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The Easiest Gluten Free & Vegan Pizza Crust


I don't know how many times in the last couple of years that I have longed for pizza. Not pizza as I once knew it. I'm talking about a cracker crust that is crispy. Something that holds together. So many recipes are elaborate and call for ingredients that I don't already have on hand. 

When it comes to cooking, I only use what I already have in the fridge, pantry, and garden. In this recipe, if you use real eggs, good for you. Just be sure to decrease the water. Don't have a GF Flour blend?  Straight up almond flour works just as well. The taste is slightly altered but not in a bad way. 

I treat the kitchen like a chemistry workshop. A little bit of this, and a dash of that to produce a masterpiece. As my family can attest, I almost never write the recipe down. Consider yourself lucky that this recipe made it on to paper to eventually become this post. With that said, here ya go...

Ingredients:
1/2 C. Gluten Free Flour
1/8 C. Egg Replacer
1/4 C. Water
Olive Oil for brushing
Salt to taste


Preheat your oven (or toaster oven) to 450*. As an anniversary gift, my parents gave us a very generous gift: a new toaster oven. It's not just some bargain basement find, either. It's a Breville: crem de la crem in my opinion. It has all the bells and whistles!


Mix together flour, egg replacer, and water. Dough will be firm. 


Place dough in between two sheets of parchment paper and roll it out. Makes a 6-10" crust depending on thickness. 


Remove top sheet of parchment paper. 


Place parchment with dough side up on to baking sheet. 
I like to brush the crust with olive oil and sprinkle coarse sea salt at this time. I then pre-bake my crust. 


You can pre-bake your crust for seven minutes, or add the toppings right away and bake at least 10 minutes.  My preference is for a crispier crust so I almost always pre-bake. 


Add toppings of your choice. I've added homemade tomato sauce and spinach. Previous incarnations have been with Thai curry sauce and chicken, tomato sauce with mushrooms and kosher salami, the possibilities are endless. Also worth noting, the crust is vegan but I'm not. 


Assuming there are leftovers, this can easily be frozen and reheated. You can do the same with the crust whether it's been pre-baked or not. Since I gave a shout out earlier to my parents for the new toaster oven, I also want to be sure to publicly thank my in-laws for our awesome new deep freezer. It's currently holding a lot of challah loaves, veggies, and a couple pizza crusts. 

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