I cannot explain how excited I am about this gluten free, vegan, and yeast free pizza crust recipe I’m sharing today.
It took me two and a half years to find this recipe and believe it or not, I found this dough recipe on my hunt for cinnamon rolls.
I had given up on gluten free, vegan, and yeast free pizza crust a year ago after every attempt was a huge failure.
No matter what I did the “pizza” crust was a gummy, flavorless mess. That was until I found the magic flour blend that changed everything!
If you’ve seen my post about cinnamon rolls then you know that I am usually a big skeptic when I come across a recipe that wants me to use their special flour blend.
It seems like every one I come across is slightly different and I’m just not up to having 18 different flour blends in my pantry.
I decided to give this flour blend a try when I came across the cinnamon roll recipe because there were great reviews (and I really wanted cinnamon rolls ?).
The flour blend calls for flours that I already have on hand for other recipes so it was really convenient.
When I rolled out the dough for the cinnamon rolls for the first time I thought that it resembled pizza dough and wondered if it could work for that as well.
After the cinnamon rolls came out of the oven and I got that wonderful texture I had been searching for, I was pretty sure this dough was going to be perfect for a lot of different recipes.
I was right!
This flour blend can be used in so many awesome recipes and it’s become a staple in my home.
I can’t wait to see what other recipes I can use it for.
When this pizza crust came out of the oven, I’m pretty sure I did a happy dance in my kitchen.
When I cut into it, it wasn’t a gummy mess like my past gluten free pizza experiences.
It actually looked like bread!
You can see the little air pockets in it and the bottom crisped up beautifully.
I’ve made this pizza crust at least once a week since I stumbled across the idea.
My current favorite vegan toppings are pizza sauce with black beans, mushrooms, red onion, and little bit of chopped spinach.
What are some of you favorite vegan toppings?
I’m sill pretty new to vegan pizza so I can’t wait to hear all of your suggestions!
I hope this pizza crust is as magical for you as it was for me!
2 – 10″ Gluten Free, Vegan, & Yeast Free Pizza Crusts
Flour Blend Ingredients
- 1 1/4 cup (186g) brown rice flour
- 1 1/4 cup (169g) millet flour
- 1/2 cup (66g) arrowroot flour/starch
Remaining Dough Ingredients
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp xanthan gum
- 1/2 tsp salt
- 4 tbsp butter, melted (I use Earth Balance Soy Free Vegan Buttery Sticks)
- 1 1/2 c. milk of choice (I use So Delicious Unsweetened Coconut Milk)
- 1 tbsp apple cider vinegar
Toppings for Black Bean Mushroom Pizza
- 1 15oz can of pizza sauce
- 1 cup spinach, chopped
- 2 tbsp olive oil
- 1 small red or white onion cut into strips
- 3/4 cup chopped mushrooms
- 1 15 oz can black beans (drained and rinsed)
- Preheat oven to 425°F.
- In a small bowl, mix milk and apple cider vinegar together and set aside.
- In a large bowl, add flour blend ingredients and whisk together. I recommend using a digital scale to measure the flour instead of using the cup measurements to make sure the correct amount of flour is used.
- Set a piece of parchment paper onto the counter, measure 1/2 cup of the flour mixture, and place onto of the parchment paper.
- Add baking powder, baking soda, xanthan gum, and salt to the large bowl of flour and whisk together.
- Add 2 tbsp of melted butter to the milk and apple cider vinegar mixture.
- Pour the milk mixture into the dry ingredients and stir until a sticky dough forms.
- Transfer dough to the floured parchment paper and knead the remaining flour into the dough. Divide the dough in half.
- Using your hands and a rolling pin, press and roll the dough into a 10″ circle. Do the same thing for the second half of dough.
- Transfer the rolled dough to pizza pans or pizza stones for best results.
- Spread the remaining 2 tbsp of butter onto the two pizzas and bake in the oven for 12 minutes.
- While the pizza crust is baking, saute onion and mushrooms in 2 tbsp of olive oil for 5-7 minutes until soft.
- Take the pizza out of the oven and add your toppings. Bake for an additional 5-8 minutes until the crust has slightly browned on the bottom and is crispy.
To Freeze and Cook Later
- Prepare dough according to the directions above (steps 2-11).
- Take the pizza out of the oven and add your toppings.
- Once the pizza has cooled, wrap the whole thing in plastic wrap and then cover the plastic wrap in aluminum foil. Freeze for up to to three months.
- When ready to cook, bake for an additional 5-8 minutes at 425°F until the crust has slightly browned on the bottom and is crispy.