Gluten-Free Vegan Pizza Dough: 3 Reliable Options

Hey there, pizza lovers! If you’re craving that crispy, chewy base for your favorite toppings but need something gluten-free and totally vegan, you’re in for a treat. Making dough at home doesn’t have to be complicated—it’s actually a fun way to customize your pies. We’ll dive into three straightforward recipes that always deliver reliable results. Each one uses simple ingredients you can find easily, and they’ll have you tossing dough like a pro in no time. Let’s get rolling!

Option 1: Classic Almond Flour Base

This dough is your go-to for a nutty, hearty texture that mimics traditional pizza crust beautifully. It’s forgiving for beginners and bakes up golden with just the right amount of chew. Perfect for loaded veggie pizzas or even as a flatbread.

Ingredients (makes two 10-inch crusts):

• 2 cups almond flour
• 1 cup tapioca starch (plus extra for dusting)
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil
• 3/4 cup warm water
• 1 teaspoon apple cider vinegar

Steps:

1. In a large bowl, whisk together the almond flour, tapioca starch, baking powder, and salt until evenly mixed. No lumps here—that keeps everything smooth.
2. Stir in the olive oil, warm water, and apple cider vinegar. Mix with a spoon until a soft dough forms. If it feels too sticky, add a sprinkle of tapioca starch; if dry, a splash more water.
3. Knead gently on a floured surface for about 1 minute until it holds together nicely. Divide into two balls, cover with a clean towel, and let rest for 10 minutes—this helps it relax.
4. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
5. Roll or press each ball into a 10-inch circle (use your hands or a rolling pin dusted with starch). Poke a few holes with a fork to prevent bubbles.
6. Bake for 10-12 minutes until edges are lightly golden. Add toppings and bake another 8-10 minutes. Crispy bliss!

Quick Tip: Love garlic? Brush the edges with a little garlic-infused olive oil before baking for extra flavor punch. This one stores well in the fridge for up to two days—reheat and top fresh!

Option 2: Cauliflower Rice Delight

For a lighter, veggie-packed option that’s still sturdy enough for all your toppings, cauliflower rice dough is a game-changer. It’s got that subtle veggie vibe without overpowering your pizza, and it freezes like a champ for meal prep wins.

Ingredients (makes one 12-inch crust):

• 1 medium head cauliflower (about 4 cups riced)
• 1/2 cup coconut flour
• 1/4 cup ground flaxseed
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup water
• 2 tablespoons nutritional yeast (for a cheesy hint)

Steps:

1. Rice the cauliflower by pulsing florets in a food processor until crumbly (don’t overdo it—aim for rice size). Squeeze out excess moisture using a clean kitchen towel; this is key for crispiness!
2. In a bowl, combine the riced cauliflower, coconut flour, ground flaxseed, Italian seasoning, garlic powder, salt, and nutritional yeast.
3. Add the water gradually, mixing until a dough ball forms. Let it sit for 5 minutes—the flax helps it bind.
4. Preheat oven to 400°F (200°C) and place a pizza stone or baking sheet inside to heat up.
5. On parchment paper dusted with coconut flour, press the dough into a 12-inch circle, about 1/4-inch thick. Transfer to the hot stone or sheet.
6. Bake for 15-18 minutes until firm and edges brown. Top with sauce, veggies, and plant-based cheese, then bake 10 more minutes. Veggie heaven!

Quick Tip: Double the batch and freeze pre-baked crusts—thaw, top, and bake for speedy dinners. It’s super versatile for personal-sized pizzas too!

Option 3: Buckwheat Blend for Rustic Charm

Buckwheat brings an earthy, whole-grain feel to your dough without any gluten worries. This one’s got a lovely speckled look and a bit more chew, ideal for thin-crust fans or those artisan-style pies.

Ingredients (makes two 9-inch crusts):

• 1 1/2 cups buckwheat flour
• 1/2 cup brown rice flour
• 1 teaspoon xanthan gum (for binding magic)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon maple syrup
• 2 tablespoons olive oil
• 1 cup sparkling water (room temperature)

Steps:

1. Mix the buckwheat flour, brown rice flour, xanthan gum, baking soda, and salt in a bowl. Whisk well to aerate.
2. In a separate small bowl, combine the maple syrup, olive oil, and sparkling water—the fizz gives it lift!
3. Pour the wet mix into the dry and stir until just combined. It should be soft but not sticky; adjust with a touch of flour or water if needed.
4. Knead lightly for 30 seconds on a floured board, then divide into two portions. Let rest covered for 15 minutes.
5. Preheat oven to 450°F (230°C) with a baking stone if you have one.
6. Roll each portion thin on floured parchment. Slide onto the hot stone or a sheet and bake 8-10 minutes until crisp. Add toppings and finish baking 7-9 minutes. Rustic perfection!

Quick Tip: Pair this with bold toppings like caramelized onions and mushrooms—the buckwheat stands up to strong flavors beautifully. Leftovers? Crumble into salad toppers for bonus crunch.

There you have it—three dependable ways to whip up gluten-free, vegan pizza dough that brings joy to every bite. Experiment with shapes, add herbs for twists, and share the fun with friends. Your kitchen adventures just got even tastier!

You Can Pick Up Your Copy of 200 Vegan Pizza Recipes to Make and Master Here:

200 Vegan Pizza Recipes to Make and Master – On Amazon 

|  – On Various Book Stores