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–+ servings
The Best 5-Minute Gluten-Free Pizza Crust Recipe 5

Green Vegan Pizza + The Best 5-Minute Pizza Crust

A no-knead, gluten-free vegan pizza topped with vibrant greens - spinach, broccoli, pesto and tofu. From bowl to oven in minutes, ready in about 40.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 2

Ingredients 

For gluten-free pizza crust:

  • 300 g gluten-free flour MixIt Universal by Schar
  • 250 ml warm water
  • 2 Tbsp olive oil + 1 Tbsp oil for greasing the pan
  • ½ tsp sea salt
  • 1 pack dry yeast by Schar

For topping:

  • 6 cubes spinach frozen, thawed
  • 5 florets broccoli frozen, thawed
  • 150 g tofu simple or smoked (smoked tofu tastes better in this combination)
  • 6 green olives
  • Tbsp vegan pesto

Instructions

  • Add all the pizza crust ingredients to a large bowl and mix with a spoon.
  • The dough will be extremely sticky and moist. Don't worry, this is exactly how it's supposed to be.
  • Line an oven tray with parchment paper and lightly grease it.
  • Pour the dough right into the middle.
  • Start spreading it with the tablespoon, using circular motions from the inside out. You want to give it a somewhat round shape.
  • Once the crust has a round shape, grease your hands with a little oil and shape the edges to make it even rounder. You can press it down on top, too. If it gets sticky, just grease your hands some more.
  • Spread the pesto all over the pizza crust with a spoon.
  • Add the spinach and spread it all over, then top with the broccoli florets, grated tofu and olives.
  • Bake the pizza at medium heat for about half an hour.

Notes

If you can't find MixIt Universal GF flour mix by Schar, you can use another GF flour mix of choice. Just make sure it's a GF flour blend and not just a simple GF flour. Also, if you try this pizza crust recipe with regular all-purpose flour containing gluten, it may not work. Gluten makes the crust more elastic and it may not have the same texture, so the technique cannot be applied. The dough is meant to be very sticky - grease your hands with a little oil while shaping it.