This gluten-free and vegan pizza dough recipe is so good, you’ll never want to order pizza again! OK, we know that’s a big claim. But this recipe is pretty special, providing homemade pizza dough that tastes great and doesn’t fall apart!
We Kneaded a Good Dough!
Our hunt for a good gluten-free pizza dough recipe was very frustrating. So, we decided to take matters into our own hands. After a few (sad) attempts, we now have a wonderful homemade pizza dough that to share with all of you.
The key ingredients for this dough are gluten-free flour and baker’s yeast. You’ll also need some sugar, salt, and a chia “egg” (essential for holding vegan pizza dough together).
Yeast Your Eyes on This
First, you add the baker’s yeast, sugar, and lukewarm water together in a small bowl. Then, give this a good stir and then set it aside somewhere warm. This results in activation of the yeast, and the mixture will become foamy (that should take roughly 10 – 15 minutes).
When the yeast is kicking, place your gluten-free flour and other dry pizza dough ingredients into a large bowl. Stir to combine, and then pour in the foamy yeast mixture.
Your Dough is Looking Swell!
Next, mix your wet and dry ingredients together. Gluten-free pizza dough can get a little sticky, so if you notice this just add little more flour. Once you have the right texture, cover the dough with a clean kitchen towel and let it rise for 30 – 60 minutes. The dough needs to stay warm, so we usually put ours in the oven with just the light on. This generates just enough heat to help it rise.
Time to Get Hands-On
Now place the dough on the bench, and knead it with the heels of your hands. Push it forward, fold it in half and knead it again. Now, just keep this up for about two minutes (hey – it’s exercise! ?). If the pizza dough gets sticky again, you know what to do (add a little more gluten-free flour). When you’ve finished kneading, form the dough into a ball. Then, dust a rolling pin with flour roll it out into your desired shape.
Go on, Take Another Pizza My Heart
The traditional shapes are circles, ovals, and rectangles (for my Sicilian slice lovers out there). But feel free to get creative! We chose a heart because that’s how much we love pizza ?. Note: if you want the crust to have a thicker rim, simply turn up the edges.
Given that this pizza dough is gluten-free, it does need a little extra baking. Therefore, make sure you bake it for 10 minutes before adding sauce or toppings.
So now you know how to make delicious and gluten-free pizza dough at home!
Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the blog even better!
Veggies such as: sun-dried tomatoes, summer squash/zucchini, bell peppers, eggplant, olives, onion, pumpkin, mushrooms, sweet potato slices, fresh herbs (you can’t really go wrong!)
Salad such as: lettuce, spinach, beet, cucumber (again, you can’t really go wrong… just make sure you top the cooked pizza with your salad right before serving, so it doesn’t wilt!)
Add 3/4 cup of warm water, yeast and sugar to a large bowl, stir to combine. Set aside for 5 to 10 minutes until the yeast mixture becomes foamy.
Meanwhile, prepare chia/flax egg by mixing together ground chia or flax seeds with 2 tablespoons of water. Allow to thicken for five minutes.
Whisk chia/flax egg and olive oil into the foamy yeast mixture. Then add gluten-free flour and salt, mix well to combine.
Cover the pizza dough and set aside in a warm spot for 30 minutes for the dough to rise (see notes).
Preheat the oven to 425F/218C and have your 12 inches/30cms pizza tray handy.
Using two pieces of parchment paper (at least 12 inches/30cms), place one piece on your counter, top with the pizza dough, dust with a little gluten-free flour and then top with the second piece of parchment paper. Using a rolling pin, roll out the pizza dough into the desired shape (round, rectangle or heart shaped!).
Remove the top layer of parchment paper and turn up the edge of the pizza dough to create a crust. Transfer pizza dough (on parchment paper – see notes) to pizza tray, and bake pizza base for 10 minutes.
Remove pizza base from oven, add your favorite pizza toppings and bake for a further 15 to 20 minutes until the crust and toppings are golden brown (I topped this pizza with pizza sauce, summer squash, onion and bell peppers, and once it was cooked I topped with some fresh salad!).
*Use gluten-free flour that has been specifically formulated for making pizza or bread. If your gluten-free flour doesn’t include vegan xanthan gum, add 2 teaspoons of vegan xanthan gum to the recipe above. Xanthan gum helps mimic gluten by giving the pizza dough some elasticity.. but if you’re sensitive to xanthum gum, feel free to leave it out!
Place pizza dough in a warm location such as your kitchen or by a sunny window… or you could try my trick of placing your pizza dough in the oven with the light on (the oven is not turned on), as the light generates a little bit of heat that is just enough to help the dough rise. The warmer the room is, the quicker the yeast will activate and rise.
Parchment paper is used as I found gluten-free pizza dough to be a bit more sticky and more difficult to handle than traditional pizza dough, so use parchment paper to make handling much easier!
Nutrition facts are to be used as a guide only and are calculated without toppings.