Pizza Crust Recipe (Gluten-Free, Vegan)
This Pizza Crust Recipe (Gluten-Free, Vegan) is just the right amount of chewy to crispiness and is not dry or crumbly.
Servings 6 portions
Calories 431kcal
Ingredients
- 2 cup Non-dairy milk of choice (Warm) microwave for 30 sec or until its body temperature
- 1 tbsp Sugar
- 2 ¼ tsp Instant yeast (1 packet)
- 2 cups All-purpose Gluten-Free flour + more for sprinkling (I used Robin Hood Gluten-Free Flour)
- ½ cup Tapioca
- 2 tbsp Psyllium husk
- 1 pinch Sea salt
- ¼ cup Vegan butter (melted) 20 sec in microwave should not be much warmer than body temp)
- 1 tsp Apple cider vinegar
Instructions
- Mix warmed non-dairy milk of choice, sugar, yeast and ½ cup of the gluten-free flour and let sit for 10-15 minutes, to proof the yeast. It should look foamy. See picture
- In an electric mixer bowl or by hand, mix flour, tapioca, salt. Then add melted butter, vinegar, and yeast mixture.
- Mix on low speed for 1 minute or until the dough comes together. It should be a little sticky to the touch but dry enough to knead. If it is too wet, add ¼ cup of flour at a time until it is dry enough to knead.
- Cover with a moist towel and leave it rise 20 minutes. Then with oiled hands knead it and cover again for 1 hr.
- Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 400°F.
- Transfer half of the dough onto a piece of parchment paper that is just big enough to fit onto your baking sheet. Using floured rolling pin, spread dough into a 9-inch (approx. ¼ in. thick) round pizza and using your palms to shape the crust. You can either make the other half now or you can also freeze it.
- Bake for 7-9 minutes. Add toppings and bake for an additional 10-12 minutes. *see notes for topping ideas