Vegan Gluten Free Recipe

Activate yeast

Combine warm water (105–115°F / 40–46°C) and sugar in a small bowl. Sprinkle the instant yeast over the water, stir gently, and let sit 5–7 minutes until foamy. If no foam appears, discard and start with fresh yeast.

Mix dry ingredients

In a large bowl, whisk together gluten-free all-purpose flour blend, brown rice flour, cassava/tapioca starch, ground flaxseed (if using) and fine salt until evenly combined.

Combine dough

Make a well in the dry ingredients. Pour the foamy yeast mixture, olive oil and apple cider vinegar into the well. Stir with a rubber spatula or wooden spoon until a sticky, cohesive dough forms. The dough should be wetter than conventional wheat dough—if excessively dry, add 1–2 tablespoons warm water; if too wet to handle, add up to 1 tablespoon flour blend.

First rest

Cover the bowl tightly with plastic wrap or a damp towel and let rest in a warm draft-free place for 30–45 minutes. This allows the dough to hydrate and develop slight rise.

Prepare pan and shape

Preheat oven to 450°F (230°C). Generously oil a 10–12 inch deep-dish or cast-iron skillet with 1 tablespoon olive oil. Transfer the sticky dough into the pan. With oiled fingers or a small offset spatula, press the dough evenly up the bottom and sides to create a 3/4–1 inch deep rim; patch any thin spots. If dough resists spreading, let rest 5–10 more minutes, then continue.

Blind bake (optional, recommended for deep-dish)

For a crisper bottom, prick the dough base gently with a fork a few times, line the base with parchment and add pie weights or dried beans. Bake in the preheated oven 8–10 minutes until the edges just begin to set but are not browned. Remove weights and parchment carefully. If you prefer a softer, chewier bottom, skip blind baking and proceed to topping.

While crust is resting or in the oven, warm Evel's marinara in a small saucepan over low heat with 1 teaspoon olive oil and red pepper flakes. Simmer gently 4–6 minutes to blend flavors, then remove from heat. Taste and adjust seasoning if needed.

Assemble the pie

Spread warmed Evel's marinara evenly into the partially baked (or unbaked) deep-dish crust, keeping a small gap from the rim so sauce doesn't run. Sprinkle half of the vegan mozzarella shreds in an even layer (this helps a cheesier melt internally), then add remaining sauce if desired (use total 1.5 cups distributed), and top with the remaining vegan cheese, ensuring even coverage.

Season and finish

Lightly sprinkle garlic powder and freshly ground black pepper over the cheese. Brush the exposed crust rim with a thin layer of olive oil to encourage browning.

Bake

Return the assembled deep-dish pizza to the oven and bake at 450°F (230°C) for 15–22 minutes, until cheese is melted and bubbly and crust edges are golden brown. If the top browns unevenly, rotate the pan halfway through baking. For a slightly browned cheese top, switch to broil on high for 1–2 minutes, watching closely to prevent burning.

Rest & garnish

Remove pizza from oven and let rest in the pan 8–10 minutes to set. Sprinkle chopped fresh parsley over the top. Slice using a sturdy spatula or pie server to lift deep-dish slices.

Serve warm. Offer extra red pepper flakes and extra chopped parsley to taste. Store leftovers covered in the refrigerator up to 3 days; reheat in a 375°F (190°C) oven for 8–12 minutes until heated through.