The Best & Easiest Gluten Free Pizza Crust {vegan}

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This gluten free pizza crust is chewy and delicious and will go perfectly with all your favorite toppings!

This Gluten Free Pizza Crust is truly the best and easiest around!  It comes together quickly and tastes great with all your favorite toppings!  It's chewy and delicious and vegan too!

If you love pizza and you are gluten free, you know just how hard it can be to get your hands on some pizza that is A) affordable B) doesn’t taste like cardboard C) has a great chewy texture. Trust me, I have tried so many gluten free pizza crust mixes and all of them have been pretty unappetizing.

I started out using mixes that made pizza crust that was so thick it was more like bread.  It was also really dry and required to be drenched in sauce in order to enjoy it, and even then I don’t think I really enjoyed it.  And don’t even get me started on eating the cold pizza leftovers the next day, which is one of the best things about pizza, right?!  Some mixes were better than others, but I felt like they all lacked something important and I was beginning to think I would never eat satisfying pizza again.

This Gluten Free Pizza Crust is truly the best and easiest around!  It comes together quickly and tastes great with all your favorite toppings!  It's chewy and delicious and vegan too!

As more brands were starting to embrace gluten free I found some frozen pizzas that actually tasted pretty good, my husband even declared one of them as being better than regular pizza, but they were like $10.00 for a small frozen pizza and that is just so hard to justify.  Especially when my husband and I would split one and still both be hungry!  And, ideally, I try to stay away from most frozen entrees and make my own from scratch, so I knew I had to come up with a better solution!

This Gluten Free Pizza Crust is truly the best and easiest around!  It comes together quickly and tastes great with all your favorite toppings!  It's chewy and delicious and vegan too!

This pizza crust that I’m so fondly calling the Best and Easiest Gluten Free Pizza Crust, is just that.  It forms nicely into whatever thickness pizza crust you desire, it produces a perfectly chewy, perfectly crispy crust, and best thing is that in order to make it, you just add all of the ingredients to a bowl, form the dough into a ball, let sit for 30 minutes and then you can form your crust!  It really couldn’t be any easier! 

Sometimes when I’m testing a recipe a few times I get kinda sick of it and don’t really want to eat it again for a while, but I have to admit that I tested this pizza crust like ten times and I’m still not sick of it!  It seriously is the best and easiest gluten free pizza crust that will help satisfy all your pizza cravings :)

This Gluten Free Pizza Crust is truly the best and easiest around!  It comes together quickly and tastes great with all your favorite toppings!  It's chewy and delicious and vegan too!

I made a video so you all can see exactly how I make my crust 

Click here for my Vegan Greek Pizza Recipe using The Best & Easiest Gluten Free Pizza Crust recipe!

Vegan Greek Pizza-1542

The Best & Easiest Gluten Free Pizza Crust {vegan}

  • Category: Entree, Gluten Free, Vegan


  • 2 cups + 3 tablespoons gluten free all purpose flour, I used Bob Red Mill’s 1:1 GF Baking Flour***
  • 1 (1/4-ounce/7.5-g) package active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon pure maple syrup
  • 1 1/2 tablespoons butter, melted, I used Earth Balance
  • 2 tablespoons extra virgin olive oil
  • 1 cup warm water


  1. Place the flour, yeast and salt into a large bowl and mix until combined. Next add the maple syrup, melted butter, olive oil and warm water and mix again until everything is combined. Using your hands, form the dough into a ball. Cover bowl with plastic wrap. Set dough aside for 30 minutes.
  2. While dough is rising, preheat the oven to 450 degrees Fahrenheit. Cover a pizza pan (whatever size you like*) with parchment paper and place the ball of pizza dough on the paper. Use your hands to spread the dough out until it is in an even layer. Dough works best if it isn’t too thick.
  3. Bake pizza dough for about ten minutes, until firm and cooked through, but not completely browned. Add all desired toppings and place back in the oven until toppings are heated through.


This recipe is adapted from the recipe, Perfect Pizza Crusts from Cooking for Isaiah by Silvana Nardone
***This recipe works best with Bob’s Red Mill Gluten Free 1:1 Baking Flour! I have made it with regular gluten free flour mix and the dough is much stickier to work with and once cooked it is much more dense than when using Bob’s Red Mill 1:1 Baking Flour. You will also have to add more flour if you don’t use Bob’s Red Mill 1:1 Baking Flour because dough will be too liquidy.
*You can use this dough to make one large pizza or two smaller pizzas. It does freeze well for up to a few weeks. If you are using a smaller pizza pan, I would recommend not using all of the dough or it may not all get cooked through. Works best when spread out on a large pizza pan for a thinner crust.


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  1. says

    That looks like a really delicious gluten-free pizza. It’s a nice thing to be able to make at home because restaurants charge a fortune for them!

    • She Likes Food says

      Thank you, Christin!! I know! The other day I was at a restaurant and they wanted 5 extra dollars for the gluten free pizza! Crazy!

      • Greg Bishop says

        Hi Izzy!

        I am Celiac.

        I run a restaurant in Vancouver BC and almost every item on the menu is also available in a gluten free option. Sometimes it’s by deleting an ingredient (no Worstershire in the Caesar Dressing) sometimes it’s made using gluten free alternatives (Like GF Mac For the Mac and Cheese, GF breadcrumbs for the breaded fish fillets etc.)

        The problem is twofold: A:) The GF alternatives are much more expensive and usually have to be bought in smaller quantities than the regular i.e.: I order bread crumbs in HUGE bags from the supplier but GF breadcrumbs have to be bought at the grocery store in small containers. and B:) Although GF diets are becoming more prevalent, they are still the exception to the norm. What that means is that we don’t prep the GF items in a lot of cases and have to make them on the fly. All this translates to a slightly longer wait time for GF orders (which the customers don’t mind because they know they’re getting something home made and delicious that they can eat) and yes, an added cost. Usually $4. I just wanted the commenter to know that this uncharge is not an attempt to gouge GF customers… it represents a real cost for the restaurant in terms of more expensive ingredients and time involved in prep.

        All that said, our Pizza dough looks great and I’m gonna try it tonight at work!


        Chef Greg

        • She Likes Food says

          Hi Greg, thanks for your comment! It’s too bad the gf alternatives are so expensive, maybe some day that will change!

          I hope you enjoyed the pizza crust! :)

          • lisa hutchinson says

            I have just been diagnosed with Celiac disease and am a cook with a restaurant. I have taught over 100 pizza classes and now have to find a gluten free crust that I am 100% sure people will love. Im dying to try this but have a question for you. Is the maple syrup and butter in the dough for flavour? Does the syrup make it sweet? or are they for the consistency of the dough?
            My recipe is quite similar with reg flour, salt, sugar, olive oil and yeast.

          • She Likes Food says

            The maple syrup is in the recipe because it does the same thing as the sugar, helps activate the yeast. You can definitely just use sugar in it’s place! The butter is for liquid and flavor but you could just use extra olive oil instead :)

  2. says

    YUM! This looks amazing!! I was just talking to someone who was looking for a great gluten free crust recipe! This is it! …also, I’ve been wanting pizza for SO long, but being gluten free dairy free I haven’t been able to enjoy it… now I can!! Thanks for the recipe!!

    • She Likes Food says

      I remember being so sad about not being able to eat good pizza when I first started eating gluten free, thankfully that didn’t last long and now I make delicious pizza all the time!!

  3. says

    This pizza crust looks so perfect! The store-bought gluten free pizza crusts can be expensive, love that you can make this right at home!

    • She Likes Food says

      Thank you, Danielle!! They can be so expensive! And the worst part is, is that they are also so small :(

    • She Likes Food says

      I know!! it is so crazy how expensive they are! And I need pizza in my life, so I always end up buying them! Not anymore though :)

  4. says

    I love this! I must confess, when I make pizza, I always use BRM’s pizza crust mix, but have been meaning to find my own formula using their GF 1-to-1 flour. You’ve cracked the code, so I’m psyched to give ‘er a go! Those tomatoes and olives on your pizza look soooooo good!

    • She Likes Food says

      Thanks Julia! I’ve never tried their pizza crust mix before! Just a bunch of bad ones, haha! Let me know if you do try this, I’d love to know what you think!!

  5. says

    This sounds delicious, Izzy!! Bob’s GF flour works such magic in GF baked goods! And I TOTALLY hear you on getting sick of recipes after testing them a gazillion times, LOL! #foodbloggerproblems!! Pinning!!

    • She Likes Food says

      It really is magic! it was on sale a while ago and I literally bought like ten big bags! I’ve been using it in everything with such good results :)

  6. says

    Beautiful pizza, Izzy! I love gluten free crust but I think it is super difficult to find a good gluten free pizza dough to make. I love this recipe, especially because you add the maple syrup. Sounds so flavourful!!

    • She Likes Food says

      Thanks Olivia! I don’t think I’m ever going to try any other gluten free crust now that I have this one in my life :)

  7. says

    your pizza crust looks great Izzy! I’ve always been nervous experimenting with crust because it can be tricky. Maybe I’ll just stick with your version, it sounds perfect!

    • She Likes Food says

      Thank you, Katie! Yeah, I’m pretty terrible at experimenting with anything baked, but I think I finally got it right with this crust!

    • She Likes Food says

      You should totally try this one for him, Natalie!! Yeah, unfortunately I have tried a lot of disaster ones too! But this one is far from it :)

  8. says

    Totally bookmarking this for when I see my mom and sister! They always talk about how hard it is to find a good gluten-free pizza crust! This looks delicious!

    • She Likes Food says

      It really is so hard!! And even harder to find one that my husband will eat too! Thanks, Ashley :)

    • She Likes Food says

      Haha, This pizza was really simple with just some pesto, kalamata olives, roma tomatoes and red onion. It was so good though :)

    • She Likes Food says

      Thank you, Julia! Definitely for our wallets too! I have to remind myself that when I get lazy and just want to pick something up :)

    • She Likes Food says

      Hi Jennifer, it sure can! My step mom said that she liked it even better after they froze it :)

  9. says

    Dear Isadora, I have never tried gf pizza dough, but yours turned out lovely. I am curious to try it! Looks so wonderful…love the toppings you chose. xo, Catherine

    • She Likes Food says

      Hi Karissa! I was so happy to hear that you liked the crust!! Now you have me craving your BBQ Pineapple pizza :)

      • says

        I am so happy too! I made this on a whim tonight since I was craving pizza and really lucked out that I had all the recipes on hand! Finally, a gluten-free recipe that doesn’t call for a million different obscure flours lol! Thanks again for an awesome recipe, this is my new go-to!

  10. Kerry says

    Hi, Just made this for dinner and am wondering how you made it look so easy to “spread out the dough.” Mine was sticky so I added more flour but still had trouble spreading it out. Any tips? Thanks – it still looks delicious and I can’t wait to eat it!!

    • She Likes Food says

      Hi Kerry! Hmmm, that is strange, I make this pizza dough a few times a month and I’ve never had it be sticky before. Did you make any changes to the recipe? I would maybe roll the dough ball in a little olive oil and put a little olive oil on your hands so it doesn’t stick as much. I hope that helps! And I hope you enjoy your pizza :)

  11. says

    This dough was amazing. It is the best vegan, gluten free dough I have ever made. In fact, it is the first I have made that is actually edible! However, it is so much more than edible – it is sensationally delicious. The doughiness (when cooked) I found is more like crispy dumplings than having the lightness of a well-made wheat-based pizza, but this does not detract from the experience. It’s delightfully different. The crust is crispy and and browns to a beautiful golden colour. I topped mine with tomato sauce, red onion, sweet corn, finely chopped olives and sundried tomatoes, and halved cherry tomatoes. A smattering of black pepper and vegan cheese and it was absolutely-blooming-fantastic. Thanks. I can add this to my vegan repertoire! (PS. I had no problem spreading the dough onto the pan – it was wet but spread nicely and evenly).

    • She Likes Food says

      Hi Sally-Ann! Thank you so much for your comment! I love hearing how things turned out when readers make them! I’ve been playing around with this recipe a bit and enjoy making it a little thinner and crisper and then also thicker and softer depending on what kind of pizza I am making. I’m so glad you enjoyed the recipe! My husband is a big pizza snob when it comes to me needing gluten free crust and he compliments this one all the time! Thanks so much for the great review :) Now I want pizza for dinner!

      • says

        A very well deserved good review :) My husband and daughter loved it too – my husband went back for seconds (he came home late so couldn’t have more than that) and my daughter went back for fourths! Next time I need to make two pizzas!!! So excited at finally finding a pizza base worth eating. Next time I’ll try making it a little thinner and see what happens. I’ve subscribed to your site and am looking forward to trying out more of your recipes.

  12. says

    Looks great, thanks for developing and sharing this recipe!

    Have you made this crust ahead and frozen it? I am looking for a recipe I can use to make a bunch of crusts ahead to have ready in the freezer, either pre-baked or unbaked.

    • She Likes Food says

      Hi Violet, thank you! My dad said that he thawed the dough in a ball (not pre-formed) and defrosted it a few weeks later and it worked great!

  13. Brittany says

    I’m not sure what I did wrong but I thought I followed the recipe to a T…. 1 cup warm water, melted butter and oil is a lot of liquid to be combined with only 2 cups and 3tbs of flour. It was not even close to forming into a doughball. Am I missing something? I had to add another cup at least of flour. Hopefully it turns out!

    • She Likes Food says

      Hi Brittany, So sorry you had to add more flour. The only thing I can think of is did you use regular gluten free flour or the Bob’s Red Mill gluten free baking 1:1 flour that I recommend? I’ve made this recipe once using regular gluten free flour and I remember it was really sticky and I had to add a bunch more flour too. The finished product was also kind of dense and dry and not at all like the crust I usually make with the other flour. I hope that helps :)

      • Brittany says

        That must be it! I used Bobs Red Mill Gluten Free Flour but it was not the 1:1 version. I will have to search for it :) thanks for your reply!

        • She Likes Food says

          It is so strange how two different flours can be so different but they really are! My husband (who isn’t gf) loves the crust when I use the special baking flour and won’t eat it at all if I use the regular gf flour. I hope you can find some!

  14. Nicole says

    Hi! This was my first visit to your website in my search for a gluten-free pizza crust that didn’t make me hate trying to eat pizza. I found out in May this year that I had to be GF & have tried a number of different pizza crust recipes since I do homemade pizza for my family, & found absolutely nothing that I wanted to make again. This is the first one I’ve tried that when I tried it, I thought, I’m eating pizza again!! My husband, who is very NOT gluten-free, would probably even like this (he wasn’t home to try it that night though). It was super easy, even easier than my regular whole wheat crust I normally make for the rest of the family, & just downright yummy. THANK YOU for a GREAT, EASY, uncomplicated gluten-free pizza crust recipe!

    • She Likes Food says

      Hi Nicole! Yah! I love hearing comments like this! I’m so glad you liked the pizza crust recipe and that it made you feel like you were eating regular pizza again! My husband is pretty picky with some of the gluten free stuff I eat but he loves this pizza crust! I hope your husband will love it too :) Thank you so much for taking the time to comment :)

  15. Candie says

    I was wondering, can you freeze this and use it later? If so, would you freeze it after you bake the crust or just freeze the dough. I’m looking for “make ahead” gluten free meals since I work full time and don’t have the time (nor the motivation) to make it when I get home from work. Thanks in advance.

    • She Likes Food says

      Hi Candie, I think that either way would work well. I’ve had a few people say that they froze the dough and then defrosted it to make the pizza and that worked great. I haven’t heard from anyone, nor have i done it myself, about freezing the already baked crust but I don’t see why it wouldn’t work, especially if it was just for a week or two. I hope that helps!

  16. Sandy says

    This recipe was a disaster , came out raw on inside, followed your directions to a tee, it looked fab , but a waste of time-

    • She Likes Food says

      Hi Sandy, I’m sorry the recipe didn’t work for you. I make this recipe almost once a week and it turns out perfectly every time. A few things I can think of: did you use the Bob’s Red Mill Baking 1:1 flour? How big was the pizza pan that you used? Did you pre-cook the crust until is was almost completely cooked through before you put the toppings on?

  17. Anne says

    Not quite sure that this should be called vegan as it has butter in it. Vegan is no animal product at all – maybe update this to vegetarian.
    Thanks for posting.

    • She Likes Food says

      Hi Anne, I do know what vegan is and I actually use Earth Balance in my recipe, which I make note of, so it is a vegan recipe. I have the word butter in there too just in case someone doesn’t know what Earth Balance is.

  18. Michael says

    I made this for the first time yesterday. It worked but needed to add additional flour as it was too runny to form a ball in order to let it rise. It this normal?

    • She Likes Food says

      Hi Michael, No, that is not normal. Did you use the Bob’s Red Mill Gluten Free Baking 1:1 flour that I recommend using? I’ve only made this crust once using regular gluten free flour and I had to add a lot more flour because it was very runny. The dough is also a lot denser using just regular gluten free flour. I hope that helps solve your problem!

      • Michael says

        Thanks for your feedback. I wrongly assumed that Bob’s gluten free baking flour was one and the same. However looking into it more closely found that it is not. The 1 to 1 is a different product. Thanks for your feedback. Your description of what I experienced is exactly was it was. Thanks

        • She Likes Food says

          Yeah, it is a completely different flour and is the only gluten free flour I use these days. It works miracles! I hope you give it another try and enjoy it!

  19. EJ Taylor says

    This pizza crust…it has simply changed my gluten-free pizza experience. The first time I made it I followed the recipe but used honey as the sweetener and ghee instead of a butter substitute. I’m vegan-ish because there are certain things I’m just not ready to let go of. I digress…The second and third times I added fresh garlic that I sauteed in the ghee that I used to replace the butter sub. I also added basil and mixed away. I thank you for this more than you will ever know. To hear my husband say a gluten-free pizza was delicious just made my day. You are my Shero.

    • She Likes Food says

      Hi Ej! Awww, your comment just made me so happy!!! I’m SO glad you and your husband loved this crust! It is one of the only gluten free homemade crusts my husband will eat with me and actually like! There are certain things I don’t want to let go of either, so I hear you on that! I am so happy that this crust could get you back to eating and enjoying pizza! :)

  20. Lucille Tilton says

    Not sure what went wrong followed
    The recipe like clock work baked it before the toppings them added the toppings baked it again I felt it was the worst crust I have ever made couldn’t cut it with a fork husband gonna feed it to the birds if they will
    Eat it

    • She Likes Food says

      Hi Lucille, did you use the Bob’s Red Mill Gluten Free 1:1 Baking Flour? That is usually where it goes wrong for people.

  21. says

    Made this last night and the flavor was GREAT. However it was super chewy and hard to cut. I’m wondering if I maybe rolled it out too thin and/or cooked it a bit too much? It was really tasty though, I want to make it again but would like to make it less chewy.

    • She Likes Food says

      Hi JJ, Sorry it was too chewy for you. I’ve made this recipe so many times and I still like to experiment with making it a little thicker sometimes and thinner and crispier other times. I would try making it a little thicker this time and hopefully that will fix the problem!

  22. Amy says

    I hardly ever make pizza because it’s just usually way too much work. But this crust came together so quickly and easily with hardly any mess! And it came out great, too!

  23. Saraya Diraimondo says

    Not sure why, but my dough isn’t dough, it’s very funny. Not sure what could be wrong? Did all the right measurements you listed.

    • She Likes Food says

      Hi Saraya, I’m sorry it’s not coming together for you. What kind of flour did you use? I always recommend the Bob’s 1:1 Gluten Free Baking Flour and haven’t had any issues with it.

  24. says

    Made this today. I cut the recipe in half since I have tried other gf pizza crusts and hated them. Also I needed the pizza to fit in my Teflon free toaster oven.
    I’m happy to report I liked it. Yay! Note: I swapped the syrup for raw honey and butter for coconut oil.

    • She Likes Food says

      I’m so glad you liked it, Sirena! I’ll have to try using coconut oil next time I make it :)

  25. Cindy says

    Im new to gluten free cooking. You mentioned that you could freeze the dough. Do you freeze right after the rise, and when thawing do you use as soon as you are able to work with it.

    • She Likes Food says

      Hi Cindy, Yes you should freeze if after it is finished rising. I don’t think you need to use it immediately as soon as it is thawed, but probably within a day or so. I hope you enjoy it!

  26. Gary Rith says

    I am about to try this recipe and I am glad I found it. I have celiac and have been GF quite a while, and make good pizza different ways. Bob’s company website has many good recipes for their products, submitted by users and then tested. When Bob’s came out with one to one a year or 2 ago I began watching for an easy pizza recipe using it. Never found one! Please consider submitting this recipe of yours to Bob’s website, shared with the world! :) Wish me luck trying it this evening! (although it looks like I won’t need luck, it is easy!)

    • She Likes Food says

      Hi Rose, I haven’t made it myself with that type of gluten free flour, but I’ve really only had good luck using the Bob’s Red Mill 1:1 baking flour. You could try it out and see though!

  27. RoseC says

    Hi – Husband was diagnosed with celiac a few weeks ago so I am a novice here. We have found some good products but I know he is craving pizza and I plan on making it tonight so I was searching out recipes as I’ve always made my own crust. A GF pizza from a local pizza restaurant was horrid – soft, mushy, definitely required a fork (or SPOON) to eat. Italians like to pick up the pizza, we rarely cut it up. LOL The question I have is why maple syrup? I know if the syrup is really needed, he would prefer honey. He has been using that as a sweetener for years. Just curious. Also I know you mentioned some frozen GF pizzas are good but expensive. Again curious to know which brands you recommend. It doesn’t hurt to keep something like that in freezer for an emergency meal. Thanks again.

    • She Likes Food says

      Hi Rose, you can definitely use honey instead. I use maple syrup because I always seem to have it on hand and don’t use honey much. As for frozen gluten free pizzas, I really like Amy’s Kitchen and Freshetta :)

      • RoseC says

        Thank you for the reply. Appreciate the information. Unfortunately, I have been under the weather so I haven’t made it yet, but now have all the ingredients and hope to try it soon.

  28. Bev says

    This recipe is a waste of ingredients.
    followed it to the letter and had a soupy dough. Added a little more flour
    , then a little more and then I couldn’t make a ball. tried freezing it after the dough had risen but still ended up throwing it out

  29. says

    Thank you so much. I made this today and even my fussy 2 year old who lives on pasta (gluten free) and home made pesto loved it. He even wanted more. To say I am pleased would be an understatement. His eating habits have had me feeling low. This has made my day, week and month.

  30. Bill says

    We found out my girlfriend had an issue with gluten and I made this pizza for her yesterday. I now have a new found appreciation for you guys that need to eat this crap. The recipe itself was easy to make and she said she liked it (I guess I was expecting my good old Champion greasy pizza). I gave it 5 stars out of sympathy for all that need to eat this stuff for medical reasons.

    • She Likes Food says

      Hi Bill, sorry you feel this way! I make this crust for my non-gluten free husband all the time and he seems to enjoy it. Glad your girlfriend enjoyed it though! It’s definitely not your regular greasy pizza though.

    • She Likes Food says

      Hi Amber, I don’t always use the same brand, but usually I just buy Barilla because it’s cheap and tasty :)

  31. Amber says

    I have a go-to pizza recipe, but I like this one since it’s a lot easier. This is the second time making this pizza and the issue that I am having is that it comes out really hard and crunchy. I use a pizza stone. Any suggestions?

    • She Likes Food says

      Hi Amber, I’m sorry it isn’t coming out for you. Are you using the Bob’s Red Mill 1:1 baking flour? Maybe you’re cooking it too long? You could try making it a little thicker or cooking it for less time. I hope that helps!

  32. Elisabeth says

    What is the white stuff you put on as a topping? Is it cauliflower? I originally thought it was crumbled goat cheese or something.

    • She Likes Food says

      Hi Elisabeth, It’s a “feta cheese” that I made out of tofu with some olive oil and herbs! It’s really good! You can find the recipe if you search my site for “vegan greek pizza” :)

  33. Pamela says

    Found this recipe earlier today. Made it for dinner. It is delicious!! Thanks for the tip about making it thinner than thick. I added a little more maple syrup and butter than called for, but that’s because both are two of my favorite things. :) Thank you for sharing the recipe!

      • Pamela says

        I really have enjoyed it!! I even had a slice for lunch AND then dinner today. Just thanking you again for sharing such a great recipe that is so simple and delicious!

    • She Likes Food says

      Yes, the sweetener is needed to help activate the yeast, but you could probably use stevia instead :)

      • clulu says

        do u have any idea how much stevia at all? lol….sorry its just that i have cavities and am trying to drastically cut sugar down and stevia is the only sweetener my teeth can tolerate….if not ill google it, thanks for ur help

        • clulu says

          just wanna follow-up and say thank u! im eating a pizza right now and this crust is the bomb, even w/ 5-drops of stevia that i used in lieu of honey, for anyone wondering about stevia

  34. Karen says

    This is absolutely exceptional. Made my own sauce (tomato paste, water, salt, maple syrup and basil) and my own cheese (gooey cashew cheese), added veggies and we are having pizza night! Finally! Thank you!!


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