There’s something magical about pizza night, isn’t there? The smell of the crust baking, the bubbling sauce, and that satisfying first bite — it’s pure happiness. But when we go gluten-free and vegan, it can feel like we’ve given up that joy. Well… not anymore!

Today, we’re making the best gluten-free vegan pizza you’ve ever had — from scratch. It’s crispy on the outside, soft in the center, full of flavor, and completely plant-based. No weird ingredients, no cardboard crusts. Just simple, honest food that tastes like real pizza should.

Before we dive into the dough, let’s talk about why this pizza actually tastes amazing — unlike so many disappointing “healthy” versions.

✨ Crispy yet chewy crust:
We’ll use a mix of gluten-free flours that balance texture and flavor. No soggy bottoms here!

✨ Flavor-packed sauce:
A quick, homemade tomato sauce brings depth — because even the best crust needs a bold partner.

✨ Creamy vegan cheese:
Instead of store-bought vegan cheese that sometimes refuses to melt, we’ll make a simple cashew mozzarella that’s gooey and delicious.

✨ Customizable toppings:
Whether you love roasted veggies, fresh greens, or a classic margherita vibe — this crust works beautifully with anything.

For the Gluten-Free Pizza Dough

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum included)
• ½ cup almond flour
• 2 tsp baking powder
• 1 tsp sea salt
• 1 tbsp olive oil
• ¾ cup warm water (around 100°F)
• 1 tsp maple syrup or sugar
• 2 tsp instant yeast

For the Tomato Sauce

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup crushed tomatoes
• 1 tsp oregano
• ½ tsp dried basil
• Salt and pepper to taste
• Optional: a pinch of chili flakes for heat

For the Cashew Cheese

• 1 cup raw cashews, soaked in hot water for 20 minutes
• ¾ cup water
• 2 tbsp nutritional yeast
• 1 tbsp tapioca starch (for stretchiness)
• 1 tsp lemon juice
• ½ tsp salt

Topping Ideas

• Sliced bell peppers, mushrooms, red onions
• Spinach, arugula, or fresh basil
• Kalamata olives
• Roasted zucchini or eggplant
• A drizzle of balsamic glaze

Here’s where the magic begins.
In a small bowl, mix the warm water, maple syrup, and yeast. Let it sit for about 10 minutes until it becomes foamy — that’s how we know the yeast is alive and ready to work.

In a larger mixing bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt. Slowly pour in the yeast mixture and olive oil. Stir with a wooden spoon until a soft dough forms.

It might look a bit sticky — that’s totally fine! Gluten-free doughs usually are. Just lightly oil your hands and shape it into a ball.

Cover the bowl with a clean towel and let it rest for 30–40 minutes in a warm spot. It won’t double in size like wheat dough, but it will puff slightly and become easier to handle.

While the dough rests, let’s get that beautiful tomato sauce going.

In a small saucepan, heat the olive oil over medium heat. Add the garlic and sauté for about 30 seconds — just until fragrant. Then pour in the crushed tomatoes, oregano, basil, salt, and pepper.

Let it simmer gently for 10 minutes, stirring occasionally. The sauce should thicken slightly and fill your kitchen with that irresistible pizza aroma.

✨ Pro tip: Make extra sauce — it freezes perfectly and tastes even better the next day.

This part is where we turn nuts into magic.

Drain and rinse your soaked cashews. Add them to a blender with the water, nutritional yeast, tapioca starch, lemon juice, and salt. Blend until completely smooth — it should look creamy and pourable.

Now, pour the mixture into a small saucepan and heat over medium heat, stirring constantly. Within a few minutes, it will start to thicken and stretch — just like melted mozzarella!

Once it’s thick and glossy, remove it from the heat and set aside.

✨ Tip: If you prefer, you can double the recipe and store extra cashew cheese in the fridge for up to 5 days.

Preheat your oven to 425°F (220°C).
If you have a pizza stone, now’s the time to use it — it helps achieve that perfect crispy base.

Place a piece of parchment paper on your counter and sprinkle it with a bit of gluten-free flour. Gently press the dough into a circle about ¼ inch thick. You can also shape it into a rectangle if you prefer a rustic look.

Transfer the parchment (and dough) onto a baking tray or the preheated stone.
Bake for 8–10 minutes without toppings to give it a head start.

Remove the crust from the oven and spread a generous layer of your homemade tomato sauce.

Spoon small dollops of the cashew cheese over the top — it’ll melt beautifully in the oven. Then add your favorite veggies, herbs, and anything else that makes you happy.

Pop it back into the oven and bake for another 10–15 minutes, until the edges are golden and the toppings look irresistible.

Once it’s out of the oven, resist the urge to cut it right away (we know, it’s hard). Let it rest for about 5 minutes — this helps everything set nicely.

Then, sprinkle with fresh basil, a drizzle of olive oil, or even a pinch of vegan parmesan.

✨ Optional but amazing: Add a few arugula leaves on top for that perfect fresh contrast.

Got leftovers? (We doubt it, but just in case!)
You can refrigerate slices in an airtight container for up to 3 days. To reheat, pop them in a 375°F oven for 8–10 minutes — the crust stays crisp, and the cheese gets melty again.

Avoid the microwave if you can; it tends to make gluten-free crusts soggy.

⭐ Use warm (not hot) water — it helps the yeast activate properly without killing it.
⭐ Don’t overwork the dough — gluten-free flours don’t need kneading like wheat doughs.
⭐ Bake on parchment paper — it prevents sticking and makes cleanup so easy.
⭐ Let your pizza rest before slicing — patience pays off in texture and flavor.

The beauty of this recipe is how flexible it is. You can switch up flours (try oat flour or sorghum), swap tomato sauce for pesto, or even make a white garlic base with coconut cream.

Try fun topping combos like:

• BBQ jackfruit with red onions
• Roasted chickpeas and spinach
• Sun-dried tomatoes and artichokes

No rules here — just creativity and flavor.

We’ve all had those sad, dry gluten-free pizzas that taste like cardboard. But this one? It’s different. It’s crispy, cheesy, flavorful — everything we love about pizza, just kinder to our bodies and the planet.

So next time you’re craving comfort food, skip delivery. Roll up your sleeves, grab your favorite toppings, and make your own gluten-free vegan pizza masterpiece.

Because when we cook with real, natural ingredients and a little love, every bite tastes better.

Ready to Try It?

Enjoy your meal! 🍕

Can’t wait to hear how yours turned out — drop me a comment below!

Thanks for being here! If you enjoyed the recipe, don’t forget to share it with your friends.

And if you’re still hungry for more, take a look at our earlier recipes — you might just find your next favorite!

How to Turn Frozen Pizza Dough into a Pizzeria-Worthy Dinner!

The Viral Chicken Pizza Crust That’s Taking Over Keto Kitchens!

The Best Carb-Free Pizza Sauce You’ll Ever Make — No Sugar, All Flavor!