You have asked us for a vegan pizza crust so many times, so here it is. It requires only 3 ingredients and is yeast and fat-free, yay!
We shared our low fat vegan mozzarella recipe in the previous post and we’ll share the recipe of the pizza as well really soon, so stay tuned.
MY LATEST VIDEOSYou can see the dough in the picture above and then the dough onto our pizza pan just before baking in the picture below. I’m in love with the pizza pan, our pizzas are so pro now, but you don’t have to use it, a baking sheet is also a great choice.
This pizza crust is not as fluffy as others, but it’s much healthier and so easy to make. We love it and is the recipe we always use on a daily basis.
Tips:
- You can also use other types of flour like brown rice flour or if you eat gluten, feel free to use rye, spelt or whole wheat flour as well. The amount of water will vary depending on the type of flour or the brand you’re using.
- Remove sea salt if you want, but it will make your pizza taste much better.
- Add some healthy fat if you want. I prefer my pizza crust fat-free, but it’s up to you.
3 Ingredient Gluten Free Pizza Crust
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 2-4
- Category: Gluten Free, Entrées, Sides & Main Dishes
- Cuisine: Vegan, Italian-Inspired
This vegan, gluten-free pizza crust is so easy to make and also yeast and fat-free. Besides, it requires just 3 ingredients.
Ingredients
- 2 cups light buckwheat flour (280 g)
- 1 tsp sea salt
- 1/2 cup (125 ml) + 2 tbsp water at room temperature
Instructions
- Preheat the oven to 400ºF or 200ºC.
- Mix all the ingredients in a large mixing bowl with a spoon and then use your hands until well combined. You may need to add more or less water, so add it gently until you get the perfect dough, neither too sticky (add more flour), nor too dry (add more water).
- Flatten the dough on a lightly floured surface, then transfer it to a pizza pan or a baking sheet (line it with some parchment paper) and bake for about 5 minutes.
- Remove from the oven, add your favorite ingredients and bake for another 5 to 10 minutes.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 201
- Sugar: 1.6 g
- Sodium: 139.5 mg
- Fat: 1.9 g
- Saturated Fat: 0.4 g
- Carbohydrates: 42.4 g
- Fiber: 6 g
- Protein: 7.6 g
Wow! That looks yummy! This is quickly becoming my favorite food. Thanks for this.
★★★★★
Hi Megan! Thanks a lot 😀 Have a nice week!
1 tsp salt = 2325mg sodium / 4 = 581mg sodium, NOT 139mg.
Hi Al! I can’t remember the web I used to calculate it, but I’ve checked Calorie Count and 1 tsp sea salt has 468mg of sodium 🙂
I think I have found the website you’ve used, as it says 1g sea salt has 468mg sodium. 1/4 tsp is 1.2g so according to that site, a whole tsp would be 4.8g so would contain about 2246mg sodium.
I will try the recipe though, I have been looking for a nice pizza base, I’ll let you know how I get on 🙂
Twice now but I find that the dough takes an extreme amount of effort to form. It doesn’t keep together and is quite messy. After a long time it looks ok to roll. Am i doing something wrong? I am following the method 100%
Hi Rebecca! If you’re using the same ingredients and following all the stepts, I don’t know… If it’s to dry, add more liquid and if it’s too wet, add more flour. You could also keep the dough in the fridge for a while before making the pizza. Hope it helps!
2 cups of flour to 1/2 cup + 2 tbs of water? Uhhh not! Took atleast 1.5 cups of water.
Hi Jor! It worked for me and other readers, but feel free to add as much water as you want 🙂
Excellent recepie😏! Thx. You rock!!!!
★★★★★
Hi Joe! Thank YOU so much 🙂 Have a nice day!
This is so simple. Love it and I will be trying it
★★★★★
Hi Denese! Thanks a lot 🙂 Hope you like it!
Modifying a spinach dip recipe that utilizes pizza dough for my daughter who is gluten free and allergic to potato starch. Thoughts?
Hi Cindy! I’m so sorry, but I’ve never made something like that. Have a nice day!
Looking forward to trying this! Could I replace the buckwheat flour with chickpea flour?
Hi Lisa! I haven’t tried it myself, so I don’t know. Sorry!
Looking forward to trying this!
Hi Behrooz! Hope you enjoy it 🙂
hi there, can you freeze this dough?