Vegan & Gluten-Free Pizza Crust

by | Updated: December 4th, 2016

Your son only eats gluten-free and your vegan daughter won’t even come near cheese anymore. Guess that puts an end to movie night and homemade pizzas with the family. It’s too bad—the kids loved mixing up the dough, throwing on their own toppings and watching the crust rise in the oven. Before you permanently scratch the event off your calendar, check out this vegan, gluten-free pizza crust recipe, featuring white rice flour, tapioca flour, zesty seasonings and the trendiest egg replacer, aquafaba (the liquid from a can of chickpeas). Top the baked creation with plant-based cheese and watch this soft, delicious crust bring your family together again. Now, you just have to get everyone to agree on a movie. At least the food will go off without a hitch.

Vegan, gluten-free pizza crust with sauce #glutenfree #vegan

Vegan & Gluten-Free Pizza Crust


½ cup tapioca flour
⅔ cups white rice flour, plus extra
2 tsp. xanthan gum
1 packet dry yeast, 1 tbsp
1 tsp. crushed red pepper, optional
1 tsp. Italian seasoning
½ tsp. coconut sugar
¼ tsp. pink Himalayan salt
⅔ cups warm water
¼ cup aquafaba (liquid from can)
1 tsp. coconut oil, melted
1 tsp. apple cider vinegar


  1. Preheat oven to 415 degrees F. Line a baking sheet with parchment paper or Silpat.
  2. Using a mixer on high, mix aquafaba until soft peaks form, about 4-5 minutes. Set aside.
  3. In a large bowl, combine flours, xanthan gum, yeast, red pepper, Italian seasoning, coconut sugar and salt. Add water, oil and vinegar. Transfer to a stand mixer bowl or use a hand mixer to mix on medium until fully incorporated.
  4. Mix dough on highest setting for 3 minutes while slowly adding in aquafaba. If mixture is too thick, add a tablespoon of warm water. Dough will be slightly sticky when done.
  5. Transfer dough to a lightly floured surface. Roll dough out to ¼-1/3-inch thickness, using extra white rice flour if too sticky.
  6. Place dough on prepared baking sheet and bake for 15 minutes.
  7. Remove, add topping and bake for another 15 minutes. (Increase oven temperature to 425 degrees F if you want a darker crust.)

Margaret’s tips:

  • The sauce in the picture is three-fourths tomato sauce and one-fourth Vegan Coconut Cream Pasta Sauce.
  • Dough can be made ahead of time and frozen. Thaw it out in the fridge the day before baking.
  • If using veggies or other toppings with a high water content, it might be best to bake dough longer (20-25 minutes) without toppings to avoid overcooking them. Then, bake with toppings another few minutes, until crust is just starting to brown.