ok but definitely not as good as psyllium husk. 🙂
Hi Ela,
I made this crust with the Chia and it turned out so good! I did have to add about a 1/4 cup more rice flour before I could need it but made some fantastic pizza pockets with it. Thank you so much for the great recipe!
That’s great, Christa! Thanks for sharing. 🙂
Just made this and it tastes great! I used a different cheese I made today and vegan pesto as the base. Yum! My pizza didn’t brown though. Is that because I used potato starch instead of corn starch? Thanks so much for the recipe!
I am glad it turned out great, Audrey. You can brush the edges of the pizza crust with some plant-based milk and oil then it will brown slightly.
Pesto on pizza sounds yummy! 🙂
Oh myy, just ate it and it was AWESOME! I didn’t expected it to be that freaking delicious. Actually I made 2 smaller pizzas and worked perfectly. Thanks, I’ve missed pizza since I found out my gluten intolerance. I think its’s gonna be a staple in my weekly menu.
Yay! I am so glad you like the recipe. ❤️
Hi Ela, can I replace yeast with anything else? I don’t use yeast in my diet and I wonder if pizza dough would rise with baking soda/powder… ?? Have you tried to sub yeast? ?
Hi Tatjana! Please check out my yeast-free pizza crust recipe here: https://elavegan.com/sweet-potato-pizza-crust/
Hi Ela,
I love your recipes! I’m wondering if a store bought GF flour blend would work ok for this dough? I believe I have Bob’s Redmill GF flour at the moment.
I never tried it but it might work! Please report back if you give it a try. 🙂
Thank you very much Ela for this recipe which is so simple and sooo good !
I will do it again for sure.
I am so glad you liked the gluten-free dough! Thanks for your comment, Marie! 🙂
Hey!! Super curious…what is the purpose of the psyllium husk powder? is it a texture ingredient? does it add some stretch to the dough? thanks for your help!
Hi Matt! Psyllium husk forms a gel when it gets in contact with water. It contains lots of fiber and makes the dough pliable (with an amazing texture). 🙂
This looks amazing! What kind of plant based milk do you use for this recipe? Thx!
You can use any you want, for example, almond milk. 🙂
Pizza is my favorite thing to cook with the kids. It is one food that their “help” can actually be help. You can’t really screw up putting toppings on, and they love to customize their own little pizzas.
Hello! Been following your blog for a few months now and I love all of your recipes! My family and I are eating Whole Foods, plant-based with no oil or no sugar so a lot of your recipes have been a Godsend. 🙂
I just LOVE the edible vegan cookie dough and the strawberry cobbler. SO GOOD.
So, I’ve tried to make this pizza crust 4 times and I simply cannot get it to work for me. 🙁 The dough doesn’t seem to cook.
Are you cooking at altitude? I am in Florida only a few feet above sea level so I was thinking maybe that is affecting my crust?
Would you be willing to help me troubleshoot this? I can provide more details if so…
Hi Maria! I am also only a few feet above sea level. What do you mean with “the dough doesn’t seem to cook”? Does it not brown or will the dough stay soft?
A gluten-free crust made with rice flour does not really get brown, it typically stays light but it still cooks. I often brush the edges of the dough with some oil and soy sauce, because I like the taste and it “looks” nicer. 🙂
Hi Ella, i tried to make the dough with the right amount that you mentioned here (i was using the metric measurements) but it was so runny and I couldn’t even form a dough, where did i go wrong? But then now i just added 1/4 part of the dry mixture to it then it formed a soft dough will see if this turns out great. Love
Hey! Did you use psyllium husk powder?
I made a different pizza recipe and it was a complete disaster. Then I found your recipe and it saved the day. My 7 year old was thrilled to be able to take pizza to a party and feel included. Thank you. I can’t wait to try more of your recipes.
Yay, that’s awesome! So happy that you and your 7 year old loved my recipe. 🙂
I follwed your recipe but increased hydration to 82% with a few extra grams of water. I let it rise on a well-oiled 12″ pan, assembled the pizza and cooked it in a 550* oven on the bottom rack for 10-11 minutes, no par baking. Outstanding! Indistinguishabie from it’s gluten flour equivalent…light and airy , crisp crust. This is easily the best GF pizza cryst recipe on the ihternet. Thx!
WOW! Thanks so much for your amazing feedback, Robert! I am so happy you loved my GF crust recipe! 🙂
I just made pizza using this recipe. Delicious! I used only tomato sauce, zucchini, cherry tomatoes, mushrooms, basil and oregano. Thanks for makimg our gluten free life easier!!
Natalia, Romania
Thank you very much, Natalia! I am so happy you love my this gluten-free pizza dough. 🙂
Hi! I’m going to make your pizza roll recipe for Christmas. Is it Ok to prepare the dough the day before and keep it refrigerated? Or is this something that needs to be baked same day? Thank you!
Hi Mandy, since this is a gluten-free dough I would suggest making it on the same day. When you keep the dough overnight in the fridge the dough won’t rise as much the next day. 🙂
I have been sooo excited to try this recipe and tried it tonight, but after waiting an hour my dough still didn’t rise 🙁 I followed all of the measurements exactly and am definitely using dry active yeast. Do you know why my dough didn’t rise by chance?! I hope I can figure it out!! Thank you in advance for your help!!
AllisonXX
Hello, Allison. Did you proof the yeast and was it bubbly? It sounds it wasn’t active anymore otherwise the dough would have risen for sure. Gluten-free doughs don’t rise much but as you can tell from my recipe step by step pics, it does rise quite a bit. Maybe you can give it another try with a different yeast brand. 🙂
Thank you Ela!! One thing I was unsure about was the timing for heating the milk and adding the yeast ingredients. I didn’t let it get too hot, like you had said, but then I was unsure if I was suppose to leave the milk on the heat, or remove from the heat when adding the maple syrup, olive oil and yeast. Then once all of that was added…how long to leave it/stir it before adding it to the dry mix. I REALLY appreciate your help clarifying this part because I’m also a pizza addict and vegan and gluten free so I really want to be able to make this!! So thank you in advance for your help!
P.S. I make your tortillas and vegan cheese alllll the time and am obsessed! You’re amazing 🙂
My pleasure! 🙂 I always heat up the milk on the stove, just for 10 to 15 seconds until it’s lukewarm and then turn off the heat. Then add the maple syrup, oil, and yeast and let it proof for about 5-10 minutes. It should get frothy (a little bubbly) and then you can add it to the dry mix. 🙂
wt can i use instead Psyllium Husk Powder? i read that u saud chia seed but i dont know how to use it?
I wouldn’t recommend chia seeds. The result won’t be the same, unfortunately. There isn’t really a great substitute for psyllium husk with the exact same properties.
Hi I’m grain free. Is there anything I can swap the rice flour for?
Hi, you could try buckwheat flour or quinoa flour. 🙂
Hi Ela
I must say when i started the plant based journey I was overwhelmed but you have made it all easy and enjoyable for me. I tried this recipe and it was a hit…i love it!!
Thank you
Sizakele, South Africa
That’s amazing! Thanks so much for your feedback and greetings to South Africa. 🙂
Your chickpea pizza looks so delicious! I’ve never made my own pizza from scratch but I’m going to give this a try. Is the oil necessary for the crust? Thanks!
Hey! It’s not really necessary and you can leave it out if you are avoiding oil.
Thank you! Can’t wait to try it this weekend
Hi Ela,
I love your recipes and I can’t wait to try this one. I’m wondering if arrowroot can substitute potato starch?
It’s the only ingredient I dotnt have and wondering if I need it.
Thank you!
Hi Michelle! Yes, that’s definitely possible. Cornstarch would work as well. 🙂
Ela,
I LOVE your site and your many recipes. When I print a recipe, a picture of the food item is not shown. It would be really nice to have a picture with my printed recipe. Is there any way to get the picture with the recipe?
Thanks so much for your wonderful recipes and wonderful site!
Bernie
Thank you very much for the compliments, Bernie.
I just changed the print settings and now it should show a picture! 🙂
Hi Ela,
May I use this reciepe without active dry yeast? Ufortunately, I can’t eat it at the moment :c I want to use this recipe so badly, haha!
Thank you a lot!
Hi Nastya, I never made this recipe without yeast. Please report back if you try it out. 🙂
I’ve made this pizza dough for the past two Friday nights! It’s so easy & I’m amazed it’s gluten free & vegan! Thanks Ela!!
That’s amazing, Jess! I am very glad you liked my recipe. 🙂
Hi Ela! First of all, I wanted to let you know that your pizza crust looks amazing and I can’t wait to try it as my dad always asks me to make pizza 😀 I also love that it is gluten-free!
Thank you for all of your delicious-looking recipes that I want to try everytime 🙂
Thanks, dear. That’s so kind of you to say. 🙂
This looks so good! I have been looking for a pizza crust recipe and will need to try this.
I hope you will like it!! 🙂
I’ve made this a few times. The flavor is good, but I tend to have time with it. The crust doesn’t rise for and I don’t know why. With that said, I have not used rice flour, but I used gluten free all-purpose. I will try it again with the rice flour because it is a good flavor and I enjoy making my own pizzas. Also, I always add rosemary and garlic to the crust…deeeelish
Hi Nicole! Since you used a gluten-free all-purpose flour blend and not the flours in the recipe, you actually made a different recipe and NOT this one. Each gluten-free flour blend contains different flours which will yield a different result. Therefore I did not write “gluten-free all-purpose flour blend” in the recipe. I have worked on this recipe for weeks, if not months and you can see that the dough DOES rise. 🙂
Ela! You are so very kind to offer images of each stage of the crust production. And the overall recipes seems amazing. I love that you added psyllium husk! Thank you so much for sharing your hard work! Dee xx
Thank you very much for your sweet comment, Dee!! Makes me so happy that you like my recipe. ????
The crust looks so fluffly and crispy! Such a perfect pizza crust I can’t beleive it’s gluten-free. Will have to give it a try!
Thank you, Jess!! I hope you will like my pizza crust if you try it out 🙂
I’ve been looking for a crispy pizza base and yours looks delicious! Will definitely be giving this a go.
Also thank you for such a wonderful Tortilla recipe ! As l follow Dr McDougall and a Whole Foods Plant Based No Oil way of eating , your recipes have been a pleasure to make and eat! So thank you ! For all the hard work that goes into creating such healthy alternatives and for sharing.????
Thanks so much for your sweet comment, I really appreciate it, Karen. I hope you will like my recipe ????
This is such an amazing pizza recipe, Ela! Your pizza looks so professional, better than most in restaurants. Love your creative recipes!
Awww, thank you so much, Nisha! I am really glad you like my pizza pics. So sweet of you to say ❤️
I am definitely going to make your vegan cheese sauce, but it does not look like the cheese that’s on the pizza!?! What is the white pizza ‘cheese’??
Hi Ginger! It is almost the same sauce, however, I left out the nutritional yeast flakes (my brand turns the sauce yellow) and I added 1 1/2 tsp of psyllium husk, that’s why the sauce was actually thicker. I will add it to the recipe notes! I hope you will give it a try 🙂
I am definitely going to give the easy cheese a try. Need to get some tapioca flour. I’m hoping Whole Foods has it. I’ll have to look for psyllium husk as well! Thanks for the info!
Yes, I am pretty sure it’s available there! ❤️
You can make tapioca flour from tapioca pearls in your blender.
I made this last night and it was amazing; crispy, tast, very sturdy, and delicious. Very filling too! Thanks so much for this xx
Hey Maggie, I am so happy you liked my GF pizza recipe! Thanks for your great feedback 🙂
Looks amazing!!!
Can I sub white rice flour for brown? Should I add baking powder for brown rice flour?
Can I use xantham gum instead of psyllium? How much?
Thanks for the amazing recipes!
Yes, brown rice flour should be fine! You can’t use xanthan gum instead of psyllium though. Psyllium husk forms a gel when it gets in contact with water. It contains lots of fiber and makes the dough pliable (with an amazing texture). You might use ground chia seeds instead, however, you will probably need to adjust the amount of liquid because psyllium husk does absorb more water than ground chia seeds. Hope this helps. 🙂
Hi 🙂 can i use agar agar intstead of psyllium? Thanks!
Hey! 🙂 I don’t think it works the same in this recipe so I would not recommend it.
This pizza looks so delicious ????
I love it when the crust is thick and crispy!
And it’s so amazing that it’s even gluten-free!
Would love to try it! ????❤️
Thank you, Bianca! I am really glad the recipe turned out so great.
I hope you will give it a try. ????❤️