• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Simple Green Recipes
  • Home
  • RECIPES BY CATEGORY
    • Breakfast
    • Breads
    • Brownies & Bars
    • Cakes
    • Chocolate Desserts
    • Cookies
    • Donuts
    • Glass Desserts
    • Ice Cream & Frozen Treat
    • Muffins & Cupcakes
    • Pies & Tarts
    • Savory
    • Holiday Recipes
    • Vegan Basics
  • RECIPES BY DIET
    • Vegan
    • Vegetarian
    • Gluten-free
    • Grain-free
  • CONTACT
    • Content & Privacy Policy
    • Cookie Policy
    • Nutrition Disclaimer
  • ABOUT
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Recipes By Diet
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    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 .

    786 shares
    • Share
    • Yummly
    • Twitter
    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.
    pizza crust topped with cheese, spinach 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

    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

    • Easy Vegan Leek Tomato Tart
      Vegan Leek and Tomato Tart
    • Easy Teriyaki Chickpea Avocado Buddha Bowl FI
      Teriyaki Chickpea Avocado Buddha Bowl
    • Quick Vegan Avocado Cream Cheese Sandwich
      Vegan Avocado Cream Cheese Sandwich
    • Roasted-Vegetable-Quinoa-Bowl-with-Lemon-Tahini-Dressing
      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 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
      

    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
    Tried this recipe?Let us know how it was!

    Natalia's Signature
    « Vegan Banana Nut Muffins
    Vegan Gluten-free Pumpkin Pie »

    Reader Interactions

    Comments

    1. Kathryn

      June 29, 2021 at 12:37 pm

      This sounds amazing! I can’t wait to try this gluten-free pizza. I love all the veggies on top too. Perfect for a summer meal! 🙂

      Reply
      • Natalia

        July 01, 2021 at 6:53 am

        That is great to hear! I am so glad that you love the pizza! Let me know if you make it, I would love to hear how it worked out for you. XO

        Reply
    2. Sarah Baumeister

      June 29, 2021 at 11:34 am

      5 stars
      I love that this recipe can be broken down into different delicious parts to use. I can use the pizza crust with red sauce and the pesto sauce with pasta– or enjoy it as is. Very versatile.

      Reply
      • Natalia

        July 01, 2021 at 6:52 am

        Hi, Sarah! I can’t agree more! In fact, this is my go-to crust to use with tomato sauce, they make a great combo too. And thanks so much for commenting!


        Reply
    3. Chef Dennis

      June 28, 2021 at 5:02 pm

      5 stars
      Yum! My wife will surely love your Gluten Free Vegan Pizza. All ingredients included are her favorites. Thanks for sharing.

      Reply
      • Natalia

        July 01, 2021 at 6:40 am

        You’re so welcome! And thanks for the comment, Chef Dennis!


        Reply
    4. Bernice

      June 28, 2021 at 3:29 pm

      5 stars
      Ready in 20?! Now there’s a keeper! I’m definitely saving this recipe for the days when I have no idea what to make for dinner. Love this combo of toppings, too.

      Reply
      • Natalia

        July 01, 2021 at 6:40 am

        Thank you so much, Bernice! I’m super excited to hear that you that you like the pizza. Let me know how it turns out for you when you make it! XO
         

        Reply
    5. AISilva

      June 05, 2021 at 5:07 pm

      5 stars
      Oh my this dish looks so good. We recently got a pizza oven and I’ve been trying to think of new recipes and especially ones that use Pesto, since I love pesto. I’ll definitely be trying this next week. Thank you!

      Reply
      • Natalia

        June 06, 2021 at 3:09 am

        I absolutely love this recipe AISilva, I recommend you try it. It’s made in the blink of an eye and it can’t be tastier. Thanks for the comment!


        Reply
    6. aisasami

      April 29, 2021 at 2:21 am

      5 stars
      This looks very easy to make and super delicious! I have to make it this weekend!

      Reply
      • Natalia

        April 29, 2021 at 11:01 am

        Thanks Aisasami, it’s a delicious and very forgiving crust, you’ll love it. Hope you like it!

        Reply
    7. Michele

      April 28, 2021 at 9:38 am

      5 stars
      This pizza looks delicious. I have PCOS so I have been trying to go gluten and dairy-free this sounds like its right up my all alley and looks amazing!

      Reply
      • Natalia

        April 28, 2021 at 3:13 pm

        Thank you Michele, I’m so glad you like it! Let me know when you try it.

        Reply
    8. Alita pacio

      April 28, 2021 at 1:54 am

      I only tried a vegan pizza once but this recipe really makes me want to try again.

      Reply
      • Natalia

        April 28, 2021 at 3:16 pm

        I’m so glad to hear it, thank you!

        Reply
    9. Nkem

      April 27, 2021 at 11:55 pm

      5 stars
      Looks really good! I want to try and make something like this with my sister for a healthy pizza night!

      Reply
      • Natalia

        April 28, 2021 at 3:19 pm

        Hi Nkem, you both will love this pizza even if you’re not vegan. It’s an easy and quick recipe, let me know when you try it! Thank you!

        Reply
    10. bye:myself

      April 27, 2021 at 2:40 pm

      I’m very often in Italy so I’ve tried all kinds of pizza – and yours looks just fantastic. Very artsy culinary – and I love a thin crust!

      Reply
      • Natalia

        April 27, 2021 at 4:26 pm

        Thanks I’m glad you like the recipe, Renata! A thin crust and healthy toppings is how I love pizza. It means less calories and a more nutritious pizza.

        Reply
    11. Rhea

      April 27, 2021 at 1:38 pm

      5 stars
      ohhh my looks delish! I love having spinach on pizzas. lately I appreciate more vegan pizzas, they are more tasty than meaty ones. I will be cooking it tonight for dinner and I’ll let you know how it turns out.

      Reply
      • Natalia

        April 28, 2021 at 3:45 pm

        Thanks Rhea! I hope you enjoyed the pizza! I love the flavor combination. It’s a really flavorful vegan pizza!

        Reply
    12. Crickette, The Things I Have to Say

      April 27, 2021 at 1:28 pm

      Pizza is love. I can live with just pizza and pasta. This recipe looks delicious and I’m usually an all-meat pizza kind of girl, though.

      Reply
      • BushraZ Blogs

        April 27, 2021 at 11:27 pm

        Wow, that looks delicious! I don’t like mushroom so I’ll try the recipe without them. Any other toppings that go well with this? Thank you.

        Reply
        • Natalia

          April 28, 2021 at 3:55 pm

          Hi Bushra, I don’t always use the same toppings, it depends on what I have on hand. 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, you will love it!

          Reply
      • Natalia

        May 16, 2021 at 3:59 pm

        Thanks Crickette, my non vegan friends love this recipe, you have to try and make it!

        Reply
    13. sumit walia

      April 27, 2021 at 9:53 am

      5 stars
      I must say that you have explained the process so lucidly and in detail with ably supporting pics. For someone who is a foodie, step-by-step images are really helpful, thanks for making the recipe so inviting. Will make it ASAP!

      Reply
      • Natalia

        May 05, 2021 at 12:14 pm

        Hello! I’m so happy you like the recipe, hope you enjoy it! Let me know how it turned out. Thank you!

        Reply
    14. Kenneth

      April 26, 2021 at 10:39 pm

      Interested on the dough..but not vegan or gluten free person ..will give it a try…thanks for the recipe!

      Reply
      • Natalia

        April 28, 2021 at 4:00 pm

        You’re welcome Kenneth! I’m sure you’ll love the crust even if you’re not vegan or a gluten-free eater.

        Reply
    15. Aimee amala

      April 26, 2021 at 3:31 pm

      5 stars
      I’m focusing on plant based foods and this recipe sounds amaaazing xxx

      Reply
      • Natalia

        April 27, 2021 at 3:51 pm

        Thank you Aimee, it’s a quick and easy vegan recipe, made in less than 30 minutes. I’m sure you’ll love it!

        Reply
    Newer Comments »

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    author profile picture

    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. Read More…

    Subscribe

    for your weekly updates.




    Content & Privacy Policy

    FALL RECIPES

    • Vegan Banoffee Pie
      Vegan Banoffee Pie
    • Stack chocolate brownie pecan bars on a cooling rack
      Vegan Pecan Pie Brownies
    • Paleo Sweet Potato Chocolate Mousse
      Sweet Potato Chocolate Mousse
    • Vegan Pumpkin Chocolate Chip Bread
      Vegan Pumpkin Chocolate Chip Bread

    COOKIE RECIPES

    • three chocolate chip cookies on a parchment paper
      Vegan Gluten Free Chocolate Chip Cookies
    • Over head shot of the cookies iced and decorated with sugar pearls, placed on a wooden white surface.
      Vegan Sugar Cookies
    • stack of peanut butter cookies with chocolate chips, on a white wooden cutting board
      Vegan Peanut Butter Chocolate Chip Cookies
    • split vegan oatmeal cookie on a white board, surrounded by more cookies
      Vegan Oatmeal Raisin Cookies

    AS SEEN IN

    feed feed logo
    Foodgawker logo

    Footer

    Subscribe

    for your weekly updates.

    Content & Privacy Policy

    STAY IN TOUCH

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    My Favorites

    sliced apple galette on a white surface, halved apples, bowl with ice cream and ice cream scoop.
    Stack of cookies next to a halved lemon, placed on a parchment paper over a cooling rack.
    Chocolate cupcake frosted with chocolate frosting and placed in a muffin pan.

    Copyright © 2023 Simple Green Recipes

    Privacy Policy

    NUTRITION DISCLAIMER

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
    Privacy & Cookie Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    786 shares
    • Pinterest
    • Facebook
    • Yummly
    • Twitter