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.
You 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: 5 mins
- Cook: 15 mins
- Total: 20 mins
- 2-4 1x
- How to
- Vegan, Italian
Servings 2-4 1x
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
can you pre make and do the first cook and then freeze, or freeze after the roll out part?? or are they best fresh, not freeze well??
Hi Amanda! I prefer them fresh but, feel free to freeze the crust before baking it 🙂
Hi! I’m going to try this recipe this evening! Can you tell me what size (diameter) pizza it makes? Thanks!
Hi! Medium-sized pizza 🙂 Don’t know the exact diameters, sorry!
Hi Iosune,
Thanks so much for this recipe. I made this yesterday and it turned out to be quite tasty! Really enjoyed it!
I added 1-2 tbsp of rice flour. The crust was a little dense, as would be expected since we are using GF flours. Can I add something else to make the crust a little less dense (e.g. baking soda/ baking powder / vinegar etc). If yes, what would be the ideal quantity to add for the measurement that you have given?
Really loved this recipe. Can’t wait to try it again, and hopefully make it a bit less dense this time!
Thanks.
Hi! Thanks for your kind comment 🙂 I think it is not possible to make the crust a little less dense. Maybe you can use a different gluten-free flour next time!
How many pizzas does your recipe make?
Hi Abby! One pizza 🙂 Hope you like it!
Does this recipe work if use half of the ingredients to make 1/2 as much (say, if you are cooking for one)?
Hi Amelia! Yes, it will work 🙂 Hope you like it!
I used normal buckwheat flour as opposed to light buckwheat flour and had use a bit more water. It had a really earthy, nutty flavour and I brushed some EVOO on the crust because I was worried it would dry out. It was great with some pizza sauce, fresh mozzarella, and basil. Would make this again!
★★★★★
Hi Mary! Sounds so good 🙂 I’m so glad you enjoyed it!
Thank you so much for this!
It was so easy to make for how delicious it was!
Perfect for the later stages of the candida diet.
★★★★★
Hi Dan! So glad you enjoyed it 🙂 Have a nice day!
Can I sub In a mix of rice flour and wheat flour or will it throw off the consistency?
Hi Duane! Feel free to use any type of flour but, remember that the amount of water will vary 🙂 Have a nice day!