This is seriously the best gluten-free vegan pizza crust recipe out there, and it’s so easy to make as it uses Bob’s Red Mill’s Grain-Free Flatbread Mix.
For the Crust:
1 Bob’s Red Mill Grain-Free Flatbread Mix
2 vegan eggs
1/4 cup warm water
1/4 cup olive oil, coconut oil or vegan butter
For the Pizza:
1 tbsp. tomato paste
1/2 tsp. garlic powder
1 tsp rosemary powder
1/2 cup shredded vegan cheddar cheese
1/2 cup roasted yellow or red peppers
1 cup arugula
2 tbsp. shaved almonds
handful of thinly sliced red onion
3–4 tbsp. of your favourite vegan soft cheese
Preheat the oven to 400F and line a baking sheet with parchment paper. Lightly grease with an oil spray of choice or brush with melted vegan butter or oil.
To a medium-sized mixing bowl, add all the crust ingredients and mix till combined using a wooden spoon or your hands. Set aside to rest for 5 minutes.
Once the mixture has married, mould it into a ball and transfer it to your grease parchment paper. Using your hands shape it into your desired pizza. Keep in mind, if you make the crust bit thicker, it’ll need to cook a bit longer but this crust is really easy to guage.
Once moulded, bake for 10 minutes without any toppings.
Once a bit golden, remove from the oven and top with tomato paste (leaving 1 inch on each side), garlic powder, rosemary, vegan cheese and peppers. Cook for 5-6 minutes.*
Remove from the oven and gently place onto a serving dish. Top the flatbread/pizza with the rest of the ingredients and dig in!
1 Vegan Egg = 3 tbsp. of warm water + 1 tbsp. group flax or Bob’s Red Mill Vegan Egg Mixture
*If you went for a crust that was more than 1/2 an inch thick, I would cook for an additional 2-3 minutes.