Gluten-Free Vegan Pizza with Mushrooms & Onions

Friday night is always pizza night! Especially when it's a delicious gluten-free pizza with a crispy olive oil crust, made by the talented Bakerita.

Rachel, also known as Bakerita, started her food blog at a young age where she has been using high-quality ingredients that are "better for us and our families" to create flavorsome gluten-free recipes.  



For the dough:
  • 1⅓ cups blanched almond flour 
  • ¾ cup tapioca flour plus extra for rolling out
  • ¼ teaspoon baking powder
  • 1¼ teaspoons sea salt
  • ¼ cup room temperature water
  • 2 tablespoons Hiç Premium Extra Virgin Olive Oil

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

  • ⅔ cup raw cashews
  • 2 tablespoons fresh lemon juice
  • 1 clove fresh garlic
  • 3 tablespoons nutritional yeast
  • 1 tablespoon agar powder
  • 2 tablespoons tapioca starch
  • 1½ teaspoons sea salt 
  • 1⅔ cups water
For the toppings:
  • ½ cup marinara sauce
  • 1 onion, sliced
  • 8 oz. mushrooms of choice
  • Salt, pepper & herbs
  • Fresh basil


For full directions of the Gluten-Free Vegan Pizza with Mushrooms & Onions, click here.


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