Vegan Gluten free Pizza Crust Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
2
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Calories
519 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Gluten free Pizza Crust Recipe
Description
The recipe blends certified gluten-free oat and rice flours with tapioca and corn or potato starch to provide structure and stretch in the dough without gluten. Baking powder adds leavening alongside yeast, while flaxseed or chia seed meal helps bind and add moisture. Warm water activates the yeast and sugar, and plant-based yogurt or puree softens the crumb, with neutral cooking oil adding tenderness.
The dough is mixed and rested to develop yeast action, then shaped into a flat round with raised edges in a pizza pan. Partially baking the crust before toppings ensures it firms up, avoiding sogginess when fully baked with toppings later. This crust forms a base suitable for a variety of vegan and gluten-free pizzas.
Allowing the dough to rest in a warm place promotes yeast activation and dough rise. Using parchment paper helps prevent sticking and eases transfer. Resting times and temperatures are important to achieve a workable but firm dough before baking.
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 starch or potato starch
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp parsley optional
- black pepper a dash
Wet
- 1/2 cup water warm
- 2 tsp sugar or maple
- 2 tsp yeast active or 1 packet
- 1 tablespoon flaxseed meal or chia seed meal
- 2 tablespoons yogurt or use apple sauce or sweet potato puree, non dairy, brought to room temperature
- 1.5 tablespoons neutral cooking oil generic cooking 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
- Use certified gluten-free oat flour to keep the recipe gluten-free.
- Let the yeast mixture become frothy for effective dough rising.
- Shaping the dough with floured or oiled hands helps manage its stickiness.
- Pre-baking the crust sets its shape before adding toppings and finishing the pizza.
- Nutritional values are calculated per single serving of the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 82g | 27% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Sodium | 601mg | 25% |
| Potassium | 486mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 161mg | 16% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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