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Vegan Pizza Base Recipe (Egg Free, Dairy Free)


  • 2 cups YesYouCan Plain Flour
  • 2 grams YesYouCan Xanthan Gum (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano (optional)
  • 1/2 teaspoon garlic powder (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • 1/2 - 3/4 cup warm water


  1. Preheat your oven to 220°C and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine YesYouCan Plain Flour, baking powder, salt, dried oregano, and garlic powder (if using). Mix well to combine.
  3. Add 2 grams Xanthan Gum to the mixture to lock in moisture and hold shape better for rolling.
  4. Add the olive oil and apple cider vinegar to the dry ingredients. Stir until the mixture becomes crumbly.
  5. Gradually add warm water, starting with 1/2 cup. Mix the dough with a spoon or your hands until it starts to come together. Add more water, a tablespoon at a time, as needed until the dough forms a soft ball that is slightly sticky but holds its shape.
  6. Transfer the dough onto a well-floured surface or a sheet of parchment paper. Dust the top of the dough with some extra flour to prevent sticking.
  7. Gently knead the dough for a few minutes until it becomes smooth and elastic.
  8. Place the dough back into the mixing bowl and cover it with a clean kitchen towel. Allow it to rest for about 10-15 minutes.
  9. After resting, place the dough on the prepared baking sheet. Use your hands to press and shape it into a round pizza crust or the desired shape and thickness.
  10. Bake the pizza base in the preheated oven for about 10-12 minutes, or until it starts to turn golden brown around the edges.
  11. Remove the pizza base from the oven and let it cool slightly before adding your favorite toppings.
  12. Once the pizza base is cooled, you can add your desired sauce, vegetables, vegan cheese, and other toppings. Return the pizza to the oven and bake for another 10-15 minutes, or until the toppings are cooked and the crust is crispy.

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