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!
Video
Ingredients
Dry ingredients:
- 1 cup (160 g) white rice flour
- ½ cup (60 g) tapioca flour
- ⅓ cup (40 g) cornstarch or potato starch
- 2 tsp psyllium husk powder
- ⅓ tsp sea salt
Yeast mixture:
- ¾ cup + 2 tbsp (200 ml) warm plant-based milk
- 1 ½ tsp active dry yeast
- 1 tsp olive oil
- ½ tbsp (10 g) maple syrup or agave syrup
Toppings for Pizza Margherita:
- ⅓ cup tomato sauce
- 1 tbsp tomato paste
- 1 tsp olive oil (optional)
- ½ 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.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
This looks absolutely amazing! I love your recipes and can’t wait to try this one out. Only problem is that my daughter can’t have potato nor corn starch. Any idea how I could replace it? Would more tapioca or arrowroot do the job? Thanks for sharing all your amazing recipes! I got your book at home 🙂
Thank you so much, that really means a lot, Britt. And I’m so happy you have the book at home too. 💛 Yes, arrowroot works well here and is my first choice.
HO-LY-COW. This was amazing! I made the crust with mostly brown rice flour and was a little concerned about it but it came out great! we had it with an olive oil, garlic, herb sauce. I typed it with violife mozzarella, spinach, sun dried tomatoes, artichokes, and Kite Hill Ricotta. it was excellent!!! thanks so much for this recipe! it came out better than I could have dreamed!
Wow, your topping combo and sauce sound next-level! Thank you so much for sharing all the details, I’m thrilled you loved it! 💛
We have been using this recipe as our go-to pizza dough recipe for at least a year now. We make this almost weekly. Every time it is delicious, For us, it is the perfect combo of crispy, airy, and chewy. Highly recommend!!
Sometimes if I have extra time I kneed a little more olive oil into the dough after the first rise and let it sit again. I have found that this makes it even more crispy and airy throughout the crust, but especially in the middle.
Thanks so much for your amazing feedback, Sophia! I’m so happy to hear that this has been your go-to pizza dough recipe for so long and that you make it almost weekly! 🍕💚
Great tip about adding more olive oil after the first rise, I love how you’ve made the recipe your own. That extra crispiness sounds so good!
Great pizza dough! I made some swaps to accommodate my toddler and it came out wonderfully. I subbed mashed sweet potato (1:1) for the tapioca flour. It sounds like a weird substitute, but all the pizza dough recipes I’ve tried have turned out too chewy and harden before toddler can finish it. Subbing sweet potato made the dough softer and a bit sweet. It was more like Japanese pizza dough or nann texture but she ate it!
Thank you so much, Toki! I love hearing how you adapted it—mashed sweet potato as a swap for tapioca flour is such a creative idea, and I’m so glad it worked out! That softer, slightly sweet texture sounds perfect for toddlers (and honestly, delicious for adults too). I’m definitely keeping that in mind for next time. So happy your little one enjoyed it! 💛
Hi Ella I love your recipes, is the starch a must?
Hey, yes, for this recipe, I highly recommend it. 🙂
My “normie” non-gluten-free spouse ate the whole pizza…. Case in point, excellent pizza crust! I will definitely make again. I had to cook it 15 minutes longer than the recipe indicated, but my oven tends to cook cooler and I like my crust crunchy.
That’s awesome! I am so glad you both like it. Thanks for your feedback, Laurie. 🙂
Hi Ela, I have extra challenge on my hands. I can’t have yeast on top of the Gluten and milk intolerance. I already made your psyllium husk bread and it was brilliant (game changer!). But I really really want to have a pizza.. 😊have you ever experimented to make the dough yeast free? I’d be forever grateful to you, because it’s tough to find anything baked free of yeast.
Hi Jana, I am so glad you liked the bread recipe! Have you checked out my yeast-free pizza dough recipes? Here are some you might like:
Potato Pizza Crust
Zucchini Pizza Crust (Low-Carb)
Sweet Potato Pizza Crust
can I make this the day before? how would I store it?
The pizza dough can be transfered to a plastic or glass container and left to rest in the fridge for up to 2 days in advance. Remove the dough from the refrigerator 1-2 hours before shaping and baking (to allow it to come to room temperature first).
Do you let it rise and then put it on the fridge or fridge first?
Add the yeast first and let the dough rise at room temperature. After that, put it in the fridge, where it will continue to slowly ferment.
Can I replace the white flour with something else? What about brown rice flour, chickpea etc. I already have a few flours and would rather not buy another one if I can avoid it. Thank you 😊
Hi, it will be denser with brown rice flour. Chickpea flour could work.
Hi Ela. I have just made the dough but it didn’t rise at all. I read some other comments which mentioned it could be down to being too dry, plus I used brown rice flour instead of white. I’m going to try again (this was my first attempt) I also just made your German bread rolls, and they turned out fab! Thank you!
Hi Nicky, yes, it won’t rise much with brown rice flour. I believe I mentioned it before in some comments. So happy the rolls turned out great. 🙂
Another exceptional recipe! It has been years since I have made or consumed a food that uses yeast. If I were served this without knowing what the ingredients were I would not believe that ‘it’s not (made with) wheat flour’. You know, the old, ‘I can’t believe it’s not butter’! This recipe is spot on, although having stayed away from super refined flours for some time I felt like I was cheating….but just a little and this is so worth it! Thank you for sharing this recipe and good luck on your new cookbook which I am certain is full of other impossibly delicious recipes! You are very clever!
Oh yum yum yum! I love your pizza base! I’ve been searching for gluten free, dairy free, egg free pizza bases that taste good. I’ve tried so many and they have been a failer. But your recipe, it tastes amazing, I love the texture too! Thank you so much!
Your recipes have been so delcious and helpful.