Gluten Free Vegan Pizza Crust

Gluten Free Vegan Pizza Crust

I find that this recipe works rather well for Gluten Free pizza crust, so far I find it tastes as close to its gluten counter part as I’ve found thus far and it actually freezes very well. We made a batch and froze half of it and over the course of the following month plus cooked from frozen the rest of the crusts (which I’d pre cut into single servings – the recipe makes about 8 single serve options, though its divided into two crusts since most people make pizza pies and then cut it up from there).

Water, tap, 350 mL
Active Dry Yeast, 1 Tbsp
Amaranth Flour, 1/2 cup
Sorghum Flour, 1/2 cup
Potato starch, 240 grams
Tapioca Starch, 60 grams
Xanthan gum, 1 tbsp
Vegan Becel, 2 tbsp
Apple Cider Vinegar, 2 serving
Agava Nectar – 1 Tablespoon, 1 tbsp
Brown Rice Flour (not used for baking with but for dusting)

TIPS: If you don’t have two cups worth of Potato Starch you can sub for Tapioca Starch and vice versa (they are equal to each other so as long as you end up with three cups total your good).

Amaranth Flour and Sorghum Flour can be interchanged, if you don’t have one you can use the other – so instead of half a cup you can actually use 1 cup of one or the other flour base.

– Set your oven to 425 and prep your pizza sheets (I use oil spray in a water bottle to get the sheets ready)

2 – in a small/medium bowl or 4 cup measuring cup put the 1.5 cups of warm water into the measuring cup and pour the 1 tbsp of nectar into the warm water then measure out the active yeast and gently mix together set aside for about 5 minutes and allow it to puff

3 – In a large mixing bowl (or electric mixer) combine the dry ingredients together (Amaranth Flour, Sorghum Flour, Potato starch, Tapioca Starch, and Xanthan gum), with a fork make sure they are well combined.

4 – Now add in the wet ingredients Oil, Apple Cider Vinegar and Yeast Mixture.

5 – On low use your hand mixer (or same setting for the bigger mixer) to mix the ingreatants all together until a ball forms that is soft to the touch.

6 – get your greased sheets and the brown rice flour and break the dough into two parts and start working one ball into the 12 inch pizza pan, using a dusting the brown rice flour to help you work the dough just remember to not add to much or it will come out grainy when baked.

7 – when finished step and repeat for the second dough ball (you can use regular cookie backing sheets if liked/wished).

8 – Put the first batch into the oven making sure its at 425 and bake it for of 14 minutes (7 minutes and turn making sure the dough gets baked evenly all around).

9 – when ready pull from oven and top as you would any pizza. At this point you can also pop the other dough and cook while you make your first pizza.

10 – Bake for about 10 minutes (though might be less or more depending on what you have as toppings) pull out and let cool for a few moments before cutting and serving.


9a – If you are doing Focaccia at step 9 you would brush the entire pizza crust with olive oil and top as you would any other Focaccia then put back into oven and bake for about 10 minutes until golden brown.

9b – You can also at this point let the dough cool and cut and wrap up in freezer lock bags and store in the freezer for about a month and pull out and use as you would any frozen pizza crust.


Nutrition Facts
  Servings Per Recipe: 2 (or can make 8 single servings)
  Serving Size: 1 serving
Amount Per Serving
  Calories – 1,013.0
  Total Fat – 16.8 g
?  Saturated Fat – 2.5 g   
  Polyunsaturated Fat – 4.4 g
?  Monounsaturated Fat – 5.7 g
?  Cholesterol – 0.0 mg
?  Sodium – 152.1 mg
?  Potassium – 480.3 mg
?  Total Carbohydrate – 200.9 g   
  Dietary Fiber – 8.0 g   
  Sugars – 8.6 g
  Protein – 17.4 g
  Vitamin A – 15.0 %
  Vitamin B-12- 0.0 %
  Vitamin B-6 – 0.0 %
  Vitamin C – 0.0 %
  Vitamin D – 45.0 %
?  Vitamin E – 22.5 %
?  Calcium – 23.3 %
?  Copper – 0.6 %
  Folate – 30.0 %
  Iron – 18.5 %
  Magnesium – 10.0 %
  Manganese – 0.0 %
  Niacin – 7.0 %
  Pantothenic Acid – 0.0 %
?  Phosphorus – 13.8 %
  Riboflavin – 4.0 %
  Selenium – 0.0 %?
  Thiamin – 7.6 %
  Zinc – 0.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



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