The 4 Step Gluten-free Yeast-Free Pizza Crust

The 4 Step Gluten-free Yeast-Free Pizza Crust

This is the ultimate gluten-free pizza crust. Why? Because I created it to basically adapt to any dietary need. It is vegan, gluten-free, oil-free, yeast-free, nut-free option, egg-free, egg substitute-free, gum-free and sugar-free and of course, only 8 ingredients! All of those are usually listed in a pizza crust recipe or especially, a gluten-free pizza crust. It also does not contain 3-4 different flours and gums like pretty much all gluten-free pizza crusts contain! You only need to purchase 1 flour!!

The magic…….is potatoes!! Just 4 easy steps: Boil, Blend, Spread, Bake! This idea came to me after the amazing success of my Sweet Potato Caramel Muffins. I just had to try potatoes again, but instead in a pizza crust. I have been using Bob’s Red Mill gluten-free pizza crust blend, which is great, but it has 6 flours, 2 gums, sugar, yeast and oil and also requires egg/egg substitute! It is fine for an easy fill-in, but I wanted to create something healthier, easier and much more flavorful. THIS IS IT.

My version isn’t several different flours, it is just simply, mainly potatoes!

I have heard of cauliflower pizza crust and seen a bazillion recipes for it, but the problem with that, is that my hubby is severely forbidden to eat cauliflower because of his arthritis. There are sooo many foods he cannot eat that cause inflammation in his poor body. Cauliflower, unfortunately, is one of the bad ones. His body actually thrives off of potatoes, it is a needed food in his diet.

So, a big inspiration for this pizza crust, was my hubby. Potato pizza crust to the rescue!

Here are some images and details to show you what the dough should look like before/after blending and before baking, etc.

This bad boy couldn’t be any easier. No yeast, no rise time, not a long list of ingredients, nada. The potatoes also magically act as a binding effect, so you don’t even need egg substitutes. Just prepare the crust by boiling the potatoes, blend them with the ingredients and prebake the crust. Then just add whatever toppings you like and bake to crispy, golden deliciousness!

So, you know the drill by now, you’ve GOT to make this and come back and leave me feedback here! I worked soooo hard on this one for you guys, trying to create something that would suit just about anybody. You can also take a photo and tag me on Instagram @thevegan8 and make sure not to forget hashtag #thevegan8, so I don’t miss it!

The 4 Step Gluten-free Yeast-Free Pizza Crust

Cook Time: 50 minutes

Yield: 1 large pizza, about 12 inches

This is an incredibly easy gluten-free pizza crust that will suit almost anybody with allergies. It has a slight, cheesy and nutty flavor and a crispy edge that bakes up beautiful and golden.

Ingredients

  • 6 medium red potatoes, unpeeled (740 g)
  • 3 tablespoons creamy almond butter (or tahini for a nut-free version, sunbutter is not recommended)
  • 1 1/2 teaspoons fine sea salt
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1/4 cup nutritional yeast
  • 3/4 cup + 1 tablespoon potato starch, not potato flour (130 g)
  • 1/4 cup oat flour (I just grind up GF quick cooking oats into a fine flour, then measure)
  • Optional for a kick: 1/2 teaspoon red pepper flakes
  • Note
  • This is not a wheat crust and is made without yeast, so don't expect it to rise the same way. It is made with mainly potatoes, afterall, but so delicious! It is a more dense, thin crust, which I prefer. So, it's not a thick, fluffy type of crust. It is kind of like a giant hashbrown, crispy on the outside, soft and chewy on the inside! It is also just 4 main easy steps: Boil potatoes, blend ingredients, spread dough and bake!

Instructions

1. "BOIL" It is important to follow each step for the best results. First, add the potatoes to a large pot covered with water. Bring to a boil and boil for 25-30 minutes, until completely tender when pierced. Add them to a large bowl and allow to cool for 15 minutes. Papertowel off any excess water. Tip: While the potatoes are boiling, combine the dry ingredients into a medium bowl well with a whisk: salt, baking powder, garlic powder, nutritional yeast, potato starch & oat flour. If you grind your own oats, make sure to only measure out 1/4 cup oat flour. Set aside.

2. "BLEND" Preheat the oven to 400 degrees and line a pizza pan with parchment paper, do not use foil! Rough chop the potatoes in the bowl and add them to a food processor and blend until completely smooth. Note: you will likely need to do this in 2 batches, if you don't have at least an 11 cup food processor, otherwise it will overflow. Once smooth, scrape out the potato and measure only 3 cups, in case you have excess. Make sure to level the potatoes off with your finger. Add the almond butter/tahini and prepared dry ingredients to the potatoes and mix very well with a spoon until it all comes together. The dough will be very sticky.

3. "SPREAD" Add the dough to the lined pizza pan and using the back of the spoon, spread it out into a pizza shape around 12 inches or so. Drag the spoon around, focusing on pulling from the center. The key to this pizza is spreading the dough out thinly and evenly, no more than 1/4 inch in thickness, so it bakes properly and cooks evenly. Drag the spoon around the edges to create an indention of sort, so it creates a nice crusty edge. The dough will be very sticky. Alternatively, you could place a piece of parchment paper on top and press the dough that way, it will look flatter and have less of an edge that way, but it's up to you.

4. "BAKE" Bake for 15 minutes. It will be very golden and still soft, but will crisp up at the 2nd bake. Now that you've made your pizza crust, let's add some yummy toppings! If you add veggies, make sure they are partially precooked. I prebaked my bell peppers at 400 degrees for 10 minutes, just to soften them some. I added BBQ sauce, bell peppers, field roast veggie sausage and olives on top. Bake once more at 400 degrees for another 10-15 minutes until the crust is very crispy and a dark golden color. Enjoy!

Notes

*Vegan, gluten-free, oil-free, wheat-free, yeast-free, sugar-free, nut-free option

http://thevegan8.com/2014/08/21/the-3-step-gluten-free-yeast-free-pizza-crust/

51 Comments

  1. Crazy Girl!
    I love that you have potatoes in the crust and I can just picture how nice and crisp the get. I’d definitely add in the red pepper flakes too. I’m going to try this one one the grill too cause I’m thinking it will work great cooking slowly.
    Awesome.

    • brandi.doming@yahoo.com

      Thank you Angela! It gets so golden and crispy, I was amazed. The interior is soft and chewy, definitely different than fluffy, yeasty pizza dough, but my hubby and I both loved it and so did a couple of my other family members, whom I had try it. My hubby didn’t even know if wasn’t like “regular” pizza crust. He was shocked when I told him it was almost all potatoes, lol!
      I think the grill would be awesome, absolutely! I bet it would cook it through beautifully. Let me know if you try it, just make sure to use parchment!! It is STICKY ;)

  2. Poor me, I can’t have oats or oat flour. What would you suggest I try?

    Amber

    • brandi.doming@yahoo.com

      Hi Amber! I think you could probably sub with brown rice flour, and it should work. It may be a little denser, but should still get crispy and still taste yummy. The crust is kind of like a hashbrown texture, crispy exterior, but soft and chewy interior. You could also try subbing with all potato starch instead, but it will be a little drier, but will technically still work. Just eliminate the oat flour and instead use 1 cup total potato starch. I think that should still work. Please let me know if it works!! Thank you!

  3. Can you bake the potatoes (step 1) instead of boil? I’d love to keep the nutrients in the potato rather than having them float away in the water. Will the recipe still work? (btw I LOVE your blog!)

    • brandi.doming@yahoo.com

      Hi Jaya, I’m not sure, as I didn’t try it that way. I always bake my potatoes too, in normal recipes, but I boiled them so they would have more moisture and not form skins. They will dry out a lot in the oven, so I’m just not sure. If you bake them, just bake them just until tender, not browned and then make sure to blend them really well in the food processor. I think it would still work, since the potatoes are so sticky when processed, just when you add the other ingredients, keep stirring until it all comes together, because it looks dry at first, but then will turn wet and sticky. Please let me know how it turns out! Thank you!

  4. Nothing short of briliant, love the potato crust Great idea!! Looks delicious.

    • brandi.doming@yahoo.com

      Thanks so much Suzanne!! xo

  5. Are you SERIOUS!? So potatoes are always, I mean ALWAYS a must for me to put ON TOP of my pizza, but as the crust!?! PURE GENIUS Brandi, you’ve done it again! I am SO making this STAT.

    • brandi.doming@yahoo.com

      Aww Brittany, you are SO SWEET!! Thanks my friend! I can’t wait to hear what you think of it!! It is different, but works amazing as a pizza crust, holds together and crisps up. Super yummy in the end result!

  6. Oh my goodness this pizza crust recipe sounds fantastic!!! One question, here where I live in Australia, I cannot for the life of me find potato starch anywhere, what do you think would be a good substitute?

    • brandi.doming@yahoo.com

      Hi Lucy! Your best substitue would be cornstarch. It may make the crust a tad drier, but since the potatoes create a more doughy interior crust anyway, I think it should still work. One thing to note though is that cornstarch doesn’t tolerate high temps as well as potato starch and will brown quicker, so keep an eye on it! Please let me know how it turns out, I’d love to hear!

      • It worked wonderfully, I used organic cornflour for the potato starch and it turned out great! My mum and brother (both non-vegans) loved it too!

        • brandi.doming@yahoo.com

          I’m so happy to hear that, thank you so much for letting me know Lucy!!

  7. YAY! I’m always excited to see “yeast-free” because baking with yeast is always a fail for me :D I’ll wait to see what you recommend for Lucy above regarding a potato starch alternative, because I’m also in the dark about that. Yum yum! :)

    • brandi.doming@yahoo.com

      Yes! No need to mess with all that here! Super easy and tasty, I might add :) As far as subbing with potato starch, your best sub would be cornstarch. It may make the crust a tad drier, but since the potatoes create a more doughy interior crust anyway, I think it should still work. One thing to note-cornstarch doesn’t tolerate high temps as well as potato starch and will brown quicker, so keep an eye on it!
      Let me know how it turns out if you make it! :)

  8. This looks so good! I can’t believe that it is so simple, it looks so delicious and it sounds amazing. I’d love to try this, but would it be possible to use regular potatoes rather instead of red potatoes?

    • brandi.doming@yahoo.com

      Hi Kyla! I haven’t tried it with regular white potatoes. I believe red potatoes are slighty more gooey when blended, but I can’t imagine why regulard wouldn’t work as long as you are blending them up to become gummy. Please let me know if you try it! :)

      • Hello! Thank you for the response. I just made it tonight, and it was fantastic! I had to add some water to the potatoes after they were blended since they weren’t as gooey, but it still tasted great. I also used sorghum flour instead of oat flour, because I didn’t have oats or oat flour on hand. My whole family loved it! I’m definitely going to have to make it again.

        • brandi.doming@yahoo.com

          Thank you so much for that awesome feedback!! Yay, I’m so glad to hear it was a success and that everybody loved it! I’m also happy to hear that sorghum flour worked as a sub for oat flour. I also told another reader that brown rice flour would probably work as well, since it’s not a large amount in the recipe, probably a lot of dry flours would technically work. Thanks again for the feedback! :)

  9. Wow, who knew this was possible to make? I must try it at some point, as soon as I have a fully equipped kitchen to use and abuse, thanks for the recipe :)

    • brandi.doming@yahoo.com

      Haha! Awesome, thank you Franca and I hope you enjoy it!

  10. Brandi, do you remove the parchment paper after you bake the crust by itself or do you leave the crust on the parchment paper for both baking sessions? Thanks!

    • brandi.doming@yahoo.com

      Hi Kimm! I apologize, I forgot to note that…after the first bake, after it cools, you can carefully pull the parchment paper out from underneath the crust. It will be baked enough and no longer sticking to the paper and will bake up better at the 2nd bake. Hope that helps and please let me know how it turns out! :)

  11. IS THIS THE GIGI APPROVED RECIPE because it’s PRETTY DARN CLOSE AND I AM OBSESSED!!! With a few tiny modifications I could gobble this up in a heart beat!

    • brandi.doming@yahoo.com

      Aww thanks girlie!! So, I’m dying…what ingredient can you still not have…oats??

  12. This is super cool Brandi! I don’t have food allergies of any kind and do kind of get a kick out of making traditional pizza dough, rise and all, but I know a lot of people don’t do well with yeast or gluten. So interesting about your hubby and cauliflower. I wonder what cauliflower contains that aggravates things for him…?
    Your toppings look so good too! I love olives and would love to try that Field Roast sausage.

    • brandi.doming@yahoo.com

      Thanks Emma, it was sooo good! Oh yes, I don’t mind fooling with yeast either, I’m a baker through and through! But I’m also lazy sometimes and rushed for time like most people these days, so a fast, easy version is appealing. The great part is this crust crisps up just like “regular”crust. It is not as fluffy and more of a thin style crust, but I actually prefer thin crust and don’t want to just eat tons of pizza dough when I’m eating pizza, haha! I am working on a fluffier style one as well though, just to have a variety on my blog :)

      Cauliflower contains high purines and it is high purine foods that cause a buildup of uric acid in his body when then turns into a horrible gout flareup and crutches for days or weeks. Mushrooms, asparagus and of course all meat and dairy are big NO. Also, caffeine, corn syrup and artificial sweeteners are very bad. The list is longer than my arm, so I have to be a freakin scientist in the kitchen to be able to feed him.

      • I see. I know about uric acid. I think it’s associated with kidney problems too.
        P.S. I’m a thin crust pizza girl too! ;)

  13. How crazy is this?! Crazy good! As soon as I saw the word “hash brown,” you had me!

    • brandi.doming@yahoo.com

      Ha! Thanks Annie..yep, like a hashbrown minus all the extra grease!! Haha!

  14. This crust looks absolutely delicious, I have never tried a yeast free crust until yesterday actually :P
    Got to try your recipe as well!

    Cheers
    Choc Chip Uru

    • brandi.doming@yahoo.com

      Thanks Uru! It is different, for sure, but works wonderfully!

  15. I love this idea – question, could you use sweet potatoes do you think? I tend to eat sweet potatoes over white potatoes due to the carbs involved. I know sweet are “wetter” but do you think it could work? I thought it could especially due to the second bake you talked about with the ingredients. I think I need to try this. Cheers Brandi!

    • brandi.doming@yahoo.com

      Cindy-I honestly don’t think sweet potatoes would work quite as well since they are sooo hard to get crispy in the oven as is, where as red potatoes crisp up much easier. I think they would be totall soft and mushy. You can certainly try, but that is just my thought. I love sweet potatoes too, but I also love the nutritional benenfit of red potatoes as well and it’s a great nuetral flavor for the pizza crust. If you try it with sweet potatoes, let me know!

  16. Wow, that crust looks amazing! I’ve tried cauliflower crusts and have really liked them and I’m sure I would like this one too. Your poor husband! You are such a great wife and I’m sure he’s SO HAPPY to have you and your “skills.”

    • brandi.doming@yahoo.com

      Thanks so much Melanie! I’m thrilled people are loving it, it is really good!

  17. Do you think fresh ground peanut butter would work for this recipe? Thanks!! This looks delicious!

    • brandi.doming@yahoo.com

      Hi Lauren! Sure, I don’t see why not, as long as you don’t mind it possibly giving a peanut butter flavor! Let me know how it turns out! Peanut butter tends to be stickier and less creamy/oily than roasted almond butter, but I think it should still work. Just make sure to let it cook long enough to crisp up.

  18. You are amazing, Brandi, a yeast-free and “POTATO” pizza crust?! I’m all over it now…Dannnngg, I must try your sweet potato caramel soon!!!!!! My copain loves thin and crispy crust and I love the thick, fluffy type of crust, haha, we are very much the opposite! But if it’s a giant hashbrown….YES I would eat it all and anything for potatoes! :)

    • brandi.doming@yahoo.com

      Thanks so much Rika!! Oh, yes, you won’t be dissapointed, I promise!!! This pizza crust is really good too, different, but delicious and so far, everybody that has made it has loved it, which makes me super happy!

  19. This intrigues me!! I’ve been working on a gluten free crust too that is more of a sticky spread versus roll out yeast type. But I love the idea of potatoes. I’m putting this on my list. I have a bunch of pizza recipes I’ve wanted to post just looking for a good crust to link too! Hope this is it!

    • brandi.doming@yahoo.com

      Thank you Sophia! Yes, this is definitely sticky…no rolling out…unless you put parchment over it and you can toally do the rolling them, but it won’t have a thick crusty edge, it will just be more like a flatbread thin crust. I hope you like it….so far everybody who has made it has loved it!! Even the picky hubby loved it and had no clue that the pizza I served him and he was eating was made from mainly ALL potatoes! :)

      P.S. I already have another totally different crust recipe I’m working on as well…so yummy and so fun!

  20. First of all, let me say, I’ve been gluten free for over 2 years now and I’ve had every kind of GF pizza crust that’s out there….including Mellow Mushroom…..and this is by far the best pizza crust I’ve ever eaten!! This pizza crust is nothing short of pure genius, Brandi!!! It is so easy to make and so incredibly delicious!! My husband even said that it was better than Pizza Hut!! That is saying A LOT, because he has always loved pizza. Thank you Brandi!! =)

    • brandi.doming@yahoo.com

      Melissa-your feedback made my day!! I’m super thrilled that you and your hubby loved it so much and wow what a compliment he loved it that much!!! Thanks so much for letting me know and for posting your photo of the amazing pizza on both Instagram and Facebook :)

  21. I was craving pizza but didn’t had any Quick and easy crust recipe on hand… Then I found yours and decided to give it a try :) I LOVED IT ! I love the fact that it’s still chewy on the inside. I just replaced red potatoes by regular potatoes and potato starch by corn starch because I didn’t had them and everything went fine . I definitely will check out your other recipes in the future :)

    • brandi.doming@yahoo.com

      Justine-thank you so much for the wonderful feedback!! I’m so happy you loved it and it was such a success for you! Thanks for letting me know! :)

  22. I used a pizza stone. No parchmant paper. Pizza totally stuck to the stone.

    • brandi.doming@yahoo.com

      Erica, that is why I have noted in the directions that the dough is not like traditional wheat pizza dough, and noted that it will be very sticky and to use parchment paper. Using parchment paper makes it work perfectly. Everybody that has made it with parchment paper has had success.

  23. I followed this recipe to a tee (using 2T tahini and 1T almond butter) and it was so delicious!! I couldn’t believe how crispy it got AND that the main ingredient is potatoes!! The recipe made 1.5 cookie sheets worth of crust. We had pizza with the one, and just at the other 1/2 sheet plain as ‘flat bread’. Both were equally delicious! This is definitely one to make again (and again!) :)

    • brandi.doming@yahoo.com

      I’m so happy to hear that Tracey!! Thank you so much for the wonderful feedback, I truly appreciate it!!

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