Grandma’s Gluten Free Pizza
A perfect excuse to make it pizza night at your house, with a gluten-free crust and fresh veggie toppings!
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 2 pizza crusts 1x
- 1 cup Homemade Nut Milk or store-bought plant-based milk
- 1 envelope active dry yeast
- 3 tbsp aquafaba
- 1 tbsp applesauce, unsweetened
- 1 tsp sucanat (optional)
- 1 tsp salt (optional)
- 3 cups flour, gluten-free
- Pour warm plant milk into a large bowl; sprinkle with dry yeast and let it dissolve for about 5 minutes.
- Whisk aquafaba, apple sauce, sucanat and salt (if using) into the mixture.
- Add flour slowly and knead the dough into a smooth, solid ball. If the dough is sticky, add flour, 1 tablespoon at a time.
- Cover the bowl with a clean kitchen towel and put it in a warm, draft-free area to let it double in size, about 1 hour.
- Preheat the oven to 425ºF.
- Divide dough into two crusts. Use your fingers to spread each to the desired thickness and size. Use parchment paper or a silicone baking mat to prevent the dough from sticking to the pizza stone.
- Pierce the dough with a fork and precook it in the oven for 3-5 minutes.
- Spread tomato sauce on the pizza crust and add your favorite toppings.
- Bake for another 10-15 minutes.
Notes: Pizza will cook faster on silicone baking mat and have a “cookie-like” consistency. Whole wheat flour can be used in place of gluten-free flour for a whole wheat crust.