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The Best Vegan Gluten free Pizza Crust Recipe for Pan Pizza. How to make a LIGHT & FLUFFY gluten-free Pizza crust. Easy versatile Vegan Gluten free Pizza Recipe. Pin this post.
This is a soft and airy Vegan Gluten free Pizza Crust. It comes out moist an soft and is not dry and crumbly. The crust works well as a pan pizza crust. Use a pie pan or deep dish pizza pan to support the crust edges.
Pictured above is Thai Pan Pizza with Peanut Sauce, veggies, Sprouts and vegan cheese. For a Yeast-free gluten-free crust, see this pizza crust.
More gluten-free crusts and breads from the blog.
- Gluten-free burger buns.
- Lentil Bread Gluten free Yeast-free Vegan Sandwich Bread
- GF Teff Crust topped with Ethiopian lentils.
- Gluten-free Oat Focaccia crust. Tempeh tikka Masala Pizza
- Gluten-free Yeast-free gum-free Crust.
Steps:
Mix the dry and wet bowls into a dough. Let it sit for 10 minutes, then roll it out between 2 parchment sheets to about 9 inches. Place in parchment lined pan and press to fill the pan evenly and also have about a 1/2 inch crust on the edge.
Spray water on the crust and let it sit in a warm place for 15 minutes.
Cover with another parchment and Bake for 10 minutes.
Add the sauce, veggies, cheese or toppings you want to use. Bake for 15 minutes. Broil for a minute to brown. Cool for a minute. Slice and serve.
Vegan Gluten free Pizza Crust Recipe
Dry:
3/4 cup Oat flour (use certified gluten-free if needed)
1/4 cup white rice flour
1/4 cup tapioca starch
1/4 cup corn or potato starch
1/2 tsp salt
1 tsp baking powder
1/2 tsp parsley
a dash of pepper
Wet:
1/2 cup warm water
2 tsp sugar or maple
2 tsp active yeast or 1 packet
1 tablespoon flaxseed meal or chia seed meal
2 tablespoons non dairy yogurt brought to room temperature(or use apple sauce or sweet potato puree)
1.5 tablespoons oil
In a bowl whisk all the dry ingredients for the crust and keep aside.
In another bowl, combine water, yeast and sugar and let it sit until frothy. 5 minutes. Add the flax and mix in. Let it sit for a minute.
Add the dry to the wet. Add in the yogurt and oil and mix well. Let the sticky dough sit for 10 minutes.
Using flour or oil on your hands shape the dough into a flat ball. Place ball on parchment lined pie pan or 9 to 10 inch pan pizza or deep dish pizza pan.
Spray water or oil on the dough, press with your hands and shape the dough to fit the pan with atleast 1/2 inch edge going up the sides. You can also use flour and roll the dough out between parchment sheets into a 9 to 10 inch round and then place in the pie pan.
Even out the edges and let it sit for 15 minutes in a warm place. I usually put it near the oven when the over pre-heats.
Preheat the oven to 400 degrees F. Place another parchment on top of the pizza pan. Bake for 10 minutes.
Uncover and remove the pie pan from the oven. Layer the sauce, toppings, cheese. Spray water on the crust edge.
Bake for 14 minutes. Broil for 1 to 2 minutes to brown the edges. Cool for a minute or so, slice and serve
Vegan Gluten free Pizza Crust Recipe
Ingredients
Dry
- 3/4 cup Oat flour, use certified gluten-free if needed
- 1/4 cup white rice flour
- 1/4 cup tapioca starch
- 1/4 cup corn or potato starch
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp parsley, optional
- a dash of pepper
Wet
- 1/2 cup warm water
- 2 tsp sugar or maple
- 2 tsp active yeast or 1 packet
- 1 tablespoon flaxseed meal or chia seed meal
- 2 tablespoons non dairy yogurt brought to room temperature, or use apple sauce or sweet potato puree
- 1.5 tablespoons oil
Instructions
- In a bowl whisk all the dry ingredients for the crust and keep aside.
- In another bowl, combine water, yeast and sugar and let it sit until frothy. 5 minutes. Add the flax and mix in. Let it sit for a minute.
- Add the dry to the wet. Add in the yogurt and oil and mix well. Let the sticky dough sit for 10 minutes.
- Using flour or oil on your hands shape the dough into a flat ball. Place ball on parchment lined pie pan or 9 to 10 inch pan pizza or deep dish pizza pan.
- Spray water or oil on the dough, press with your hands and shape the dough to fit the pan with atleast 1/2 inch edge going up the sides. You can also use flour and roll the dough out between parchment sheets into a 9 to 10 inch round and then place in the pie pan.
- Even out the edges and let it sit for 15 minutes in a warm place. I usually put it near the oven when the over pre-heats.
- Preheat the oven to 400 degrees F / 200ºc. Place another parchment on top of the pizza pan. Bake for 10 minutes.
- Uncover and remove the pie pan from the oven. *The par-baked crust can be cooled and frozen at this point. I have not tried freezing this particular crust. Let me know if you do.
- Layer the sauce, toppings, cheese. Spray water on the crust edge.
- Bake for 14 minutes. Broil for 1 to 2 minutes to brown the edges. Cool for a minute or so, slice and serve
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Richa,
Your recipes look amazing. Thank you. So here’s my dilemma, I am trying for Vegan, rice-free, sugar-free, potato-free crust. My mother in law makes amazing bread/pizza. She’s Italian, and her breads are light, fluffy, like eating amazing clouds of perfection. That’s what I am trying to recreate. High order. Your various recipes look amazing. But I’m trying to eliminate/ swap certain ingredients. So-any suggestions for replacing potato starch? (Arrowroot? More tapioca?) And the rice flour? (Sorghum? Chickpea?) Anything you could suggest would be greatly appreciated. I am trying desperately to recreate my MIL bread in a health conscious way for my sister in law.
regular bread is just flour, yeast and water and gluten in the flour does all the work. Its hard to get the same result with glutenfree.
You can use more tapioca here and use sorghum.
Richa this recipe is so delicious. I’ve tried sooo many vegan gluten free pizza recipes and they all have left me disappointed……till now. This crust rose beautifully and was tender and tasted great. Thank you so much. Pizza is back on the menu.
yay! awesome!
Can’t wait to try this! Can I use tapioca flour instead of tapioca starch? Thanks!
tapioca flour in the US is tapioa starch, so yes.
This looks delicious! Can I use arrowroot powder in place of the tapioca or corn starch? I have some in the cupboard already. Thanks!
Yes you can. but use a combination of starches and not all arrowroot.
I trust your recipes so I want to try this but I’m allergic to oats (as well as gluten). What would you recommend as an alternative to oat flour?
Thanks!
Try this one instead. https://fettabbau-trim.today/2015/09/gluten-free-yeast-free-vegan-pizza-crust-recipe.html%3C/a%3E%3C/p%3E
hi. do u know of anything i can replace oats with. have trouble with grains (altho rice ok). thx
more rice flour should work or a combination of rice flour and almond flour
Thanks Richa!
Hi Richa, I’m Italian and I like your blog. It’s very nice!
I would like to ask you if I can use the fiber husk instead of chia seeds.
If yes, which is the right quantity?
Thanks
Kind regards
Elena
the same amount.
Can you leave out the oil?
You can, but i would recommend making it with the oil first and comparing it with when you make it without. Glutenfree baking is generally drying and oil helps keep it a soft and moist.
Richa, would applesauce in place of the oil work? As always, your recipes look fantastic!!! Thank you!