This Vegan Pizza Crust is chewy, delicious and easy to make without any eggs, yeast or white flour. It’s the perfect healthy pizza alternative made with gluten-free ingredients like almond flour, tapioca flour and avocado oil and happens to be dairy-free, vegan and paleo-friendly.
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Easy Vegan Pizza Crust Recipe
Looking for the perfect vegan pizza crust for pizza night? Our homemade pizza dough recipe is easy to make in just one bowl with simple and wholesome pantry-friendly ingredients.
The pizza dough mixes up in just one bowl and is completely egg-free, grain-free, gluten-free and paleo friendly with no yeast required. And the best part about making your own pizza is that you can add any toppings you like!
For our favorite Vegan Pizza toppings, we like using onions, mushrooms, tomatoes and spinach, but you can add or omit things as desired.
Garnished with fresh basil, this pizza looks almost as good as it tastes. You can use your go-to tomato sauce and favorite brand of vegan cheese. It’s so easy to customize this recipe and create your ultimate pizza!
What You’ll Need
Below are the ingredients we swear by in our vegan pizzas.
For the pizza crust:
- Almond Flour: the main gluten-free flour for this pizza crust recipe. Be sure to use superfine almond flour and not almond meal.
- Tapioca Flour: adds lightness and structure to the vegan pizza dough. You can also sub with arrowroot starch.
- Flax Eggs: to make the flax eggs, you’ll need 3 tablespoons of ground flaxseeds mixed with 6 tablespoons of warm water. Let that mixture sit for at least 5 minutes until thickened into a gel-like consistency.
- Baking powder: this leavener helps the paleo pizza crust rise
- Onion salt + garlic powder + Italian seasoning blend: this trio of spices and herbs make our gluten free pizza crust flavorful and delicious.
- Fine sea salt: just 1/2 teaspoon or to taste
- Avocado oil or olive oil: helps bind the pizza dough together.
- Apple cider vinegar: helps make the pizza crust light and airy.
Our favorite pizza toppings:
- Pizza Sauce: You can use your favorite homemade pizza sauce or store-bought. We like Rao’s.
- Vegan Mozzarella: Grated. We like Violife.
- Red Onion: You’ll need half of one onion.
- Mushrooms: About 6.
- Cherry Tomatoes: Or sundried tomatoes.
- Spinach: Every pizza needs a leafy green!
- Fresh Basil: For garnish.
How to Make Vegan Pizza Crust
This vegan pizza crust comes together quickly without any eggs or white flour. You can make it ahead of time for a great last-minute dinner option. Simply add the sauce, the cheese and the toppings, then bake!
For the pizza crust:
- Prep Oven: Preheat the oven to 400ºF and line a pizza pan or a large baking sheet with parchment paper.
- Make the flax egg: In a small bowl, make the flax egg by combining the ground flaxseeds with 6 tablespoons of water. Allow to sit for at least 5 minutes, until thick and jelly-like.
- Mix the dry ingredients: Meanwhile, whisk together the almond flour, tapioca flour, ground flaxseeds, baking powder, onion power, garlic powder, Italian seasoning and salt until combined.
- Add the wet ingredients: Stir in the olive oil, vinegar followed by the flax eggs. Stir well, until the dough sticks together and forms a cookie dough mixture. Sprinkle a little bit more almond flour if the dough seems too wet or add a little bit more water if the dough seems too dry.
- Shape the dough: Sprinkle some tapioca flour on the pan and place on top. Use your hands to shape into a flat circle, about 1/4- 1/3 inch thick, roughly 8 – 10 inches in diameter.
- Cook: Bake in preheated oven for 10-12 minutes.
For the toppings:
- Spread with Sauce, Mozzarella & Onions: Remove the pizza crust from the oven. Turn the oven to 450F. Allow to cool for 5 minutes. Spread the pizza sauce over the bases and top them with vegan mozzarella and thinly sliced onions.
- Top with Mushrooms & Tomatoes: Thinly slice the mushrooms and cut the tomatoes in half. Place on the pizzas.
- Add Spinach: Place the spinach in boiled water to wilt it, then squeeze out the excess water. Roughly chop it and add it to the pizzas.
- Cook: Drizzle on olive oil, salt and pepper, if desired. Place the pizzas in the oven and bake at 450F for 10-12 minutes, until crispy and baked.
- Enjoy! Top with fresh basil and serve.
Tips for success
- Sprinkle with more flour or water as needed: If the dough feels too sticky to work with, you can add a little bit more tapioca flour. If the dough feels too dry, add a few drops of water until it’s the right consistency to spread out.
- Season to taste: Add any extra herbs or adjust seasoning to your taste.
- Cook Pizzas On Parchment Paper: If you’re worried about cheese dripping or toppings falling through the oven rack, simply cook your pizzas over sheets of parchment paper.
- Use the Middle Rack: The center oven rack is definitely the sweet spot for these pizzas. The dough gets nice and crispy while the veggies get some roasting action.
- Watch the Cook Time: These pizzas cook up quite fast, so be sure to keep a close eye on the oven from the 9-minute mark on.
Vegan Pizza Crust Variation Ideas
There are so many simple ways to put a spin on this classic recipe. Here are some delicious ideas!
- Sub Nut Butter: Try spreading cashew butter or Spicy Peanut Sauce over your crust instead of tomato sauce. Yum!
- Pesto Pizza: Instead of garnishing your pizzas with fresh basil, you can add dollops of your favorite pesto sauce for added flavor!
- Use Different Vegetables: Feel free to sub or add veggies like olives, artichoke, peppers and pickled jalapeños to your pizzas.
- Parmesan Pizza: The vegan mozzarella can be substituted for vegan parm, if preferred. You could also use both!
Wondering what side dishes pair well with veggie pizza? The following are all amazing options.
- Serve with Caesar Salad: Fresh, creamy and flavorful, this Vegan Caesar Salad is the ultimate accompaniment to vegan pizza.
- Pair with Fries: French fries could never disappoint, especially when it comes to a crispy batch of Zucchini or Sweet Potato Fries!
- Serve with Tofu Fries or Garlic Bread: Serve up a classic Italian dinner by pairing your pizzas with garlic bread or tofu fries for extra protein.
How to Store and Reheat Leftovers
You can freeze this pizza crust with the toppings or without. Leftover pizza can be stored in the refrigerator for 3-5 days. It should be wrapped well in plastic wrap or aluminum foil. To reheat your pizza, heat it in a 400°F oven until warm and sizzling.
Can I Freeze Extras?
Want to make one pizza for now and one for later? You can keep these in the freezer for extended storage, if desired. I recommend wrapping the pizza in two layers of plastic wrap or aluminum foil to prevent freezer burn. Thaw overnight in the fridge and reheat, or heat from frozen, within 3 months.
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This Vegan Pizza Crust is chewy, delicious and easy to make with wholesome gluten-free and grain-free ingredients. It's the perfect healthy pizza alternative made with almond flour, tapioca flour and avocado oil and happens to be dairy-free, vegan and paleo-friendly.
- 1/2 cup superfine blanched almond flour
- 1/3 cup tapioca starch
- 3 tablespoons ground flax seeds + 6 tablespoons warm water
- 1 teaspoon baking powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning blend
- 1/2 teaspoon fine sea salt , to taste
- 1 1/2 tablespoons avocado oil or olive oil
- 1 teaspoon apple cider vinegar
- 1 cup pizza sauce
- 2 cups vegan mozzarella , grated - we like Violife.
- 1/2 small red onion , sliced
- 6 mushrooms , sliced. Use cremini or your favorite.
- 8 cherry tomatoes or grape tomatoes
- 4 cups baby spinach
- 4 fresh basil leaves , for topping
- Preheat the oven to 400ºF and line a pizza pan or a large baking sheet with parchment paper.
In a small bowl, make the flax egg by combining the ground flaxseeds with 6 tablespoons of water. Allow to sit for at least 5 minutes, until thickened into a gel-like consistency.
- Meanwhile, whisk together the almond flour, tapioca flour, ground flaxseeds, baking powder, onion power, garlic powder, Italian seasoning and salt until combined.
Stir in the olive oil, vinegar followed by the flax eggs. Stir well, until the dough sticks together and forms a cookie dough mixture. Sprinkle a little bit more almond flour if the dough seems too wet or add a little bit more water if the dough seems too dry.
Sprinkle some tapioca flour on the pan and place on top. Use your hands to shape into a flat circle, about 1/4 - 1/3 inch thick, roughly 8 - 10 inches in diameter.
Bake in preheated oven for 10-12 minutes.
Remove the pizza crust from the oven. Turn the oven to 450F. Allow to cool for 5 minutes. Spread the pizza sauce over the bases and top them with vegan mozzarella and thinly sliced onions.
Add the mushrooms, red onion and tomatoes to the pizzas.
Place spinach in boiled water to wilt, then squeeze out excess water. Roughly chop and add to pizzas.
Drizzle with olive oil, salt and pepper and bake for 10-12 minutes, until crispy and baked.
Remove from oven and serve hot.
Top with fresh basil and serve.
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