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.
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.
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.
Preheat your oven to 415 degrees F.
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.
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.
Let cool for 5 minutes, serve warm with your favorite movie and a comfy couch!
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
CoursesDinner, Pizza Night
CuisineGluten-Free, Vegan, Low-Fat, Italian
Recipe by The Plant Philosophy at https://theplantphilosophy.com/the-best-gluten-free-vegan-pizza-crust-using-aquafaba/