6 Ingredient Vegan Pizza Crust (No Gluten or Refined Sugar)

I made this pizza not too long ago and folks were asking about the recipe. While I do not have the recipe (it was literally the most perfect combination of spicy, savory, and hearty -- I even tried to recreate it the next day and Jason and I both agreed it wasn't quite the same), I do remember how I made the crust. For inspiration, I took a page out of Minimalist Baker's blog and made my own 6 ingredient (and cheaper version). Mine is also free from refined sugar

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PREP TIME: 5 minutes  | COOK TIME: 15-20 minutes | SERVINGS: One 12" pizza

INGREDIENTS:

  • 2 cups of oat flour* 
  • 1 tbsp of bakers yeast (yes, bakers yeast is gluten-free. 
  • 3/4 cup of warm water (careful, not to hot, but a little warmer than lukewarm)
  • 1 heaping spoonful of coconut oil
  • 3 tsp of coconut sugar
  • 1 tsp of tapioca flour** 
* Check out my Coconut Cacao Oat Pancakes recipe for out to make 30 second oat flour from scratch. Note: in the photos you will notice a yellow hue; this is because I ran out of oats and had to substitute corn meal, which was fine, however, I still prefer the texture of the oats. 
** I recommend investing in tapioca flour (which is made from cassava/yucca) if you do not have any on hand. A little really goes a long way especially for baking and thickening recipes that are vegan. Depending on often you are baking or making sauces and gravy, my guess is that a 20oz bag can last you anywhere from 6 months to a year. Also, another wonderful thing about tapioca flour is that because it comes from a yucca, it is naturally slightly sweet while also being 100% free from refined sugar. I like the Rob's Red Mill brand and have been able to find it most Fresh Grocers and ShopRites. It's roughly $3 depending on where you buy it.

INSTRUCTIONS:

1. Preheat the oven for 350 degrees. 
2. Add yeast to warm water in a separate bowl; let it sit for 5 mins (at the 2 min mark, add 1 tsp of coconut sugar; do NOT stir)

3. In a large bowl, add 2 cups of oat flour, 2 tsp of coconut sugar, and 1 tsp of tapioca flour.


4. After the yeast/water/coconut sugar has sat for up to 5 minutes, add wet ingredients to dry ingredients in large bowl; mix well with hands or a spoon until dough consistency forms. 


5. Add coconut oil to dough; mix.
6. Lightly coat a baking sheet with coconut oil. Place dough in the middle and gently spread it out into a 12 inch circle with your fingers. Crust should only be ~1/4 inch in thickness.

7. Bake at 350 degrees for 15-20 minutes. You will see cracks in the crust, but the crust should not be fully cooked.


8. Add any plant-based toppings you wish and enjoy!