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Monday, May 21, 2018
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  3. BBQ Bean Bowls
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  5. Easy Probiotic-Cultured Vegan Cheese
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  14. The Perfect Bowl of Oats
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  16. Cinnamon Raisin Peanut Butter
  17. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
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  19. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
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  23. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
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  32. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
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  34. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
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  43. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
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  46. Vegan Biscuits and Gravy
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  49. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
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  51. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
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Grabbing a slice of pizza created using our Gluten-Free Pizza Crust recipe

Friends, it’s here! A vegan, gluten-free pizza crust that’s easy to make with ingredients you probably have on hand right now. Not to mention, it’s perfectly crisp on the edges and firm but tender in the center. Whoop!

Let’s make gluten-free pizza dreams come true!

Stirring together dry ingredients- almond flour, potato starch, arrowroot starch, flaxseed meal, baking soda, baking soda, and spices for Gluten-Free Vegan Pizza Crust

This recipe requires 10 simple ingredients and comes together in less than 45 minutes from start to finish!

The base flours are comprised of almond flour, potato starch, and arrowroot starch. Potato and arrowroot starch are particularly great for this recipe because they help make a firm and crispy-on-the-edges crust that’s also tender in the center.

No gooey center, no cardboard edges – just pure, airy, delicious goodness.


Stirred together the wet and dry ingredients for our crispy vegan Gluten-Free Pizza Crust

We also included some flaxseed for binding (and fiber), olive oil for moisture (which you can sub for water if oil-free), oregano and garlic for added flavor, and vinegar and baking soda to help the crust rise a bit.

Having tried a lot of gluten-free crusts (our own, at restaurants, and box mixes), we can confidently say this is the best gluten-free pizza crust we’ve tried and SPOT-ON in flavor and texture. Swoon!

Flattening out the dough for our vegan Gluten-Free Pizza Crust

Once your crust is formed, bake for 10 minutes. Then top with desired toppings. We went for tomato sauce, peppers, onions, mushrooms, kalamata olives, oregano, and whipped almond ricotta cheese. But you could go any way you prefer. I could see pesto working well here, as well as my butternut squash sauce!

Just a few more minutes in the oven and it’s officially pizza night!

Gluten-Free Pizza Crust topped with marinara and fresh vegetablesA whole gluten-free and vegan pizza cut into slices

I hope you all LOVE this crust! It’s:

Easy to make
Crisp on the edges
Tender (but firm) in the middle
Hearty enough to hold LOTS of toppings
& Insanely delicious!

For those of you in the vegan gluten-free camp, this is thee pizza crust for you. We couldn’t believe how fluffy, crispy, and tender it was all at the same time. Plus, not only is it delicious hot out of the oven, it’s also tasty as leftovers the next day – cold or hot!

If you’re into pizza, also be sure to check out our Mini Portobello Pizzas, Butternut Squash Veggie Pizza, Favorite Vegan Pizza, Cauliflower Pizza Crust, and our original Best Gluten-Free Pizza Crust.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot grabbing a slice of delicious homemade vegan & gluten free pizza

5.0 from 3 reviews Easy Vegan Gluten Free Pizza Crust Print Friendly Version Prep time Cook time Total time An easy-to-make gluten-free pizza crust that's perfectly crisp on the edges and tender in the center. Just 10 ingredients required, easy methods, and so delicious! Author: Minimalist Baker Recipe type: Entrée Cuisine: Vegan, Gluten-Free, Grain-Free, Italian-Inspired Serves: 1 large pizza Ingredients CRUST

  • 1 1/3 cup (150 g) almond flour (not almond meal // I prefer Wellbee's brand)
  • 1/2 cup (80 g) potato starch
  • 1/2 cup (72 g) arrowroot starch
  • 1 Tbsp (7 g) flaxseed meal
  • 1 tsp baking soda
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 Tbsp (15 ml) apple cider vinegar
  • 1 heaped Tbsp (19 ml) olive oil (if oil-free, try subbing water)
  • 7-8 Tbsp (105-120 ml) water

TOPPINGS optional

Instructions

  1. Preheat oven to 375 degrees F (190 C) and line a baking sheet, pizza pan, or pizza stone with parchment paper. (You won't be cooking the pizza on the pan but rather on the parchment paper placed directly on the oven rack. So if you don't have a pizza pan, don't worry. You just need something to hold and transfer the pizza in and out of the oven.)
  2. To a medium mixing bowl, add the almond flour, potato starch, arrowroot starch, flaxseed meal, baking soda, oregano, garlic powder, and sea salt and whisk thoroughly to combine.
  3. In a separate small mixing bowl, combine the vinegar, olive oil, and water (starting with 7 Tbsp (105 ml)). Whisk to combine.
  4. Add the wet ingredients to the dry ingredients and stir to combine until a dough forms (see photo). If it's too crumbly, add water until a moldable dough forms. If too wet, add more almond flour.
  5. Transfer the dough to the parchment-lined pan or pizza stone and use your hands (or a floured rolling pin) to flatten and shape into a circle or square (the shape of your pan). It should be about 1/4-inch thick or less. It will puff up a little when baking. If the dough sticks to your hands, lightly oil to prevent sticking.
  6. Transfer the crust to the oven by sliding the crust on the parchment paper onto a middle oven rack and bake for 10 minutes.
  7. Remove the crust with the parchment paper and set it back on the pan or pizza stone. Top with desired sauce and toppings. We went for puréed tomatoes, onion, peppers, oregano, almond ricotta cheese, and kalamata olives (and added sun-dried tomatoes and fresh basil after baking).
  8. Bake for another 15-20 minutes or until the toppings are toasted and the crust is very slightly golden brown and firm to the touch.
  9. Enjoy hot! Store leftovers covered in the refrigerator up to 3 days. Enjoy cold, or reheat in a 375-degree oven (190 C) until hot.
  10. To freeze: I would recommend par-baking the crust (completing the initial bake), then freezing on a baking sheet and storing in the freezer up to 6 weeks. Then, bake as instructed, adding a little extra cooking time if baked from frozen.

Notes *Nutrition information is a rough estimate for 1 piece of 6 pieces of crust only without toppings calculated with the oil. Nutrition Information Serving size: 1/6th of recipe (no toppings) Calories: 217 Fat: 10.6 g Saturated fat: 0.9 g Carbohydrates: 26.1 g Sugar: 0 g Sodium: 374 mg Fiber: 2.6 g Protein: 3.8 g 3.5.3226

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