Everyday Dairy-Free Living

Go-to Gluten Free Pizza Crust

March 2, 2016
By: of Thrive
Prep 45 min
Cook 15 min
Yield 5 mini or 2 L

The pizza game can won or lost at the crust. Luckily, this gluten-free recipe is chewy and light, yet sturdy enough to hold a mountain of vegan toppings!


  1. Preheat oven to 400 degrees and place in your pizza stone or baking sheet to preheat for 20 min.
  2. Heat your Walnut Almondmilk to 110 degrees. Pour into a small bowl and add the yeast and brown sugar.  Allow the mixture to rest for at least 8-10 minutes or until foaming.
  3. In a separate large bowl, combine the remaining dry ingredients and mix thoroughly.
  4. Add the oil to your yeast mixture, then pour all the wet ingredients into the dry and mix for a few minutes either by hand or with a stand mixer.
  5. The dough will be smooth and very sticky. This is good.
  6. Transfer the dough to a clean, oiled bowl and cover with a damp towel allowing to rise about 25 minutes in a warm place.
  7. Grease hands lightly with a bit more olive oil and grab a handful of dough (or half of the dough if making large crusts) and knead by hand for another 2-3 minutes. It’s best to use a piece of parchment paper sprinkled with more GF flour that you can just slide right onto the stone/baking sheet.
  8. Shape into a round 1/4″ thick crust and prick the middle with a fork. Repeat with remaining crusts.
  9. Carefully remove the hot stone/baking sheet from the oven. Slide your naked pizza dough with the parchment onto it, then place back into oven on the center rack.
  10. Bake for at 8-10 minutes on the stone/pan, then move the crust directly on to the rack for the last 2-3 minutes if you want a crispier crust.
  11. Repeat with the remaining crusts and set aside.
  12. If making pizza immediately, top with sauce and your favorite toppings then bake for an additional 8 -10 min.
  13. If making ahead, allow the crusts to cool completely, then place in an airtight container and freeze.

Gluten-free pizza crust

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