1. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  2. Vegan Gluten-Free Vanilla Wafers
  3. Grilled BBQ Lentil Pizza
  4. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  5. Vegan Collard Green Burritos
  6. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  7. Smoky Jackfruit “Chicken” Salad
  8. 10-Minute Raw Vegan Taco “Meat”
  9. Watermelon Crabs
  10. Avocado Raspberry Pops
  11. Vegan Blueberry Muffins with Pineapple
  12. How to Make Sauerkraut
  13. Tuscan Pasta Salad with Lemon Vinaigrette
  14. Vegan Peanut Butter No-Bake Cookies
  15. Vegan Mango Ice Cream
  16. Vegan Yack Attack On the Go! Release + Giveaway
  17. The Best Whole Roasted Cauliflower (5 Ingredients!)
  18. Mexican Street Corn Salad with Black Beans
  19. Creamy Dragon Fruit Smoothie Bowl
  20. Grilled Blackberry Cobbler
  21. One Pot Quinoa and Black Bean Wraps
  22. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  23. 3-Ingredient No-Bake Peanut Butter Cookies
  24. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  25. Spicy Jackfruit Tacos (1-Pot Meal!)
  26. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  27. Octopus Pizzas
  28. 30-Minute Quinoa “Fried Rice”
  29. Easy Vegan Zucchini Bread Recipe
  30. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  31. Sweet Potato Black Bean Enchiladas
  32. Golden Turmeric Roasted Cauliflower with Raita Dip
  33. Easy Red Enchilada Sauce
  34. Avial – South Indian Veggie Coconut Curry
  35. Zucchini Bread Oatmeal
  36. Vibrant Mango Salad with Peanut Dressing
  37. Vegan Instant Pot Mushroom Risotto
  38. Peanut & Lemongrass Tempeh Satay
  39. Bulgogi Roasted Spring Veggie Bowl
  40. No-Bake Vanilla Cake Bites
  41. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  42. Peanut Butter Banana Green Smoothie Bowl
  43. Vegan Lemon Cake with Cream Cheese Frosting
  44. 1-Pot Cauliflower Rice Kitchari
  45. Gluten-free Avocado Tahini Pasta
  46. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  47. Tofu and Veggie BBQ Bowl
  48. How to Make Hummus From Scratch
  49. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  50. Mini Cookie Dough Fudge Pops
  51. 1-Pot Yellow Chickpea Cauliflower Curry
  52. Rice Cake Flowers
  53. Avocado Pasta with Smoky Pecans
  54. Caterpillar Fruit Kebabs
  55. Creamy Golden Milk Smoothie
  56. Instant Pot Mushroom Masala
  57. Aquafaba Granola (Oil-Free!)
  58. BBQ Bean Bowls
  59. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  60. Easy Probiotic-Cultured Vegan Cheese
  61. Vegan Recipes and Snack Ideas for Camp and Travel
  62. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  63. Cheesy Chili Baked Potato Fries (Oil-Free!)
  64. Pulled BBQ Jackfruit Sandwiches
  65. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  66. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  67. Lentil Bolognese with Spaghetti
  68. Vegan Mother’s Day Brunch Recipes!
  69. The Perfect Bowl of Oats
  70. Vegan Cinnamon Swirl Cake
  71. Cinnamon Raisin Peanut Butter
  72. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  73. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  74. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  75. Things I’m Loving Lately: May 2, 2018
  76. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  77. Mango Coconut Yogurt (Coconut Cult Dupe!)
  78. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  79. Cultured Vegan Sour Cream
  80. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  81. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  82. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  83. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  84. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  85. Super Cleansing Slaw with Rosemary Dressing
  86. Banana Yogurt Goose Pops
  87. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  88. Vegan White Hot Chocolate
  89. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  90. 25 Easy Lentil Recipes
  91. Fudgy Vegan Brownie Cookies
  92. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  93. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  94. Crazy Mug Lady: A round-up of my fave mugs!
  95. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  96. 5-Minute Raw Banana Splits
  97. Deconstructed Vegan Summer Rolls
  98. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  99. 5-Minute Veggie Coconut Wraps
  100. Instant Pot Saag Aloo with Sweet Potatoes
  101. Vegan Biscuits and Gravy
  102. Vegan Biscuits and Gravy
  103. Curried Cauliflower, Grape, & Lentil Salad
  104. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  105. Vegan 7-Layer Bars
  106. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  107. Vegan Chocolate Chip Muffins with Coconut
  108. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  109. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  110. Lentil Mushroom Stew Over Mashed Potatoes
  111. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  112. Roasted Plantain & Black Bean Vegan Bowl
  113. 15 Vegan Easter Brunch and Dessert Recipes
  114. Vegan No-Bake Coconut Yogurt Cheesecake
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  116. April Fools Pranks Your Kids Will Love
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  118. Ginger Coriander Sprouted Lentils Avocado Toast
  119. Refreshing Strawberry Turmeric Salad
  120. Refreshing Strawberry Turmeric Salad
  121. Creamy Vegetable Risotto (30 Minutes!)
  122. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  123. 25 Healthy Vegan Gluten Free Dinner Recipes
  124. Easy 1-Pot Black Beans from Scratch
  125. Vegan Spinach Pinwheels with Cream Cheese
  126. Carrot Garden Cupcakes
  127. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  128. 1-Bowl Vegan Gluten-Free Vanilla Cake
  129. Veggie Chickpea Potato Soup in Instant Pot
  130. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  131. Lentil Sloppy Joes
  132. Smoky BBQ Black Bean Burger
  133. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  134. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  135. Cauliflower Fried Rice – 1 Pot
  136. Easy Vegan Gluten-Free Pizza Crust
  137. 20 Lucky St Patricks Day Food Ideas
  138. Things I’m Loving Lately: March 12, 2018
  139. Leprechaun Apple Hats
  140. Baked Quinoa Black Bean Falafel
  141. Mint Chocolate Chip Pancakes
  142. Shamrock Pizza
  143. Vegan Keema Naan with Keema Lentils
  144. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  145. 30 Truffle Recipes (Vegan, Gluten Free)
  146. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  147. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  148. Salted Caramel French Toast Casserole
  149. Salted Caramel French Toast Casserole
  150. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  151. Rainbow Pancake Tacos
  152. How to Make a Leprechaun Trap
  153. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  154. Shamrock Shake
  155. Thandai Phirni – Spiced Rice Flour Pudding
  156. Matcha Pancakes
  157. Flourless Bite-Sized Breakfast Muffins
  158. Mexican Pinto Beans (Vegan, Gluten Free)
  159. 15 High Protein Vegan Meals
  160. Mango BBQ Soy Curls or Jackfruit Tacos
  161. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  162. Double Chocolate Granola Bars (Vegan)
  163. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  164. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  165. PB&J Buckwheat Granola – #VYAPantryChallenge
  166. 16 Fun Vegan Appetizers!
  167. Rocky Road Popcorn Clusters
  168. White Bean Beer Fondue
  169. Refined Sugar-Free Raspberry Hot Cocoa
  170. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
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  172. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  173. A Vegan Dinner Party with La Belle Assiette
  174. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  175. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  176. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  177. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  178. Review: Healthy Nibbles Box
  179. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  180. Mini Vegan Pizza Potato Skins
  181. Tempeh Pizza Three Ways
  182. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  183. Black Rosé Punch
  184. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  185. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  186. Vegan 4th of July!
  187. BBQ Pulled Jackfruit
  188. Creamy Dreamy Avocado Zucchini Pasta
  189. Sake & Plum Wine Sangria
Saturday, July 21, 2018
  1. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  2. Vegan Gluten-Free Vanilla Wafers
  3. Grilled BBQ Lentil Pizza
  4. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  5. Vegan Collard Green Burritos
  6. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  7. Smoky Jackfruit “Chicken” Salad
  8. 10-Minute Raw Vegan Taco “Meat”
  9. Watermelon Crabs
  10. Avocado Raspberry Pops
  11. Vegan Blueberry Muffins with Pineapple
  12. How to Make Sauerkraut
  13. Tuscan Pasta Salad with Lemon Vinaigrette
  14. Vegan Peanut Butter No-Bake Cookies
  15. Vegan Mango Ice Cream
  16. Vegan Yack Attack On the Go! Release + Giveaway
  17. The Best Whole Roasted Cauliflower (5 Ingredients!)
  18. Mexican Street Corn Salad with Black Beans
  19. Creamy Dragon Fruit Smoothie Bowl
  20. Grilled Blackberry Cobbler
  21. One Pot Quinoa and Black Bean Wraps
  22. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  23. 3-Ingredient No-Bake Peanut Butter Cookies
  24. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  25. Spicy Jackfruit Tacos (1-Pot Meal!)
  26. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  27. Octopus Pizzas
  28. 30-Minute Quinoa “Fried Rice”
  29. Easy Vegan Zucchini Bread Recipe
  30. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  31. Sweet Potato Black Bean Enchiladas
  32. Golden Turmeric Roasted Cauliflower with Raita Dip
  33. Easy Red Enchilada Sauce
  34. Avial – South Indian Veggie Coconut Curry
  35. Zucchini Bread Oatmeal
  36. Vibrant Mango Salad with Peanut Dressing
  37. Vegan Instant Pot Mushroom Risotto
  38. Peanut & Lemongrass Tempeh Satay
  39. Bulgogi Roasted Spring Veggie Bowl
  40. No-Bake Vanilla Cake Bites
  41. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  42. Peanut Butter Banana Green Smoothie Bowl
  43. Vegan Lemon Cake with Cream Cheese Frosting
  44. 1-Pot Cauliflower Rice Kitchari
  45. Gluten-free Avocado Tahini Pasta
  46. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  47. Tofu and Veggie BBQ Bowl
  48. How to Make Hummus From Scratch
  49. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  50. Mini Cookie Dough Fudge Pops
  51. 1-Pot Yellow Chickpea Cauliflower Curry
  52. Rice Cake Flowers
  53. Avocado Pasta with Smoky Pecans
  54. Caterpillar Fruit Kebabs
  55. Creamy Golden Milk Smoothie
  56. Instant Pot Mushroom Masala
  57. Aquafaba Granola (Oil-Free!)
  58. BBQ Bean Bowls
  59. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  60. Easy Probiotic-Cultured Vegan Cheese
  61. Vegan Recipes and Snack Ideas for Camp and Travel
  62. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  63. Cheesy Chili Baked Potato Fries (Oil-Free!)
  64. Pulled BBQ Jackfruit Sandwiches
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  66. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  67. Lentil Bolognese with Spaghetti
  68. Vegan Mother’s Day Brunch Recipes!
  69. The Perfect Bowl of Oats
  70. Vegan Cinnamon Swirl Cake
  71. Cinnamon Raisin Peanut Butter
  72. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  73. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  74. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  75. Things I’m Loving Lately: May 2, 2018
  76. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  77. Mango Coconut Yogurt (Coconut Cult Dupe!)
  78. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  79. Cultured Vegan Sour Cream
  80. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  81. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  82. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  83. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  84. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  85. Super Cleansing Slaw with Rosemary Dressing
  86. Banana Yogurt Goose Pops
  87. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  88. Vegan White Hot Chocolate
  89. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  90. 25 Easy Lentil Recipes
  91. Fudgy Vegan Brownie Cookies
  92. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  93. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  94. Crazy Mug Lady: A round-up of my fave mugs!
  95. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  96. 5-Minute Raw Banana Splits
  97. Deconstructed Vegan Summer Rolls
  98. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  99. 5-Minute Veggie Coconut Wraps
  100. Instant Pot Saag Aloo with Sweet Potatoes
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  104. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
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  106. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
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  119. Refreshing Strawberry Turmeric Salad
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  127. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  128. 1-Bowl Vegan Gluten-Free Vanilla Cake
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  131. Lentil Sloppy Joes
  132. Smoky BBQ Black Bean Burger
  133. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  134. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  135. Cauliflower Fried Rice – 1 Pot
  136. Easy Vegan Gluten-Free Pizza Crust
  137. 20 Lucky St Patricks Day Food Ideas
  138. Things I’m Loving Lately: March 12, 2018
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  140. Baked Quinoa Black Bean Falafel
  141. Mint Chocolate Chip Pancakes
  142. Shamrock Pizza
  143. Vegan Keema Naan with Keema Lentils
  144. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  145. 30 Truffle Recipes (Vegan, Gluten Free)
  146. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  147. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  148. Salted Caramel French Toast Casserole
  149. Salted Caramel French Toast Casserole
  150. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  151. Rainbow Pancake Tacos
  152. How to Make a Leprechaun Trap
  153. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  154. Shamrock Shake
  155. Thandai Phirni – Spiced Rice Flour Pudding
  156. Matcha Pancakes
  157. Flourless Bite-Sized Breakfast Muffins
  158. Mexican Pinto Beans (Vegan, Gluten Free)
  159. 15 High Protein Vegan Meals
  160. Mango BBQ Soy Curls or Jackfruit Tacos
  161. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  162. Double Chocolate Granola Bars (Vegan)
  163. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  164. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  165. PB&J Buckwheat Granola – #VYAPantryChallenge
  166. 16 Fun Vegan Appetizers!
  167. Rocky Road Popcorn Clusters
  168. White Bean Beer Fondue
  169. Refined Sugar-Free Raspberry Hot Cocoa
  170. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  171. Update + Coconut and Berries in 2016
  172. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  173. A Vegan Dinner Party with La Belle Assiette
  174. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  175. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  176. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  177. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  178. Review: Healthy Nibbles Box
  179. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  180. Mini Vegan Pizza Potato Skins
  181. Tempeh Pizza Three Ways
  182. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  183. Black Rosé Punch
  184. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  185. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  186. Vegan 4th of July!
  187. BBQ Pulled Jackfruit
  188. Creamy Dreamy Avocado Zucchini Pasta
  189. Sake & Plum Wine Sangria

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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