This gluten-free thin crust for pizza is vegan and so easy to make, plus it’s nut and yeast-free!
Finally back with another recipe! I had so many posts planned and in my draft queue this week but I got busy with training and teaching that I didn’t get everything posted this week that I wanted to. I have a bunch of ideas, I just need to get them out on paper so to speak. At least I don’t have writer’s block! That might actually be worse 😉
We usually have pizza in our house about once a week or so, usually on Fridays, and I started making homemade crust again for my husband and kids this past month. Homemade crust is so much better than store bought! I make their crust out of wheat flour, so on pizza night I was usually the only person not actually eating a pizza – I ended up eating a salad.
Granted pizza isn’t the healthiest thing out there to eat, and salad is so much better for you, but sometimes it’s just nice to have a good pizza. It has been a long time. Way too long.
I have tried out a few pizza crust recipes over the past couple years but nothing that I was particularly impressed with or that wasn’t too time consuming. Once I started making pizza crust again I decided it was time to try my hand at a gluten-free thin crust again. I created this gluten-free, vegan, and nut-free thin crust that is delicious! The outside is crispy and the inside is softer and flexible but won’t fall apart.
We’ve made this crust 3 times over the past couple weeks and my second batch is by far the best one and the recipe I’m sharing here. For this recipe and the regular wheat crust I make at home, we heat our pizza stone in a very hot oven (usually 500 degrees) before putting the crust on it. Then we bake it all together and it turns out perfectly. I first started using this method of cooking pizza when I read about it in my Earthbound Farm cookbook several years ago, and it works amazingly (just don’t try that with a pre-cooked store bought crust).
While the pizza stone is heating in the oven, roll out your dough between 2 pieces of parchment paper and then add your toppings. If you don’t have a pizza stone, you can use a metal baking sheet. We add all kinds of different toppings, but on this one I kept it pretty simple: tomato sauce and some Daiya cheese. That’s our favorite non-dairy cheese that’s also nut-free so my kids can have it too.
After your pizza is topped and your pizza stone is hot, you put your pizza with the parchment paper onto the hot stone and bake it. It turns out perfectly cooked every time!
- 3/4 cup fine whole sorghum flour OR fine brown rice flour
- 1/4 cup arrowroot starch
- 1 Tablespoon golden flaxseed meal
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 6 Tablespoons water
- 1-1/2 Tablespoons oil
- Preheat oven to 475 degrees. Place a pizza stone in the oven to heat up while you prepare the dough
- In a medium size bowl, whisk together the sorghum flour, arrowroot starch, flaxseed meal, baking powder, sugar, and salt. Mix well
- Add the water and oil to the flour mixture and stir together until combined and a dough forms. The dough should not be sticky and has the texture a bit like play-dough
- Press the dough into a ball and flatten into a thick disc
- Put the dough disc between parchment paper and roll out the dough between the parchment paper to 1/4-inch thick or less (I roll mine out to about 1/8-inch)
- Remove the top parchment paper and leave the bottom parchment. Put your favorite toppings on your pizza
- Remove the hot pizza stone from the oven and move the pizza with the parchment paper to the hot stone
- Bake the pizza for 8-10 minutes. Make sure the crust doesn't get too dark or it will be hard.
- If you roll your crust very thin, it will take less time to bake. If it's thicker, it will take slightly more time to bake
- Allow pizza to cool for 5 minutes before slicing with a pizza cutter and serving