Best Gluten-Free Vegan Pizza Dough
Best Gluten-Free Vegan Pizza Dough is a medium Vegan recipe that serves 4. 1800 calories per serving. Recipe by The Banana Diaries on YouTube.
Prep: 1 hr 20 min | Cook: 28 min | Total: 2 hrs 3 min
Cost: $5.80 total, $1.45 per serving
Ingredients
- 270 g Malah Flour (gluten‑free flour blend, slightly sweet, sifted)
- 130 g Tapioca Flour (also called tapioca starch, derived from cassava)
- 20 g Psyllium Husk Powder (acts as a xanthan‑gum substitute, use powder not whole husks)
- 7 g Quick‑Rise Yeast (one packet, works faster than active dry yeast in GF doughs)
- 1 Tbsp Coconut Sugar (feeds the yeast, can substitute maple sugar or granulated sugar)
- 1 Tbsp Arrowroot Starch (replaces xanthan gum, keep gluten‑free)
- 1 tsp Sea Salt
- 300 ml Warm Water (about 110°F / 43°C, adjust as needed for dough consistency)
- 1 Tbsp Apple Cider Vinegar (stabilizes air bubbles for a fluffy texture)
- 2 Tbsp Olive Oil (adds flavor and richness)
Instructions
Measure and Whisk Dry Ingredients
Zero the kitchen scale, then add 270 g Malah flour, 130 g tapioca flour, 20 g psyllium husk powder, 7 g quick‑rise yeast, 1 Tbsp coconut sugar, 1 Tbsp arrowroot starch, and 1 tsp sea salt. Whisk until evenly combined.
Time: PT10M
Add Wet Ingredients
Pour 300 ml warm water, 1 Tbsp apple cider vinegar, and 2 Tbsp olive oil into the bowl with the dry mix.
Time: PT2M
Mix the Dough
Using the stand mixer on low speed (or by hand), mix for 5–7 minutes until a wet, shaggy dough forms and then thickens as the psyllium hydrates. If the dough looks too dry, add a tablespoon of water at a time.
Time: PT7M
First Rise
Grease a medium bowl, transfer the dough ball into it, cover with a damp towel or plastic wrap, and place in a warm spot (about 85‑90°F) for 60 minutes, or until doubled in size.
Time: PT1H
Preheat Oven
While the dough is rising, preheat the oven to 425°F (220°C).
Time: PT10M
Temperature: 425°F
Shape the Pizza Base
Place a sheet of parchment on a baking sheet. Transfer the risen dough onto the parchment and gently press/roll into a 12‑15‑inch circle. If the dough sticks, dust the surface lightly with a bit of Malah flour.
Time: PT5M
Par‑Bake the Crust
Bake the bare crust for 10 minutes until it just starts to set and puff slightly.
Time: PT10M
Temperature: 425°F
Add Toppings
Spread your favorite tomato‑basil sauce (or vegan pesto) over the partially baked crust, then layer sliced vegan mozzarella (e.g., Miyoko’s) and any other desired toppings.
Time: PT5M
Final Bake
Return the pizza to the oven and bake for 15‑18 minutes, until the cheese is melted and bubbly. If the cheese isn’t fully melted, switch to broil for 1‑2 minutes at the end.
Time: PT18M
Temperature: 425°F
Cool and Serve
Remove the pizza, let it rest 2‑3 minutes, then transfer to a cutting board and slice.
Time: PT3M
Nutrition Facts
- Calories
- 1800
- Protein
- 30 g
- Carbohydrates
- 250 g
- Fat
- 70 g
- Fiber
- 20 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Egg‑Free
Allergens: None (vegan, gluten‑free) – check vegan cheese label for possible nut allergens
Ingredient Substitutions
- Instead of Malah Flour: Sorghum flour, White rice flour
- Instead of Tapioca Flour: Tapioca starch
- Instead of Psyllium Husk Powder: Ground psyllium husk
- Instead of Quick‑Rise Yeast: Active dry yeast (increase rise time)
- Instead of Coconut Sugar: Maple sugar, Date sugar, Granulated sugar
- Instead of Arrowroot Starch: Tapioca starch (extra amount), Cornstarch (slightly different texture)
- Instead of Sea Salt: Kosher salt
- Instead of Apple Cider Vinegar: White vinegar (use half amount), Lemon juice
- Instead of Olive Oil: Avocado oil, Canola oil
Equipment Needed
- Kitchen Scale
- Stand Mixer with Dough Hook (optional)
- Large Mixing Bowl (clear preferred)
- Whisk
- Measuring Spoons
- Parchment Paper
- Baking Sheet
- Oven
- Spatula or Bench Scraper (optional)
- Cutting Board and Knife
Critical Steps — Do Not Skip
- Using psyllium husk powder as a binder (replaces xanthan gum)
- Adding apple cider vinegar to stabilize air bubbles
- Quick‑rise yeast for a fast 1‑hour rise in gluten‑free dough
- Par‑baking the crust to avoid soggy toppings
Chef Tips from the Video
- Use a kitchen scale for all ingredients – gluten‑free flours vary greatly by weight.
- Warm water at 110°F activates yeast quickly without killing it.
- A light coat of olive oil on the rising bowl prevents the dough from sticking.
- If the dough sticks to parchment, lift it with a spatula and dust the top lightly with flour.
Troubleshooting
Dough is too dry and crumbly.
Add warm water one tablespoon at a time while mixing until the dough comes together.
Dough does not rise.
Check that the yeast is fresh, water is warm (not hot), and the rising environment is at least 80°F. If needed, let rise longer or add a pinch more yeast.
Crust is dense and not chewy.
Ensure the psyllium husk powder is fully hydrated; let the dough rest an extra 10‑15 minutes before the first rise.
Toppings make the crust soggy.
Par‑bake the crust longer (12‑13 minutes) and use a sauce with less liquid or pre‑drain fresh tomatoes.
Storage
Refrigerator: Store the baked crust or leftover pizza in an airtight container for up to 3 days.
Freezer: Freeze the unbaked dough (wrapped tightly) for up to 2 months. Thaw overnight in the fridge before shaping.
Room temperature: Do not store dough at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the dry mix (flours, psyllium, yeast, sugar, salt, arrowroot) and store in an airtight jar for up to 1 month – add yeast only when ready to bake.
- Freeze the risen dough in a greased bag; thaw and shape when needed.
- Par‑bake crusts ahead of time, then freeze; add toppings and finish bake when ready.
Frequently Asked Questions
What is the cultural significance and history of gluten‑free vegan pizza dough in modern American cuisine?
Gluten‑free vegan pizza dough reflects the growing demand for inclusive, plant‑based foods in the United States. While pizza is an Italian staple, the adaptation to gluten‑free and vegan diets emerged in the early 2000s as health‑conscious consumers sought allergen‑free alternatives, making it a symbol of culinary flexibility.
What are the traditional regional variations of pizza crust in Italian cuisine compared to this gluten‑free vegan version?
Traditional Italian pizza crusts use wheat flour, water, yeast, and olive oil, resulting in a chewy, slightly charred base. This gluten‑free vegan version replaces wheat with Malah flour, tapioca starch, and psyllium husk, creating a similarly chewy texture without gluten or animal products.
How is gluten‑free vegan pizza dough traditionally served in American vegan restaurants?
In American vegan eateries, the crust is often served with a tomato‑basil sauce, vegan mozzarella, and a variety of vegetable toppings. It is usually baked until the cheese bubbles, then sliced and served hot, just like a classic pizza.
What occasions or celebrations is gluten‑free vegan pizza commonly associated with in the United States?
Gluten‑free vegan pizza is popular at casual gatherings, birthday parties, and family movie nights where dietary restrictions are considered. It’s also a go‑to option for holiday meals for guests who avoid gluten or animal products.
What authentic traditional ingredients does this gluten‑free vegan pizza dough use versus acceptable substitutes?
The authentic recipe uses Malah flour, tapioca flour, psyllium husk powder, quick‑rise yeast, and arrowroot starch. Acceptable substitutes include sorghum flour for Malah, extra tapioca starch for arrowroot, and ground psyllium husk if powder isn’t available.
What other vegan dishes pair well with this gluten‑free pizza from The Banana Diaries?
Pair the pizza with a fresh mixed greens salad dressed with lemon‑tahini, a side of roasted cauliflower buffalo bites, or a chilled cucumber‑mint water for a balanced vegan meal.
What are the most common mistakes to avoid when making the best gluten‑free vegan pizza dough from The Banana Diaries?
Common mistakes include using hot water that kills the yeast, skipping the apple cider vinegar that stabilizes bubbles, not allowing enough rise time, and over‑flouring the dough which makes it dense.
Why does this gluten‑free vegan pizza dough recipe use psyllium husk powder instead of xanthan gum?
Psyllium husk powder provides a natural, fiber‑rich binding effect that mimics xanthan gum’s elasticity while keeping the dough free of additives. It also adds a subtle nutty flavor and improves the chewiness of the crust.
Can I make the gluten‑free vegan pizza dough ahead of time and how should I store it?
Yes, you can refrigerate the risen dough for up to 24 hours in a greased container, or freeze the unbaked dough for up to 2 months. Thaw frozen dough in the refrigerator overnight before shaping and baking.
What texture and appearance should I look for when the gluten‑free vegan pizza dough is done rising?
The dough should have roughly doubled in volume, feel puffy but still slightly tacky, and the surface should be smooth. When pressed gently, it should spring back slowly.
What does the YouTube channel The Banana Diaries specialize in?
The YouTube channel The Banana Diaries specializes in vegan, gluten‑free, and allergy‑friendly baking and cooking tutorials, offering step‑by‑step videos for home cooks seeking plant‑based alternatives.
How does the YouTube channel The Banana Diaries' approach to vegan gluten‑free cooking differ from other vegan cooking channels?
The Banana Diaries focuses on precise, science‑backed techniques such as using kitchen scales and psyllium husk for texture, while many other vegan channels rely more on approximations. Brit also provides detailed storage and freezing tips for gluten‑free breads.
Last updated: August 24, 2026
