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Vegan Glutenfree Grain-free Pizza Crust
5 from 33 votes

Vegan Glutenfree Grain-free Pizza Crust

This Vegan Glutenfree Grain-free Pizza Crust uses almond flour and tapioca starch combined with nondairy yogurt, oil, and milk to create a thick batter spread and baked into a sturdy pizza base. It's carefully balanced to avoid a crust that's too thin or too soft. The crust bakes to a golden texture with slightly browned edges, providing a gluten-free, grain-free alternative to traditional pizza dough.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12
Calories: 85 kcal
Course: Main Course
Cuisine: Italian, American

Ingredients

  • 1 cup almond flour (I use blanched superfine almond flour)
  • ½ cup tapioca starch
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon oregano
Wet ingredients:
  • 3 tablespoons nondairy yogurt or cashew cream or thick oatmilk, or coconut cream
  • 1 tablespoon neutral cooking oil generic cooking oil
  • ½ cup nondairy milk light coconut or oat milk, such as almond milk

Instructions

    Cup of Yum
  1. In a bowl mix all dry ingredients really well
  2. Press and mix to break all the almond flour lumps. Then add in the non-dairy yogurt, oil then 1/3 cup non-dairy milk and mix well. The batter will be pretty thick.
  3. Add in the milk, 1 tablespoon at a time to make into pancake like batter. You don’t want the batter to be too thin otherwise it will make a really thin crust pizza
  4. Line a baking sheet with parchment then spoon half of this batter onto the baking sheet then spread using large spoon to make a round or oval.
  5. Once the batter is spread, even it out. if it’s too thick in the middle , you can spread the batter from middle outwards to keep the center thin.
  6. Then cover it with another parchment paper lightly, it might stick in some places which is fine.
  7. Then put the baking sheet in a preheated oven at 425F (220c). (if you’re using a thin metal baking sheet, line the baking sheet with 2 parchment sheets. Almond flour can brown really easily so you don’t want it to get sudden heat from a thin metal baking sheet)
  8. Bake for 12-14 minutes, depending on the thickness of the crust and your baking sheet.
  9. Remove this crust from the oven then top it with topping of choice, sauces, veggies, cheese etc toppings of choice.
  10. Add toppings to this crust which will require less than 15 minutes of bake time in the oven. Because the crust will start to brown too much after 15 mins
  11. After adding the toppings and cheese and whatever you like, put it back in the oven at 400F (205 c) for 8-12 minutes, depending on the toppings.
  12. Then start the broiler for the cheese to melt for 2-4 minutes, depends on the cheese and thickness of toppings.
  13. Then remove from oven, let it sit for a few minutes then slice and serve! Repeat for the remaining batter Store in the fridge for upto 4 days. Reheat in the oven or microwave

Notes

  • Adjust baking times and watch closely to prevent over-browning, especially since almond flour can brown quickly.
  • Double-line baking sheets if you notice too much browning during baking.
  • Modify milk quantity gradually to create a batter thick enough for a sturdy but not overly thin crust.
  • For a nut-free alternative, consider using recipes such as socca crust.

Nutrition Information

Calories 85kcal (4%) Carbohydrates 7g (2%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 65mg (3%) Potassium 52mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 6IU (0%) Vitamin C 0.03mg (0%) Calcium 57mg (6%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 85

% Daily Value*

Calories 85kcal 4%
Carbohydrates 7g 2%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 1g 5%
Sodium 65mg 3%
Potassium 52mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 6IU 0%
Vitamin C 0.03mg 0%
Calcium 57mg 6%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.