GLUTEN-FREE ALMOND FLOUR PIZZA CRUST | NO YEAST, NO KNEAD VEGAN PIZZA CRUST - Vegan Richa Recipes

In a bowl mix all dry ingredients really well.

Press and mix to break all the almond flour lumps. Then add in the non-dairy yogurt, oil then 1/3 cup non-dairy milk and mix well. The batter will be pretty thick.

Add in the milk, 1 tablespoon at a time to make into pancake like batter. You don’t want the batter to be too thin otherwise it will make a really thin crust pizza.

Line a baking sheet with parchment then spoon half of this batter onto the baking sheet then spread using large spoon to make a round or oval.

Once the batter is spread, even it out. if it’s too thick in the middle, you can spread the batter from middle outwards to keep the center thin.

Then cover it with another parchment paper lightly, it might stick in some places which is fine.

Then put the baking sheet in a preheated oven at 425F (220c). (if you’re using a thin metal baking sheet, line the baking sheet with 2 parchment sheets. Almond flour can brown really easily so you don’t want it to get sudden heat from a thin metal baking sheet)

Bake for 12-14 minutes, depending on the thickness of the crust and your baking sheet.

Remove this crust from the oven then top it with topping of choice, sauces, veggies, cheese etc toppings of choice.

Add toppings to this crust which will require less than 15 minutes of bake time in the oven. Because the crust will start to brown too much after 15 mins.

After adding the toppings and cheese and whatever you like, put it back in the oven at 400F (205 c) for 8-12 minutes, depending on the toppings.

Then start the broiler for the cheese to melt for 2-4 minutes, depends on the cheese and thickness of toppings.

Then remove from oven, let it sit for a few minutes then slice and serve! Repeat for the remaining batter. Store in the fridge for up to 4 days. Reheat in the oven or microwave.

Equipment Needed

Spice Level:

Dietary