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    Home » Savory » Gluten Free Vegan Pizza

    Gluten Free Vegan Pizza

    Published: Nov 27, 2019 · Modified: Feb 14, 2021 by Natalia · This post may contain affiliate links .

    765 shares
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    Jump to Recipe Print Recipe
    Sliced pizza topped with cheese and veggies and mushrooms.
    Sliced pizza on a parchment paper, topped with spinach, mushrooms and sun-dried tomatoes.
    Sliced pizza topped with cheese and veggies and mushrooms on a white surface.
    Sliced pizza on a parchment paper, topped with spinach, mushrooms and sun-dried tomatoes.

    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!

    Sliced pizza topped with cheese and veggies and mushrooms against a white background.
    Jump to:
    • WHY MAKE THIS RECIPE
    • RECIPE INGREDIENTS
    • INGREDIENTS NOTES AND SUBSTITUTIONS
    • HOW TO MAKE THE DOUGH
    • HOW TO MAKE THE PESTO SAUCE
    • HOW TO ASSEMBLE THE PIZZA
    • RECIPE FAQs
    • RELATED RECIPES
    • RECIPE
    • Don’t Miss a Recipe!

    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 for the pizza crust and toppings.
    Ingredients to make the Vegan Pesto Sauce. Just a few basic ingredients and ready in 5 minutes!

    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

    Step-by-step directions to make the pizza 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

    Step-by-step directions to make the pesto sauce.
    1. To make the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, salt and nutritional yeast until smooth and combined.
    2. Then, add the olive oil and lemon juice.
    3. 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

    Step-by-step directions to top the crust with the toppings.
    1. 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. 
    2. Top the pizza dough with vegan cheese, pesto sauce, spinach and fresh mushrooms. Drizzle the veggies with some more pesto.
    3. Bake the pizza for around 18 minutes or until golden on the edges. Enjoy!

    RECIPE FAQs

    Can I make the vegan pizza dough ahead of time?

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

    Can I reheat the pizza?

    Once the pizza is cooked, the leftovers can be stored in the fridge and reheated in the oven or the microwave before using them. 

    Can I freeze the vegan gluten free dough?

    Once the dough is kneaded and formed into a ball, double wrap it in plastic wrap and place 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. 

    Can I use other toppings?

    Sure! Feel free to use your favorite veggies, herbs and spices to make this vegan gluten free pizza. Fresh asparagus, sliced zucchini, sliced tomato, broccoli and onion rings 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. 

    Sliced pizza topped with cheese and veggies and mushrooms against a white background.

    RELATED RECIPES

    • Vegan Leek and Tomato Tart
    • Teriyaki Chickpea Avocado Buddha Bowl
    • Vegan Avocado Cream Cheese Sandwich
    • Roasted Vegetable Quinoa Bowl

    If you try this recipe don’t forget to rate it and let me know how it went in the comments below! You can also FOLLOW ME on Pinterest, Facebook, and Instagram to see more delicious food and what I’m getting up to.

    RECIPE

    Gluten-free Vegan Pizza with vegan cheese, spinach, mushrooms and pesto

    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 38 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Italian
    Servings 3
    Calories 313 kcal

    Equipment

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

    Ingredients
      

    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
    Keyword gluten-free pizza, gluten-free vegan pizza, vegan pizza
    Tried this recipe?Let us know how it was!

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    Comments

    1. Tammy

      February 03, 2023 at 12:54 pm

      5 stars
      I love a feel-good recipe like this gluten-free pizza. It sounds and looks delicious and comforting too. Definitely need to make this!

      Reply
      • Natalia

        February 03, 2023 at 3:28 pm

        Thank you Tammy, it’s delicious and healthy at the same time. Hope you have the chance to make it.

        Reply
    2. Ann

      February 03, 2023 at 12:28 pm

      5 stars
      Tonight is pizza night for us, so excited to give this pizza a try! The kids will love helping make it too! A win win!

      Reply
      • Natalia

        February 03, 2023 at 3:30 pm

        Hi Ann, so happy you’re trying my recipe! Let me know how it turned out for you!

        Reply
    3. Veronika

      February 03, 2023 at 11:19 am

      5 stars
      I love anything with pesto and mushrooms and both were amazing on this pizza! I’d never know it was gluten-free as well as vegan!

      Reply
      • Natalia

        February 03, 2023 at 3:45 pm

        Hi Veronika, the pesto-mushrooms combo may seem unusual at first but it really is delicious. Thanks for the sweet feedback!

        Reply
    4. Veronika

      February 02, 2023 at 4:06 pm

      5 stars
      I made this vegan gluten free pizza yesterday and it came out delicious! My hubby asked me to make it again this weekend 😉

      Reply
      • Natalia

        February 03, 2023 at 3:46 pm

        Thank you so much, Veronika! I’m super excited to hear that you and your kids loved it!

        Reply
    5. Sean

      February 01, 2023 at 10:26 pm

      5 stars
      I have struggled with GF pizza crust, it never holds together, this was such an easy recipe to make and my vegan friends loved it. I see many of these pizzas in the future.

      Reply
      • Natalia

        February 03, 2023 at 3:47 pm

        Hi Sean, that is great to hear! I am so glad that you love my recipe that much!

        Reply
    6. Amy Liu Dong

      January 31, 2023 at 11:26 pm

      5 stars
      I am not a vegan, but I enjoy eating vegan food, especially this healthy gluten-free pizza. It was so easy to make!

      Reply
      • Natalia

        February 03, 2023 at 3:50 pm

        Thanks so much Amy, glad you enjoy the vegan pizza! Thanks for commenting. 

        Reply
    7. Colleen

      January 31, 2023 at 1:27 pm

      5 stars
      I’m always looking for a good gluten-free pizza dough and usually failing, until now. This pizza is perfect and the instructions are really accurate. Thanks for sharing!

      Reply
      • Natalia

        February 03, 2023 at 3:55 pm

        Hi, Colleen! Thank you so much! I am beyond happy to read your positive review.

        Reply
    8. Enriqueta E Lemoine

      January 31, 2023 at 7:21 am

      5 stars
      Natalia, I’m not vegan but always looking for gluten-free recipes. I need to get some of the ingredients I don’t have in my freezer and make this pizza. If it tastes as it looks… OMG I need this in my life now!

      Reply
      • Natalia

        February 03, 2023 at 4:24 pm

        This recipe is a beloved favorite here Enriqueta, I’m glad you like it! Thanks for stopping by!

        Reply
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    Hello and welcome to my blog! I’m so excited to have you here! I’m Natalia and I’m a recipe developer and food photographer with a passion for healthy, delicious and pretty food.

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