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This gluten-free pizza crust has a whole lot of satisfying crunch, thanks to the cornmeal and almond flour in the dough. The recipe has one big advantage over traditional pizza crust recipes, too. Because it is made with baking powder instead of yeast, it requires no kneading or rising time, so you can have homemade pizza ready to serve in under an hour. Parchment paper is put to good use here as it keeps the dough from sticking to the work surface and the pan (no greasing necessary!), plus the parchment squares makes it easier to move the relatively fragile dough disks from work surface to baking sheet.
By Darshana Thacker,
Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.see more from this author