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Gluten-Free Vegan Pizza Crust

Serves 4 15 minute prep time

By Morgan Shupe on August 29, 2013

Gluten-Free Vegan Pizza Crust

A tasty, vegan and gluten-free pizza crust recipe can be tricky to find. Chef Morgan has shared another of her delicious recipes with the Vega News subscribers—her top-secret pizza dough! It makes the perfect foundation for all your favorite plant-based toppings (we used sun-dried tomatoes, artichokes, fresh basil, and a balsamic reduction).

Ingredients

  • 1 Tbsp active dry yeast
  • 1 Tbsp coconut sugar
  • 1 cup warm water (between 100 and 110°F)
  • ½ cup non-dairy milk beverage (almond, hemp, flax, coconut etc.)
  • 1 Tbsp coarse sea salt
  • ¼ cup olive oil
  • 2⅔ cups all-purpose, gluten-free flour
  • Corn meal, as needed

Preparation

  • Preheat oven to 375° F.

  • Add yeast, sugar and warm water to a small bowl and stir. Make sure the yeast is completely dissolved. Cover bowl with a clean towel and let sit for 10 minutes. Yeast is properly proofed if the water is a bit frothy at the top.

  • Add milk, salt and olive oil into yeast. Mix well.

  • Add in flour and mix into a dough. If dough is too moist add in a small amount of flour.

  • Cover bowl with a clean towel and let sit for 40 minutes to let the yeast flavor develop, *minimal rising will occur.

  • Divide dough into two and place on a cookie sheet lined with corn meal. Using your fingers press into two oblong circles.

  • Top pizza with desired toppings and bake for 15 to 25 minutes or until dough is slightly golden.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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