EASIEST GLUTEN FREE PIZZA CRUST EVER! No oil, vegan, no soaking, perfect consistency!

I'm beyond excited to share this innovative, simple, quick and easy full proof vegan, and gluten free pizza crust recipe with you guys! My son became gluten free and I  needed something without strange or complicated, hard to get ingredients, practical, no soaking, and easy to prepare with a short amount of time! Sounds hard, right?! And after so many experiments, this is the one! I still can't get over the texture. This crust is airy, bubbly, firm, crunchy, and so tasty. The combination of the oats, almond flour, and starch makes it the perfect balance of creating a light, and at the same time solid crust to hold any topping you'll put. I was inspired enough to not only share the crust recipe with you guys, but also create 3 different types of pizzas on my channel. The classic Margarita, Zucchini Pesto,  and Veggie Loaded Pizza! So yum.  The tomato sauce is homemade, I always use this one from my cookbook Eggless Possibilities, which also has an amzing gluten free pizza recipe in there. But feel free to use whichever sauce you'd like.  So here it is all my gluten free fans, the one gluten free pizza that will change your life forever! 


Preheat your oven to 350 F.

1). Mix all the dry ingredients in a bowl. Slowly add the water. Whisk very well until there are no lumps!

2). Line a parchment paper on top of your pizza pan, pour the pizza dough on top. Spread evenly and let rise for 30 minutes.

3). AFTER 30 minutes, place the dough in the oven and bake the crust for 25-30 minutes, until nicely golden. (Don't worry about the crucks) 

4). Remove  the crust from the oven and top with your favorite toppings and sauce.

5). Put the pizza back in the oven on 425 F. and bake until the toppings are ready and the crust is golden brown.


Watch it on YouTube









Did you like this pizza?

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Share with me your comments down below! I would love to hear from you!


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  1. Melanie says:

    Just saw your video for this recipe on YouTube. Looking forward to trying it!

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