Gluten free and vegan Pizza recipe!

I’m so excited to finally be able to share the recipe for my gluten free, dairy free and vegan pizza! It’s one I’ve been working on for a while now, and I’m so happy with the outcome, combining a homemade yeasted crust with homemade tomato sauce and vegan cheese, plus add toppings of your choice! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently asked questions:

Which yeast do you use? 

I use the Allison’s Easy Bake Yeast which is available in most major UK supermarkets or online.

Which flour do you use?

For this recipe I used the FREEE Plain White Flour however this recipe also works with their White Bread Flour blend and would work with most all-purpose gluten free flour blends too. Ensure to omit the Xanthan gum if your flour blend already contains this.

Top tips

-Use a thermometer to check the heat of your water before adding the yeast, the water will need to be around 43°C in order for the yeast to activate (this feels like warm bath water to touch). If the yeast doesn’t froth after 10 minutes, this means your yeast has not activated and the recipe will not work. This could be due to your water being too hot or the yeast being too old.

-Pre heat the oven at least half an hour prior to cooking your pizza to allow it to reach the correct temperature. This will ensure the pizza is cooked properly.

-Roll the pizza dough straight out onto the floured baking sheet and not on a work surface. This will save having to transfer the rolled out dough and prevent it from falling apart.

-Cook the pizza base on the thin baking sheet and not on a baking tray.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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