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.
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:
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. 🙂