You’ll be surprised at how easily this Gluten-Free Vegan Pizza with Mushrooms & Onions comes together! It is made with my new favorite gluten-free pizza crust and topped off with tomato sauce, homemade vegan mozzarella cheese, mushrooms and onions. Perfect for pizza night!

Did you know today, May 15th is National Pizza Party Day?! What a time to live – a whole, entire day dedicated to pizza parties!! At the time of this writing, we’re currently still on stay-at-home orders here in CA, but we can certainly have a virtual pizza party! Check out lots of fun pizza recipes from some of my favorite foodie friends at the bottom of this post :D

I’m a big pizza fan…but being a gluten-free and vegan pizza fan can make things difficult sometimes. It’s a rarity that any pizza shops carry gluten-free crust and also offer vegan cheese (especially vegan cheese that doesn’t suck). Shoutout to Nectarine Grove in Leucadia for satisfying all of my gluten-free vegan pizza cravings.

Until NOW, because I’ve finally nailed my own gluten-free vegan pizza. I had never attempted homemade pizza crust before. Doing a gluten-free pizza crust that was also vegan, yeast-free, and easy to make? If that doesn’t sound like a challenge, I don’t know what does. But if I do say so myself (with reassurance from my dad and Kyle)…I nailed it.

Let’s talk gluten-free, vegan, yeast-free pizza crust!

This pizza crust recipe is EASY. As in, it only takes 5 ingredients and 5 minutes, easy.

In addition to being a gluten-free and vegan pizza crust recipe, it’s also paleo-friendly. The five ingredients you’ll need are:

• Almond Flour
• Tapioca Flour or Arrowroot Flour
• Olive oil
• Baking powder
• Salt

You’ll also use water to help bring it all together. You simply stir all of the ingredients together, adding a little extra flour as needed to help the dough firm up to a thick, rollable consistency just past the point of sticky. 

The dough bakes up into a crispy, thin crust. It’s not a soft, doughy style-crust, which is good for me, because I much prefer the crispy thin style.

How about those vegan pizza toppings?

For the sauce, we’ll be using a traditional red sauce. You can use your favorite premade or homemade pizza or marinara sauce. When using marinara sauce, I like to cook it down to thicken the sauce and concentrate the flavors a bit. Simmering it over the stove for 10 minutes does the trick for me.

For the pizza cheese, I’m ALL about a good homemade vegan mozzarella. If you’ve got a good blender, it’s easy to make your own vegan mozzarella. I find it bakes up better and tastes more delicious than store-bought vegan cheeses, but you can absolutely purchase your favorite vegan mozzarella to use here if you prefer.

I kept the pizza toppings classic, with sauteed onions and Chestnut mushrooms. The wild mushrooms are so flavorful I wanted to really let them shine, and the sauteed onions always make a perfect pairing with mushrooms, vegan cheeze, and tomato sauce.

Top it off with some fresh basil and you’ve made it to gluten-free, vegan pizza heaven! I hope you love this recipe as much as I do!

Tried this recipe? Let me know your thoughts in the comments below!

Gluten-Free Vegan Pizza with Mushrooms & Onions

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• Author: Rachel
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 2 to 3 servings 1x

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Description

You’ll be surprised at how easily this Gluten-Free Vegan Pizza with Mushrooms & Onions comes together! It is made with my new favorite gluten-free pizza crust and topped off with tomato sauce, homemade vegan mozzarella cheese, mushrooms and onions. Perfect for pizza night!

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Ingredients

Scale 1x2x3x

For the dough

• 1⅓ cups (128g) blanched almond flour
• ¾ cup (85g) tapioca flour, plus extra for rolling out
• ¼ teaspoon baking powder
• 1¼ teaspoons sea salt
• ¼–⅓ cup room temperature water
• 2 tablespoons olive oil or avocado oil, plus extra to brush on top

For the vegan mozzarella (this will make enough for about 4 pizzas)

• ⅔ cup raw cashews
• 2 tablespoons fresh lemon juice
• 1 clove fresh garlic
• 3 tablespoons nutritional yeast
• 1 tablespoon agar powder, this is the one I use (see Notes for replacement)
• 2 tablespoons tapioca starch
• 1½ teaspoons sea salt, or to taste
• ⅓ cup (67g) refined coconut oil
• 1⅔ cups water

For the toppings

• ½ cup marinara sauce (see Notes)
• 1 onion, sliced
• 8 oz. mushrooms of choice, I used Chestnut mushrooms
• Salt, pepper & herbs, to taste
• Fresh basil

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Instructions

For the dough

1. Preheat the oven to 400ºF.
2. In a mixing bowl, whisk together the almond flour, tapioca flour, baking powder, and sea salt. Add in the ¼ cup of water and oil. Stir until combined. If the dough seems dry, add a little extra water. If it seems wet, add extra tapioca flour until a smooth dough forms. It shouldn’t be too sticky or wet.
3. Dust a sheet of parchment paper with tapioca flour. Place the dough on top and roll the dough out until it’s thin and even – I like it super thin and crunchy. Fold the edges of the pizza up to form a crust, if desired.
4. Slide the crust (still on the parchment) onto a baking sheet. Brush with olive oil.
5. Bake on the top rack of the oven for 7 to 10 minutes, or until just starting to turn golden brown.

For the cheese

1. Add all the ingredients to the blender and blend until smooth.
2. Pour out into a saucepan and bring to the boil, stirring constantly. It will start to thicken — as it does, continue to stir very vigorously.
3. As soon as it starts to bubble along the sides, set your timer for 2 minutes and keep stirring. After 2 minutes, remove from the heat. Pour into a bowl or ramekins. Cover and place in the fridge to set, about an hour. You can also use it while still hot. Keep covered until ready to use.

For the toppings/to assemble

1. Bring a large skillet to medium heat. Once hot, add 1 tablespoon olive oil or avocado oil, along with the sliced onion. Season with salt and pepper, stir. Cook until translucent, and then add the mushrooms. Cook for another 5 minutes or so. Season with salt and herbs, as desired. I love adding a little fresh thyme.
2. Once your crust has been par-baked, spread the marinara sauce on top. Dollop with the vegan cheese, and then add your sauteed vegetables.
3. Bake for about 10 to 15 minutes, until cheese is softened and the crust is golden brown.
4. Top with fresh basil and serve immediately. Leftovers keep well, too!

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Notes

• If you don’t have agar powder and don’t want to buy it specifically for this recipe, you can replace it with an extra tablespoon of tapioca starch. The consistency will be slightly softer.
• I like to cook down my marinara sauce to make it thicker and more concentrated. To do this, heat about 1 cup of marinara sauce on the stove over medium-low heat. Stir frequently, until reduced by half, about 10 minutes.
• If you’re cooking for a crowd, the pizza dough recipe easily doubles or triples!

Want more pizza?!

Luckily for you…this is the day for pizza parties, so I partnered with some of my favorite foodie friends to provide you with even more delicious pizzas to love!

Strawberry Blackberry Basil Naan Pizza (Gluten-Free, Vegan, Grain-Free, Plant-Based) by Healthy Little Vittles

An easy homemade gluten-free, grain-free, vegan naan crust topped with whipped vegan cheese, fresh strawberries, blackberries, caramelized red onion, and basil then drizzled with balsamic vinegar for an easy, flavorful, summer-inspired pizza night!

Classic Vegan Margherita Pizza by Healthiir

If you’re looking for a vegan pizza recipe that’s simple to make and oh-so-delicious, you’re in the right place! This Vegan Margherita Pizza is made with a healthy, homemade whole-wheat crust, and topped with vegan mozzarella, tomatoes, and fresh basil. The classics never go out of style! There’s a reason they’re called classics, after all.

Vegan Spinach Artichoke Pizza by Veggiekins

A quick and simple white pizza that’s pantry friendly and gets the veggies in too! This Vegan Spinach Artichoke Pizza is made with a yeast-free, buckwheat flour crust, artichoke hearts, garlicky spinach and vegan mozzarella.

Vegan Nutella Rocky Road Dessert Pizza by Crumbs & Caramel

Classic rocky road flavors with a fun vegan nutella twist! Tender sweet dough is baked and then spread with lush chocolate hazelnut spread, sprinkled with chocolate chips, toasted hazelnuts and mini marshmallows. A few minutes under the broiler gets the vegan marshmallows melty and toasty for an easy and delicious dessert pizza!

Vegan Cauliflower Pizza with Homemade Mozzarella Cheeze by Two Spoons

This vegan cauliflower pizza crust is made with just 7 ingredients. It’s crispy and golden, gluten-free and oil-free. Smothered with a simple pizza sauce and topped with homemade vegan mozzarella cheese. All-in-all it’s a warm, savoury, and comforting recipe. Perfect for Friday pizza night.

Gluten-Free Blueberry Balsamic Goat Cheese Pizza by Peanut Butter Plus Chocolate

This gluten-free pizza is loaded with wild blueberries, goat cheese and drizzled with balsamic reduction for just the right amount of sweet and tang! Blueberry balsamic goat cheese pizza is perfect for lunch or pizza night!

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