Pizza Dough (Vegan + Gluten-Free)
- Prep Time: 45 minutes
- Cook Time: 25 to 30 minutes
- Total Time: 70 to 75 minutes
- Yield: 1 pizza base (8 slices) 1x
- 1 teaspoon dry active yeast (0.12 ounces /3.5 grams)
- 1 teaspoon organic raw sugar
- 1 chia/flax egg (made from 1 tablespoon of ground chia or flax seeds)
- 1 tablespoon olive oil
- 2 cups gluten-free baking flour (8 ounces / 225 grams)* + extra for dusting
- Pinch of salt
- Add 3/4 cup of warm water, yeast and sugar to a large bowl, stir to combine. Set aside for 5 to 10 minutes until the yeast mixture becomes foamy.
- Meanwhile, prepare chia/flax egg by mixing together ground chia or flax seeds with 2 tablespoons of water. Allow to thicken for five minutes.
- Whisk chia/flax egg and olive oil into the foamy yeast mixture. Then add gluten-free flour and salt, mix well to combine.
- Cover the pizza dough and set aside in a warm spot for 30 minutes for the dough to rise (see notes).
- Preheat the oven to 425F/218C and have your 12 inches/30cms pizza tray handy.
- Using two pieces of parchment paper (at least 12 inches/30cms), place one piece on your counter, top with the pizza dough, dust with a little gluten-free flour and then top with the second piece of parchment paper. Using a rolling pin, roll out the pizza dough into the desired shape (round, rectangle or heart shaped!).
- Remove the top layer of parchment paper and turn up the edge of the pizza dough to create a crust. Transfer pizza dough (on parchment paper – see notes) to pizza tray, and bake pizza base for 10 minutes.
- Remove pizza base from oven, add your favorite pizza toppings and bake for a further 15 to 20 minuets until the crust and toppings are golden brown.
- *Use gluten-free flour that has been specifically formulated for making pizza or bread. If your gluten-free flour doesn’t include vegan xanthan gum, add 2 teaspoons of vegan xanthan gum to the recipe above. Xanthan gum helps mimic gluten by giving the pizza dough some elasticity.
- Place pizza dough in a warm location such as your kitchen or by a sunny window… or you could try my trick of placing your pizza dough in the oven with the light on (the oven is not turned on), as the light generates a little bit of heat that is just enough to help the dough rise. The warmer the room is, the quicker the yeast will activate and rise.
- Parchment paper is used as I found gluten-free pizza dough to be a bit more sticky and more difficult to handle than traditional pizza dough, so use parchment paper to make handling much easier!
- Nutrition facts are to be used as a guide only and are calculated without toppings.
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