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Best Vegan Gluten free Pizza Crust Recipe

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. 

Vegan Gluten free Pizza Crust Recipe | Vegan Richa #vegan #glutenfree #pizza #crust

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.

Vegan Gluten free Pizza Crust Recipe | Vegan Richa #vegan #glutenfree #pizza #crust

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. 

Vegan Gluten free Pizza Crust Recipe | Vegan Richa #vegan #glutenfree #pizza #crust

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 | Vegan Richa #vegan #glutenfree #pizza #crust 

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 | Vegan Richa #vegan #glutenfree #pizza #crust
Print Recipe
5 from 8 votes

Vegan Gluten free Pizza Crust Recipe

The best Vegan Gluten free Pizza Crust Recipe for Pan Pizza. How to make a soft, airy gluten-free Pizza crust. Easy and versatile. Free of Dairy, egg, corn, soy, gluten, nut.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Pizza
Cuisine: Italian
Servings: 2
Calories: 519kcal
Author: Vegan Richa

Ingredients

Dry

  • 3/4 cup (90 g) Oat flour use certified gluten-free if needed
  • 1/4 cup (40 g) white rice flour
  • 1/4 cup (30 g) tapioca starch
  • 1/4 cup (1.41 oz) corn or potato starch
  • 1/2 tsp (0.5 tsp) salt
  • 1 tsp baking powder
  • 1/2 tsp (0.5 tsp) parsley optional
  • a dash of pepper

Wet

  • 1/2 cup (125 ml) 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

nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Gluten free Pizza Crust Recipe
Amount Per Serving
Calories 519 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g6%
Sodium 601mg26%
Potassium 486mg14%
Carbohydrates 82g27%
Fiber 5g21%
Sugar 5g6%
Protein 10g20%
Vitamin C 2mg2%
Calcium 161mg16%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

 

Comments

  1. Jenny Miller says

    November 4, 2015 at 3:37 pm

    Question! Can you use brown rice flour instead of white rice flour?

    Reply
    • Richa says

      November 4, 2015 at 5:13 pm

      yes you can use brown rice flour.

      Reply
  2. Jen says

    November 19, 2015 at 8:23 pm

    5 stars
    This crust is amazing! Thank you!

    Reply
    • Richa says

      November 19, 2015 at 9:02 pm

      Thank you Jen!!

      Reply
  3. Ryan says

    January 24, 2016 at 3:50 pm

    5 stars
    Great recipe! I made two in my 10″ deep-dish baking stones. I doubled the recipe, and substituted gluten free flour blend (Namaste) for the individual flours (just for the sake of convenience). I did not have vegan yogurt, so I made a quick applesauce in the blender from some mutsu apples. I did put a couple tablespoons of dried oregano in the crust – I’ve done this before, after trying a friend’s version who swears by it – It think I might just start swearing by it too!

    Reply
    • Richa says

      January 24, 2016 at 5:10 pm

      Awesome! yes oregano in the crust is a great idea!

      Reply
  4. Jamie says

    January 29, 2016 at 2:14 pm

    Do you think the crest would survive without yeast?

    Reply
    • Richa says

      January 29, 2016 at 2:20 pm

      Not this one. there isnt enough leavening without the yeast in this one. with additional baking powder, it would need some adjustments to the ingredients.
      Try this yeast-free gluten-free pizza crust -> http://www.veganricha.com/2015/09/gluten-free-yeast-free-vegan-pizza-crust-recipe.html

      Reply
  5. Deana says

    February 9, 2016 at 8:44 pm

    I’m so excited to have found your site!! Everything looks so good! Would this dough be appropriate to use for a calzone? Or do you have another suggestion? Thank you

    Reply
    • Richa says

      February 9, 2016 at 10:15 pm

      This should work for calzones. You might have to use some flour while working the dough to shape. Let the shaped calzones rise for 5 to 10 minutes before baking.

      Reply
  6. Rebecca says

    March 25, 2016 at 3:40 pm

    5 stars
    4 words: BEST PIZZA CRUST EVER! I have been GF for 3+ years now so I have been struggling to enjoy pizza. The ones from the pizza shops just weren’t right. Then, in December 2015, I made the decision to go vegan, so pizza was now something I knew I could never enjoy again. A GF pizza with NO CHEESE to mask the taste of the awful crust was just not going to happen… I had tried to make my own crust, but those did not turn out well… (tears may or may not have occurred at that time….) Then, by some miracle, I landed on your recipe…and OMG I don’t think I have been this happy in 3 years!! I have made your crust 3 times now, and every single time, tears of joy! It is delicious! THANK YOU SOOO MUCH! You are awesome!

    Reply
    • Richa says

      March 25, 2016 at 5:38 pm

      Yay! so glad you found the recipe and it turned out so well!

      Reply
  7. Amanda Ray says

    July 16, 2016 at 1:44 pm

    5 stars
    This crust actually is THE best. I’ve tried countless V GF recipes, but this one works perfectly; it holds the toppings well and doesn’t fall apart, not to mention the taste! You’re authenticity and creativity absolutely amazes me,Vegan Richa. I find your recipes innovative and just idk perfect. The amount of skill you have when it comes to creating vegan recipes that mimic omnivores’ food, is really something. I don’t think you get enough coverage or acknowledgement for all that you can do and make, like the cheeses etc. I even bought yo your cookbook,so I just want you to know how much I appreciate your blog bc it’s made veganism a breeze for me. Thank you.

    Reply
    • Richa says

      July 16, 2016 at 3:20 pm

      Thank you so much Amanda!! <3

      Reply
  8. Karen says

    August 4, 2016 at 4:04 pm

    Can this be made without the flaxseed? I haven’t purchased any yet as my kid is just going onto a egg-free, wheat free, milk free diet.

    Reply
    • Richa says

      August 4, 2016 at 4:25 pm

      You can omit it. the crust might be slightly crumbly on the edges.

      Reply
  9. Estee says

    August 4, 2016 at 10:13 pm

    Can you leave out the oil?

    Reply
    • Richa says

      August 4, 2016 at 11:42 pm

      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.

      Reply
      • Irene Raymond says

        January 25, 2021 at 11:56 am

        Richa, would applesauce in place of the oil work? As always, your recipes look fantastic!!! Thank you!

        Reply
  10. Elena says

    November 1, 2016 at 11:08 am

    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

    Reply
    • Richa says

      November 2, 2016 at 10:54 pm

      the same amount.

      Reply
  11. Elena says

    November 10, 2016 at 10:47 am

    Thanks Richa!

    Reply
  12. b says

    January 20, 2017 at 7:57 pm

    hi. do u know of anything i can replace oats with. have trouble with grains (altho rice ok). thx

    Reply
    • Richa says

      February 15, 2017 at 8:54 pm

      more rice flour should work or a combination of rice flour and almond flour

      Reply
  13. Hollie says

    March 25, 2017 at 7:30 am

    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!

    Reply
    • Richa says

      March 25, 2017 at 1:58 pm

      Try this one instead. http://www.veganricha.com/2015/09/gluten-free-yeast-free-vegan-pizza-crust-recipe.html

      Reply
  14. Caitlin says

    May 11, 2017 at 11:24 pm

    This looks delicious! Can I use arrowroot powder in place of the tapioca or corn starch? I have some in the cupboard already. Thanks!

    Reply
    • Richa says

      May 12, 2017 at 9:31 am

      Yes you can. but use a combination of starches and not all arrowroot.

      Reply
  15. Eloi says

    May 18, 2017 at 4:06 pm

    Can’t wait to try this! Can I use tapioca flour instead of tapioca starch? Thanks!

    Reply
    • Richa says

      May 18, 2017 at 7:40 pm

      tapioca flour in the US is tapioa starch, so yes.

      Reply
  16. Darlene Rutledge says

    November 23, 2018 at 4:46 pm

    5 stars
    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.

    Reply
    • Richa says

      November 24, 2018 at 12:00 am

      yay! awesome!

      Reply
  17. Christie says

    December 7, 2018 at 11:24 am

    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.

    Reply
    • Richa says

      December 7, 2018 at 4:35 pm

      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.

      Reply
  18. RK says

    May 18, 2019 at 9:46 am

    Love your recipes!
    What is the purpose of covering the crust with parchment paper when pre-baking?

    Reply
    • Richa says

      May 18, 2019 at 11:32 am

      same reason as before, the missing oil. this applies to other baking that is oil free as well. If baking oilfree cake, you should cover it with parchment the last third time of baking, or do other things like top the batter with streusel, or fruits so that becomes a barrier .

      Reply
      • RK says

        May 18, 2019 at 2:00 pm

        Thank you so much for your explanations! I feel like a really “seasoned” cook when I know the rationale behind the techniques. Loving it!

        Reply
  19. Silver says

    April 26, 2020 at 11:32 am

    5 stars
    Such a wonderful and adaptable recipe! I am currently on a cleanse and can’t have wheat or sugar other than honey so I doubled the recipe and used 2 cups of a gluten free flour mix, 1 cup of cassava flour, skipped the puree because I didn’t have any, used honey instead of sugar and simply added more water and a touch of oil to get the perfect consistency. The crust came out delicious! I also skipped the precooking of the crust and instead cooked the pizza for 20 minutes with all the toppings. So easy, so chewy and flavourful, yum.

    Reply
  20. Sylwia says

    April 28, 2020 at 5:13 am

    5 stars
    Made it today- was very tasty! Thank you, Richa!

    Reply
  21. trish moon says

    May 2, 2020 at 4:47 pm

    5 stars
    I was looking at your awesome vegan yeast-free pizza recipe but need it gf so clicked the link and I popped over here..sorry to ask but do you have a gluten-free pizza recipe that is yeast-free? I didn’t see one. thanks so much!

    Reply
    • Richa says

      May 2, 2020 at 5:12 pm

      https://www.veganricha.com/gluten-free-yeast-free-vegan-pizza-crust-recipe/

      Or use the socca recipe which is just chickpea flour and water

      Reply
  22. Erika says

    October 1, 2020 at 12:13 am

    This is literally divine!! i’ve made it twice already. The second time I omitted the oil and just substituted a bit more yogurt/water. Thanks for the recipe!

    Reply
    • Richa says

      October 1, 2020 at 8:32 am

      Yay

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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