Who doesn't love a slice of pizza? Especially when it has a thin, crispy, and homemade gluten-free crust paired with spicy jalapeño, sun-dried tomato, and plenty of vegan cheese! If you've never made your own pizza crust, don't feel intimidated! This recipe makes it all easy.

Thin Crust Jalapeño Pizza [Vegan, Gluten-Free]

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Cooking Time



For the Thin Crust:

  • 1 1/4 cups, plus 1 tablespoon of plain gluten-free flour
  • 1 tablespoon of sugar
  • 1 sachet of yeast
  • 1 teaspoon of salt
  • 3 tablespoons of olive oil
  • 1 cup, plus 2 1/4 tablespoons of warm water

For the Topping:

  • Tomato sauce
  • Handful of fresh spinach, roughly chopped
  • 2 large tomatoes, finely sliced
  • 1/2 jar of green jalapeños
  • 10 sun-dried tomatoes, sliced
  • Vegan cheese of choice


  1. Preheat the oven to 375°F.
  2. In a large mixing bowl, add in 3/4 cups of the flour along with the sugar, yeast, and salt. Mix together.
  3. Add the oil and water, then using an electric hand mixer beat until a dough forms. This will take a few minutes, then stir in the remaining flour.
  4. Wrap the pizza dough in cling film and pop into a bowl and allow to rest for 30-40 minutes. This helps to activate the yeast.
  5. Place the dough onto a floured surface and knead until the dough is smooth & springy to touch.
  6. You can either roll out the dough or place it onto a floured pizza tray and press it down until it touches the edges. If you want the pizza to be extra crispy, you can pre-cook the base for around 5 minutes before adding the toppings.
  7. Spread on the tomato sauce and top off with spinach, sliced tomatoes, jalapeños, sun-dried tomatoes, and vegan cheese.
  8. Bake for 20-25 minutes — check frequently to make sure the crust doesn't burn!


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