This easy homemade vegan pizza dough is made without yeast and is egg-free, Paleo-friendly, and gluten-free. I came up with it somewhat by accident in a quest to find a great Paleo tortilla. I did find that too, but in the process, I also ended up with this awesome pizza dough. This recipe makes 1 large serving or 2 smaller servings.
- It's simple and fast- Just mix the ingredients together, roll out the dough, and bake.
- It's healthy- Almond flour, olive oil, and chia seed meal add healthy fats to this meal and keep the carbohydrate count in check.
- It's very versatile- This pizza crust is really good even by itself. Just bake the dough for 20-25 minutes straight rather than taking it out mid-way to add toppings. It works well as a pita bread substitute and is great for dipping.
- Cassava Flour- This is just a really reliable type of flour because it acts similarly to regular white flour. I'm a fan of Otto's brand.
- Almond Flour- Super-Fine Almond Flour (rather than regular almond meal) will produce a softer texture. What's the difference between almond flour and almond meal? These get used interchangeably but there is a difference. Almond meal is made using the entire almond and is courser than almond flour. Almond flour is made from blanched almonds and the skins are removed.
- Tapioca Starch- This is really important for helping to bind the ingredients together in a grain-free recipe. Finding a balance can be tricky with this ingredient because too little means the dough falls apart, but too much produces a really stretchy weird texture.
- Coconut Flour- This is a really soft good tasting flour, but by itself or in large proportions to the other flours, it makes for a very crumbly dough. In small amounts though, it adds to a very soft texture and nice flavor to the dough.
- Olive oil- I used extra-virgin but a lighter olive oil would produce a milder flavor which is fine. I tried substituting avocado oil in one version of this recipe and it just didn't produce the same results.
- Ground Chia Seeds/Chia Seed Meal- This is another important ingredient for binding everything together and allows this recipe to be egg-free. You'll mix the ground chia seeds with the liquids in the recipe which will make a gelatinous egg-like substance. It's important to let it sit in the liquid for a few minutes to get nice and gooey. This holds everything together and makes a beautiful dough.
- Apple Cider Vinegar- This gives a little bit of rise to the dough without having to use yeast.
You can find the recipe for the veggie pizza pictured above here.
I hope you enjoy the recipe. If you made it, please leave a comment below and let me know what you thought!
Vegan Pizza Dough (Paleo, Gluten Free, Yeast-Free)
This pizza dough recipe is super simple, delicious, egg-free and can be used for more than just pizza.
Equipment
- baking sheet
- oven
Ingredients
- 1/3 cup cassava flour
- 1/2 cup super fine almond flour
- 1/3 cup tapioca starch
- 1/4 tsp pink himalayan sea salt
- 2 tbsp ground chia seed meal
- 3 tbsp olive oil
- 2 tsp apple cider vinegar
- 1/3 cup water
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Mix dry ingredients in a medium-sized bowl.
- Mix wet ingredients in another bowl with ground chia seeds. Allow chia seeds to soak for about 5 minutes before combining wet and dry ingredients.
- Mix all ingredients together to form a dough. Knead with hands and form a ball.
- Place dough between 2 sheets of parchment paper and roll out to 1/4 inch thickness and about 8" in diameter.
- Keep pizza dough on parchment paper and transfer to baking sheet.
- Bake in oven at 400 degrees F for 10 minutes, then remove from oven to put toppings on. *If not adding any toppings, continue baking (20-25 mins total).
- Return to oven for 15 more minutes.
- Remove pizza from oven and allow to cool for 5-10 minutes, then serve.
Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!
Louise says
Arkansas, I can't do almonds. Do you think I could replace with tigernut flour?
Your site is awesome. Have bookmarked several of your recipes to use later.
Thank you for all you are doing to make our lives better.
Blessings,
Louise
Arika | FoodCourage says
Hey Louise, Thanks for the compliment! I haven't tried tigernut flour with this recipe but I think it would be your best bet for a replacement.