Easy Vegan Gluten-Free Pizza Crust

Jump to Recipe
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 vegetables
A 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
& SO 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! Plus, it's yeast-free and vegan!
Author Minimalist Baker
Picking up a slice of gluten-free and vegan pizza made using our Gluten-Free Pizza Crust recipe
4.92 from 74 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 large pizza (with 6 slices)
Course Entrée
Cuisine Gluten-Free, Grain-Free, Italian-Inspired, Vegan
Freezer Friendly 6 Weeks
Does it keep? 3 Days



  • 1 ⅓ cup almond flour (not almond meal // we 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)


  • 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.



*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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Gina says

    I made this GF crust and also substituted Tapioca starch for the Arrowroot starch. It was delicious! Thank you for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Gina. Thank you for the lovely review and for sharing your modification! xo

  2. Vera says

    First time making GF pizza crust. Will definitely make again. Subbed arrowroot starch with tapioca starch and it turned out well. Thank you!

  3. Lindsay says

    Excellent vegan, gluten free pizza crust! This is a big upgrade from the crust I’ve made in the past. My new go-to for pizza night. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed this recipe, Lindsay. Thank you for sharing your experience! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cheryll, we find potato starch is key in gluten-free baking to prevent things from being too dense! You could possibly sub arrowroot for tapioca starch and potato for corn starch with varied results. Hope that helps!

  4. Vicky Lindsay says

    Instead of potato starch can I use mashed potato flakes- think that’s what it’s called- I’m not there.

  5. Marie says

    The recipe looks great but I don’t have flaxseed meal. Is there a substitute, maybe psyllium husk?
    Thanks for your help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marie, ground chia seeds would be the next best option! Psyllium might also work, but it’s more absorbent so you won’t need as much. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Teresa, tapioca starch would be the next best option, but we haven’t tested it. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kymberly, good question! We’ve never tried making a crockpot pizza, but think this one might turn out gummy that way. Let us know if you do some experimenting!

  6. Nancy Gridley says

    Hi! I recently got a baking steel – so I can preheat the oven (and steel) to 500 degrees, and my “regular” pizzas will cook directly on the steel in 7-8 minutes. My daughter-in-law is GF/DF, so looking for a great/tasty pizza crust recipe that she’ll love for when we host family pizza nights. Do you think this crust could work? (for example, does the crust have to be pre-baked before toppings are put on? can it be baked directly on the steel?) Thanks for your help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nancy, it’s best to par-bake this crust before adding the toppings, otherwise it will get a bit soggy. Hope that helps!

    • Vicky says

      What is a pizza steel? Sounds great. Sounds like it would get nice and crispy which we would like. I’ve heard of a pizza wheel and pizza stone.

      • Nancy Gridley says

        Hi! Basically, a baking steel is a (very heavy) piece of steel that you use, similar to a stone, you put it in your oven, preheat (for 45-60 min) at 500 degrees, then carefully put your pizza (or bread) directly on the steel. This kind of converts your oven to a pizza oven – your pizza will cook in about 6-8 minutes. Faster and more evenly. It can be used in the oven, on the stove top, on the grill, etc. I got one for xmas this year, I got the OG baking steel (https://bakingsteel.com/) – so far we’ve used it once, so we’re still pizza dough novices but it was great!

  7. Kaitlin says

    Could I prepare multiple batches of the dry ingredients to have ready-to-go pizza dough mix? So that any time I want to make this all I have to do is mix the wet ingredients and add them to a pre-made batch of dry ingredients? Or would the dry ingredients not store well?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, coconut flour is very absorbent, while potato starch is light and fluffy. Potato starch is pretty key for the right texture! The closest alternative would be corn starch. Hope that helps!

  8. Corelia says

    Is the flax seed strictly necessary, or can I make it without? (I can eat eggs, so would you do an egg instead?)

  9. Lisa says

    Yum! I thought I had the ingredients, but wound up being wrong and had to substitute tapioca starch for potato starch and chickpea flour for arrowroot starch. I did it with no salt or oil and still really yummy. My celiac non vegan hubby loved it too!

  10. Kate says

    This crust was delicious! But mine was definitely too thick. I think it was probably too sticky, but I was unsure how it should have been. Even though… it was yummy. Next time I will make it drier and see if I can roll it out thin

  11. Dr J says

    Finally a perfect recipe and crust that works! Tastes so good. I’ve been looking for a great recipe and now found it. Thank you for providing.
    Dr. J

    Ps: my mom loved it too

  12. Dr J says

    Stellar recipes👍👍
    Can I use another type (sub) of gluten-free flour instead of potato starch, such as tapioca flour?

    Thanks so much

    Dr. J

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dr J, we haven’t tried this recipe with tapioca starch and it does tend to act differently than potato, but it could work! Let us know how it goes if you give it at try!

  13. Dian says

    Hi.. whats good replacement for arrowroot flour? Can i replace it with casava flour or any other flour? Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dian, cassava will be more absorbent, so if you try it, we’d suggest trying a smaller amount. Another option we think would work better is tapioca flour. Hope that helps!

  14. The Vegan Goddess says

    I made this crust for your vegan sausage pizza and enjoyed both the crust and the pizza.

    I made the crust as written even though I try to avoid vinegar, which isn’t Medical Medium-friendly.

    Usually, I swap lemon juice for vinegar (equal part). I’m not sure if that would work in this crust recipe. If it’s just for acidity, then it would work but if vinegar helps make the crust rise, then lemon juice probably wouldn’t be effective.

    What do you think?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Connie, almond flour is less absorbent than GF blend so it won’t work well as a 1:1 sub. We’d suggest checking out this recipe. Hope that helps!

  15. Holly says

    I am not always good about rating recipes I like but I wanted to make it a point so everyone knows how fabulous this recipe is! This is by far the best gluten free pizza crust recipe I have ever made and I have tried so many. It has SO much flavor! Instead of rolling the dough, I put a generous account of olive oil on my hands and smooth out by hand. Otherwise, followed to a T. I am so glad to have sound this recipe. Thank you!

  16. Kelli H says

    Super easy recipe! Had to double the recipe to be enough for our family but it was so simple. I like how quickly it came together!

  17. Sylvana says

    Today I had a craving for pizza, however I am intolerant to gluten and eggs, so this recipe was life-saver! And it’s finger-licking tasty! Easy, tasty, vegan and gluten-free – everything that I needed! THANK YOU! Will definitely recommend it to everyone i know!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you got to enjoy pizza, Sylvana! Thank you so much for the lovely review! xoxo

  18. Valentina says

    I just made this, it was amazing, it was cripsy and I love cripsy crusts, for sure I will do it again, but as I know, isn’t really good for our stomach to combine protein with starch, can you please suggest me a starch Replacer for the almond flour, thank you

  19. ParisEden says

    Sooo good! I am so happy I found this. I tried cauliflower crust from another vegan blog and it was not so good. Therefore it did not take away my pizza crave. This one is fantastic and fool proof. I have made it 4 times in the last month and it’s perfect every time. I have tried it with tomato sauce and toppings m, and without using fresh greens as the first layer with toppings over it. My favorite variation was last nights which had power greens, mozzarella/parmesan (we are more vegetarian than vegan), pear, ricotta, sweet potato cubes, and garnished with fresh pomegranate and hazelnuts. Tops anything we have had at the best vegetarian restaurants. I have to try more of your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Those pizza toppings sound AMAZING. Thanks so much for the lovely review and for sharing your experience, Paris!

    • Hannah says

      Can I do double arrow root in place of the potato starch? Or what about cassava flour or tapioca? Have a potato allergy.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Hannah, the texture might not be quite the same, but the next best option would be cornstarch. Otherwise, yes, more arrowroot.

  20. Cathrine says

    This crust was AMAZING!!! The only change I made was to sub almond butter instead of water for the oil, which means I needed the full 8 T water at the end. It turned out perfectly! It had great flavor and held together so well!

    I also love that there is an option for metric versions. I highly recommend using the metric version and a kitchen scale. I find it makes for fewer dishes and more consistent results each time you cook. Thanks for having this option!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Holly, we find potato starch is key in GF baking for a light and fluffy texture. The next best substitute would be corn starch, but we can’t guarantee it will work!

          • Cynthia says

            Me, too, based on Blood Type regimen, my husband an I shouldn’t have corn, wheat or potatoes. Arrowroot…if only arrowroot, won’t be any good? Thanks for sharing all the information!

  21. Annie says

    Another question. Could the dough be made a day or two in advance? Not meaning the rolled out crust, just the ball of dough.


  22. Julia Sugden says

    Quick to throw together ingredients (10min or less, I think), which I like. I use Minimalist Baker recipes so often for this reason. I never seem to have the starches the recipe calls for and have used 1 cup cornstarch instead. It worked great, still. Careful that the crust cools a little before you dig in, lest it start to crumble (welcome to gluten free life), but it holds together we’ll and isn’t too chewy. This is the only gluten & yeast free crust recipe I like too. It has allowed me and my food allergies to eat pizza again😃!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw yay! We love to hear this. Thanks so much for the lovely review and for sharing your modifications, Julia!

  23. PK says

    This crust looks great! We are gluten free crust from a local pizza place and loved it, so planning to make my own this time.
    Can you help me with a substitute for potato starch? Would any other starch or flour work instead?
    Please let me know when you get a chance. Thank you! :)

  24. Dee says

    OUTSTANDING! Crispy and chewy great warmed up, our family’s fave
    Thank you so much!
    I mix the dry ingredients ahead and store in a canning jar for a quicky pizza crust

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Annie, unfortunately that wouldn’t work because the texture is quite different. For a potato starch substitute, we’d suggest searching the comments to see what other readers have tried with success!

  25. Naomi says

    This is my go to recipe for pizza crust. Everyone loves it! Before I made it the first time, I read through all the comments and one that was helpful was to roll the crust very very thin so it wouldn’t come out like biscotti. I do this and it always comes out great. But I’ve always wondered, if I reduced the amount of baking soda (or perhaps another ingredient), would that help to keep it a thinner crust? Thanks for any insight about baking pizza crust!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad to hear it, Naomi! Reducing the baking soda would probably make it more dense, but could work for a thinner crust. Let us know if you try it!

      • marina says

        Hello. when you put the pizza back in the oven,do you put it in with the stone or back to just parchment paper?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Marina, We just put it back on the parchment. But if your toppings are especially heavy, you can put it back on the stone. Hope that helps!

  26. Debbie says

    Made this the other nite and it was delish. My husband said it reminded him of pizza his mom used to make. thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad you both enjoyed it, Debbie. Thank you for the lovely review! xo

  27. Elaine says

    Hi there, how big is the crust in this recipe? I want to try this out but am thinking of making a personal sized pizza for me before making a large one for the family! Thanks in advance, really excited to try this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elaine, the recipe as written makes about a 10-inch pizza. Let us know how you like it =)

      • Elaine says

        I halved the recipe but skipped the garlic powder cos I don’t have it, and substituted tapioca starch for arrowroot starch and baking powder for baking soda. It tasted great, but it was a little uncooked on the inside… even though I baked it for 10 mins and then even flipped it over and baked for another 5 mins. Plus it got a little brittle with handling and there were cracks. Any idea why this happens? I also did roll (or in my case, pat, since the dough was a tad sticky) the dough out to 1/4” thickness. Would be keen to try the recipe again if I can figure out what went wrong. Any tips? Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Elaine, we think the tapioca starch may have caused some cracking (it may have made it too dry). For it being uncooked, perhaps the baking powder made a difference. Let us know if you give it another try!

          • Elaine says

            I made it again last night with the same substitutions (tapioca starch instead of arrowroot starch and baking powder instead of baking soda) but this time I halved the amount of water and it was perfect!! I was actually able to roll the dough with a rolling pin and it wasn’t sticky at all unlike the first time. I live in a hot and humid climate and I used my almond meal straight out of the freezer so I think that’s why halving the amount of water worked for me. I think somehow having less water also made the dough less brittle, it didn’t crack as much as the first time. Same as before, I had to flip it over during the parbake and bake for another 5 mins to ensure it was fully cooked through.. but this time I managed to get it a lot thinner so it turned out well – crispy on the edges and slightly softer towards the middle yet fully cooked and sturdy enough to hold all the toppings. Definitely a recipe worth keeping!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Thanks for the update! So glad it worked better this time around!

  28. Samantha says

    Wow! This is totally delicious and very easy to make. I made it with toppings of tomato paste , mushrooms, olives, tomatoes, sun dried tomatoes and vegan parmesan cheese. The base tastes much healthier but just as tasty as wheat store bought pizza and has a very nice texture. Yummy! I shall be making this again. Thanks for the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this one, Samantha! Your toppings sound great! Thanks for sharing! xo

  29. Marin says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Marin! We’d suggest using an aluminum-free baking powder – that should help with the baking soda taste without interfering with the texture.

      • Marin says

        Just made it again using baking powder instead of baking soda. No metallic flavour or smell, yay! The texture was also nicer. You have saved my pizza life! Thank you for a perfect recipe.

  30. Mia says

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

  31. Shay says

    Can this be made without the apple cider vinegar? My son cannot have any emulsifiers. Any thoughts on substitutes?

      • Carla says

        You have wonderful recipes , just getting into vegan cooking ..
        .Question can I sub the arrowroot starch for corn starch. Read the comments a you said tapioca can be used but allergic to tapioca. So please keep up the Great work will be getting thee beautiful book.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauryn, arrowroot starch and powder are the same thing. We think that would work in place of the potato starch, but haven’t tried it ourselves. Let us know if you do!

  32. Jenny says

    I made this and was so pleasantly surprised! I used tapioca in place of the potato starch, and the one thing I didn’t love was that the inside top of the crust didn’t get crispy. My crush could have been too thick or wet. Any insight? I might make it again tomorrow 🤣! Thanks!

      • Jenny says

        Thanks, Dana! I made it two days later and made sure the dough was drier (added a little more almond flour than called for), rolled the crust out super thin, and baked at a slightly higher temp (400), and all of those worked out really well. I used hummus, pesto, and leftover vegan spinach artichoke dip as a sauce, and I DUMPED all kinds of (roasted) green veggies, some seeds, and white beans on it, and it was SOO good! This is going to be a house favorite and standby :)!

  33. Crystal Riddick says

    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!!!