Have you ever been somewhere that served gluten-free pizza crust and decided to try it? Whether you’re Celiac or not – I was curious once and never again will I experience that awful, cardboard crust! Seriously, it wasn’t even edible. Even though I’m not gluten intolerant, I have discovered I’m very gluten sensitive. I avoid it as much as possible, when I do consume it I feel terrible. Having made this transition away from gluten, I’ve obviously taken my recipes with me. Trying to make everything from here on out totally gluten-free. I will make notes on optional ingredients so you can still customize each recipe to fit your dietary needs – so no worries, I’ve got you covered!
The truth is, I felt it was needed to share the best low-fat, gluten-free crust I was able to create. I’m sure there are a ton online that are wonderful too, I know cauliflower crust is a huge one but I’m not a big fan of cauliflower. I love mushroom pizzas! I actually did 4 trials on this recipe. So by the time I went to shoot the best outcome, I had zero toppings left lol. But hey – it’s all about the crust not just the pizza!
I did seek a popular recipe online for the base, this one. I had to modify it to be vegan. So today I give you The Best Gluten-Free, 100% Vegan Pizza Crust! The secret you ask? Well my friends, it’s a little gem we call Aquafaba. It’s all the craze these days! After spending a few months testing it out in different recipes (more to come very soon!), I discovered it’s actually perfect in savory recipes too! Basically anything made with eggs, aquafaba can substitute it beautifully. You just need to experiment with it and learn its limits. I highly recommend joining the Facebook group dedicated to all the hits and misses shared by vegans all over the world. This group has inspired me SO MUCH!
Okay okay, I’ve talked enough. Let’s get to this beautiful pizza crust, shall we?!
- ⅔ cups White Rice Flour + extra as kneaded (get it, haha)
- ½ cup Tapioca Flour
- ⅔ cups Warm Water
- 1 packet Dry Yeast, 1 tbsp
- ¼ cup Chickpea Aquafaba (the brine from the can), whipped for 5 min.
- 2 tsp Xanthan Gum
- 1 tsp Italian Seasoning
- 1 tsp Crushed Red Pepper, optional
- 1 tsp Apple Cider Vinegar
- 1 tsp Olive or Coconut Oil, melted
- ½ tsp Sugar, I used Coconut
- ¼ tsp Salt, I used Pink Himalayan
- Open a can of chickpeas and drain ¼ cup of the liquid into a medium bowl. Using a hand mixer (or stand mixer), mix of high for 4-5 minutes. You want soft peaks to form.
- Measure and evenly combine all of your dry ingredients into a large bowl. Add in your oil, apple cider vinegar and warm water. Begin mixing on medium till fully incorporated.
- Slowly add in the aquafaba (whipped chickpea water), and mix the dough on the highest speed for 3 minutes. Adding a tablespoon of warm water as needed, only if the mixer is struggling to turn.
- Preheat your oven to 415 degrees F.
- After 3 minutes, remove the dough and place it on a lightly floured, non-stick surface. The dough will be somewhat sticky. Add white rice flour as needed to roll the dough out into a circle (any shape is fine). Preferably ¼-1/3 inch thick.
- Bake dough for 15 minutes on a silpat or parchment-lined baking sheet. Remove, add toppings and bake for another 15 minutes. Increasing the temperature to 425 for a darker crust. Feel free to add a touch of oil (or aquafaba!) to the crust to crisp it up more. I also added seasonings once removed from the oven.
- Let cool for 5 minutes, serve warm with your favorite movie and a comfy couch!
If using thinly sliced vegetables with a high water content, you might want to precook the crust for 20-25 minutes before topping to avoid overcooking your veggies. After making this a few times I found that I liked it best when the crust was almost completely cooked, then I added everything and slightly overcooked it till light brown. Feel free to adjust as needed.
The sauce is ¾'s cup Tomato sauce + ¼ cup Savory Coconut Cream Sauce.
This recipe was adapted from Food.com's Gluten-free Pizza Crust