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Pizza with Aquafaba

I've got all the secrets for making a perfect pizza—and they couldn't be easier! You're going to love this!
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Pizza
Cuisine: American
Servings: 6
Author: Sarah De la Cruz


For the Dough:

  • 2 1/4 t yeast one packet
  • 1 1/2 c hot tap water
  • 1 T maple syrup
  • 1 T gluten flour I like Bob's Red Mill Vital Wheat Gluten
  • 3 T aquafaba liquid from any type of canned bean
  • 1 t salt
  • 2 T olive oil
  • 3 1/2-4 c white flour

For the Sauce:

  • 1/4 c olive oil
  • 6 cloves garlic minced finely
  • 28 ounces of canned crushed tomatoes or run your canned diced tomatoes through the blender
  • 1 6 ounce can tomato paste
  • 1 t dried oregano
  • 3 T balsamic vinegar
  • 2 T sugar or use maple syrup
  • 1 t salt add more to taste


  • Baked Tofu Feta
  • sliced olives
  • veggie sausage I like Field Roast
  • mushrooms
  • veggie cheese I like Follow Your Heart Mozzarella
  • basil or parsley


For the Dough:

  • Pour the hot water into the bowl of your mixer.
  • Add the yeast and maple syrup on top and allow to proof for 5-10 minutes, until yeast is puffy.
  • Add the olive oil, aquafaba, gluten flour, salt, and first cup of flour to the yeast/water mix and begin to mix (I use my dough hook the entire time to save on dishes).
  • Continue to add flour, 1 cup at a time, until you have a sticky dough (it will still be pretty sticky, though you should be able to pick it up in one big blob as well).
  • Drizzle some olive oil over the blob of dough, turning to coat it completely.
  • Cover the bowl with plastic wrap and place in a warm area of your kitchen to let it rise (I like to use my dehydrator, set to 100°. You can also preheat your oven for 10 minutes and then turn it off and allow your dough to rise in the closed oven.

For the Sauce:

  • Pour the olive oil into a medium sauce pan and warm over medium low heat.
  • Add the minced garlic and stir, being careful not to let the garlic burn.
  • Add the tomatoes, tomato paste, oregano, vinegar, sugar, and salt to the oil/garlic mixture and stir well to incorporate the oil and tomato paste completely (this takes a minute).
  • Reduce to low heat and cover the sauce. Let it simmer for about 20 minutes, stirring every once in a while).

To cook the pizza:

  • Place your pizza stone on your cold grill (this is important to prevent cracking!)
  • Preheat your grill on high for about 30 minutes (mine registers 600° at this point).
  • In the meantime, separate your dough into 4-6 portions, adding just enough flour to keep it from sticking to your hands, but not too much to keep the dough soft.
  • Set the dough aside, and work with just one ball at a time.
  • Roll one out to the desired size and thickness (I keep mine about 1/4" thick and 10" across).
  • Place it on a sheet of parchment paper and then onto a pizza peel for easy transferring to the grill. (you could also use a cutting board)
  • Top the pizza with sauce and toppings.
  • Transfer the pizza (with parchment paper) to the preheated pizza stone and cook on the grill for 5 minutes, watching for the crust to brown.
  • Carefully remove using a pizza peel.
  • Allow to cool for a minute or two before slicing.
  • Repeat with remaining dough.
  • Extra dough can be stored in the fridge for a week. Be sure to allow it to return to room temperature before using.