Name: Best Gluten-free Pizza Crust (2 Ingredient, Vegan)
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Best Gluten-free Pizza Crust (2 Ingredient, Vegan)

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&nbsp;Some of the links below might contain affiliate links. For more information see my affiliate disclosure page&nbsp;*Easy and Inexpensive&nbsp;&nbsp;*Healthy and Delicious&nbsp;*Plant-based, Grain-Fee and Vegan&nbsp;*Kid friendly&nbsp;&nbsp;*Allergy friendly&nbsp; being Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free,&nbsp; Corn-Free&nbsp;&nbsp;&nbsp;This pizza crust is the best gluten-free pizza crust I have made.&nbsp; The texture and taste is the closest to the regular wheat type pizza crust, than any other gluten-free pizza crusts I tried.&nbsp; And it only requires 2 main ingredients – dry chickpeas and tapioca or arrowroot starch.&nbsp; It is an adaptation from my gluten-free flatbread.&nbsp; The basis is the same, just with few small modifications.&nbsp;You can make regular round gluten-free pizza crust or a pan pizza crust(like the photo below).&nbsp; It can have a thin crust or a thick crust.&nbsp; And more important, you can add a variety of toppings, making gluten-free vegan, plant-based or the classic cheese and pepperoni pizza.&nbsp;&nbsp;&nbsp;&nbsp;Before making the bread base, you will need to soak the chickpeas overnight or about 8 hours*.&nbsp; &nbsp;After soaking, drain and rinse the chickpeas.&nbsp;Add about 3 cups of soaked chickpeas to the blender with 2 cups of water,&nbsp; and blend until a smooth dough is formed.&nbsp; 2 cups of dried chickpeas, yields about 6 cups of soaked chickpeas. Therefore, you will be able to blend all of them in two rounds.&nbsp; Blend until the dough is as smooth as possible with no chickpeas clumps left. You might need to blend for few minutes,&nbsp; if you are not using a high power blender.If you only have a one cup blender, fill a half of the cup with chickpeas and add enough water to barely cover the chickpeas.&nbsp;Add the blended chickpeas to a bowl, and blend the remaining soaked chickpeas.&nbsp; Be sure you add water to the blender every time you add new chickpeas.&nbsp;After all the chickpeas are blended add the tapioca and salt to the bowl and mix&nbsp; until the flour and salt are well incorporated.&nbsp; The dough will be thick, but runny.&nbsp;Add parchment paper to a cookie sheet (for pan pizza) or a pizza stone (for round pizza crust). Add some dough to the cookie sheet or pizza stone,&nbsp; and spread evenly into a thin layer.&nbsp; For a thicker bread, add enough dough and spread it to about 1/2 inch thickness. It will make around 3 pizza crusts. If you do not use them right away, the pizza crust can be stored in the fridge for a couple of days or can be frozen for a couple of weeks.&nbsp;Bake it at 420 F for 25 mins. Let it cool for few minutes. Turn the pizza crust up side down, before adding the toppings.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;(individual recipes coming up soon)&nbsp;&nbsp;&nbsp;If you make something from Allergyummy, please comment below with questions and your experience. I would love to hear from you. Don’t forget to rate the recipe and tag me on Instagram @allergyummy or use the hashtag #allergyummy. Also, follow along on&nbsp;Pinterest&nbsp;and&nbsp;Facebook&nbsp;for more allergy friendly, healthy recipes inspirations.&nbsp;&nbsp;PrintBest Gluten-free Pizza Crust (2 Ingredient, Vegan)This Gluten-free Pizza Crust is the best pizza crust, that tastes just like regular pizza. Made with only 2 ingredients, it's vegan, egg-free, dairy-free, and delicious. It's healthy,plant-based, and guilt free pizza.:IngredientsInstructionsBefore making the bread base, you will need to soak the chickpeas overnight or about 8 hours*. After soaking, drain and rinse the chickpeas.Add about 3 cups of soaked chickpeas to the blender with 2 cups of water,&nbsp; and blend until a smooth dough is formed.&nbsp; 2 cups of dried chickpeas, yields about 6 cups of soaked chickpeas. Therefore, you will be able to blend all of them in two rounds.&nbsp; Blend until the dough is as smooth as possible with no chickpeas clumps left. You might need to blend for few minutes,&nbsp; if you are not using a high power blender.If you only have a one cup blender, fill a half of the cup with chickpeas and add enough water to barely cover the chickpeas.Add the blended chickpeas to a bowl, and blend the remaining soaked chickpeas.&nbsp; Be sure you add water to the blender every time you add new chickpeas.After all the chickpeas are blended add the tapioca and salt to the bowl and mix&nbsp; until the flour and salt are well incorporated.&nbsp; The dough will be thick, but runny.Add parchment paper to a cookie sheet (for pan pizza) or a pizza stone (for round pizza crust). Add some dough to the cookie sheet or pizza stone,&nbsp; and spread evenly into a thin layer.&nbsp; For a thicker bread, add enough dough and spread it to about 1/2 inch thickness.It will make around 3 pizza crusts. If you do not use them right away, the pizza crust can be stored in the fridge for a couple of days or can be frozen for a couple of weeks.&nbsp;Bake it at 420 F for 25 mins. Let it cool for few minutes. Turn the pizza crust up side down, before adding the toppings.Add the pizza sauce and pizza toppings to it. Broil the pizza for about 4-5 mins (watch it carefully to not burn, just enough for the cheese to melt). I usually set the oven tray 2 slots down from the top of the oven, so the pizza would not be too close and burn. If your toppings have vegetables, bake the pizza at 375 F for about 15 mins, than broil the top for about 2-3 mins.No related posts.3 Ingredients Recipes, Anti-inflammatory Recipes, Blog, Dairy-free Recipes, Egg-free Recipes, Gluten-free Recipes, Grain-Free Recipes, Nut Free, Recipes, Soy Free, Top 8 Free, Vegan RecipesThe Best Gluten-free Flatbread (3 Ingredients, Vegan)Strawberry Banana Cream Popsicles (Dairy-free, Vegan, Healthy)We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sitesCopyright © 2023 AllergyummyThis website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.NecessaryNecessaryNecessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.Non-necessaryAny cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.SAVE &amp; ACCEPT

&nbsp;Some of the links below might contain affiliate links. For more information see my affiliate disclosure page&nbsp;*Easy and Inexpensive&nbsp;&nbsp;*Healthy and Delicious&nbsp;*Plant-based, Grain-Fee and Vegan&nbsp;*Kid friendly&nbsp;&nbsp;*Allergy friendly&nbsp; being Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free,&nbsp; Corn-Free&nbsp;&nbsp;&nbsp;This pizza crust is the best gluten-free pizza crust I have made.&nbsp; The texture and taste is the closest to the regular wheat type pizza crust, than any other gluten-free pizza crusts I tried.&nbsp; And it only requires 2 main...

Best Gluten-free Pizza Crust (2 Ingredient, Vegan)

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