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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 .

    786 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.
    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. Marta

      January 30, 2023 at 5:09 pm

      5 stars
      We’ve been doing meatless Mondays and this gluten free vegan pizza was this week’s selection. I don’t know that we’ll go back to making conventional pizza at home since this is tastier and healthier for us. Such a great recipe.

      Reply
    2. Katie

      October 17, 2021 at 8:06 am

      5 stars
      This is an incredible pizza recipe!!

      Reply
    3. Maiko

      October 17, 2021 at 6:57 am

      5 stars
      Vegan pizza with pesto is my absolute favourite!! Definitely going to make it for the weekend, can’t wait!!

      Reply
    4. Andrea White

      October 16, 2021 at 8:04 pm

      5 stars
      So glad I’ve found your recipe. This gluten-free pizza looks incredible! So delicious! Thanks for sharing the recipe, I have to try it!!

      Reply
      • Natalia

        February 03, 2023 at 4:35 pm

        You’re so welcome! And thanks for the comment!

        Reply
    5. Kayla DiMaggio

      October 16, 2021 at 5:35 pm

      5 stars
      This vegan pizza was delicious! I used vegan mozarella. Oh, and I loved the added bonus of it being gluten free as well!

      Reply
      • Natalia

        February 03, 2023 at 4:29 pm

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

        Reply
    6. Shilpa

      October 16, 2021 at 5:05 pm

      5 stars
      I’ve never tried pesto pizza and this one looks incredible. I’m going to make it soon! Love that it’s gluten-free too. Thanks for sharing!

      Reply
      • Natalia

        February 03, 2023 at 4:28 pm

        Hi Shilpa, yes, this pizza is also gluten-free. Let me know how it turns out for you! XO

        Reply
    7. Emily

      October 16, 2021 at 4:06 pm

      5 stars
      This pizza is so delicious! I love all the flavors and textures, and mushroom is one of my favorite toppings ever!

      Reply
      • Natalia

        February 03, 2023 at 4:26 pm

        Mushrooms are a favorite here too Emily, I use them all the time. Thanks for the comment!

        Reply
    8. Chantry

      October 16, 2021 at 12:50 pm

      5 stars
      Such a delicious recipe!! Thank you!

      Reply
      • Natalia

        February 03, 2023 at 4:25 pm

        You’re welcome Chantry, thanks for the comment!

        Reply
    9. Lauren Michael Harris

      July 05, 2021 at 12:01 pm

      5 stars
      My husband is gluten free and lovessss pizza! This crust turned out so good! I wish I could have found those gorgeous mushrooms, but we substituted and it was still great!

      Reply
      • Natalia

        July 06, 2021 at 3:11 am

        Thank you for sharing your review, Lauren!
 I’m really glad to hear the crust turned out so good for you! XO

        Reply
    10. Moop Brown

      July 05, 2021 at 5:07 am

      5 stars
      I’m a big fan of pesto on pizza and love the way it is used for this recipe here. Looks tasty!

      Reply
      • Natalia

        July 06, 2021 at 3:04 am

        Hi Moop, I’m thrilled that you enjoy this vegan gluten free pizza! Thanks so much for letting me know!

        Reply
    11. Farrukh Aziz

      July 04, 2021 at 5:26 am

      5 stars
      This was fantastic! The toppings, the crust, DELICIOUS! And the homemade vegan pesto was so flavorful! Thanks for sharing!

      Reply
      • Natalia

        July 04, 2021 at 7:08 am

        Farrukh, I’m super glad to hear that! Thank you for letting me know. It always makes my day when someone sends me feedback about a recipe and really loved it!

        Reply
    12. Elaine

      July 04, 2021 at 5:08 am

      5 stars
      It’s pretty simple – I hear PIZZA I go for it! 🙂 I love how you’ve made it super healthy, too. Delicious recipe!

      Reply
      • Natalia

        July 04, 2021 at 7:16 am

        Thanks so much, glad you enjoy the pizza, Elaine! As you said, it’s delicious, you have to try it! XO

        Reply
    13. Amy Nash

      July 03, 2021 at 9:53 am

      5 stars
      I love that everyone can enjoy this pizza! The homemade pesto is so good and such a fun pizza topping! As are the sundried tomatoes!

      Reply
      • Natalia

        July 04, 2021 at 7:39 am

        Thank you so much, Layla! I’m super excited to hear that you like the pizza. The pesto together with the veggies and the sun dried tomatoes are such a delicious combo! Let me know if you make it!

        Reply
    14. Tammy

      July 02, 2021 at 1:27 pm

      5 stars
      Pesto on pizza is probably one of my favorites. Your vegan pizza looks absolutely delicious! I’m so impressed..definitely need to make this asap!

      Reply
      • Natalia

        July 04, 2021 at 11:24 am

        I’m so glad, Tammy! Vegan pizza with pesto is one of our favorites here too. Thanks for commenting!


        Reply
    15. Jenny

      July 01, 2021 at 12:44 pm

      5 stars
      What a wonderful recipe! The pizza looks delicious and healthy. Thank you for your post; I will definitely make this. 

      Reply
      • Natalia

        July 04, 2021 at 7:42 am

        You’re so welcome, Jenny! It’s always a pleasure to read your comments! And thanks for stopping by!


        Reply
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