For Canadians exploring plant-based eating, pizza night doesn’t need to be off the table. A vegan pizza crust with xanthan gum delivers the chewiness and flexibility of traditional dough while staying dairy- and egg-free.
Start with a mix of all-purpose flour (or gluten-free blend), warm water, yeast, olive oil, and salt. Add 1 teaspoon of xanthan gum to the dry ingredients before mixing. The xanthan gum acts like gluten, giving structure and elasticity to the dough. Without it, vegan crusts often tear or bake into a brittle texture.
Knead the dough until smooth, let it rise, and then roll it into your desired shape. Bake briefly, then top with tomato sauce, vegetables, vegan cheese, or even roasted Canadian mushrooms for a local flair. Finish in the oven until the crust is golden and the toppings are hot.
The result is a crust that can be picked up slice-by-slice without crumbling — a true test of good pizza. Whether you’re in Toronto ordering cashew cheese or in Halifax experimenting with donair-inspired toppings, xanthan gum ensures your vegan crust holds everything together.
This simple ingredient brings plant-based pizza one step closer to classic pizzeria quality.
Xanthan Gum Vegan Pizza Crust
Ingredients
- 2 cups all-purpose flour (or gluten-free blend)
- 1 tsp xanthan gum (skip if blend includes it)
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup warm water (110°F / 45°C)
- 1 tsp sugar
- 1 tbsp olive oil
- ½ tsp salt
Instructions
- Mix warm water, sugar, and yeast. Let foam 5–10 minutes.
- In a bowl, combine flour, xanthan gum, and salt. Add yeast mixture and olive oil.
- Knead into a smooth dough (5–7 minutes). Add flour if sticky.
- Cover, let rise 45–60 minutes.
- Preheat oven to 450°F (230°C).
- Roll dough onto a floured surface, transfer to pan/stone.
- Bake crust 5 minutes, add toppings, bake another 8–12 minutes until golden.