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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!

  • Author: Dr. Rosane Oliveira
  • Prep Time: 90 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 2 pizza crusts 1x
Print Recipe


  • 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


  1. Pour warm plant milk into a large bowl; sprinkle with dry yeast and let it dissolve for about 5 minutes.
  2. Whisk aquafaba, apple sauce, sucanat and salt (if using) into the mixture.
  3. Add flour slowly and knead the dough into a smooth, solid ball.  If the dough is sticky, add flour, 1 tablespoon at a time.
  4. 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.
  5. Preheat the oven to 425ºF.
  6. 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.
  7. Pierce the dough with a fork and precook it in the oven for 3-5 minutes.
  8. Spread tomato sauce on the pizza crust and add your favorite toppings.
  9. 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.

Did you make this recipe?

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.