Vegan Gluten Free Pizza

You know that game when you ask someone if they had one food to pick to have forever if they were stranded on a deserted island? Well pizza has always been my choice. 

I just naturally assume that there will be plenty of mangoes and coconuts too!  I have finally found a vegan gluten free pizza that will satisfy my cravings without making me sick or guilty!  I’m going to give you the recipe here for the crust and a whole bunch of nutrient dense toppings to choose from.  As you can see I don’t add any fake vegan cheese… who needs it when your pizza tastes this good.  I use a quick pickled cabbage recipe as the final topping to add a pop of colour and a bit of salty crunch (it’s at the bottom of the page).  I also like to add a touch of finishing flaked salt and a sprinkle of lemon zest.  Please make this tonight!

Vegan Gluten Free Pizza Crust
  1. 1 cup chickpea flour
  2. 1/2 cup buckwheat flour or sorghum flour for a milder flavour
  3. 1 TBS ground chia seed or ground flax seed
  4. 1/2 teaspoon sea salt
  5. 1 TBS sesame seeds
  6. 1 cup warm water (may need a bit more)
  7. 2 TBS grape seed oil
  1. Pre-heat oven to 375 degrees.
  2. Place all dry ingredients into a large bowl and mix together.
  3. Stir in 1 cup of warm water you may need to add a bit more the consistency should be a bit runny.
  4. Use a 12 inch pan (I use stoneware pans from pampered chef)
  5. Place grape seed oil into pan and into hot oven. Let the oil warm-up for about 1-2 minutes.
  6. Remove from the oven and pour your pizza batter into hot oiled pan.
  7. Place back into hot oven and bake for about 20 minutes.
  8. Take out and put on toppings that you want baked and place back in oven for 10 -15 min
Feed Life

Suggested toppings:
Sauce: Pumpkin seed pesto, tomato sauce, olive tapanade

Ingredient combinations:

  • Baked – Artichoke hearts, sliced asparagus, roasted garlic, pine nuts
    Garnish – arugula
  • Baked – sliced cherry tomatoes, kalamata olives, red onion
    Garnish – chiffonade of basil and spinach
  • Baked – sun-dried tomatoes, pumpkin seeds, mushrooms
    Garnish – purple cabbage (massage thinly sliced purple cabbage with a few pinches of salt and let stand for 15 min-3hours), sesame seeds, shredded kale.
  • Toppings seen in photo: tomato sauce, roasted garlic, red pepper, asparagus, sliced crimini mushrooms, and topped with purple cabbage, sesame seeds and finishing salt.

Here is a link to the pampered chef stoneware that I use:


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