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 Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 2-4 1x
- Category: How to
- Cuisine: Vegan, Italian
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
Sherry says
May 12, 2019 at 23:27Has this recipe been tested with brown rice flour? Thanks !
Iosune says
May 13, 2019 at 08:02Hi Sherry! Yes, and it works great 🙂
George says
May 5, 2019 at 03:51Does sticky rice flour (glutinous rice flour) work instead?
Also, could this be done as a wild yeast sourdough?
(Note for other curious readers: glutinous rice doesn’t actually have gluten in it).
Iosune says
May 5, 2019 at 09:36Hi George! I’m so sorry, but I haven’t tried it so I don’t know, but I don’t think it’s going to work as it’s a flour with a high starch content, I would use brown rice flour instead. I can’t help you with the second question either. Have a nice day!
Leslie says
March 22, 2019 at 02:11Do you think I’d be able to make pizza rolls with this dough? Think cinnamon rolls with with pizza ingredients. I usually use a premade dough but we are switching to vegan and my 4 year old is freaking out about pizza rolls being gone forever.
Iosune says
March 23, 2019 at 02:32Hi Leslie! I’ve never tried it myself, so I’m not sure, but I think it could work 🙂
Adriana says
March 2, 2019 at 09:15What do you mean by 1/4 of the recipe? Is that one pizza?
Iosune says
March 9, 2019 at 05:33Hi Adriana! No, it’s 1/4 of the pizza crust 🙂
may says
February 17, 2019 at 05:22hi there, can you freeze this dough?
Iosune says
February 18, 2019 at 10:39Hi May! I’m so sorry, but I’ve never tried it myself, so I don’t know…
Behrooz says
February 14, 2019 at 08:19Looking forward to trying this!
Iosune says
February 15, 2019 at 07:31Hi Behrooz! Hope you enjoy it 🙂
Lisa says
December 30, 2018 at 15:09Looking forward to trying this! Could I replace the buckwheat flour with chickpea flour?
Iosune says
December 31, 2018 at 09:47Hi Lisa! I haven’t tried it myself, so I don’t know. Sorry!
Cindy York says
December 20, 2018 at 00:46Modifying a spinach dip recipe that utilizes pizza dough for my daughter who is gluten free and allergic to potato starch. Thoughts?
Iosune says
December 20, 2018 at 07:56Hi Cindy! I’m so sorry, but I’ve never made something like that. Have a nice day!
Denese Depeza says
November 29, 2018 at 12:41This is so simple. Love it and I will be trying it
★★★★★
Iosune says
November 30, 2018 at 09:44Hi Denese! Thanks a lot 🙂 Hope you like it!
Joe says
October 5, 2018 at 22:22Excellent recepie😏! Thx. You rock!!!!
★★★★★
Iosune says
October 6, 2018 at 07:29Hi Joe! Thank YOU so much 🙂 Have a nice day!
Jor says
October 5, 2018 at 21:532 cups of flour to 1/2 cup + 2 tbs of water? Uhhh not! Took atleast 1.5 cups of water.
Iosune says
October 6, 2018 at 07:23Hi Jor! It worked for me and other readers, but feel free to add as much water as you want 🙂
Rebecca says
May 13, 2018 at 10:12Twice 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%
Iosune says
May 15, 2018 at 11:20Hi 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!
Al says
April 23, 2018 at 05:481 tsp salt = 2325mg sodium / 4 = 581mg sodium, NOT 139mg.
Iosune says
April 28, 2018 at 05:44Hi 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 🙂
callista says
June 19, 2018 at 15:08I 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 🙂
Megan Davis says
April 18, 2017 at 16:54Wow! That looks yummy! This is quickly becoming my favorite food. Thanks for this.
★★★★★
Iosune says
April 24, 2017 at 16:59Hi Megan! Thanks a lot 😀 Have a nice week!