There’s one extremely important thing I have learned in my recipe development business when developing gluten free vegan recipes. That one thing resulted in this dairy-free gluten free pizza dough recipe. It’s the best I have made or tasted in my over a decade of recipe development. Learn how to make the crust your way…thick, thin, crunchy or soft edges, and dark or golden brown bottom crust. You can even add whole grain flour, as shown.
When cooking vegan, since you can’t use eggs, you have to use every leavener you can get your hands on to make up for that fluffiness eggs can achieve. So, grab the vinegar, baking soda, and extra yeast, and you’ve got yourself a replacement. Even using a little bean flour helps. The gases in bean flour provide a little rise, too. However, because many members do not have bean flours on hand, I have created this recipe without any bean flour. Plus, bean flours can be costly.
Meanwhile, I’ve applied what I use in vegan recipe development to this gluten free pizza dough. It contains tons of leavening agents to give it a boost. Adding egg or bean liquid makes it perfect.
Gather the dough into one mass. Then, either using olive oil spray or oil and your fingers, coat the exposed dough (no need to oil the bottom of the dough.) Cover with a tea towel and allow to rise in a warm (80ºF) environment for 35 - 42 minutes or until the dough nearly doubles in size and begins to have several holes on top.
Cut any excess parchment paper from the dough. (This prevents the paper from burning if you bake it on a stone or higher than your paper allows.)
If cooking immediately, bake an additional 7 - 8 minutes if using a stone or 10 - 13 minutes when using a pizza pan or baking sheet or until the crust and topping meet your desired goal. Place under a broiler for a few seconds to brown the cheese and the crust's edges more, if desired. (If baking a frozen pizza, bake the crust as directed above, but for a longer period of time. The length of time will vary on how frozen your pizza is, about 15 minutes or more. (Tomorrow, I'll update the time once I bake my frozen one.)
To make a softer crust edges, baste the crust just before the second baking with 1 - 2 teaspoons melted butter (or for dairy-free, half melted coconut milk and half coconut oil.)
Remove the parchment paper for a dark bottom crust.
For firmer crust, bake the crust longer but move it to the bottom rack of your oven. The bottom will become darker their too.
*Honey or agave will make the pizza crust a little softer.
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This remains my favorite pizza crust recipe. I double it and freeze the par baked crusts for Saturday night pizza night!
I just made this crust exactly as written with egg whites. I used millet flour instead of teff. Do I need 2 tablespoons of sugar for the yeast to proof? I’d like to use a little less as the dough tasted a little sweet for me.
This will now be my go-to pizza crust recipe! I use Daiya brand dairy free mozzarella shreds, Trader Joe’s marinara, onions and pepperoni for my toppings.
My new pizza stone makes the crust bake all the way through with a browned slightly crispy bottom. I have finally found my perfect pizza!
Theresa,
Glad you enjoyed this recipe.
The sugar provides moisture. You may want to cut it back to 1 teaspoon. If you use honey, it may taste less sweet and it makes the crust a little softer.
Carla
The recipe calls for 2 tablespoons of sugar. Should that actually have read 2 teaspoons?
Theresa,
The 2 tablespoons is correct and important for its soft texture.
Enjoy!
Carla