You are here: Home » Recipes » Gluten-Free Vegan Pizza Gluten-Free Vegan Pizza Recipe by Our Cookbook Collection Yield 2 pizzas servings This pizza is quick to make, and the toppings provided are just a few that you can use. You might also consider Kalamata olives, capers, spinach, pine nuts, or arugula. Lara Ferroni PrintEmail Ingredients 2 1/4 teaspoons baking yeast1 1/4 cups water (warm, 110.F to 115.F)2 teaspoons organic palm sugar2 cups tapioca flour1 cup sorghum flour1/2 cup coconut flour1/2 cup millet flour3 teaspoons baking powder1 teaspoon sea salt2 teaspoons guar gum4 tablespoons warm water2 teaspoons chia seeds1/4 cup organic extra virgin olive oil1/2 teaspoon Bragg's apple cider vinegar1 tablespoon olive oil1 can tomato paste1/2 cup water2 tablespoons chopped fresh parsley1 tablespoon chopped fresh tarragon1 teaspoon dried oregano1/2 teaspoon kosher sea salt -- fresh cracked pepper to taste1-2 teaspoon olive oil -- sliced onion, sliced roasted red bell pepper, chopped sun-dried tomatoes, sliced artichoke hearts, sliced mushrooms3-4 cloves garlic, peeled and minced -- fresh parsley for garnish1 cup grated rice mozzarella cheese (optional)1 large tomato, sliced (optional) Instructions Gluten-Free Pizza Crust 1. Place the yeast in a large bowl and add 1/2 cup of the warm water and the sugar. Let this mixture sit for about 10 to 15 minutes, or until bubbly (proofed). 2. While the yeast is activating, combine all of the flours, baking powder, salt, and guar gum in a medium-size bowl and stir to mix together well. Set aside. 3. In a small bowl, combine the 4 tablespoons of warm water with the chia seeds and whisk this mixture together for a minute and then let it sit for 5 to 10 minutes, or until it thickens. 4. In a medium bowl, combine the rest of the warm water (3/4 cup), the olive oil, and the cider vinegar and stir well to incorporate. 5. When the yeast is activated, add in 1 cup of the flour mixture and stir well to incorporate. Then, alternate with the rest of the ingredients, adding in the chia seed mixture; then some of the flour mixture; the water, oil, and vinegar mixture; and so on, until you have incorporated all of the ingredients together. Mix the dough together well, until it is nice and smooth. 6. If you want two pizzas you can divide your dough. I use a large pizza stone, and I use all of the dough for one pizza. So, the next step is to press the pizza dough onto your pizza pan(s) or pizza stone. The dough can be sticky, so I wet my hands slightly and press the dough out until it fills the pizza stone. Depending on how thick or thin you like your pizza crust, you can adjust to your own preferences. 7. Set the pizza crust in a warm place (I heat my oven to 200°F, then shut it off, open the door, and put the pizza crust inside) for about 15 minutes. 8. Preheat your oven to 400°F and bake the pizza crust until lightly browned, about 10 to 15 minutes. 9. If you wish, you can use the pizza sauce, then add your favorite precooked veggies and broil for 4 to 5 minutes. You can also bake this pizza crust again, with the toppings on it, but I find that it is easier just to sauté some veggies while the crust is baking and then throw them on top with some fresh basil and other herbs, and then broil to melt the (vegan) cheese. I don’t often use cheese, but I broil the pizza, complete with toppings for about 8 minutes to heat it through and brown the crust. Gluten-Free Vegan Sauce and Toppings 1. Mix all of the sauce ingredients together in a medium-size bowl and set aside for about 15 minutes to allow the flavors to blend. 2. Preheat the oven to 400°F. In a large skillet, heat the oil over medium-high heat and add the onion. Sauté until soft and lightly browned, about 5 to 8 minutes. Add the red bell peppers, sun-dried tomatoes, artichoke hearts, garlic, and mushrooms and sauté an additional minute or two. 3. Spoon the sauce over the pizza crust and then layer the vegetables on top. If desired, top with vegan mozzarella cheese or fresh parsley and sliced tomato. Bake for about 20 to 30 minutes, or until crust is done and topping (if using cheese) is bubbly. From the book Gluten-Free Vegan Comfort Food, by Susan O’Brien. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.