This easy one bowl gluten free vegan pizza dough recipe is also yeast free, grain free, and the perfect low FODMAP dinner recipe to add to your rotation!
This gluten free vegan pizza dough recipe is the easiest pizza crust you will ever make! It makes enough for 2 10″ thin crust pizzas or 1 8″ deep dish pizza. Yeast free, egg free and low FODMAP friendly, you will soon find yourself making this pizza dough at least once a week!
Ingredients for Gluten Free Vegan Pizza Dough
- Cassava Flour: I use Cassava Kitchen cassava flour whenever I make this gluten free pizza dough recipe.
- Almond Flour
- Baking Powder
- Salt
- Garlic Infused Olive Oil: Watch this quick tutorial on how to make your own garlic infused olive oil at home!
- Water
What is Cassava?
Cassava is a calorie and carbohydrate dense root vegetable, generally cultivated in tropical and subtropical regions. This is because of cassava is a drought tolerant crop with minimal reliance on water, so cassava root can thrive in tropical climates.
Some more fun facts about cassava:
- It is naturally gluten free.
- It is high in dietary fiber.
- Has a low glycemic index.
- Is packed with vital B-complex vitamins like folates, thiamin, vitamin B-6, riboflavin and pantothenic acid.
- Is one of the chief sources of zinc, magnesium, copper, iron, manganese and potassium.
Looking for additional Cassava Flour Recipes? Try these delicious Gluten Free Bagels or these Paleo Lemon Poppyseed Muffins!
What Toppings To Add To Gluten Free Vegan Pizza
The options are endless for topping your gluten free vegan pizza crust but I’m sharing my two favorite options with you: Gluten Free Veggie Pizza or Gluten Free Deep Dish Tomato Pie
- For Gluten Free Veggie Pizza: Topping your gluten free pizza crust with a boat load of veggies is a great way to get a few extra servings of greens into your day while still enjoying a pizza. Toppings like squash, zucchini, baby spinach and arugula are all great, low FODMAP friendly options to top your veggie pizza with.
- For Deep Dish Tomato Pie: This option is close to my heart. I first learned about tomato pie from my Italian grandfather who very passionately believed this was the only acceptable way to eat a pizza. I have to say, I do not disagree!
As someone who healed SIBO through a low FODMAP diet, pizza was a food that didn’t make its way into my rotation until I realized I could make a grain free, gluten free vegan pizza crust that was not only gut friendly, but was absolutely delicious! Adding pizza back into my diet in a healthy, low FODMAP friendly way was an exciting moment, to say the least!
Gluten Free Vegan Pizza Dough Preparation + Storage
- Do I need to use almond flour in this recipe? Yes, you do. I have not yet tested this pizza dough recipe without almond flour.
- Do I need to add yeast to this pizza dough? You do NOT need to add yeast to this gluten free vegan pizza dough. That is one of my favorite parts about this recipe, it’s so simple and so fast to make! If you would prefer a gluten free pizza dough recipe that does require yeast, you should absolutely check out this recipe for Gluten Free Sourdough Discard Pizza Crust
- Can I make this gluten free pizza dough ahead? Yes, you can make this gluten free pizza dough ahead of time. I often will make the dough, separate into two dough balls for thin crust pizza and save one of the dough balls for another time. You may store in the fridge up to one week and in the freezer up to one month. If freezing, ensure you bring the dough back up to room temperature slowly before baking. Do not try to microwave the dough to unfreeze it faster.
Low FODMAP Tip: Tomatoes are in fact low FODMAP friendly! Monash University has found tomatoes to be safe from FODMAPs at around 4oz servings.
Gluten Free Vegan Pizza Dough
Equipment
- Stand Mixer with Paddle Attachment
- Cast Iron Pan or Pizza Pan
Ingredients
For the Crust
- 3 cups Cassava Flour
- 1 ½ cup Almond Flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup warm water
- ¼ cup garlic infused olive oil
- ¼ cup extra virgin olive oil
For the Tomato Pie
- 1 15 oz can tomato sauce unseasoned
- 1 6 oz can tomato paste
- 1 whole red pepper diced
- 3 tbsp garlic infused olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp oregano
- 1 tbsp basil
- 1/4 cup parmesan cheese can substitute vegan parmesan if needed
For the Veggie Pizza
- 1 medium zucchini
- 1 medium yellow squash
- 1 tbsp garlic infused olive oil
- 1 cup baby spinach
- 1 cup arugula
Instructions
For the Crust
- Pre-heat oven to 425F and pre-grease a round pizza pan for thin crust or cast iron pan for deep dish.
- In the bowl of a stand mixer fitted with the paddle attachment, add flours, baking powder, and salt. Mix gently on low to combine.
- With mixer still on, gradually add in water and olive oils, increasing the speed to medium low. Scrape down the sides of the bowl with a silicone spatula as needed.
- When mixture begins to form a dough, stop the mixer and finish kneading by hand, adding more oil and water 1 tsp at a time if the dough is a bit crumbly.
- Divide into two dough balls for thin crust pizza or create one large dough ball for deep dish.
- For Thin Crust: Place dough ball onto pre-greased pizza pan. Using your hands, begin to flatten the dough pushing outward towards the sides of the pan. Complete the process using a rolling pin until dough is about ½” thick.
- Bake crust for 7 minutes, then remove from oven, add toppings and bake another 10-12 minutes until crust is golden brown.
- For Deep Dish: Place dough ball in the center of a cast iron pan. Using your hands, press down firmly, moving towards the edges of the pan, and then begin to press dough up the sides to form a thick, deep dish crust.
- Bake crust for 9 minutes, then remove from the oven, add sauce and toppings and bake another 20-25 minutes or until crust is golden brown.
For the Tomato Pie Sauce
- In a medium mixing bowl, add all ingredients, mixing to fully incorporate. Add to deep dish pizza crust after crust has pre-baked. Bake for 20-25 minutes or until crust is golden brown.
For the Veggie Pizza
- Once crust is pre-baked, drizzle olive oil over crust, then arrange zucchini and squash slices around the entire pizza. Bake for 10-12 minutes or until crust is golden brown.
- After removing pizza from the oven, top with fresh baby spinach and arugula.
I would love to learn how to partially bake this pizza and freeze it. Then defrost and reheat later. Any tips!?
I haven’t tested that out yet, but I will try and get back to you! My gut is telling me that if you make the crust as instructed and pre-bake for 7 minutes, then wrap really tightly with cling wrap, you should have no issue popping it back in the oven with toppings and baking another 15 minutes as you would with a traditional frozen pizza. I will add this to my list to test it out in the meantime! 🙂