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You are here: Home / Food / The Best Gluten Free Vegan Pizza Crust [Using Aquafaba]

The Best Gluten Free Vegan Pizza Crust [Using Aquafaba]

July 20, 2015 by Margaret 36 Comments

The Best Damn Gluten Free Vegan Pizza Crust| The Plant Strong Vegan
Have you ever been somewhere that served gluten-free pizza crust and decided to try it? Whether you’re Celiac or not – I was curious once and never again will I experience that awful, cardboard crust! Seriously, it wasn’t even edible. Even though I’m not gluten intolerant, I have discovered I’m very gluten sensitive. I avoid it as much as possible, when I do consume it I feel terrible. Having made this transition away from gluten, I’ve obviously taken my recipes with me. Trying to make everything from here on out totally gluten-free. I will make notes on optional ingredients so you can still customize each recipe to fit your dietary needs – so no worries, I’ve got you covered!

The truth is, I felt it was needed to share the best low-fat, gluten-free crust I was able to create. I’m sure there are a ton online that are wonderful too, I know cauliflower crust is a huge one but I’m not a big fan of cauliflower. I love mushroom pizzas! I actually did 4 trials on this recipe. So by the time I went to shoot the best outcome, I had zero toppings left lol. But hey – it’s all about the crust not just the pizza!

I did seek a popular recipe online for the base, this one. I had to modify it to be vegan. So today I give you The Best Gluten-Free, 100% Vegan Pizza Crust! The secret you ask? Well my friends, it’s a little gem we call Aquafaba. It’s all the craze these days! After spending a few months testing it out in different recipes (more to come very soon!), I discovered it’s actually perfect in savory recipes too! Basically anything made with eggs, aquafaba can substitute it beautifully. You just need to experiment with it and learn its limits. I highly recommend joining the Facebook group dedicated to all the hits and misses shared by vegans all over the world. This group has inspired me SO MUCH!

Okay okay, I’ve talked enough. Let’s get to this beautiful pizza crust, shall we?!

The Best Damn Gluten Free Vegan Pizza Crust| The Plant Strong Vegan

The Best Damn Gluten Free Vegan Pizza Crust| The Plant Strong Vegan

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The Best Gluten Free Vegan Pizza Crust

Prep 10 mins

Cook 30 mins

Total 40 mins

Author Margaret

Yield 1 large

If you're looking for the perfect gluten-free, low-fat and 100% vegan pizza crust - then look no further! This recipe is sure to be a favorite, perfect for the whole family!

Ingredients

  • 2/3 cups White Rice Flour + extra as kneaded (get it, haha)
  • 1/2 cup Tapioca Flour
  • 2/3 cups Warm Water
  • 1 packet Dry Yeast, 1 tbsp
  • 1/4 cup Chickpea Aquafaba (the brine from the can), whipped for 5 min.
  • 2 tsp Xanthan Gum
  • 1 tsp Italian Seasoning
  • 1 tsp Crushed Red Pepper, optional
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Olive or Coconut Oil, melted
  • 1/2 tsp Sugar, I used Coconut
  • 1/4 tsp Salt, I used Pink Himalayan

Instructions

  1. Open a can of chickpeas and drain 1/4 cup of the liquid into a medium bowl. Using a hand mixer (or stand mixer), mix of high for 4-5 minutes. You want soft peaks to form.
  2. Measure and evenly combine all of your dry ingredients into a large bowl. Add in your oil, apple cider vinegar and warm water. Begin mixing on medium till fully incorporated.
  3. Slowly add in the aquafaba (whipped chickpea water), and mix the dough on the highest speed for 3 minutes. Adding a tablespoon of warm water as needed, only if the mixer is struggling to turn.
  4. Preheat your oven to 415 degrees F.
  5. After 3 minutes, remove the dough and place it on a lightly floured, non-stick surface. The dough will be somewhat sticky. Add white rice flour as needed to roll the dough out into a circle (any shape is fine). Preferably 1/4-1/3 inch thick.
  6. Bake dough for 15 minutes on a silpat or parchment-lined baking sheet. Remove, add toppings and bake for another 15 minutes. Increasing the temperature to 425 for a darker crust. Feel free to add a touch of oil (or aquafaba!) to the crust to crisp it up more. I also added seasonings once removed from the oven.
  7. Let cool for 5 minutes, serve warm with your favorite movie and a comfy couch!

Notes

Freeze dough for prepping ahead, dethaw the day before using in the fridge. If using thinly sliced vegetables with a high water content, you might want to precook the crust for 20-25 minutes before topping to avoid overcooking your veggies. After making this a few times I found that I liked it best when the crust was almost completely cooked, then I added everything and slightly overcooked it till light brown. Feel free to adjust as needed.The sauce is 3/4's cup Tomato sauce + 1/4 cup Savory Coconut Cream Sauce.This recipe was adapted from Food.com's Gluten-free Pizza Crust

Courses Dinner, Pizza Night

Cuisine Gluten-Free, Vegan, Low-Fat, Italian

I think this crust would be incredible on a grill, I’ve read online that you can just spread it out over well greased foil. Cook it for 5 minutes on the grill, flip directly onto the grill and cook for another 2-3 minutes. I haven’t personally tried this but I will soon!
You could also cook this in a well seasoned cast-iron skillet. This would be an easy dough to make ahead, break into personal size pieces and cook over a campfire. Cooking time would vary depending on heat, I’d recommend watching it the entire time to avoid burning.
In the ingredients listed above I did link to the exact products I used for this recipe. If you would like to purchase the same products as me, from Vitacost, then feel free to use my referral link that will save you $10 off a new order of $30 or more!
plantphilosophy
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Filed Under: Food, Recipes Tagged With: aquafaba, crust, Dinner, dough, entree, gluten-free, healthy, low fat, meal prep, natural, pizza, rice flour, vegan, vitacost

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Comments

  1. Jess Kelley

    July 20, 2015 at 11:26 am

    Such an ingenious way to use aquafaba!!! (I actually never knew it was called this!) I definitely want to start experimenting with it! Your recipe sounds great! That for taking the time to get the recipe perfected! I am definitely going to give this a try!

    Reply
    • Margaret

      July 20, 2015 at 12:35 pm

      Thank you so much, Jess! I really appreciate that, definitely give it a try and have fun experimenting. I’ve had many failed attempts, but that just makes the successes more gratifying!

      Reply
  2. Sue Johnston

    July 20, 2015 at 2:32 pm

    I can’t wait to try this!! I’m new to the aquafaba, some recipes say you need to reduce the brine, this recipe seems to be quite clear that you don’t? Thank you !

    Reply
    • Margaret

      July 20, 2015 at 4:51 pm

      Yay, I hope you enjoy it Sue! For this recipe I did NOT reduce the brine. I’m sure you could but it wasn’t needed. I did however whip it for a few minutes before adding it in. I also used brine that was about 2-3 days old, just stored in an air-tight container in my refrigerator. Hope this helps!

      Reply
  3. felicia@ingredient1

    July 20, 2015 at 3:02 pm

    I’ve never seen a recipe using Aquafaba, we’re so excited to give it a try! What are some other uses for the chickpea brine?

    Reply
    • Margaret

      July 20, 2015 at 4:53 pm

      It’s quite an incredible ingredient! Typically it’s been used to make vegan meringue and macarons. You can also use it as a normal egg replacer (3 tbsp. per egg). Definitely check out the Facebook I linked in the intro, so many amazing people are using it in inventive ways and having great success!

      Reply
  4. Be Sol-Ful

    July 21, 2015 at 12:18 am

    Wow! I’m pretty sure i could eat the crust alone and be happy 🙂 Looks incredible! The aquafaba craze is amazing…never in a million years would i have thought to take the brine from chickpeas and actually use it! I’m looking forward to trying this!

    Reply
    • Margaret

      July 21, 2015 at 7:01 pm

      Haha, I’m totally guilty of doing that! It’s really delicious, I have one defrosting right now for tomorrow – can’t wait! I’m so glad it’s getting popular, so many options are becoming available for vegans now. I mean did we ever think vegan meringue would be possible?! All by the power of bean water lol it still blows my mind!

      Reply
  5. Larice

    July 22, 2015 at 4:21 pm

    Yes! So excited about your recipe! I’ve tried some vegan gluten free crusts before and was not happy with the results. I like the sounds of this one, love that you used aquafaba! Bookmarked to make on our next pizza night!

    Reply
    • Margaret

      July 24, 2015 at 4:44 pm

      Yay, I really hope you enjoy this one! Let me know what you think when you give it a try <3

      Reply
  6. Dimple

    October 31, 2015 at 5:53 pm

    Hie Margaret, This recipe sounds good , Can yeast be used in vegan recipes? If yes what is the best brand to buy?

    Reply
    • Margaret

      November 2, 2015 at 9:18 pm

      Hi, Thanks so much. Yeast can be used, it’s completely vegan. Any brand works great, I like Bob’s Red Mill.

      Reply
  7. Rebecca Grabill (@RebeccaGrabill)

    December 4, 2015 at 6:44 pm

    I just made this tonight and it is THE BEST GF, DF, everything-free pizza crust EVER! Absolutely perfect!

    Reply
    • Margaret

      December 7, 2015 at 2:15 pm

      Yay! I’m so happy to hear that, thank you for giving this recipe a try Rebecca! <3

      Reply
  8. Bev

    February 5, 2016 at 10:04 am

    But yeast is a gluten family

    Reply
    • Margaret

      February 5, 2016 at 10:42 am

      I always use an active-dry yeast that’s gluten-free, if you’re not able to consume yeast then this recipe won’t work for you.

      Reply
    • Alla

      January 27, 2018 at 10:48 pm

      Yeast is gluten free. Almost every commercially-made, gluten-free bread has yeast in it.

      Reply
  9. Tiger

    February 5, 2016 at 10:10 am

    Hey how well does the dough keep? Freeze it? Cook crust first then freeze? It was so delicious I wanna keep em at the ready for a quick dinner! Seriously tho, best one I’ve had!

    Reply
    • Margaret

      February 5, 2016 at 10:37 am

      Hi, I recommend freezing if you’re not going to use it within a day or two of making. Let it thaw out in the fridge from the freezer, about a day before you plan on using it. I haven’t tried cooking the crust and then freezing, if you give that a try let me know how it turns out! I’m so happy to hear you love this crust recipe 🙂

      Reply
  10. Alla

    March 21, 2016 at 2:10 pm

    Is there a substitute flour for the rice flour,?

    Reply
    • Margaret

      March 23, 2016 at 7:48 am

      Absolutely, you can use traditional white flour, whole wheat or a gluten-free blend that you like best.

      Reply
  11. Rebecca

    April 22, 2016 at 10:35 am

    I’ve been making this for a while now. It smells sooooooooooo good while it’s baking! It’s torture waiting for it to be done! Lately I’ve been tweaking it to make a low carb version.

    Reply
    • Margaret

      April 22, 2016 at 2:04 pm

      Yay! I would love to hear how you adapt it to better fit your lifestyle. So happy to hear you’re enjoying this recipe of mine <3

      Reply
  12. Lisa A Murphy

    June 27, 2016 at 2:18 pm

    Amazing recipe!!! i have never been able to bake GF anything and this recipe has made me feel confident enough to try again. Thanks so much!

    Reply
    • Margaret

      June 27, 2016 at 7:38 pm

      I’m so happy to hear you enjoyed this recipe! Thank you, Lisa. Good luck with your future GF baking creations <3

      Reply
  13. Jackie Burnham

    February 27, 2017 at 12:09 am

    Excited to try this but have never seen can than gum in Europe . Is this necessary or can it be subbed or left our?

    Reply
    • Margaret

      February 27, 2017 at 8:27 am

      It is needed, but you can try leaving it out. I’m not sure if it will hold up the same when baked though. You might need to add more flour as you’re working with it.

      Reply
  14. Carol Martin

    January 21, 2018 at 12:07 pm

    Omg. This really is the very best gluten free vegan pizza crust! So happy! Thank you so much! It’s the only one we will ever use from now on. It’s crispy and absolutely delicious! Thank you! Thank you! Thank you!

    Reply
    • Margaret

      January 27, 2018 at 11:45 am

      I’m so happy to hear you love my crust recipe, Carol! Thank YOU for giving it a try <3

      Reply
  15. Tina

    June 27, 2018 at 5:53 pm

    Do you think that I couldI use arrowroot instead of tapioca?

    Reply
    • Margaret

      July 2, 2018 at 10:50 am

      I believe so, though I haven’t attempted it myself. Keep me posted if you try it!

      Reply

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