Gluten-Free Guacamole Pizza with Fresh Vegetables
A plant-based gluten-free pizza crust made with ground flax seeds and active dry yeast, topped with mashed avocado, fresh spinach, cucumbers, tomatoes, bell pepper, and optional olives and herbs. The crust rises for an hour before baking until golden and crispy, then assembled fresh with vibrant raw toppings and seasonings to taste.
Ingredients
- 1 tbsp flax seeds, groundegg replacer1:1veganbinder
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- 1 lb gluten-free bread mixall-purpose flour1:1note: adds wheatadds gluten
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- 1 ½ tsp salt
- 4 tsp yeast, active dry
- 1 tsp sugar
- ¼ cup olive oilavocado oil1:1neutralveganFull guide →
- ¾ cup water, about 110 degrees
- ⅛ cup sesame seeds
- 3 avocados, halved, seeded, peeledcashew cream1/2 cup per 3 avocadosvegandairy-freeadds dairy
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- 2 tbsp lime juicelemon juice1:1citrusFull guide →
- 1 clove garlic, peeled, minced
- ⅛ cup onion, peeled, chopped finely
- ½ jalapeno, chopped finely
- salt, to taste(optional)
- ¾ cup spinach, fresh baby
- ¾ cup cucumbers, thin slices, seedless
- 1 cup tomatoes, chopped
- ½ red bell pepper, chopped
- ¼ cup olives, black or green(optional)
- ¼ cup parsley, chopped(optional)
- ¼ cup basil, whole leaves or chopped(optional)
- black pepper, to taste(optional)
Instructions
- 1
Preheat oven to 450F.
- 2
Mix ground flax seeds with water and set aside as binding agent.
- 3
In a small bowl, combine yeast with half the warm water and sugar; set aside for 5 minutes until bubbles form.
- 4
In a large bowl, combine dry ingredients and salt; add yeast mixture, flax seed mixture, and oil; mix together.
- 5
Slowly add remaining water until dough pulls into a ball.
- 6
Set aside in a warm place for about an hour to rise.
- 7
Place parchment paper on baking tray; push out dough by hand; top with second parchment sheet and roll out with rolling pin.
- 8
Sprinkle sesame seeds on top.
- 9
Bake for about 20-25 minutes until edges are crispy and golden; remove and cool to room temperature or slightly warm.
- 10
While crust bakes, mash avocados in a medium bowl until mostly smooth; add lime juice, garlic, onion, jalapeno, and salt; mix and set aside.
- 11
Spread guacamole over cooled crust.
- 12
Garnish with spinach, cucumbers, tomatoes, red bell pepper, olives, parsley, and basil; season with salt and pepper.
Tips
Ground flax seeds mixed with water serve as an egg-free binder suitable for vegan preparations.
Warm water temperature of 110 degrees activates yeast; ensure not boiling to preserve yeast viability.
Roll dough between two parchment sheets to prevent sticking without additional flour.
Assemble guacamole topping after crust cools to prevent softening or browning.
Good to Know
Cover cooled pizza and refrigerate up to 2 days. Reheat in 350F oven until warmed through.
Prepare crust and guacamole up to 4 hours ahead; assemble fresh toppings within 1 hour of serving to prevent wilting.
Serve at room temperature or slightly warm. Offer additional lime juice, hot sauce, and fresh herbs on the side.
Common Mistakes
Use water at 110 degrees to avoid killing yeast with boiling temperature.
Allow dough to fully cool before spreading guacamole to avoid browning avocado.
Do not over-knead dough after water incorporation to avoid tough crust.
Substitutions
Dairy-Free Swaps
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Vegan Options
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General Alternatives
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