Pizza Crust – Gluten Free, Vegan, & Yeast Free

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.

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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.  

Pizza Crust - Gluten Free, Vegan, & Yeast Free

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!  

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 use this dough for pizza, cinnamon rolls, and bread sticks, but I also use the flour blend to make the most perfect fluffy pancakes and waffles!  

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.  

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! 

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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.

Pizza Crust – Gluten Free, Vegan, & Yeast Free

  • Prep Time: 20
  • Cook Time: 23
  • Total Time: 43
  • Yield: 2 1x

Description

2 – 10″ Gluten Free, Vegan, & Yeast Free Pizza Crusts


Ingredients

Scale

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)

Instructions

  1. Preheat oven to 425°F.
  2. In a small bowl, mix milk and apple cider vinegar together and set aside.
  3. 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.
  4. Set a piece of parchment paper onto the counter, measure 1/2 cup of the flour mixture, and place onto of the parchment paper.
  5. Add baking powder, baking soda, xanthan gum, and salt to the large bowl of flour and whisk together.
  6. Add 2 tbsp of melted butter to the milk and apple cider vinegar mixture.
  7. Pour the milk mixture into the dry ingredients and stir until a sticky dough forms.
  8. Transfer dough to the floured parchment paper and knead the remaining flour into the dough. Divide the dough in half.
  9. 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.
  10. Transfer the rolled dough to pizza pans or pizza stones for best results.
  11. Spread the remaining 2 tbsp of butter onto the two pizzas and bake in the oven for 12 minutes.
  12. While the pizza crust is baking, saute onion and mushrooms in 2 tbsp of olive oil for 5-7 minutes until soft.
  13. 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

  1. Prepare dough according to the directions above (steps 2-11).
  2. Take the pizza out of the oven and add your toppings.
  3. 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.
  4. 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.

    
 

14 Comments

  1. I haven’t made any of these but I know that I will. My daughter is gluten free and dairy free so I looking for recipes so when they come home I will have food they will enjoy. Thank you for sharing

    1. Hi Mary! You are so welcome! I would love to hear how you like the recipes once you try them! Please feel free to contact me if you ever have any questions about them! Thank you!

    1. Yes, it freezes well! Since this recipe makes two crusts, I usually freeze one. To freeze: Prepare dough according to the recipe directions (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.

  2. I liked your comment about being skeptical about all the “special flour blends” and not wanting 18 different flours in your house. My 3 yr old daughter has celiac and was diagnosed 18 months ago, what a new world we live in. I am always looking for new recipes and just found your page. Question about this recipe… does t need to be arrowroot or could it be corn starch? Like you just trying to pull from what is already in the cabinet.

    1. Hi Jennifer, it’s definitely a huge adjustment but it does get easier over time.😊 I haven’t tried cornstarch in this recipe but it should work just the same. If your dough seems too sticky once you’ve incorporated all of the flour then just add a bit more rice flour until you can handle the dough. You can also use parchment paper on top of the dough when you roll it if the dough is still a bit sticky. I would love to know how the cornstarch works out if you give it a try!

  3. I am thrilled to find your yeast free GF pizza dough recipe. In these odd times you can’t just run out to the store to buy yeast. Although I don’t have all your ingredients I do have some so I’ll be substituting like mad. tonight for dinner. I’ll be doing my best to approximate your wonderful recipe. All the best

  4. Hi, I have just found your page and I’m so excited to see your pizza recipe as I too would like to do a happy dance 🙂
    Tricky dietary requirements here – gluten-free, dairy free, Soy free, yeast free, coconut free and corn free.
    My question is, Would this recipe work if I substituted the coconut milk with a different milk? If so, which do you think would work better – almond milk or rice milk?
    Thanks in advance,
    Estella

    1. Hi Estella, I would recommend using almond milk. Rice milk would probably work as well I just have never cooked with it so I don’t know for sure. I hope you love it and are doing happy dances in your kitchen too! 😊

  5. Unfortunately I don’t like millet, but decided to try this recipe anyway, as I got intrigued when I read how long you had struggled to come up w a decent crust. (Hmm, sounded familiar : )). So, here’s the thing, the millet did not work for me, I can still taste it, BUT… however, the texture is AMAZING. And that is soooo difficult to achieve with all these special requirements. So, for anyone not adversed to millet, I strongly recommend this recipe. And furthermore – I tried your cinnamon rolls recipe, made one change and… you will see the comment there…

    1. Hi Catarina, thank you so much for sharing your experience! I have strong aversions to certain flours as well, but am not typically bothered by the flavor of millet flour. I’m happy to hear that the Bob’s Red Mill 1 to 1 gluten free flour was a great substitute for the millet flour in the cinnamon rolls. I imagine that would work great for the pizza crust as well if you don’t like millet flour. I hope you get a chance to try it out that way as well!

    1. Yes, you should be able to replace the arrowroot powder with tapioca starch without much change to the texture.

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