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:
Hello! Can I replace the cornstarch and rice flour with tapioca flour and coconut flour respectively?
I only have access to: tapioca, coconut, oat and almond flours
No, coconut flour definitely won’t work, Lianne. You can make your own rice flour by blending rice in a high-speed blender.
Hi! Can this pizza be cooked in a pizza oven?
Hi Leah, I think that should be fine. 🙂
I made this for dinner tonight and loved the flavor, The only problem I had was the middle was still very doughy. Would cooking it for longer on a lower temperature help with that?
Hi Assilem, I think that should help. 🙂
Is there a way to make this yeast free and still have the rise like your Gluten-Free Vegan Bread recipe? That recipe is amazing and rises.
Hi Christine, you could try adding baking powder or baking soda instead of yeast, but it probably won’t turn out as good. 🙂
Turned out like crap would not make it again, dry and crumbly and didn’t rise at all even though the yeast
Hi Barb, sounds like something went wrong. The psyllium husk powder makes the dough soft and elastic. Maybe you just had to add a little more water.
I made this last week and it was fantastic! My son has been vegan for over three years and has many food allergies. He took a few bites and said, “This must be from Elavegan, because it’s the best pizza I’ve had since I became vegan!” Thanks for giving this mom a WIN!”
Aww, this is such a nice compliment! Happy you both love it! 🙂
I made your pizza crust recipe and i followed it to a tee
.it came out dry and hard and never browned. I used almond milk and psyllium husk. Do you think if i am add a little more milk or more psyllium husk it would work better? I am not sure what went wrong.
Hi Rita, sorry to hear it didn’t turn out well. You can definitely try adding more milk. I had the best result with coconut milk. 🙂
Can I use brown rice flour?
Hi, white rice flour is lighter, and therefore, it works better in this recipe. One reader didn’t have much luck with brown rice flour.
If I could give this recipe more than 10/10 I would. I’ve made this for my family and for guests many many times and it never disappoints. I’ve tried all different variations of pizza toppings but the crust itself is amazing. Makes me forget I’m eating gluten free. You are a saint, Ela!
Yay, that’s wonderful, Jess! I am so glad you love it. Thanks for your feedback. 🙂
I‘ve made this recipe so many times here in Japan and it turns out perfect everytime. I am so grateful for this recipe!!!
I‘ve used soy milk and oatmilk and both work perfectly!!!
Thank you so, so much!!!
Hi Janette, I am so glad you love it! Thanks for your great feedback. 🙂
HI.
Thanks for sharing this recipe. I measure all the ingredients and follow the instructions carefully, I used almont milk and the dough become crumble. I wasn’t able to spread it . I live in Florida, does humidity affect the dough texture?
Hi Ana, could you try a different plant-based milk next time, like canned coconut milk? The humidity shouldn’t be a problem as I live in the tropics too where it’s very humid.
Thanks for your quick answer. I’ll try it and let you know what happen
You are welcome, Ana. 🙂
It must be coconut canned otherwise it will not work to activate the yeast.
Hi, I want to try the pizza recipe. But I don’t have corn starch or potato flour. What can I use instead ?
Hi Dipti, you could use arrowroot flour. 🙂
I made this last weekend and it turned out great! Thank you! I was wondering if the dough could be made a few hours in advance and placed in the fridge till we’re ready?
Hi Cynthia, I think that should be fine. 🙂
This recipe exceeded all expectations, my daughter gave it a 10/10. We used Arrowroot instead of corn flour and it worked perfectly. Crispy crust, we made the base thin too and I haven’t had cheese in a long time, it was very authentic. Thank you.. Finally a pizza that I want to eat because there are no mystery ingredients!
That’s awesome, Vanessa! I am so glad you both liked it. 🙂
I’m excited to try this recipe out! I was looking at your apple cinnamon roll recipe too and thinking of trying this as a cinnamon roll vessel instead. Have you tried it? Thoughts on if it would work? Thanks!!!
Hi Susan, what do you mean by “cinnamon roll vessel”? The pizza dough is savory, so it won’t work to make a dessert with it. 🙂
I was thinking to wrap the cinnamon and sugar and some coconut oil and bake. I used to use a regular pizza dough recipe years ago for it and it was a great not too sweet version of cinnamon rolls. I wasn’t sure if the dough from the pizza could hold in the shape. I’m going to try and see ????☺️????
Great, please report back how your experiment goes. 🙂
I followed the recipe by weight and made calzone, they turned out beautiful!
Thank you!
I used 1/2 cornstarch and 1/2 potato
i was pleasantly amazed at how such little psyllium powder acts like gluten and helped make the dough more stretchable and much easier to roll out ! Wonderful…..Next i plan to add a bit of sweetener to make apple hand pies for the grandchildren.
That sounds amazing, Diana! I am so glad you loved your calzone. Thanks for your lovely feedback. 🙂
Will brown rice flour work just as well?
Hi Devo, white rice flour is lighter, and therefore, it works better in this recipe. One reader didn’t have much luck with brown rice flour.
i followed the pizza dough recipe but used brown rice flour instead of white rice flour because i didn’t have any white rice flour and then i doubled the recipe and unfortunately, it didn’t rise even though the yeast did ferment with the other wet ingredients. i let it sit for about 2 hours in a very warm place too. Anyway i rolled the dough on the pizza tray but it was dense and heavy and didn’t actually bake into a fluffy crust. did the doubling the recipe ruin it? or the brown rice flour?
sue
Hi Sue, I think it was the brown rice flour because it’s not as light as white rice flour.
You said that you put it in a very warm place to rise. That could kill your yeast.
this looks wonderful
and
it looks like it makes about a 9″ crust?
Yes, that’s about correct, Diana. 🙂
Hi! If I don’t have cornstarch can I use extra white rice flour instead?
Hi Alyssa! I would rather recommend arrowroot flour, potato starch, or more tapioca flour. 🙂
Hello 🙂
Do I need to use the yeast mixture?
And do you know the calories/nutrition content for the base without the toppings?
Thank you very much. Your pizza looks great!
Lara
Hi Lara, the nutrition facts are without the toppings as mentioned in the recipe notes. 🙂
You can leave out the yeast, but the pizza won’t turn out as soft/fluffy then. I hope this helps.
Best,
Ela