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Top view of a whole vegetable pizza on parchment paper with a wooden knife

Vegan Pizza Crust

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.

Course Dinner
Cuisine Italian
Keyword easy pizza crust, eggless pizza crust, paleo pizza crust, vegan pizza crust
Prep Time 10 minutes
Cook Time 12 minutes
Servings 6 servings
Calories 116 kcal
Author Kelly


  • 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

Toppings (or use your favorite)

  • 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


  1. Preheat the oven to 400ºF and line a pizza pan or a large baking sheet with parchment paper.
  2. 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.

  3. Meanwhile, whisk together the almond flour, tapioca flour, ground flaxseeds, baking powder, onion power, garlic powder, Italian seasoning and salt until combined.
    Dry ingredients for cinnamon roll dough in a glass bowl
  4. 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.

    Top view of rice cauliflower dough for cauliflower pizza crust
  5. 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.

    Top view of unbaked cauliflower pizza crust on a parchment paper and pizza stone
  6. Bake in preheated oven for 10-12 minutes.

    Top view of baked cauliflower pizza crust on a parchment paper and pizza stone
  7. 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 view of an uncooked pizza dough with toppings
  8. Top with fresh basil and serve.

    Top view of a whole vegetable pizza on parchment paper with a wooden knife
Nutrition Facts
Vegan Pizza Crust
Amount Per Serving (1 serving)
Calories 116 Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.