Easy Vegan Gluten-Free Pizza Crust

You know when you weren’t expecting something to taste so good, but it exceeds your expectations? You go quiet & ask yourself, could this be real? This recipe does exactly that. It is so darn delicious that it made my eyes spin!! The only constructive feedback is that the baking soda is a bit overpowering & you can definitely smell & taste it. Also, I highly recommend you use the whipped almond ricotta recipe, as it lifts the pizza to a whole new level. Apart from the baking soda issue, texture & taste is perfecto!

Wow, this is truly delicious . I didn’t have potato starch so I used arrowroot as a substitute. Worked pretty well.

I forgot to hit 5 star rating!

I read all the great reviews and decided to try this as a newly gluten free eater. It was easy to make and delicious!!! I used ground chia seeds instead of flaxseed meal and extra arrowroot instead of potato flour. I never leave reviews, but even my skeptical mom loved it and couldn’t believe I made the crust myself. Thank you!!!

Omg…. :'(

I made the pizza, took a bite, then stared in awe for a minute or two utterly confused. This is sooooo damn delicious! I bookmarked this recipe as “the best damn gluten free crust” LOL. Note: I used 1 full cup of arrowroot starch instead of potato starch, and used 1 tbsp of chia seeds, and ran them through a grinder to make a meal. I’m still in disbelief! The texture! The stability! The taste! Phew. I had to leave a comment. Thank you!

I have made this recipe more times than I can count. But this last time I accidentally used chickpea flour. I almost was going to throw it out and then I thought I would justice how it tasted and it was great!

Yum! Loved this tonight. I assembled the pizza on the parchment paper. I used baking powder. So glad to find a recipe this easy and delicious with gluten-free. Thankyou!

I’ve made this a few times, and this last time, I substituted baking powder for the baking soda. Like another person mentioned, the baking soda flavor was too strong for me. It came out great with the substitution. I topped with your pesto recipe, a small bit of tomato sauce, sauteed zucchini, peppers, and spinach, Daiya mozzarella, and a bit of Miyoko’s cheddar. I love making this because of the leftovers. ;-)

This was quite delicious!! I ended up making two batches (one with 7 tbsp water and one with 8) and I think I preferred the one with more water. The crust had a nice crunch to it and a lovely flavor :) Used the suggested toppings as well as the marinara recipe + vegan parmesan recipe.

Glad I can always count on Minimalist Baker for wholesome, lovely recipes!

This was simply amazing!! I followed the recipe with no modifications and I would not change a thing. So much better than vegan/gluten free pizzas I’ve tried at restaurants. The crust also held up to all of the toppings added (#winning)! My kids, who are not on this plant based journey with me, liked it. That is high praise! Thanks for sharing this recipe.

I made this tonight and it was excellent! This recipe is a definite keeper. I made it exactly as written and it turned out perfectly. Nice and firm crust, held all my toppings nicely. Thank you!

Thank you, thank you, thank you for this! A gluten free vegan pizza crust that is crisp that you can hold in your hand without it drooping, and it tastes fabulous! Even my husband loved it, and he does eat gluten sometimes. Finally, we could sit down and eat a pizza together and both enjoy it! I did sub tapioca starch for the arrowroot because I didn’t have enough arrowroot, and because it has given me similar results in past baking experiences. Other than that, I followed it exactly.

Amazing!!!! I usually buy the simple mills boxed crust (which I love), but decided there has to be a recipe out there somewhere that is similar. I looked at minimalist baker first and found this! I knew there would be an amazing recipe here, YES!! SO DELICIOUS, easy to make, and best part is that I already have all the ingredients on hand. Also made the whipped almond ricotta, delicious also! Even used the ricotta through out the week on diff dinners, very versatile!

My husband and I made this together and we felt so proud of ourselves! It tastes divine! We did make the whipped almond ricotta, which really elevated the dish. I added more basil than recommended and it turned it a greenish color, which I enjoyed!

I have made this recipe 3 times – it is so great! MODIFICATIONS: I used lemon juice instead of apple cider vinegar. I used avocado oil instead of olive oil. TIP: it can be like a FLATBREAD :) I discovered this because our house was too hot to heat up the oven. I decided to spread the dough out on a pan and it worked! It even can get very crispy. If you go this route, know that you may need some oil in the pan and use a rubber/silicone spatula with a little oil on it to spread the dough. I have also used my hand if it is not too yet. Great recipe!!

Fantastic! I used equal parts chickpea flour and oat flour. It needed almost twice the amount of water. I loaded it up with toppings and it really supported it well. I’ve made several times, and only once did I have leftover slice and it reheated perfectly. Thanks so much!

Excellent! I followed recipe 100% and I am 100% certain I will be making this pizza again in the future! Thanks for another great GF and Vegan pizza recipe!

SO GOOD!!!! I’ve been meaning to make this for a few weeks and I finally got around to it. I’m a newbie at cooking and this was incredibly easy. I subbed coconut flour for the almond flour and it worked great! Only hitch was that I had to add a whole lot more water…not sure if that’s because of the switch in flours or not…but it all worked out fine!! I didn’t put anything except mushrooms and seasoning on top and it was absolutely delicious!!! I’ve got crazy inflammation / bloating going on and I’m pretty cutting out everything to try to find the solution…we’ll see if this works for that…but either way, it was delicious!!! Five Stars.

This was a huge hit! Subbed tapioca flour for the potato starch…and hubby said it was the best pizza crust of his life! Texture, flavor…spot on! Thanking God for your creativity in the kitchen, Dana!

Make again for us…subbed cornstarch and tapioca but next time will try as written….our new favourite. Thanks so much for sharing <3

This was so good! I topped it with all sorts of things, including fresh mozzarella, and it held up wonderfully! Delicious on its own too, and the outer crust was crispy and YUM. I am eating grain, egg, and soy free (and mostly dairy free, with the occasional cheese splurge!). This makes it impossible to find a prepared GF pizza crust that works. Will definitely make this regularly!

How disappointing I was Soooooo looking forward to pizza as My little one is intolerant to so many things and finally I had found a pizza base I can have. It just turned out to this massive goo that couldn’t even get to the spreading stage. What a bummer!

This crust is delicious! Just the right amount of soft and crunchy. I topped mine with the whipped almond ricotta (yum!), red bell peppers, red onions, slices of garlic-stuffed green olives, and my hubby’s marinara. It was quick and easy and I’ll definitely make it again.

This recipe is amazing! I’ve been a vegetarian since childhood, but have recently been trying to transition to an entirely plant-based diet. I made this pizza for my sister, whose been vegan for about ten years, and my father, who eats anything. The pizza was a huge hit with everyone! The crust is flavorful and bakes up to a nice bread-like texture. Not flat and cracker-like, as you get with some gluten free recipes. I added pizza sauce, the home made ricotta cheese recipe that you included the link for (also got rave reviews in and of itself), mushrooms, bell peppers, red onions, and spinach. The only issue I had, and this may have something to do with the fact that we live at sea level, is that the dough was way too wet using the proportions of the recipe, as written. But I just added more almond flour until it was the texture I wanted. I also baked the pizza on a tray, because it didn’t seem stable enough in just parchment. But it turned out beautifully.

Absolutely amazing. The crust is perfectly crunchy and flavorful. I put so many veggies and the crust still held up, I was amazed. The almond ricotta is perfect and creamy. I did the same toppings (mushroom, green bell pepper, mushroom, red onion) and added some garlic and fresh basil on top! If you’re thinking about making it, do it. Not too much trouble either! Thank you so much for this recipe.

This pizza is great, easy to make and so delicious. Thank you.

Outstanding and easy to make
I never told the family it was GF
Everyone loved it
Crunchy and chewy
Light but satisfying

The picture I posted was a before picture. I was so starving and it looked so good that I couldn’t even wait to take an after. The crust is fantastic! I eat gluten because I am not allergic to it but this crust was so good with out it. It is SO easy to make! I bought marinara sauce to save me time, cut fresh veggies, and the Ricotta Cheese is a MUST! Thank you minimalist baker for always inspiring me to cook. I absolutely love cooking plant based and am a foodie so I had to share my experience since I appreciate all the honest feedback. <3

This was AMAZING!!! My two picky eaters, both three years old ate this crust up!!! I made there’s a traditional pepperoni and cheese but I felt so much better making it from cratch with this crust. So good ?

This is such a good recipe. I followed the recipe exactly as written. My house smelled like a pizzeria while it was baking.

The flavor was delicious. Some of the crust was a little mushy in the middle so I will bake the next one a little longer.

Thank you for such a great recipe.

I made this as written and it was amazing! Crispy but not crumbly. Held up to sauce and topping well. The best gluten free dairy free crust recipe I’ve tried.

OK this crust is amazing. It really is crisp on the outside and soft on the inside and DOES hold a lot of toppings. It tastes so good my family was seriously wowed! And honestly, it really was so fast to make I was shocked. Like a couple minutes. I’m really blown away. I swear every recipe on this site is like formulated to perfection! Thank you so much!

I LOVE this recipe! Thank you so much. It is our regular once a week dinner with changing toppings.
Last experiment was a fall fiesta with white bean garlicky paste, butternut squash, mushrooms and caramelized onions. I keep the crust longer in the ovens and it becomes really crisp. Amazing!

Wow! Thank you so much for this recipe. Absolutely amazing crust. I have IBS and follow the low FODMAP diet, so I’ve been looking for a recipe that would work well for my sensitive and cranky tummy! I omitted the garlic powder (cannot digest garlic in any form) and used truffle-infused olive oil for some extra flavor! Also ran out of arrowroot partway through so I used some tapioca starch as well. I topped with homemade tomato sauce and Tofutti Ricotta. So so delicious and look forward to eating this as leftovers tomorrow!

Great recipe!!!!
If almonds were cheaper, I’d make this every other day!!
I put Kite Hill vegan ricotta, sauteed spinach and mushrooms, and olives on the pizza and it was deeeelicious. My omnivore roommate ate a lot, he LOVED it too!

Made this for dinner last night! So yummy! Doubled up the recipe so I didn’t have to share lmao Just make sure to roll thin bc will puff up!

Best. Crust. Ever!! Super easy to make & came out perfect. Such a good base for any toppings! I used it for a Thai pizza so subbed out the oregano for cilantro. Thanks!

I substituted GF oat flour for the potato starch because I didn’t have any. I wouldn’t say it tasted like your traditional pizza crust (probably would be more traditional-tasting/fluffy with the potato starch, though), but I LOVE IT SO MUCH. I am pregnant and also allergic to everything and this is all I want to eat all day long. I’ve made it twice in the last five days. It’s nutty and yummy and I love it. Topped with roasted eggplant, sauteed onions/green peppers/mushroom, and a roasted red pepper sauce because I’m allergic to tomatoes. Thanks for existing, Dana!

Wow it really is the best gluten free crust me and my husband have tried! This is the second time I’m making this and it’s honestly so easy and so tasty!
It gets a bit pricy but it’s a lot more worth it than just a daya pizza or something like that.
Thank you so much for the recipe

Sooo yummy! The crust is fantastic, so glad my husband doesn’t eat carbs, I get this all to myself.

I freaking love this recipe, man. I’ve made it several times, and the crust is absolutely perfect – crispy yet tender, and flavorful. Stands up to any toppings i toss st it. And who doesn’t love pizza??

I’ve discovered a crust-spreading timesaver: Instead of dumping the lump of dough in the center of the parchment paper, I spoon it out, sort of as if I am making drop cookies. Then just connect the “cookies” to make a crust. Viola!

This was yummy! I used a kale pesto sauce instead of pizza sauce. Will be making again!

I made this last night. I loved it. Super fast and easy. I have made other gluten free, vegan crusts and this is so far the best. The popular cauliflower crust takes forever and other versions require too much advance prep. I substituted additional potato starch for the arrowroot starch and used coconut oil instead of olive. I also omitted the vinegar as I don’t use it. It worked.
Pros: Super fast for last minute supper
Easy to form a workable “dough” and easy to press or roll out
Makes a crispy crust that really (really!) holds it’s shape
I liked the taste (crumbly like an almond biscuit, not doughy like pizza dough)
Cons: Some people might not like the consistency or flavor if looking for a real pizza
dough feel. Tastes a bit like almond biscotti with a shortbread cookie
consistency.
Ideas for next time: (Oh, there will be a next time!)
This time I hand pressed it to 1/4inch thickness. I got a good size, 2-person pie.
Next time I will roll it out thinner between two sheets of parchment. The crust
flavor wont take over the pie and I will get twice the surface area. It is a strong
crust and will really give a super thin crispy pizza feel.
I will season the crust with additional herbs, parsley and thyme for a little
extra tastebud appeal.
Thank you for this Godsend!!! Now I won’t dread pizza night!

I have been making this crust about every other week (I know…!) since it was posted a few months ago. I love it’s simplicity – it reminds me of the simple mills gf crust in terms of ingredients and texture. However, it hurts my stomach quite a bit. There aren’t many filler flours in this crust in comparison to many other gf crusts I’ve tried. I knew it was the flax seed so I eliminated it and the texture of the crust really goes down hill and leftovers are basically cardboard. But! I substituted an EGG for the flax and it totally changed the texture of the crust and it’s great. Not to mention leftovers really hold up. The texture takes on a more doughy texture. I realize not everyone can eat egg or chooses not to, but if you can/want to and flax hurts your stomach, too, try adding 1 egg instead of flax (keep everything else the same). Game changer.

This is awesome thank you so much. I used tapioca starch in place of potato because I couldn’t find that at my store. I used equal amounts and it turned out great!! I think I like this more than the simple mills box mix and I would imagine this would have to be cheaper!! So yummy!!

It was very good, but the crust was soooo dense and rich! We made a second pizza after seeing how much the first one made, and we wished we’d just stuck to one because honestly, after 1 or 2 pieces, we were totally full. Like it, absolutely. But not sure if I would make it again.

THANK YOU SO MUCH, DANA! I’d given up, but after 6 years of being gluten and dairy free, you have given me a pizza that is easy and delicious and not overprocessed. The almond whipped ricotta (I made a half recipe) is perfection on this.

I made your recipe without modifications a couple weeks ago. But I was craving it again this past week and didn’t have arrowroot on hand, so I tried tapioca as suggested as a possible sub previously. It came out great! I’ll still stick to arrowroot when I have it but I wanted to comment to let others know that tapioca worked for me.

Also! The whole pizza is 4 servings for me, so second time ’round I made 2 smaller pizzas. One crust, I parbaked and froze. The other, I cooked up and had half hot and half the next day cold. It was great all the ways.

I have made this twice and it is AMAZING. Also note that I live in Hawaii, and it works just fine in our tropical climate. My kids love it. I doubled the recipe and made two crusts, kind of want to make it for a third time in one week :)

This is a fabulous (& forgiving) recipe!!! My daughter inadvertently quadrupled the quantities so we had enough for dinner, leftovers & a par-baked crust to freeze. Yay! I baked crusts on parchment on a preheated pizza stone and the suggested times worked perfectly. Thank you so much!

This is the best gluten free pizza crust ever! Between this recipe and your cauliflower crust recipe, all of my pizza needs have been met.

I made this for dinner tonight and it was amazing! I didn’t bake it straight on the rack but rather on a pan with a silicone mat and it still came out crispy! The dough itself smells so good and is so easy to put together. My picky boyfriend said he liked it better than dominos, so it’s a big win in my book!

I made this dough almost exactly as stated and it turned out great. I will admit that I may have left the dough a littler thicker than 1/4 an inch but not by much and I broiled on high for the last 4 minutes. I also ran out of parchment paper so I cooked it on a sheet pan. This dough is rich and will definitely fill you up. It’s tasty, crisp on the edges and tender on the inside. I put store bought marinara on top with onions, peppers, kalmata olives and mushrooms. I topped with salt, evoo and yeast seasoning. My dad (who eats only junk food) and my husband (not gluten free) loved this and so did I! Will definitely make again; it was so easy! Thanks for this!

Cashew flour works amazingly well in this recipe as a sub for almonds. Love the combo of flavors here. You guys never let me down. Thanks Dana!

This crust was amazing when I made it today! This is by far the best gluten free pizza crust I’ve had! The fact that it is vegan makes it even more impressive! My skill with dough is pretty lacking but I was even able to get a pretty close to perfect result the first time. My dough was very sticky, so it sounds like oiling it would be helpful. Thank you so much for this (and all the other) amazing recipe!

I’ve been making the same vegan GF pizza crust for years but decided to try this because it looked easy and because I’ve had success with so many recipes on this site. After the initial bake I knew I could never pass this off as pizza crust to my kids, so chose not to make it into a pizza. It’s more of a nutty, crumbly, biscuit-y flatbread. Tastes okay but not like traditional pizza crust at all. Will enjoy it as bread to accompany soup.

For the most part I liked this. It turned out perfectly crispy. I had to use one cup corn starch and a little bit of cornmeal. My husband said it was too nutty and overpowering though. I think with a better pizza sauce and toppings like sundried tomatoes it would have matched better than what I used (spinach and mushrooms).

This was delicious! I loved the crust, Crispy on the outside and chewy on the inside. Great recipe, thank you so much!

Made this for lunch for the family today (kids on spring break and hubby home too) and it was DELISH! For toppings I chose a light spray of olive oil, some pumpkin puree, spinach, kale, onions, mushrooms, a few dollops of your 5-Ingredient Whipped Almond Ricotta and a light sprinkle of salt and pepper over the top. Oh My Goodness! I can’t wait to make it again. Dana, thanks for giving us a recipe that is easy and crowd-pleasing. This will, for-sure, be put into our regular rotation of recipes. :)