Best Gluten-Free Vegan Pizza Dough

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

1. 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

2. 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

3. 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

4. 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

5. Preheat Oven

   While the dough is rising, preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

6. 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

7. 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

8. 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

9. 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

10. 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