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DIY Easy Pizza

healthy vegan pizza crust recipe

Because it’s nice to revisit the classics.

This is my new favorite pizza crust recipe. Mix the dough by hand in one bowl, let it relax for a while, then bake. Chewy with a crisp outer edge, this crust holds its weight when it comes to toppings. Serve with kale chips for a touch of greenery. And for dessert? I’m thinking resolution brownies.

While the dough takes a rest, listen to Rufus Wainwright sing New York State of Mind from the Kennedy Center Honors. Beautiful and timeless. Kind of like pizza.

DIY Easy Pizza


2 hours

4 or 5 single serving crusts

DIY Easy Pizza

Easiest recipe for gluten free pizza crust. Mix this vegan crust by hand in one bowl. See notes after recipe for details on flours used, psyllium husk, and more. Note: Read the label to make sure psyllium has no gluten-containing ingredients added.


  • 1 3/4 cups gluten free flour
  • 1 tablespoon raw or coconut sugar
  • 1 teaspoon psyllium husk powder
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 3/4 cup coconut milk
  • 1/2 teaspoon apple cider vinegar, optional


In a medium bowl, combine: gf flour, sugar, psyllium powder, yeast, and salt. Blend thoroughly.

Add coconut milk (and vinegar if you like) to dry ingredients and stir to combine. Add a tablespoon or two of additional liquid at a time, until dough comes together easily. Cover and let sit at room temp for at least one hour.

Preheat oven to 400 degrees. Use a #10 disher to scoop dough onto a parchment lined pan. Four or five individual sized crusts will bake comfortably on one half-sheet pan. Press dough into a circle, building up edge slightly. Use oiled hands to press dough out if you like. Bake for 11-12 minutes.

Remove crusts from oven, top with sauce, etc. and return to oven. Heat until toppings are bubbly, about 8-10 minutes. Parbaked crusts can be stored frozen to use as needed.



A combination of gluten free flours usually gives the best result for gluten free baked goods. For various pizza batches, I’ve used a sorghum bread blend, King Arthur Flour’s rice flour blend, Pamela’s Artisan GF Blend, and half almond meal (packed) + half rice flour blend. So much pizza to love.

Coconut milk works great in this recipe. I used full fat coconut milk.

Psyllium vs guar  – Psyllium husk powder gives the best result for this pizza. Made with guar, the crust is much softer and not nearly as sturdy.  Warning: There are so many ways to approach the art of pizza, it’s become a new hobby. More to follow.

Dough can also be covered and refrigerated overnight. The next day, remove dough from fridge and let sit at room temp for an hour or so. Dissolve 1/4 teaspoon instant yeast into a tablespoon of water and stir into dough before shaping. That small amount of leavening offsets the reduced oven spring of a cold fermentation. Finished crust will be lighter in color. Oh, and the vinegar is really not needed with this method. The dough develops a slight tang (along with an enticing chewy texture) by chilling in the fridge.

This recipe can also be used to make a large 10″ round crust. Parbake large crust for 15-16 minutes before topping as needed.

Parbaked crusts can be stored frozen to bake later. Yes, I stay ready.

Still hungry? This Crispy Pizza Crust is also very good. Find more favorite gluten free recipes here.

This post is linked to Gluten Free Wednesdays.



  1. Will the recipe work if I use 3/4 cup whole milk instead of coconut milk?

  2. Linda, this recipe is clearly such a great one. I was so happy to be able to include it in my Gluten-Free Pizza Party roundup of the best gluten-free pizza crust recipes. 🙂


  3. Have you tried any other non-dairy milks besides coconut, like almond or rice?

  4. Would there be any modifications necessary if using regular yeast instead of instant yeast? I’m guessing proofing would be necessary…?

  5. This looks great! I’ve been looking for a recipe just like this – one without overpriced xanthan gum, one without eggs & easy & economical to make. And versatile so several different flours can be used! Thanks a bunch! : )

  6. Please be aware that some brands of Psyllium husk powder do in fact contain wheat!

  7. I’ve salivated over these pizzas before, Linda. 😉 Thanks so much for sharing them on Gluten-Free Wednesdays! 🙂


  8. I get so many requests for how to make recipes egg free, that I’m happy to share this one with readers. Thanks for participating in Gluten-Free Wednesdays!

  9. Which flour blend and in what amounts, did you use for the pizza in the picture? Thanks!

  10. Letitia Whitaker says:

    Could you make this dough in a bread machine?

  11. Could you be more specific on the flour blends you used? You mention sorghum blend, etc. I personally like to make my own blends and rotate GF flours. What ratio blend did you use, as in was it a 2:1 ratio of flour to starch?

    • I used a sorghum flour blend for that particular batch – 2 parts sorghum flour, 2 parts tapioca flour, 1 part potato starch, 1 part almond meal. I rotate flours, too, using whatever I have on hand. A rice flour blend works well also, it’s just not as springy as the sorghum blend. More info on flour blends here.

  12. I just made these exactly how the recipe is written and they came out awesome!! I got 4 small crusts out of it and they smell amazing, hold together nicely and look wonderful! I cant wait to eat them tomorrow for dinner. I have the triple whammy of food sensitivities, gluten, dairy and eggs. This recipe was perfect for me. Thanks!

  13. Janet Lund says:

    My GF flour has xanthiam gum in it. Should I get some without it or can it be used for this recipe?

    • I haven’t used xanthan gum in this recipe, only psyllium husk and guar gum. If you wanted to experiment, you might try using your flour blend and leaving the psyllium out.

  14. Is the psylium husk a must?

    • Yes, it works best with psyllium husk.

    • I have made this recipe countless times, tweaking it until I perfected it. I have used psyllium as well as xanthan gum. The psyllium gives it a softer texture while the gum gives it a chewier texture. I’ve used cow’s whole milk, skim milk, and water. Each gives it a different texture but I like the whole milk best. I’ve also used regular sugar, agave nectar, & honey. All work well. Any way you want to try it, try it. It’s so awesome any way you make it! Thanks for the perfect recipe!!!

  15. Oh and what can we use instead of cheese from dairy free options?

  16. Is a #10 disher about the size of a regular ice cream scooper? Thanks! Got this resting right now!

  17. I have made this numerous times and each time it comes out perfect. Usually I just pat it out in a large greased jelly roll pan with greased hands. It’s texture is so similar to Chicago deep dish crust. We just LOVE it! I use KAF gf flour mix but I hope to try it with some other of my mixes. I’m especially anxious to try it with a whole grain mix. Thank you for the recipe !!!!!!

    • I forgot to mention that I used whole raw milk in one batch and it was perfect. In another batch I used skim milk and it also turned out perfect. So I would think that any dairy or nondairy would work here. A few other things, I use regular yeast. I made and let it sit overnight in the fridge. Another time I let it sit for the one hour only. Both time turned out perfect.

      • Oh wow. I would have guessed that a little oil would be needed to make up for the missing fat from the coconut milk. So much for speculation. Thanks for leaving a comment about your success with regular milk in this recipe. That’s a big help for other pizza lovers!

    • Cindy, that’s an interesting comparison. I love your idea of using a jelly roll pan!

  18. You made a kiddo happy!! Yes, my little guy that can’t have gluten, tomato, or cheese had a pizza party at preschool. No egg or corn either. I found a great “no-mato sauce” recipe and Daiya cheese, but the crust was the big challenge. Previous pizza attempts were either crumbly or floppy. THIS CRUST was amazing, sturdy enough to send with a preschooler, and it really tasted like pizza. By the way I always add a generous dash of garlic powder with the flour when I make pizza. You should try it. And I’m so pleased to have four more crust rounds stashed in the freezer. Next time I might only prebake it 10 min because the crust edges were getting a little overdone before the topping was done. Thank you. 🙂

  19. Gramma Kaye says:

    Totally agree on the Rufus comment. I am happy that he has “grown up” so nicely. Now even more people are enjoying his amazing talent. (I got sidetracked here from your pumpkin mug cake recipe, which I have made many times. Delish!)

  20. Could I use a flour blend of almond flour, almond meal, pumpkin seed meal and some coconut flour? I’m lchf/keto, gluten- and sugarfree and I’m gonna use fresh yeast

    • I’ve never used that combo in this recipe, so I have no idea. You probably already know that a little coconut flour goes a long way, so light touch there. I think an experiment is in order.

      • I’m gonna make the crust tomorrow morning, so when it fails I’ll have enough time to make something else 😉

        • If you have time, please let me know if your substitutions work. Good luck with the experiment!

          • I’ve made half of the recipe using half almond flour and half pumpkin seed flour, used 4 grams of fresh yeast with 1 gram of molasses in some water. Used about 80ml of milk. OMG! I got 2 pizza base. It smels like bread in my house, I’ve missed it! And I have to wait untill tonight 🙁 For now the base is perfect. I’ll let you know how the how the entire pizza was!

          • That sounds delicious and so wholesome. Can’t wait to hear more!

  21. Hi there, would ground flax seeds work as a replacement for the psylium husk? Thanks!

    • Good question, Trisha. I haven’t used ground flax seeds (or chia) in this recipe, so don’t know for sure. If you try something different, please let me know how it works for you.

  22. Just wanted to let you know that I made this tonight and it was very good, I made one large pizza and I will definitely make it again!!
    I used your GF Flour blend with regular sugar, 2% milk and a tablespoon of coconut butter, I also used 1 tsp. cider vinegar.

  23. hello;
    Two questions:
    1. What if I use Chia instead of the Pshyllium?
    2. Can yo give th erecipe fo r your GF flour mix susing the sorghum, etc.? please. thank you.

    • I haven’t used chia in this recipe. Maybe you should consider experimenting. The basic bread flour blend ratio is 2 parts sorghum, 2 parts tapioca starch, 1 part almond, 1 part potato starch. There’s more info on this page. Hope that helps!

  24. I have Bob’s 1-1 and Namaste Perfect Blend. Will either of these work well for this recipe or do I need to add some sorghum to either and, if so, how much? Thanks

  25. Just curious, what is the purpose of the cider vinegar in this recipe? Thanks!


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