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Pizza Crust (Gluten Free)

Try this gluten-free pizza crust; the dough is sticky, but the finished crust is light and tasty. Use it as a base for any of our pizza recipes.

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Servings
2 slices
Calories Cholesterol Sat Fat Carbs
386 0mg 2g 58g
Recipe Footprint (for Recipe's Default # of Servings)
.64 Water saved (gallons) [animal consumption only]
2.6 Manure (pounds) not deposited into the environment
2.9 Grains / feed (pounds) not consumed by animals
6.3 Methane (gallons) not created by animals
77.0 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 1 hour
Ingredients
  • 1 pkg yeast (active dry)
  • 2 1/2 C flour (unbleached all purpose)
  • 1/4 tsp salt
  • 1 Tbsp maple syrup
  • 1 C water (warm)
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp buttery spread (melted)
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 1 hour
Ingredients
  • 1 pkg yeast (active dry)
  • 2 1/2 C flour (unbleached all purpose)
  • 1/4 tsp salt
  • 1 Tbsp maple syrup
  • 1 C water (warm)
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp buttery spread (melted)
Servings
2 slices
Calories Cholesterol Sat Fat Carbs
386 0mg 2g 58g
Recipe Footprint (for Recipe's Default # of Servings)
.64 Water saved (gallons) [animal consumption only]
2.6 Manure (pounds) not deposited into the environment
2.9 Grains / feed (pounds) not consumed by animals
6.3 Methane (gallons) not created by animals
77.0 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
  1. Combine all of the dry ingredients in a large bowl.
    Combine all of the dry ingredients in a large bowl.
  2. Add the wet ingredients to the dry ingredients.
    Add the wet ingredients to the dry ingredients.
  3. Mix everything together and allow to rise for 60 minutes.
    Mix everything together and allow to rise for 60 minutes.
  4. Using extra flour to prevent the dough from sticking to your hands, spread the dough onto the cookie sheets / pizza pans lined with parchment paper; top with the pizza ingredients or partially pre-bake the crust for 5 minutes at 375 degrees.
    Using extra flour to prevent the dough from sticking to your hands, spread the dough onto the cookie sheets / pizza pans lined with parchment paper; top with the pizza ingredients or partially pre-bake the crust for 5 minutes at 375 degrees.
Recipe Notes

Cover and refrigerate for up to one week, or freeze for up to six months.

Mainly Vegan Chef's video

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