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5 from 3 votes

Vegan Gluten Free Pizza Crust

by: claire cary

Whether you're gluten free or not, this gluten free pizza crust is sure to be a favorite. It's naturally vegan, easy to make, perfectly chewy with a crispy crust.
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Prep: 15 minutes
Cook: 15 minutes
Rise Time 1 hour 30 minutes
Total: 2 hours
1

Ingredients

Instructions

  • Combine the rice flour, tapioca corn starch, baking powder, instant yeast, salt, psyllium husk powder and garlic powder in a large mixing bowl. 
  • Be sure to spoon and level the flours into the measuring cups, don't scoop right from the bag.
  • Pour in the warm water, honey, oil and apple cider vinegar. Your water should be about 110 degrees Fahrenheit. Too hot and it will kill the yeast, too cold and it won't activate.
  • Use a rubber spatula to mix until combined. If it seems dry at all, just add 1-2 tbsp more warm water as needed. it should resemble a standard pizza dough. If it cracks too much when you press down for kneading (a little cracking is ok) add a smidge more water.
  • Cover with plastic wrap and let sit in a warm and dark environment for 90 minutes. If it's a cold day, preheat the oven to 110 Fahrenheit, turn it off and then the dough sit in the off oven. Otherwise, in a regular off oven or the warming drawer below the oven is perfect. 
  • After about 90 minutes, the dough should roughly double in size. 
  • Preheat the oven to 400 degrees Fahrenheit. 
  • Transfer the dough to a floured piece of parchment paper and roll into about 1/4-1/2 inch thick, using a floured rolling pin, creating a slight lip with the edge of the crust if desired. You can make it as thick or as thin as you like, just depends on your preference.
  • Brush lightly with olive oil and bake for 5 minutes once the oven has heated. 
  • Remove from the oven, add sauce and desired toppings and bake for an additional 10-15 minutes. I topped mine with my homemade pesto, Miyokos Mozzarella, and then arugula, basil and parmesan after baking.
  • Remove from the oven, slice and serve warm. Enjoy!

Notes

It's important to use instant or quick rise yeast for this recipe. Regular yeast will work, but it won't yield quite as fluffy of a texture since it needs to prove for longer compared to instant.
I do not recommend making any flour substitutions with this recipe. I have tested with brown rice flour, and other starches, and it often turns out gummy. This blend turns out perfectly every time so keep it as is for best results!
Be sure to spoon and level all of the flours. Do not scoop right from the bag. The measurements need to be pretty exact to avoid a gummy or dry crust.
Serving: 1slice / Calories: 167kcal / Carbohydrates: 36g / Protein: 2.1g / Fat: 2.8g / Fiber: 1.9g / Sugar: 2.9g

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