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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 white rice flour (160 g)
- 1/2 cup tapioca flour (60 g)
- 1/3 cup cornstarch or potato starch (40 g)
- 2 tsp psyllium husk powder
- 1/3 tsp sea salt
Yeast mixture:
- 3/4 cup + 2 tbsp warm plant-based milk (200 ml)
- 1 1/2 tsp active dry yeast
- 1 tsp olive oil
- 1/2 tbsp maple syrup or agave syrup (10 g)
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.
Nutrition
If you are using Pinterest, feel free to pin the following photo:
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. ????❤️
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.
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 🙂
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.
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’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 ????
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 🙂
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. ????
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. 🙂
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. 🙂
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,
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. 🙂
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,
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. 🙂
Thank you! Can’t wait to try it this weekend
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.
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. 🙂
Hi I’m grain free. Is there anything I can swap the rice flour for?
Hi, you could try buckwheat flour or quinoa flour. 🙂
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. 🙂
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 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. 🙂
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 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. 🙂
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?