Gluten Free Pizza Crust and Vegan Sunflower Seed Pesto

August 5, 2020 at 1:19 pm / by

From and

Pizza crust Ingredients


  1. Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F.
  2. Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.
  3. In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture.
  4. Mix on low speed for 1 minute.
  5. Using an oiled spatula, transfer the gluten-free pizza dough onto a piece of parchment paper. Using oiled hands, spread dough into a 10-12-inch round.
  6. Bake for 8-10 minutes.
  7. Add toppings and bake for an additional 8-10 minutes. (Sautéed mushrooms, pesto, red onion, kale, spinach, olives, vegan cheese are my favorites)
  8. Enjoy hot.


  1. Working with or measuring gluten-free flour: spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don’t have the ingredient weights for all my recipes yet.
  2. Yeast: This recipe works with active yeast and instant yeast.
  3. Oil: If you don’t have olive oil you can use your oil of choice.
  4. Gluten-Free Flours: This recipe works with several types of gluten-free flour blends but we find that our homemade gluten-free flour blend and Bob’s Red Mill 1-to-1 Gluten-Free Baking flour work best in this recipe.
  5. Mix your own flour: If you want to mix your own blend for this pizza combine 1 cup white rice flour, 3/4 cup brown rice flour, 1/4 cup tapioca starch.


Sunflower Seed Pesto Recipe


  • 2 cups packed basil and or spinach leaves
  • 1/3 cup raw sunflower seeds
  • 2 garlic cloves
  • 1 tablespoon of lemon juice
  • salt & pepper, to taste
  • 1/3 cup olive oil, or a little more for consistency


  • Add basil, sunflower seeds, garlic, lemon juice, and salt & pepper to taste to a food processor or blender.
  • Start the processor, slowly drizzle the olive oil into the food processor until a sauce forms. It might not be the whole 1/3 cup or it might take more until you get a consistency you like. 
  • Use immediately or store for up to a week in an airtight container in the fridge.

My family loves this on pizza and pasta. 


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