Enjoy a delicious gluten-free, dairy-free, and egg-free pizza crust that’s perfect for vegans. Try this easy Loopy Whisk recipe today!
Enjoy a Delicious Vegan Pizza with This Easy Gluten-Free Crust!
This gluten-free pizza crust recipe is a fantastic option for those seeking a delicious and easy-to-make alternative to traditional pizza dough. The crust is not only gluten-free but also egg-free, dairy-free, and vegan, making it suitable for a variety of dietary preferences. The recipe yields two 11” pizzas, and it can be easily halved without any issues, ensuring versatility in portion sizes.
Key ingredients for this crust include psyllium husk powder, millet flour, tapioca starch, and sorghum flour. The combination of these flours provides a wonderful taste and texture, while the addition of olive oil and apple cider vinegar enhances the dough’s flavor profile. With simple steps for mixing and baking, this pizza crust turns out flavorful and satisfying, making it a perfect base for your favorite toppings.
Delightfully Wholesome: Savor the Guilt-Free Indulgence of Our Vegan Pizza Crust!
Hey there welcome to the channel this gluten-free pizza crust recipe is not only glutenfree it’s also eggree dairyfree vegan what else can I say oh yeah it’s easy to make too I’m Jamie with Sav re saver I share gluten-free recipes tips tricks and resources to make your gluten-free lifestyle easier so please consider And subscribe and let.
Me show you how I make this so I can give it a taste all right guys so here on this channel you know I’d love me some kaputo gluten-free flour it’s what I use in my pizza 95% of the time but it has wheat starch and some of you guys can’t use it so today we’re going to do it from scratch completely we are going to use the loopy whisk recipe because I.
Really like her recipes I am going to cut it in half so we got a little bit of test there to see how it comes out so that’ll be a test for you this actually makes two 11in pizzas I’m going to only do the one I am doing it by weight especially since I’m cutting it in half that’ll be more accurate so I do suggest if you’ve not started baking gluten-free.
Yet and doing that by weight definitely look into doing that it is a change in your mindset if you’re used to baking in cups and teaspoons and all of that but it’s not difficult it’s just a learning curve like everything else gluten-free with this being a Luffy whisk recipe she also is really good about substitutions in her recipe and she’s good about.
Listing what this has and what it does not have so the recipe that I’m making today is also vegan so it’s eggree and it’s dairyfree so since toppings are all what you want to do you can make this a totally vegan pizza if you want you can make it a totally dairyfree pizza if you want all of that being said the full list of ingredients will be below in the.
Description along with any links to ingredients you may not be able to find in your local stores also I will list her substitutions that can be used in place of the flowers that she does use she’s always really good about that as well so enough of me yapping about the recipe let’s get started all right guys so I am using the.
Stand mixer with this just to make it quicker for me and you can do this by hand I would not worry about it if you are doing it by hand I think it’ll come out just fine so to the bowl I am giving you the Haled amounts so I’m going to give you the half amounts here as well as the half amounts Down Below in the.
Description for the full two crust recipe be sure to click on her link to get that if you’re going for it so to the bowl I have 60 G of millet flour and you’re also going to need millet flour for dusting the surface to shape out the dough I’ve also got 57 G of tapioca starch instead of tapioca starch you could also.
Use corn starch potato starch or a root I’ve got 40 gram of sorghum flour and in place of that you could actually use buckwheat flour white teft or oat flour if you needed to next I’m going to add 8 G of granulated sugar I’m also going to add 3 G of instant yeast and 3 G of table salt let’s give it a quick whisk you want everything Blended together and.
Then hopefully there’s plenty in there for the mixer to do its job if not I may be mixing a little bit by hand put a well in the middle of it so we’re ready to go and let’s put this to the side for just a minute now loopy whisk is famous for making a celium husk gel which I really like using it it does give gluten-free breads a much better.
Chew and it stabilizes it and just better texture all around so I do like recipes that use celium husk so I’m using 6.5 G of celium husk powder so I’m adding it to 210 G of warm water and this is actually about 125° or so because I want to make sure it activates the yeast so I’m going to whisk that together it’s going to take about 30 to.
45 seconds to form a gel so while it does that I’m going to get my mixer ready all right so this is gelled up and it hasn’t gelled up quite as much as her other recipes do and that may be because I cut the recipe in half but I’m not super concerned with that if still is pretty thick so I wouldn’t worry about that just yet now I’m going to add some.
Apple cider vinegar as well as some olive oil it’s 4 G of each I just had it in one bowl just to save myself a dish and that’s the great thing about measuring by weight is that if I’m doing it by weight I can throw multiple things in a bowl and just make sure it weighs right as opposed to two and three different cups or teaspoons or.
Whatever all right so let’s mix everything together to combine it now let’s add it to our dough so I’m going to add it in to the well I’ve made in the center I’m going to mix it it says to knead the dough until it’s smooth and all the ingredients are evenly Incorporated use a rubber spatula to occasionally scrap on the sides and the.
Bottom to prevent dry patches guys this is not going to take long with this maybe maybe 3 minutes I’m just guessing so let’s get it in there see how thick it is that’s going to help stabilize everything I’m not going to do this super fast I’m going to start it off slow and then maybe bump it up to somewhere between 4 and.
6 okay so I’ve got most of the dough together I just kept pushing down the flow until it Incorporated in there now I’m going to take that rubber spatula make a few passes around the bowl to get any of the dry stuff on the sides down in there and then I think I’m going to blend it for another minute or so just to make sure it’s nice and.
Smooth okay so after another minute this is what it looks like she says that it should be soft slack and sticky which I think that’s exactly what this is she also says you shouldn’t have any lumps of dry ingredients or psyllium husk gel which I don’t see any of that either so now instead of letting it rise like normal pizza crust she actually has us.
Shape it at this point so let’s get that started so she says to turn the pizza dough out onto a flowered surface I’m actually going to do it on parchment paper and my pizza screen because it’s going to make it easy for for me to move around I can slide the parchment paper right onto the baking stone that I’m going to use to bake it on so this is.
Lightweight so it’s easy to move around it’s going to be easy for me to slide on and off this is what I like to do the most it’s an easy method these are not expensive and the cooked pizzas on them and then the heat gets through and I don’t have to take out a frozen pizza whether it be gluten-free or gluten full from the oven that’s been sitting.
Directly on the rack I’m going to use some more millet flour to put on the surface of the parchment paper let’s get our dough out onto the surface look at that all one piece nice clean Bowl love that okay now it says to take your fingers and we’re going to press a well into the.
Middle and now I want to keep working it around pushing the dough out pushing it out a little bit each time and we’ll see how much of a circle I can get and this is going to be fairly thin and then around the edge of the 11in circle we want that raised about half an inch so this is going to be a thin pizza.
You know I think I’m going to take it off of this shape it on this and then transfer it back over that’s a little better it’s not sticking or it’s not sliding rather all right guys this is what I’ve got it’s mostly round it’s not exact but we’re pretty good and we are at about 11 in which is what cat says in her.
Recipe so when shaping it I did find that I needed a little more flour on my fingers so I think if you just lightly dust a little bit on the top especially on the edges where you’re pushing out it may make it a little bit easier you just don’t want too much of it because you don’t want to put it into the dough cuz that’ll dry out now I’m going to slide.
It back under the screen see how easy that was highly recommend one of these if you don’t have one now it says to lightly cover the pizza crust with a tea towel or plastic wrap because we don’t want it to dry out I’m actually going to use plastic wrap I think just because I feel like the towel would make it dry out a.
Little bit more so I’m going to use plastic wrap now we need to let it proof so someplace warm about 45 minutes to an hour I am going to proof it in the oven like I do my other bread do I just turned the oven on for just a few seconds turned it back off just to make it a little warmer it’s about 66 here in the house which is a little chilly for.
This to rise in my opinion so I’m going to get it proofed and I’ll probably proof it in there for about a half hour and then I’ll take it out and preheat my oven so let’s get this proofing so this is actually been about 40 minutes in the oven with the oven off of course and it’s visibly puffy now the 30 minutes just didn’t look long enough.
For me so I’ve taken it out of the oven because now I need to preheat the oven so to do that I’ve got my pizza stone out I’m going to put it in the oven and preheat the oven to 475° F that’s probably going to take 15 to 20 minutes and I’m going to let it go probably the full 20 that’ll bring our pizza crust up to an hour proof because.
I want this and the oven to be super hot so we get good pizza out of the deal so let me preheat the oven I’ll get my ingredients together for toppings and then we’ll get it topped and baked off so the oven should be preheated in just a couple minutes so let’s go over to toppings real quick this is dealer’s Choice guys if you’re vegan keep them.
Vegan if you’re dairyfree put your favorite dairy free cheese or whatever you’re using on that there’s the oven I’m going to use what we typically use on any pizza I make here I’m going to use the sauce we grab actually I think this is littal I just grab whatever we like the taste of I always use or almost always not.
Very often I don’t we use the canned parmesan so I put my sauce down and then my canned parmesan on it we also tend to put garlic powder directly over it and then for seasoning I typically will use an Italian seasoned Blend or just some oregano or even porceline oregano whatever I grab the team over at flavor seed sent me their Godfather blend this.
Is their answer to Italian seasoning so while they didn’t sponsor the video they did send this over for me to try we’ve tried their stuff in the past which is how I got connected with them but they have a very good lineup of seasonings anything you can think of they are gluten-free they are non GMO they are definitely worth checking out.
So their information is down below if you want to look at trying a new seasoning we are not dairyfree here so we’re actually going to use cheese and evidently I have two bags open so we’re going to do some mozzarella as well as this Gourmet Pizza blend and if I need more cheese I’ll grab a third bag cuz why not okay there’s one final step on.
The pizza crust and then we’re going to top it all right guys so here’s our crust and again it Rose in the middle more than I thought let’s see if I can press that out oh yeah that looks a little better I don’t want to lose all the bubbles that are created but I do want it flat a little bit anyway all right let’s peel this.
Off no sticking which is nice and I do like that I use plastic wrap instead of a towel now the last thing I need to do the crust is cat says to put a little bit of olive oil around the edge of the crust to help Browning and she says pretty much to do this regardless this is not a option she says to just do it.
So I think the easiest way to do that is for me to dribble a little bit all around the side and then brush it after okay let’s get this topped all right so there’s our sauce parmesan I do this because my mom always did it to pizza garlic powder if it were just me I would add red pepper flakes but Tara doesn’t do.
Red pepper flakes have sprinkling of this Italian seasoning from Flavor seed guys this is a big bag this is a 5 oz bag they have smaller containers too but I love that they put it in a bag that I can either pour in my spice jar or leave in here okay so the cheese has been put on I used the rest of the mozzarella as well as some of the.
Gourmet and this wouldn’t be a Savory saver video if I didn’t make mistakes while I was filming and cooking so we’re also going to put pepperoni on this pizza and don’t cringe but I’m using canned mushrooms on it as well we love canned mushrooms on our pizza if you do not of course don’t use them don’t use pepperoni use vegan whatever you want to.
Do make it your own and finally I do like to put a little bit of cheese over the toppings because it makes me think that it’s holding them down let’s get this baked off it’s a 15 to 18 minute bake you want the crust to be deeply golden brown and of course the cheese and the toppings to be bubbly and.
Brown as well and going to transfer it to the oven and I will slide it onto the baking stone I’m going to leave the parchment well you know what let’s see if I can slide the parchment off as well it shouldn’t need that to bake sometimes I leave the parchment on underneath so I’m going to slide that on and if you don’t have a baking stone then you can.
Use a heavy duty baking sheet and then of course you would want to put that upside down because it’ll be easier to maneuver let’s get this baked and then I’ll snap a picture or two and we will give it a taste did you guys see that it just stuck to the parchment paper so guess what it’s baking on the parchment paper we’ll be.
Right back can you guys see that bubbling the crust looks amazing it smells amazing in here it only needs a couple more minutes and I’m going to take it out of the oven so let me do that and we’ll take a look at it look at that the cheese is nice and brown the.
Crust is deeply golden let’s get this cut and give it a taste all right guys so it baked for the 15 minutes I really actually think it could have gone a little longer but the cheese was pretty dark so it is not out straight so hopefully it has some good chew to it it’s not like the thin crust cracker gluten-free crust.
That you get sometimes which I have to say I don’t usually like terara doesn’t usually like them the bottom of it that’s as brown as that got for me which is fine it’s baked through from the looks of it and I’m okay with that I do like computo Browning a little bit better but to each his own and this one doesn’t have wheat starch in it so if.
It’s good you guys that can’t have wheat this might be a winner let’s try it all right most of that piece is gone let’s talk about it texture-wise I actually really like it it tastes like pizza crust so it’s always a big thing here on the channel that if it doesn’t taste gluten-free I’m all for it so I do really like that I really like how easy.
It went together loopy whisk recipes usually are pretty easy she gives really good detailed instructions but all of them are easy to follow so don’t be overwhelmed if you look at any of her recipes because it’s just good information so let’s get you a little closer to that so it tears.
Nicely I will say I feel that a couple pieces were a little wet not soaking wet but they were a little wet but I’m wondering if I just had too much sauce on it I tend to over sauce my pizzas so let’s try the crust I really like the crust it tastes like pizza crust and it’s a little crispy on the outside from where we.
Brush that olive oil on but the inside’s nice and chewy really good texture good air bubbles in it okay it’s almost gone I’m going to finish that piece and then we’ll finish the conversation okay had my water finish that slice of pizza off what is there left to say it’s an easy.
Recipe I don’t think there’s anything difficult to find ingredient wise but I will link down below to all the ingredients that you might not be able to find nearby as well as that Italian seasoning from Flavor seed again I do really like their flavor Blends very good they are something you will have to order online but if you’re looking to.
Try something new it’s all down there in the description I’ll also link to a couple things that I like the pizza screen is something we use all the time it’s good for not only pizzas but it’s also good if you want to warm up a sandwich and have some kind of melt then you can put it on the screen and it lets the air circulate through and it’s not.
Right on the grid of the oven they’re aluminum so they’re super lightweight easy to move around and they cool really quickly the pizza stone I like using a pizza stone but use a heavy duty cookie sheet if that’s all you have you just want something that’s going to have contact with that pizza crust cuz you’re going to get a better bake on.
It there’s no wheat starch in this for those of you that can’t have wheat I will say I go back to Caputo every time because I really do like their flower blend for pizza crust I get really good rise with it and I usually get really good crust with it although sometimes it just doesn’t come out right which is usually a me thing because that’s how.
Gluten-free baking is but easy gluten-free pizza crust the loopy whisk it’s egg free dairy free vegan very good crust especially if you want to make it totally from scratch no no problems with this whatsoever this is my first video of 2025 going on the channel so hopefully if you’re watching.
This in June there’s been many more videos since then guys leave me your comments below I love hearing from you I love conversing with you guys in the comments thank you so much for watching and I hope to see you in the next video
