• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

A Little Insanity

Gluten Free Recipes for Special Diets & Allergies

  • Home
  • Recipes
  • What’s in My Kitchen?
  • Blog
    • DIY Projects
    • Family & Home
    • Free Printables
    • Reviews
  • About
    • About Shannon
    • FAQ’s
    • Privacy Policy
  • Contact
    • Let’s Work Together
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Gluten Free Pizza Crust Recipe – Vegan!

By alittleinsanity 37 Comments

718 shares
  • Share187
  • Tweet
  • Yum
Jump to Recipe

Gluten Free Pizza Crust Recipe VeganI remember my mom taking us every Friday after school to the local VHS rental store (remember those?) to pick out a movie to rent. It was cleverly located next door to the Take-n-Bake pizza shop where we always bought a large cheese pizza to go with our movie. We didn’t realize it then, but the tradition of a Family Pizza & Movie Night was something far more significant than the food or movie – It was the time we spent together as a family that made it so special.

Pizza & Movie Night still happens every Saturday night at our house. It’s something we all look forward to – minus the drive to the VHS store of course. The challenge these days is making sure everyone can eat it! I came up with a Gluten Free AND Vegan Pizza Crust that always turns out great… It has a perfectly soft & chewy crust that holds up under the sauce and toppings. I hope you’ll be able to enjoy it with your family too!

Want a quick & delicious Gluten Free, Vegan Pizza Sauce? Click Here for my 5 Minute Recipe!

If you’re looking for the Perfect Pizza Crust Recipe made with Regular Wheat, then I have a recipe for that over here… I make it often for visiting family & friends.

The special tools & ingredients I use in this recipe are:


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Pizza Crust Recipe – Vegan!

★★★★★ 4.8 from 4 reviews
  • Author: A Little Insanity - Erika
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 2 Medium Pizza Crusts 1x
  • Category: Baked Goods
  • Cuisine: Gluten Free
Print Recipe
Pin Recipe

Description

This is the BEST Gluten Free AND Vegan Pizza Crust Recipe that always turns out great… It has a perfectly soft & chewy crust that holds up under the sauce and toppings.


Ingredients

Scale

YEAST MIX INGREDIENTS:

  • 1 1/2 Cups Warm Water
  • 3 Tablespoons Honey or Sugar
  • 2 1/4 Teaspoons Active Dry Yeast

DRY MIX INGREDIENTS:

  • 3 Cups Erika’s All Purpose Gluten Free Flour Blend
  • 4 Teaspoons Baking Powder
  • 1 Tablespoon Ener-G Egg Replacer
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/4 Teaspoon Pepper (or season to taste)

WET INGREDIENTS:

  • 1/4 Cup Olive Oil
  • 2 Tablespoons Apple Cider Vinegar

OTHER INGREDIENTS:

  • Extra Tapioca Starch or Cornstarch for dusting hands & rolling out dough.
  • Finely Ground Cornmeal for dusting the bottom of your crust.

Instructions

  1. In bowl of Stand Mixer, add Yeast Mix Ingredients in the order listed. Start with the warm water and stir in the honey, then gently add your Dry Active Yeast. Set-Aside to proof for approximately 10 minutes while you prepare you other ingredients & work surface.
  2. Whisk all of the Dry Ingredients into a small bowl.
  3. On a cutting board, layout 2 large squares of Parchment Paper and dust bottom of paper with a little Tapioca Starch & Cornmeal – then set aside.
  4. When yeast is done proofing, add your dry ingredients to the stand mixer bowl.
  5. Using the paddle attachment, mix all ingredients on a Low-Medium speed until roughly blended… With the machine running, drizzle in your Wet Ingredients starting with the Olive Oil and then the Apple Cider Vinegar.
  6. Mix on Medium-High Speed for approximately 2 minutes until dough is completely blended. It will be very loose & sticky.
  7. Use a spatula to divide the dough into 2 separate mounds on the two parchment papers – Dough will be very sticky!
  8. Dust your hands and the dough surface generously as you shape the mounds into two disks. Using your dusted rolling pin, gently roll out the pizza dough evenly until the dough is approximately 1/4″ – 1/2″ thick.
  9. Preheat oven and Baking Stone to 400 degrees.
  10. Allow the crusts to proof for approximately 20 minutes while your oven is pre-heating.
  11. While the crusts are proofing, prepare your sauce and topping ingredients – but do NOT top the pizza crust until AFTER the crust has been Pre-Baked.
  12. Pre-Bake the crusts on the parchment paper and on the baking stone for 10 minutes.*
  13. Remove crust from oven and top with your sauce and toppings.
  14. Return Pizza to baking stone and bake an additional 10-15 minutes until cheese is melted and crust is browned.
  15. Remove Pizza from oven and allow to cool for 5-10 minutes before slicing & eating.

Notes

  • You may have to take turns baking the crusts if you only have one stone. I typically bake the second crust while preparing the pre-baked one with my sauce and toppings.
  • You can pre-bake your crusts ahead of time and store them in the fridge or freezer until you are ready to top & bake them.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 275

Did you make this recipe?

Tag @aLittleInsanity on Instagram and hashtag it #aLittleInsanity

Since not everyone in the family is allergic to eggs or dairy, we use a variation of toppings. ‘Daiya Mozzarella Style Shreds‘ is our favorite for the Vegan Pizza – which melts & stretches just like the real deal. Here’s a picture of the Daiya Cheese Pizza:

Gluten Free Pizza Recipe with Daiya Vegan Cheese

We use Real Shredded Mozzarella for everyone else. Here’s a picture of the the Mozzarella Cheese Pizza:

Gluten Free Pizza Recipe made with Mozzarella Cheese

I’ve experimented with several types of pizza pans and hands down, a baking stone lined with parchment paper makes the best crust!

Gluten Free Pizza Crust Recipe on a Pizza Stone

See how the crust turns out crispy and chewy on the bottom, but light and soft on the top… Not soggy or doughy, but just right!

A perfect pizza texture... soft & chewy!

Pick out a good movie & you’re all set for Pizza & Movie Night!
P.S. I use scissors to cut my pizza into slices… it works great!

Pick out a good movie & you're all set for Pizza & Movie Night!

The BEST Gluten Free Pizza Crust Recipe - Vegan! Pinterest

Related

718 shares
  • Share187
  • Tweet
  • Yum

Filed Under: Dairy Free, Dinner, Egg Free, Gluten Free, Recipes, Recipes by Kitchen Tools, Recipes by Meal Type, Recipes by Special Diet, Stand Mixer, Sugar Free, Vegan, Vegetarian, Whole Food Tagged With: all natural, dairy free, egg free, gluten free, healthy, homemade, vegan, vegetarian, vitamix recipes, wheat free, whole food

Previous Post: « Vegan Meringue Recipe – Made with Chickpea Brine!
Next Post: Blended Vegan Mocha Recipe – No Coffee or Sugar! »

Reader Interactions

Full Privacy Policy & Affiliate Disclosure

This site does incorporate paid advertising and affiliate links.  Erika is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Comments

  1. Tanana

    May 8, 2015 at 5:44 am

    I need to make another batch of your flour first, but I can’t wait to try this! Thank you for sharing all of your yummy recipes with us!

    Reply
  2. Jaqueline Bahu

    May 8, 2015 at 6:17 am

    I can’t wait to try this! I make your flat bread and it is the best gluten free “bread” that I have ever made or tried! I’m wondering if I can use real egg whites instead of a replacer and if so, how many? Thanks so much for posting these amazing recipes.

    Reply
    • Erika

      June 10, 2015 at 10:22 am

      Hi Jaqueline! I’m not sure how egg whites will perform in this recipe since I haven’t tried them yet… but if you do, I would suggest 2 Egg Whites. Let me know how it turns out! =) God Bless! ~Erika

    • Jenn

      February 6, 2016 at 6:33 pm

      Did your crust come out good with real eggs?

  3. Jaqueline Bahu

    June 2, 2015 at 2:55 pm

    Please answer my question on your pizza!!

    Reply
  4. Linda

    December 11, 2015 at 7:51 am

    Can the pizza dough be frozen and for how long?

    Reply
    • Erika

      December 19, 2015 at 10:35 am

      Hi Linda! Instead of freezing the dough raw, I would recommend partially baking the crust (for about 8-10 minutes), allowing it to cool and then freezing it. Then you could pull it out, top it & bake it on the go! =) God Bless! ~Erika

  5. Stephanie

    January 14, 2016 at 3:45 am

    Erika,
    We don’t use corn in our recipes. What do you recommend as a replacement of the corn meal?
    Thank you for all of your recipes. We (my 10 yo daughter and I) enjoy coming to your sight to try new-to-us ones.
    I would love a vitamix when our budget allows!!
    Stephanie

    Reply
    • Erika

      January 20, 2016 at 10:59 am

      Hi Stephanie! You can use a little extra tapioca starch or gf flour in place of the cornmeal to keep the dough from sticking… But, I think the cornmeal really helps to make a crispier crust – so maybe something like coarsely ground gf quinoa, gf oats, or anything coarse that will allow a little air to build under the crust should work. =) Hope that helps – God Bless! ~Erika

  6. Charlene

    February 2, 2016 at 3:19 pm

    Omg, made the pizza tonight and it’s AMAZING, just like my mom’s. Mom would make dough on Saturday nights and let it rise while we were in church, we always stopped to rent a movie on the way home too.

    Reply
    • Erika

      February 2, 2016 at 3:22 pm

      Hi Charlene, So glad it turned out well for you guys! I loved hearing how your mom used to let the dough proof while you were in church – way to multi-task! =) God Bless! ~Erika

  7. Carol

    June 20, 2016 at 1:29 am

    Can it be put in freezer?

    Reply
  8. Natasha

    August 12, 2016 at 5:07 pm

    Hi, do you think this dough recipe would hold up to making individual hot pockets?

    Reply
  9. Kris

    September 27, 2016 at 2:46 pm

    I have to go GF and was wondering how I could make this recipe using real eggs instead of a substitute as listed in the original recipe. You mentioned to another poster to perhaps use 2 egg whites. Could you please try this with real eggs and let us know your results? I am wanting to try it but don’t know enough myself to experiment yet. Thanks.

    Reply
    • Charlene

      September 27, 2016 at 3:08 pm

      Hi, Ericka has another gf pizza crust recipe that is not vegan and uses eggs. I have made but and actually prefer the vegan one, it has a great flavor with the onion and garlic.

  10. Amber Em

    November 28, 2016 at 2:33 pm

    My egg replacer requires it to be mixed with water. Should I add it to the stand mix before adding the dry mixture?

    Reply
    • Erika

      December 5, 2016 at 3:08 pm

      Hi Amber, It depends on which egg replacement you use. When using Ener-g Egg Replacer, I almost always whisk my the dry egg replacer directly in with the dry ingredients without water. Hope that helps. =) God Bless! ~Erika

    • Molly Rudolph

      February 2, 2019 at 6:26 pm

      I used Neat Egg, and just mixed it in with the dry ingredients. I’ve done this with other of Erika’s recipes, too, and they have all turned out well.

      ★★★★★

  11. Annie

    February 11, 2017 at 11:02 am

    Can this be made with a hand mixer?

    Reply
  12. Theresa

    April 8, 2017 at 1:27 pm

    Hi,

    Can this be made with a flax seed egg? I am also allergic to potato starch and can’t use the egg replacer.

    Reply
    • Erika

      April 8, 2017 at 11:14 pm

      Hi Theresa! You can try a couple of things in place of the Ener-g Egg Replacer: 1) Mix in 1 teaspoon each of Baking Soda, Psyllium Husk & Tapioca Starch or 2) Omit it all together – although I can’t guarantee the results. Please let me know what you try & how it turns out. Enjoy & God Bless! ~Erika

      ★★★★★

  13. Christi Pharr

    June 27, 2017 at 4:56 pm

    If I were to use real eggs, would you recommend 1 or 2 eggs in the recipe? I love your sandwich bread and I can’t wait to try the pizza crust!

    Reply
  14. Amy

    October 21, 2017 at 9:02 am

    Winner! I’ve tried so many supposed gluten free pizza crust recipes and even bought an expensive pre-mix bag from the store – this is the only one that actually tasted good. Even my picky mother-in-law tried it and she went in for thirds! Thanks for sharing.

    ★★★★★

    Reply
    • Erika

      November 10, 2017 at 2:48 pm

      Thanks Amy! So glad it worked out well for you… You can’t get much better than a Mother-In-Law who took thirds! LOL! =) God Bless! ~Erika

  15. Amanda

    October 30, 2017 at 9:40 am

    Any thoughts on subbing the Energ G with aquafaba?

    Thanks
    Amanda

    Reply
  16. Kathy Shaheen

    March 21, 2018 at 4:40 pm

    Hi Erika,
    Just made your pizza crust recipe. The flavor was great! I did not use the egg replacer–just didn’t put it in. I didn’t roll out the dough, but patted it out to about 1/4 – 1/2 inch thickness. Baked it the 10 minutes, put the sauce and cheese on it and back into the oven for another 10 and let it rest for 10. The dough was not baked through. :( Do you think that may be caused by not using the egg replacer? I’m thinking next time, I just bake it longer for the first round. What are your thoughts? Thanks for your feedback.

    ★★★★

    Reply
  17. Aimee

    May 6, 2018 at 4:47 pm

    I have been using King Arthur’s all-purpose flour (the gluten-free one of course). Can I use this instead of your “blend” and get the same results? Just curious. I love your site. I have Celiac and even though my family doesn’t, I always make our pizzas and cookies GF. (Hey, mom wants some too! LoL!) Also, I just started following you on Pinterest, so I can’t wait to see what’s in store for my family there. Thanks again!

    Reply
  18. Amy

    October 6, 2018 at 5:56 pm

    Thank you for this recipe! It was delicious, so light and tasty with the seasonings in the crust. I too wanted to use real eggs and skip the replacer. What I did was put one egg in my liquid measuring cup and then added water to fill it up to the 1 1/2 cup mark. This worked great. We topped our pizza with 10 minute mozzarella from The Lazy Vegan blog. We’ll definitely be making this again for the gf df people in our family.

    Reply
  19. Sarah Black

    November 10, 2018 at 5:07 pm

    THIS turned out great! I’m so happy to have a pizza crust my son can have. I used an egg instead of the replacer and it worked well.

    Reply
    • Erika

      November 21, 2018 at 4:33 pm

      That’s so awesome Sarah – it makes my heart happy to hear that your son can eat it! =) Thanks & God Bless! ~Erika

  20. George L Smyth

    November 21, 2019 at 6:42 am

    Would 1 Tablespoon Ener-G Egg Replacer equal one egg?

    Reply
    • George L Smyth

      February 16, 2020 at 12:48 pm

      Bueller? Bueller?

  21. Lakin

    September 19, 2021 at 6:23 am

    This is THE best gluten free pizza dough I’ve ever had – homemade OR professional! I found your website because I was looking for a potato-free flour blend, which by the way is a lifesaver! A few adjustments I made to the recipe: I used a flax egg in place of the egg replacer, flax meal in place of the cornmeal, and arrowroot starch in place of the tapioca starch. I also didn’t have a baking stone so I used a pre-heated cookie sheet. The crust came out so fluffy and crispy on the bottom. I haven’t had a crust like this since before going gluten free. I will definitely be adding this to my recipe book!

    Reply
  22. Pauline

    June 9, 2022 at 11:21 pm

    Is the cup u use to measure out the water, the same cup u use to measure your flour

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I'm Shannon. Newlywed, Serial Immigrant, Recipe Creator, Theater Enthusiast... Here you'll find my collection of Gluten Free Recipes, many of which are adaptable for many Special Diets including: Dairy Free, Egg Free, Vegan & more, using Whole Food Ingredients whenever possible.

Footer

Unable to communicate with Instagram.

About Shannon

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Newlywed, Serial Immigrant, Recipe Creator, Theatre Enthusiast... Most likely to be found in the Kitchen licking the beaters.

Let's Work Together →

Popular Recipes

Soft Gluten Free Sandwich Bread Recipe

716 Comments

The BEST All Purpose Gluten Free Flour Mix Recipe

442 Comments

Soft Gluten Free Vegan Bread Recipe

247 Comments

Privacy Policy
COPYRIGHT © 2019 · A LITTLE INSANITY