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 (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
Nutrition
Jenny Miller says
November 4, 2015 at 3:37 pmQuestion! Can you use brown rice flour instead of white rice flour?
Richa says
November 4, 2015 at 5:13 pmyes you can use brown rice flour.
Jen says
November 19, 2015 at 8:23 pmThis crust is amazing! Thank you!
Richa says
November 19, 2015 at 9:02 pmThank you Jen!!
Ryan says
January 24, 2016 at 3:50 pmGreat 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!
Richa says
January 24, 2016 at 5:10 pmAwesome! yes oregano in the crust is a great idea!
Jamie says
January 29, 2016 at 2:14 pmDo you think the crest would survive without yeast?
Richa says
January 29, 2016 at 2:20 pmNot 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
Deana says
February 9, 2016 at 8:44 pmI’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
Richa says
February 9, 2016 at 10:15 pmThis 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.
Rebecca says
March 25, 2016 at 3:40 pm4 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!
Richa says
March 25, 2016 at 5:38 pmYay! so glad you found the recipe and it turned out so well!
Amanda Ray says
July 16, 2016 at 1:44 pmThis 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.
Richa says
July 16, 2016 at 3:20 pmThank you so much Amanda!! <3
Karen says
August 4, 2016 at 4:04 pmCan 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.
Richa says
August 4, 2016 at 4:25 pmYou can omit it. the crust might be slightly crumbly on the edges.
Estee says
August 4, 2016 at 10:13 pmCan you leave out the oil?
Richa says
August 4, 2016 at 11:42 pmYou 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.
Irene Raymond says
January 25, 2021 at 11:56 amRicha, would applesauce in place of the oil work? As always, your recipes look fantastic!!! Thank you!
Elena says
November 1, 2016 at 11:08 amHi 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
Richa says
November 2, 2016 at 10:54 pmthe same amount.
Elena says
November 10, 2016 at 10:47 amThanks Richa!
b says
January 20, 2017 at 7:57 pmhi. do u know of anything i can replace oats with. have trouble with grains (altho rice ok). thx
Richa says
February 15, 2017 at 8:54 pmmore rice flour should work or a combination of rice flour and almond flour
Hollie says
March 25, 2017 at 7:30 amI 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!
Richa says
March 25, 2017 at 1:58 pmTry this one instead. http://www.veganricha.com/2015/09/gluten-free-yeast-free-vegan-pizza-crust-recipe.html
Caitlin says
May 11, 2017 at 11:24 pmThis looks delicious! Can I use arrowroot powder in place of the tapioca or corn starch? I have some in the cupboard already. Thanks!
Richa says
May 12, 2017 at 9:31 amYes you can. but use a combination of starches and not all arrowroot.
Eloi says
May 18, 2017 at 4:06 pmCan’t wait to try this! Can I use tapioca flour instead of tapioca starch? Thanks!
Richa says
May 18, 2017 at 7:40 pmtapioca flour in the US is tapioa starch, so yes.
Darlene Rutledge says
November 23, 2018 at 4:46 pmRicha 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.
Richa says
November 24, 2018 at 12:00 amyay! awesome!
Christie says
December 7, 2018 at 11:24 amHi 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.
Richa says
December 7, 2018 at 4:35 pmregular 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.
RK says
May 18, 2019 at 9:46 amLove your recipes!
What is the purpose of covering the crust with parchment paper when pre-baking?
Richa says
May 18, 2019 at 11:32 amsame 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 .
RK says
May 18, 2019 at 2:00 pmThank you so much for your explanations! I feel like a really “seasoned” cook when I know the rationale behind the techniques. Loving it!
Silver says
April 26, 2020 at 11:32 amSuch 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.
Sylwia says
April 28, 2020 at 5:13 amMade it today- was very tasty! Thank you, Richa!
trish moon says
May 2, 2020 at 4:47 pmI 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!
Richa says
May 2, 2020 at 5:12 pmhttps://www.veganricha.com/gluten-free-yeast-free-vegan-pizza-crust-recipe/
Or use the socca recipe which is just chickpea flour and water
Erika says
October 1, 2020 at 12:13 amThis 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!
Richa says
October 1, 2020 at 8:32 amYay
Shraddha says
April 8, 2021 at 1:00 amHi Richa thank you for always helping me. Can I make the pizza pesto rolls with this dough ?
Would I have to roll it out a bit thick?