Easy Vegan Gluten-Free Pizza Crust

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Grabbing a slice of pizza created using our Gluten-Free Pizza Crust recipe

Friends, it’s here! A vegan, gluten-free pizza crust that’s easy to make with ingredients you probably have on hand right now. Not to mention, it’s perfectly crisp on the edges and firm but tender in the center. Whoop!

Let’s make gluten-free pizza dreams come true!

Stirring together dry ingredients- almond flour, potato starch, arrowroot starch, flaxseed meal, baking soda, baking soda, and spices for Gluten-Free Vegan Pizza Crust

This recipe requires 10 simple ingredients and comes together in less than 45 minutes from start to finish!

The base flours are comprised of almond flour, potato starch, and arrowroot starch. Potato and arrowroot starch are particularly great for this recipe because they help make a firm and crispy-on-the-edges crust that’s also tender in the center.

No gooey center, no cardboard edges – just pure, airy, delicious goodness.


Stirred together the wet and dry ingredients for our crispy vegan Gluten-Free Pizza Crust

We also included some flaxseed for binding (and fiber), olive oil for moisture (which you can sub for water if oil-free), oregano and garlic for added flavor, and vinegar and baking soda to help the crust rise a bit.

Having tried a lot of gluten-free crusts (our own, at restaurants, and box mixes), we can confidently say this is the best gluten-free pizza crust we’ve tried and SPOT-ON in flavor and texture. Swoon!

Flattening out the dough for our vegan Gluten-Free Pizza Crust

Once your crust is formed, bake for 10 minutes. Then top with desired toppings. We went for tomato sauce, peppers, onions, mushrooms, kalamata olives, oregano, and whipped almond ricotta cheese. But you could go any way you prefer. I could see pesto working well here, as well as my butternut squash sauce!

Just a few more minutes in the oven and it’s officially pizza night!

Gluten-Free Pizza Crust topped with marinara and fresh vegetablesA whole gluten-free and vegan pizza cut into slices

I hope you all LOVE this crust! It’s:

Easy to make
Crisp on the edges
Tender (but firm) in the middle
Hearty enough to hold LOTS of toppings
& Insanely delicious!

For those of you in the vegan gluten-free camp, this is thee pizza crust for you. We couldn’t believe how fluffy, crispy, and tender it was all at the same time. Plus, not only is it delicious hot out of the oven, it’s also tasty as leftovers the next day – cold or hot!

If you’re into pizza, also be sure to check out our Mini Portobello Pizzas, Butternut Squash Veggie Pizza, Favorite Vegan Pizza, Cauliflower Pizza Crust, and our original Best Gluten-Free Pizza Crust.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot grabbing a slice of delicious homemade vegan & gluten free pizza

Easy Vegan Gluten Free Pizza Crust

An easy-to-make gluten-free pizza crust that's perfectly crisp on the edges and tender in the center. Just 10 ingredients required, easy methods, and so delicious!
Author Minimalist Baker
Print
Picking up a slice of gluten-free and vegan pizza made using our Gluten-Free Pizza Crust recipe
4.94 from 43 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 large pizza (with 6 slices)
Course Entree
Cuisine Gluten-Free, Grain-Free, Italian-Inspired, Vegan
Freezer Friendly 6 Weeks
Does it keep? 3 Days

Ingredients

CRUST

  • 1 1/3 cup almond flour (not almond meal // I prefer Wellbee's brand)
  • 1/2 cup potato starch
  • 1/2 cup arrowroot starch
  • 1 Tbsp flaxseed meal
  • 1 tsp baking soda
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp olive oil (if oil-free, try subbing water)
  • 7-8 Tbsp water (add more as needed)

TOPPINGS (optional)

Instructions

  • Preheat oven to 375 degrees F (190 C) and line a baking sheet, pizza pan, or pizza stone with parchment paper. (You won't be cooking the pizza on the pan but rather on the parchment paper placed directly on the oven rack. So if you don't have a pizza pan, don't worry. You just need something to hold and transfer the pizza in and out of the oven.)
  • To a medium mixing bowl, add the almond flour, potato starch, arrowroot starch, flaxseed meal, baking soda, oregano, garlic powder, and sea salt and whisk thoroughly to combine.
  • In a separate small mixing bowl, combine the vinegar, olive oil, and water. Whisk to combine.
  • Add the wet ingredients to the dry ingredients and stir to combine until a dough forms (see photo). If it's too crumbly, add water until a moldable dough forms. If too wet, add more almond flour.
  • Transfer the dough to the parchment-lined pan or pizza stone and use your hands (or a floured rolling pin) to flatten and shape into a circle or square (the shape of your pan). It should be about 1/4-inch thick or less. It will puff up a little when baking. If the dough sticks to your hands, lightly oil to prevent sticking.
  • Transfer the crust to the oven by sliding the crust on the parchment paper onto a middle oven rack and bake for 10 minutes.
  • Remove the crust with the parchment paper and set it back on the pan or pizza stone. Top with desired sauce and toppings. We went for puréed tomatoes, onion, peppers, oregano, almond ricotta cheese, and kalamata olives (and added sun-dried tomatoes and fresh basil after baking).
  • Bake for another 15-20 minutes or until the toppings are toasted and the crust is very slightly golden brown and firm to the touch.
  • Enjoy hot! Store leftovers covered in the refrigerator up to 3 days. Enjoy cold, or reheat in a 375-degree oven (190 C) until hot.
  • To freeze: I would recommend par-baking the crust (completing the initial bake), then freezing on a baking sheet and storing in the freezer up to 6 weeks. Then, bake as instructed, adding a little extra cooking time if baked from frozen.

Video

Notes

*Nutrition information is a rough estimate for 1 slice of 6 slices (as the recipe is written), crust only without toppings calculated with the oil.

Nutrition (1 of 1 servings)

Serving: 1 Slice Calories: 217 Carbohydrates: 26.1 g Protein: 3.8 g Fat: 10.6 g Saturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 374 mg Fiber: 2.6 g

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  1. Debbie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed both recipes, Debbie! Thanks so much for sharing!

  2. Katillo says

    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!

  3. @chelseamonsevais says

    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!!

  4. Melissa says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Melissa! Chickpea flour is very absorbent, so that’s likely why it needed more water.

  5. Shann says

    Can I sub tapioca starch, coconut or arrowroot interchangeably? Don’t have potato starch or almond flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shann, we haven’t tried with those modifications. Tapioca or arrowroot should work for the potato starch. But coconut flour is a little more tricky as it absorbs a lot of moisture and yields a more gritty texture.

  6. Melissa GC says

    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!

  7. Cristina says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cristina, we’re so glad it worked well! Coconut flour is more absorbent than most other GF flours, so that’s likely what happened. Thanks for sharing!

  8. Vanessa Dubuc says

    Hi there – is it possible to use lemon juice instead of apple cider vinegar? or any other substitute? thanks!

  9. Marci says

    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!

  10. Suzanne says

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

  11. Becky H. says

    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!

  12. Maria says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry to hear that was your experience, Maria! Did you make any modifications? What type of gluten-free flour did you use?

  13. Niki says

    Hi Dana,
    Have you or anyone else tried this recipe by substituting an all purpose gluten free flour mix for all the other flours listed? I’d like to give it a go but I’m running low on almond flour and don’t have potato starch or arrowroot starch. I know some people substitute corn starch for arrowroot but I was thinking at this point how about just using two and two-third cups of all purpose gluten free flour mix, keeping the other ingredients the same and seeing what happens?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think so! Maybe additional arrowroot or sub tapioca? We haven’t tried it though. Let us know how it goes!

  14. Sarah says

    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.

  15. Kerri says

    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.

  16. Erica says

    Hi, I’d love to try but what do you think of subbing almond flour (due to food allergies)… coconut flour?

    Thanks
    Erica

  17. T says

    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.

  18. Liat says

    Hello , can i use tapioca starch and corn starch instead? Or just tapioca? Whats the difference between alll those starches? Thanks in advance.

  19. Jamie says

    Hello! I’m so excited to try this recipe. I’ve got all the ingredients but want to know if I can prep the dough in the morning then cook in the evening. Can I just leave it in the fridge until I’m ready to bake? Thank you!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jamie, we haven’t tried that, so we aren’t completely sure. It may be okay to refrigerate, but the dough may not be quite as fluffy since the baking soda may lose some of its effectiveness. For best results, we would probably recommend par-baking it (doing the initial bake), and then freezing on a baking sheet and storing that way. Then bake as instructed, adding a little extra cooking time if baked from frozen. Let us know how it goes!

      • Jamie says

        Awesome pizza crust! Thank you so much for the recipe!!! Compared to regular pizza, this crust is very filling but soooo flavourful. Will be sharing this recipe and your blog with friends. Amazing amazing amazing ☺️

  20. Nicole Hughes says

    Hi! I am making the crusts this morning (larger party coming over so making several pizzas) for dinner tonight. Should I still freeze the crusts and then pull out this evening for the remainder? Or would you just put them in the refrigerator at that point? It’s about a 7 hour difference from when the crusts will be ready to when I am putting on the toppings. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, we haven’t tried that, so we aren’t completely sure. It may be okay to refrigerate, but the dough may not be quite as fluffy since the baking soda may lose some of its effectiveness. For best results, we would probably recommend par-baking it (doing the initial bake), and then freezing on a baking sheet and storing that way. Then bake as instructed, adding a little extra cooking time if baked from frozen. Let us know how it goes!

  21. Nicole says

    Hi there – we have a tree nut allergy in the family. What would be a good sub for almond flour? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The almond flour is pretty central to the texture. I’d say you’d be better off subbing a gluten-free flour blend or chickpea flour (if you’re OK with the flavor).

  22. M says

    Thoughts on subbing buckwheat flour for the almond flour? We are eager to try this, but have some tree nut allergies to consider. :-/

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure about that as we haven’t tested it. But if you give it a try let us know how it goes!

  23. Julie says

    I am attempting to make this, but it is terribly liquify, even after adding 1/2 cup extra liquid. I substituted an egg for the flax seed and tapioca starch for potato starch. Perhaps that is the issue, but it states it takes 45 minutes and I’m not sure if the time is due to a lot of mixing/resting. Any suggestions?

    • Julie says

      Okay, so after adding a bit more dry ingredients I formed it with my hands and cooked it. It was really good! My guess is the egg threw it off a bit. I do plan to make it again and make it very thin!

      • Claire Shannon says

        Thanks Dana, I tried it with almond meal. It worked very well and was very filling. I was thinking how similar it is to garlic bread using the herbs and garlic powder. I’d be interested in somehow using it as a way to make vegan gluten free garlic bread from scratch. Do you have any suggestions?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Thanks for sharing, Claire! I’m not sure how to approach it as a garlic bread, but am guessing it’d be quite similar!

  24. Deedelicious says

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

  25. Jen says

    Don’t know if this is a silly question but does this base taste of almond meal/flour?! I’m really not a fan of that taste but was wondering if the other ingredients mask it?

      • Jen says

        Thanks, I actually just had this for dinner and it was yummy!! A bit soft though, almost like it was a bit undercooked even though we left it in the oven for 5-10 minutes longer than stated. Is this to be expected?

  26. Stephanie Pin says

    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

  27. Sammmmmmmmm says

    Hi! I really have been on a pizza kick lately so want to make my own to be healthier. Can I sub the almond flour completely with garbanzo flour? I like to reserve my almonds for desserts and granola and this swap is more cost effective for me.

    I know there is a pizza recipe here with mostly garbanzo flour, but I really like the sturdiness and heartiness of this pizza. I’m trying to figure out a way to combine them because I want a pizza with toppings such as these. Unless you think the Socca Pizza recipe is sturdy enough on its own? I wanna sauce it rather than dollop (like shown in the video). It just looked a tad tender and delicate for what I’m currently seeking so I think the starches here would help.

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We haven’t tried using garbanzo flour for this recipe but we do have a socca bread recipe which uses it. If you experiment with this recipe, report back on how it goes!

  28. Alejandra says

    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 ?

  29. Emily says

    Hi! Just curious if you think this pizza crust would cook ok (and not get overcooked) in a mini pizza oven? The temperature goes up to about 500+ degrees, I think. Thanks in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm we haven’t tried and can’t say for sure.. if you give it a try, report back on how it goes. Good luck, Emily!

  30. Joanne says

    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.

  31. Stephanie says

    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.

  32. Lucy says

    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!

  33. Daniela says

    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!

  34. Ella Kinsman says

    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!

  35. Gabriela Monge says

    Without arrowroot powder/starch
    Would you substitute with equal parts tapioca starch? White rice flour, brown rice flour, corn starch?

  36. Antonia says

    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!

  37. Dorothy Granger says

    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!

  38. Lisa says

    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!

  39. Ness says

    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!

  40. Carolina says

    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

  41. Christina says

    This sounds amazing! Would arrowroot starch work as a substitute for the potato starch in this recipe? We need to stay Paleo. Thanks!

      • Linda Gustafson says

        This is my question too – think I will try 1/4 c cassava flour and 1/4 cup arrowroot flour for the 1/2 cup potato starch? Will report back re: findings probably next week!

  42. PJ says

    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!

  43. Sara says

    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!

  44. Emily says

    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.

  45. Amanda says

    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!!

  46. Rachel says

    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.

  47. Allie Moss says

    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.

  48. Angela Moy says

    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 :)

  49. Jen says

    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!

  50. Shavon says

    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.

  51. Ashley says

    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!

  52. Sam Watson says

    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!

  53. Brooke says

    Just wondering if you’ve ever used the BBQ for the pizza cooking part, after the initial parbake. Thinking about making a few for the freezer and love too BBQ pizza when the weather allows.

  54. Holly says

    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!

  55. Anne says

    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!

  56. Robin says

    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.

  57. Dani says

    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).

  58. sam says

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

  59. Janelle says

    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. :)

    • Janelle says

      Julie, I did not have any potato flour on hand so I subbed 1/4 C of cassava flour and 1/4 C of organic cornstarch in place of the 1/2 C potato flour and it worked beautifully. Good luck!

      • Amy (a2essentials) says

        Thanks Janelle-
        I tried your recommendation of 1/4 c cornstarch and 1/4 c tapioca flour to replace the potato starch and it worked wonderfully! Potato starch is not something I keep around the pantry, but the others are!
        The crust was awesome! Crisp on the outside and soft inside, with great flavor! I will definitely be making this again!

  60. ginebra says

    Hi Dana!
    Thanks for the recipe. But in ingredients, you say “almond flour not almond meal”. What’s the difference?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Almond flour is made from blanched almonds with the skin removed. Almond meal is made from whole raw ground almonds. The almond flour yields a fluffier texture and more delicate flavor.

  61. Cathy says

    I read an article from Carrie Vitt that putting flax seeds in any baking causes the oils to oxidize, which is very bad for you is this true?

  62. Kathleen Kastner says

    Thank you for this crust recipe, I’m so excited to make it! Can you bake the crust on a pan with parchment paper? Or does it need to be on parchment paper only?

  63. Krystina says

    This looks amazing! Any ideas for substitutes for the flaxseed meal? I have a hard time digesting it so would need to swap it out.

  64. Joy says

    Hi Dana!

    I have a bunch of almond pulp leftovers from making almond milk. Can I use leftover almond pulp instead of almond flour? Thanks so much!

  65. Cassie Thuvan Tran says

    I’ve been craving pizza all week! This is the perfect pizza crust to satisfy the need for a pizza pie fix! Happy belated Pi Day as well! <3

  66. Hilary says

    I am also allergic to almonds, and was planning on using a GF flour blend (Bob’s Red Mill). Am assuming I’d forgo the potato and arrowroot starches? Or do they provide something a GF flour does not? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would still include them. I’m not sure how well the GF blend will work here. But if you try it, let us know how it goes!

      • Hilary says

        Thank you, Dana! When I posted my question, I was thinking for some reason that all we needed of the starches was 1/2 tsp, not 1/2 cup. Measurement makes a difference… ;)

        Made this yesterday and it worked nicely – it felt almost like a yeasted dough. I used oat flour in place of almond; potato flour in place of starch; and tapioca flour in place of arrowroot starch. (I already had the potato and tapioca flours on hand.) It took 16 or 17 tbsp of water, but I think different flours are more thirsty than others.

  67. Tara says

    Just to clarify: the second time back in the oven with its toppings, the pizza is on a pan and not directly on the rack?
    We love your vegan pizza recipe so we’re definitely trying this gf version. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can go either way at that point. I usually prefer on the rack for crispier pizza :D

  68. Kristin says

    Have you tried freezing this and if so does it work? I like to make-ahead batches of pizza dough and put in the freezer for quick mid-week meals.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that would work! I would probably recommend par-baking it (doing the initial bake), and then freezing on a baking sheet and storing that way. Then bake as instructed, adding a little extra cooking time if baked from frozen.

  69. Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

    If you buy blanched slivered almonds, I think you could totally make your own almond flour!

  70. Kathy says

    Like the looks of this recipe. However, I would like to make my own almond flour. Have a vitamix that I use to make flour out of grain kernels. Would this work for this recipe to grind the almonds? Also, I have never used potatoe starch. What brand do you use? Thank you. Love your blog

    • Anja says

      I make my own hazelnut flour by blending the raw nuts in the blender till they are fine and then perhaps put them through a sieve but i do not mind them a bit grainy. Just use small amounts so the pieces fly around right on top speed. That is my experience also with cashews and other nuts.

    • Karen says

      Grinding almonds will make almond butter. I learned this the hard way when I nearly ruined my grain mill. (I’d dried the almonds also.) Didn’t work. Just got embarrassed.?

      • Karen says

        Maybe it wouldn’t be as fine in the Vitamix as my mistake with the grain mill-I’d be interested if it works. I think there is too much moisture though.

        • Jane says

          Love this recipe!

          I make my own almond flour by first making almond milk. Soak a half cup of raw almonds overnight and slip off the skins. I use the tall unit of a Nutribullet to grind the soaked almonds with purified water up to the max fill line then strain out the pulp with a nut milk bag. Crumble out the remaining pulp after squeezing out the milk onto a dehydrator fruit roll sheet and dehydrate till dry. Then grind to a fine flour in the small unit of the Nutribullet et volia almond flour!

    • Christina says

      I use the vita mix with the ssd’s special grain/nut mill blender you can order from them. It works awesome. You can also do with the standard blender just do short pulses repeatedly, allowing the notes to settle in between pulses, and dont over do it. There’s a fine line between flour and nut butter.

  71. Jeanne says

    This recipe looks delicious. My son is potato and rice intolerant and I’m gluten intolerant. This makes it complicated, as you can imagine. I’ve recently discovered almond flour and I love the added flavor it brings. I find much of the gluten free products to be so pasty. Anyway, in your experience can you recommend another starch besides potato that might work? Corn? Tapioca? I’m reluctant to experiment for fear of wasting good food so I like to rely on other people‘s experiments whenever possible. : )

  72. Sophia says

    Looks amazing!! I really want to try this out, but I am allergic to almonds do think cashee flour would work?