Gluten Free Vegan Pizza

Easy Gluten free Vegan Pizza made with a basic gluten free & vegan crust and topped with vegan cheese, delicious pesto, spinach, mushrooms and flavourful sun-dried tomatoes. This pizza requires just one bowl and it’s ready in 30 minutes!

WHY MAKE THIS RECIPE

You are going to love this vegan pizza! The dough is super easy to make, almost no kneading is required and all you need are 4 basic ingredients. Oh, and the best part is that it’s ready to bake in 20 minutes. 

This is a thin and crunchy pizza crust, which means less bread and more toppings to taste. Sometimes a thick crust can mask those delicious fresh toppings, like the ones you’ll find in this recipe. 

This Gluten Free Vegan Pizza is also equipment-friendly. It calls for one bowl, a wooden spoon, parchment paper and an immersion blender or food processor to make the pesto sauce.

If you have a stand mixer, it will help you with the mixing and kneading.

RECIPE INGREDIENTS

INGREDIENTS NOTES AND SUBSTITUTIONS

Flour. Gluten free all-purpose flour is what I usually use here. If you happen to run out of it, substitute all-purpose gluten-free flour for all-purpose flour at a ratio of 1:1.

Vegan Cheese. There is a wide variety of vegan cheese nowadays. For this recipe I use a curated cheddar type, one of my favorite for pizzas. 

Spinach. I prefer to use fresh spinach but feel free to use frozen if that’s what you have on hand. Make sure it’s completely drained before adding to the pizza.

Mushrooms. Those can be frozen too if well drained. 

Pesto. You can use store bought pesto or homemade. You’ll find a step-by-step recipe below to make you own vegan homemade pesto. 

Nutritional Yeast. This is an optional ingredient and it’s basically used to substitute cheese in vegan pesto. It has a strong, rich, and savory flavor that resembles cheese. It also adds more texture to the pesto sauce.

HOW TO MAKE THE DOUGH

1. To make the dough: In a bowl or the bowl of your stand mixer, combine the flour, instant yeast, and warm water. Let it sit for a few minutes to activate.
2. Add the olive oil and the salt and mix in.
3. Knead for a few seconds into a soft slightly sticky dough. Fine-tune the dough: If it’s too sticky, add more flour. If it’s too crumbly, add more water.
4. Gather the dough into a ball and let it sit for 15 minutes in a warm place.

HOW TO MAKE THE PESTO SAUCE

5. To make the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, salt and nutritional yeast until smooth and combined.
6. Then, add the olive oil and lemon juice.
7. Puree until the mixture is smooth and well mixed. Scrape down the sides of the bowl or cup if needed. If you like a thinner pesto you can add a little more olive oil or water.

HOW TO ASSEMBLE THE PIZZA

8. To make the pizza: Carefully roll out the dough on a lightly floured parchment paper into a 13 to 14 inch size oval (don’t use too much pressure). You can stretch it a bit with your hands until it has the right shape. 
9. Top the pizza dough with vegan cheese, pesto sauce, spinach and fresh mushrooms. Drizzle the veggies with some more pesto.
10. Bake the pizza for around 18 minutes or until golden on the edges. Enjoy!

RECIPE FAQs

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RECIPE

Gluten-free Vegan Pizza

NATALIA @ SIMPLE GREEN RECIPES

Easy Gluten-free Vegan Pizza made with a basic vegan & gluten-free crust and topped with vegan cheese, delicious pesto, spinach, mushrooms and sun-dried tomato.

5 from 42 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings 3

Equipment

• ▢
  Mixing bowl
• ▢
  Wooden spoon or spatula
• ▢
  Parchment paper
• ▢
  Immersion blender or Food processor

Ingredients

  

1x2x3x

For the Gluten Free Vegan Pizza Crust

• ▢ 1 ¼ cup all-purpose Gluten Free flour
• ▢ 1 teaspoon active yeast
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon virgin olive oil
• ▢ ⅓ cup warm water

For the Toppings:

• ▢ 8 ounces vegan cheese grated or shredded
• ▢ ½ cup pesto sauce
• ▢ 2 cups fresh spinach
• ▢ 2 ½ cups mushrooms portobello, yellow-foot, washed and sliced
• ▢ ¼ cup sun-dried tomato halved

For the Vegan Pesto Sauce:

• ▢ 2 cups fresh basil
• ▢ 3 tablespoons pine nuts or walnuts or sunflower seeds
• ▢ 2 cloves of garlic peeled
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1 tablespoon nutritional yeast optional
• ▢ ¼ teaspoon salt
• ▢ ½ cup olive oil

Instructions

 

For the Crust

• To make the dough: In a bowl or the bowl of your stand mixer, combine the flour, instant yeast, and warm water. Let it sit for a few minutes to activate.
• Add the olive oil and the salt and mix in.
• Knead for a few seconds into a soft slightly sticky dough. Fine-tune the dough: If it’s too sticky, add more flour. If it’s too crumbly, add more water.
• Gather the dough into a ball and let it sit for 15 minutes in a warm place.
• Preheat the oven to 475ºF (245ºC) and place the rack in the lower third of your oven.

For the Pesto Sauce:

• To make the pesto: While the dough is resting, prepare the pesto sauce. In a blender or food processor, pulse the basil, pine nuts, garlic, salt and nutritional yeast until smooth and combined.
• Then, add the olive oil and lemon juice. Extra-virgin olive oil adds richness and a slightly deeper flavor.
• Puree until the mixture is smooth and well mixed. Scrape down the sides of the bowl or jar if needed. If you like a thinner pesto you can add a little more olive oil or water.

For the Pizza:

• To make the pizza: Carefully roll out the dough on a lightly floured parchment paper into a 13 to 14 inch size oval (don't use too much pressure). You can stretch it a bit with your hands until it has the right shape.
• Top the pizza dough with vegan cheese, pesto sauce, spinach, fresh mushrooms and the halved sun-dried tomatoes. Drizzle the veggies with some more pesto.
• Bake the pizza for around 10-15 minutes or until golden on the edges. Enjoy!

Notes

MAKE AHEAD. Pizza dough can be made 2-3 days ahead. Once the dough is kneaded and formed into a ball, refrigerate it. Keep it covered or it will get dry.

FREEZING THE DOUGH. Once the dough is kneaded and formed into a ball, double wrap in plastic wrap and place it in the freezer. Alternatively you can also wrap it in plastic wrap and then place it in a freezer bag or zip bag. It can be frozen for up to three months.

MORE IDEAS FOR TOPPINGS. Feel free to use your favorite veggies, herbs and spices. Fresh asparagus, sliced zucchini, sliced tomato, broccoli, onion rings and pitted olives are a great match, and absolutely delicious on top of the pesto sauce. Also, I always have dried oregano for my pizzas, to sprinkle over the toppings.

LEFTOVERS. Reheating. Once the pizza is cooked, the leftovers can be stored in the fridge and reheated in the oven or the microwave. If reheated in the oven, the crust retains its crispy texture. In the microwave, the pizza becomes a bit soggy. Freezing. Leftovers freeze well. Cut them into serving pieces and double wrap tightly in plastic wrap. Ideally, store in a freezer bag.

NUTRITION INFORMATION

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

See our full nutrition disclosure.

Nutrition

Calories: 313kcalCarbohydrates: 29gProtein: 9gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1189mgPotassium: 718mgFiber: 6gSugar: 5gVitamin A: 1956IUVitamin C: 11mgCalcium: 89mgIron: 3mg

Course Main Course

Cuisine Italian

Keyword gluten-free pizza, gluten-free vegan pizza, vegan pizza

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