This gluten free vegan pizza dough recipe accommodates many dietary restrictions including top 8 allergens free. This is an easy dough recipe that only requires one rise and fairly run of the mill gluten free flours. It isn’t our recipe but one we are printing with permission from the author, Tami Hutchko.
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Tami’s Pizza Dough, GF and Top 8 Free is our favourite homemade pizza dough recipe. Once we went on a restricted diet we struggled to find a pizza crust recipe that met our needs and was close to what we had previously enjoyed. Before allergies we made pizza dough every week. We didn’t want to give up our tradition of make your own pizza Fridays so we tried numerous recipes, often using frozen premade shells as we couldn’t find a recipe that was like real dough.
On a FaceBook group dedicated to EoE friendly recipes we came across Tami’s recipe. We tried it and were blown away. After contacting Tami she gave us the permission to share it with everyone to make their dinner planning a but easier. We now use it for our GF and top 8 free dough every week and love it! It is easy to make and makes the right amount for our family of 6.
We use Tami’s Pizza Dough recipe for our peach and prosciutto pizza.
Tami’s Tips For Making Gluten Free Vegan Pizza Dough
Here are some of the tips Tami gives for her reads and doughs:
Hope this helps someone. Just a few quick things about GF baking -
- Ingredients matter. Your flour won't be exactly the same as mine, so you'll need to experiment just a little to get the best recipe for you.
- You NEED a modified starch - preferably a good modified tapioca starch. Modified starch will make the GF bread rise better and hold it together better - without the mushiness. Anytime a bread recipe calls for starch, I use modified starch. They also make modified corn, arrowroot and potato starches, but tapioca is cheapest here.
- You NEED a binder - Make sure you have a binder (psyllium husk, xanthan gum, ground flax seed, etc)
- Many of my recipes work with multiple substitutions, but the more you substitute, the more you run the risk of it not turning out.
- Some flour sub better than others. Rice is a great substitute for wheat, but if you can't have rice, buckwheat, teff, cassava and sorghum are good options with similar protein sizes. Usually a mix of a few different ones works best. If you're not sure what flour to use, PM me (you can leave a comment on our page and we will be able to help you answer this)
- GF breads only rise once (if that), so don't try to punch your dough and get a second rise - you'll just flatten your loaf.
Tami also says:
Use any flour you want. I've made it with everything (oat, cassava, buckwheat, etc).
Our Tips on Tami’s Pizza Dough
Here are a few of the points we have found help with GF breads and yeasted dough:
1- Types of binders and gluten replacements.
When given the option of xanthan gum, guar gum, or psyllium husk go for the xanthan gum, if you can have it. It is usually available online or at natural foods stores in the baking and flour aisles. If you cannot have the gums then use psyllium husk.
We don’t prefer it as in our experiences it can harden the dough rather than give it stretch like the xantham gum can. Psyllium husk can be ordered online or some natural and health foods stores carry it. We have found it plain in the pharmacy as a constipation aid, don’t get the flavoured stuff with anything added. Just plain psyllium husk.
2- this is a wet dough.
Don’t be surprised by that. We roll it out rather than pop it on a pan and squish it out. We flour our hands, counter, and rolling pin very well before and during the rolling. It can take up to ¼ C or more of extra flour if you roll it, like we do.
3- choose your flour wisely.
Not all pre-mixed gluten free flours are designed to be used with yeast. Most blends that aren’t meant for it or don’t work well with. They won’t say they can be used in doughs or with yeast. We find the ones that work best say “for use with yeast” on it or give bread and dough as a use for that particular flour.
If you are buying pre-made flour we used Bob’s Red Mill in the red package (not the 1 to1) for our pizza dough. Read the ingredients well before you buy. This flour has a may contain allergens label that is lengthy. We have trialled it with our drs and can use it but it is not for everyone.
If you cannot find a pre-made flour that is safe for you you may need to use a recipe and make your own blends.
4- try it a few times before you give up on a recipe.
Dough can be tricky, even regular dough with regular ingredients. Gluten free doughs are even tougher. Tami has done all the hard work with the recipe in balancing what works but there are always variables such as altitude, yeast freshness, ambient humidity and temperature, and flour mix.
We are at a high altitude here with CutsMustard. We know that means we won’t get the rise we want quickly so we let our dough prove a bit longer, checking it often to see if it has doubled.
Yield
According to Tami this recipe makes 2 deep dish 9" pizza crusts, or 2 thin 12"
Storage and Reheating Tips for This Gluten Free Vegan Pizza Dough Recipe
Storage
-Fridge
The Dough will keep uncooked int he fridge for 24 hours. Store it in a ball shape tightly wrapped in plastic cling film and then inside a sealing plastic storage bag. Gluten free vegan pizza dough should be left out on the counter to come back up to room temperature before rolling it out to cook.
-Freezer
The dough can be frozen once it is baked with or without being made into pizza. If it is just cooked dough, dress the pizza and pop it in the oven for 13-15 mins. Don't put the vegan cheese on until after this time. Then back in the oven for another 4-5 mins to melt the cheese as best as possible, not all vegan cheese melts well.
Reheating
-Oven
If already cooked and topped as pizza place on a cookie sheet and bake for 10 mins at 350F. If it is just cooked dough, dress the pizza and pop it in the oven for 13-15 mins. Don't put the vegan cheese on until after this time. Then back in the oven for another 4-5 mins to melt the vegan cheese as much as it does.
If the dough is thawed but not cooked, follow the cooking instructions in the recipe.
-Stove Top
My partner loves to heat his pizza up on the stove top as it crisps up the bottom crust along with heating up the pizza. He swears by this method. It only works on pre-cooked, thawed, dressed pizza.
In a flat bottomed skillet warm the pizza in a half teaspoon or brushing of neutral oil. Place one piece of pizza in the pan, add a tablespoon of water to the side of the pan. Make sure the water doesn't touch the pizza base. Cover with a well fitting lid to steam the top of the pizza over meduim heat for 3-4 mins. Remove the lid and continue cooking for another 2-3 mins until the pizza base is crisp but no burnt.
- Microwave
1 min 30 seconds on a microwave safe plate should warm already cooked, chilled, and dressed pizza. If not cook for an additional 30 seconds.
What To Serve With
Have fun with Tami’s pizza dough recipe. We hope you love Tami’s recipes as much as we do and that they open the door to GF safe top 8 baking for you as they did for us. We use this dough to make both pizzas like our peach prosciutto pizza and gluten free pizza rolls. Since the dough is really neutral it is also great for dessert pizzas and cinnamon buns.
We like to use wild garlic pesto sauce or a traditional tomato pizza sauce with this dough as a pizza base. Sometimes we serve our pizzas with a salad like out grapefruit and greens salad. Most days we love having just pizza. for a family of 6, with 4 hearty appetites in the kids we triple the recipe to make the dough on a standard cookie sheet. Each person gets a half a cookie sheet and it is enough for us.
Special Thanks
We want to send a huge thank you to Tami Hutchko for allowing us to re-print her recipe. Tami’s Pizza Dough recipe is owned by her and any usage outside needs to be cleared by Tami.
Other Recipes You May Enjoy
Grilled Peach and Prosciutto Pizza
📖 Recipe
Ingredients
- Dry ingredients:
- 300 g flour GF free mix or mix your own*
- 120 g tapioca starch modified preferred
- 80 g potato starch
- 4 teaspoon psyllium husk powder OR 1.5 teaspoon xanthan gum
- 1 teaspoon salt
- Yeast mixture:
- 400 ml warm water/milk alternative to 100º
- 4 teaspoon active dry yeast or 1 tablespoon + 1 tsp
- 2 teaspoon oil
- 2 tablespoon sugar or golden syrup
Instructions
- Heat water/milk to 95-104ºF
- Add all other ingredients for the yeast mixture and set aside for about 7 minutes to proof the yeast
- In a bowl, combine all dry ingredients and stir with a whisk
- Add the yeast mixture and stir until mixed. The dough might seem too wet, but it will thicken.
- Cover the bowl with a clean damp towel and set aside to proof/rise (in a warm place) for 20-30 minutes (Depends on type of flours used and your temp/humidity)
- Preheat the oven to 375º F. Dump dough into a greased pan. Use fingers to push dough to the sides. Add sauce and toppings (except vegan cheese).
- Bake for 10-15 minutes. Add vegan cheese and bake for another 5 minutes.
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