Vegan Pizza Crust
Updated Feb 15, 2021, Published Jul 16, 2014
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Vegan Pizza Crust
Ingredients
- ½ cup brown rice flour
- ½ cup sorghum flour
- ½ cup tapioca starch
- ¼ cup quinoa flakes
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum or guar gum
- ¾ teaspoon fine sea salt
- ½ cup warm water, (about 80-90ºF)
- ½ cup warm non-dairy milk of choice, (about 80-90ºF)
- 2 tablespoons extra-virgin olive oil, , plus more for greasing the pan
- 2 teaspoons instant yeast
Instructions
- Whisk together the brown rice flour, sorghum flour, tapioca starch, quinoa flakes, sugar, baking powder, gum, and salt.
- Add to the bowl of a stand mixer fit with the paddle attachment.
- Combine the water, milk, and 2 tablespoons olive oil.
- Add the yeast and ½ cup of the flour mixture.
- Stir to combine.
- Let rest for 30 minutes until the mixture has puffed up and is bubbly.
- Pour the mixture into the stand mixer and beat on medium speed for 3 minutes.
- Scrape down the sides as needed.
- Cover and let the dough rest for another 30 minutes.
- While the dough is resting, preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Pour a touch of olive oil into the center of the baking sheet and turn the dough out.
- Using wet hands, spread the dough out until it is ¼-inch thick, rewetting your hands as you go, to avoid sticking.
- Bake for 18-20 minutes until the crust starts to brown and is slightly crispy.
- Remove from the oven and add toppings.
- Return to the oven and bake for another 3-5 minutes or as directed by recipe.
Nutrition
Calories: 1240kcalCarbohydrates: 206gProtein: 26gFat: 37gSaturated Fat: 5gSodium: 1922mgPotassium: 1214mgFiber: 18gSugar: 18gVitamin A: 465IUVitamin C: 8.5mgCalcium: 338mgIron: 6.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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