This is the best Gluten Free Pizza Crust recipe! It’s easy to make, using a handful of ingredients and comes together in under 10 minutes. Plus, there is no kneading or proofing required. It’s paleo and grain-free, but you wouldn’t know it. It’s light and chewy with just the right texture. Bake it with your favorite toppings for pizza ANY night of the week.
Gluten Free Pizza Crust
If you haven’t tried my Gluten Free Pizza Crust before, you have been missing out. This pizza crust was first published back in 2014 and was also included in my cookbook. It has been made and loved by so many of you! I have to admit, it’s a favorite of mine too. We rephotographed it, as well as updated one ingredient to make it even easier to make. This gluten-free, paleo and nut-free crust comes together quickly, in 1-bowl in under 10 minutes. No kneading, proofing or fussing is required! This pizza crust uses a blend of coconut flour, tapioca flour and ground flaxseed. It’s light and chewy and is a crowd pleaser. It’s easy to make ANY night of the week and perfect for any topping you’d like!
Paleo Pizza Crust Ingredients
Previously, when I first published this recipe I used palm shortening instead of the olive oil that is now listed. While that works equally as well, a lot of readers don’t commonly keep palm shortening on hand. We tested this with olive oil and love the results, so we’ve updated the recipe to call for that instead. If you know and love this with palm shortening, you can still go ahead and use equal the amount of that.
- Olive Oil
- Warm Water
- Tapioca Flour
- Coconut Flour
- Ground Flaxseed
- Baking Powder
- Garlic Powder (optional)
- Italian seasoning (optional)
- Fine Sea Salt
How to Make Gluten Free Pizza Crust
What I love about this crust is how truly easy it is to make! All you need is a bowl, a whisk and a spatula. First you whisk together the wet ingredients. Next you add in the dry ingredients, whisk together until you can’t whisk anymore, and then continue to stir it together with a spatula.
Because we’re using coconut flour, the dough will look more like a batter and thickens as it sits. After it’s been mixed together, let it sit for about 5 minutes.
Next, you dump the dough on a piece of parchment that is dusted with tapioca starch. The dough will be sticky. Dust your hands with tapioca starch, as well as the top of the dough. Using your fingers pat the dough down into a circle 8-9″ circle, dusting with additional tapioca as needed. The thinner you pat out the dough, the crispier the crust will be.
Once you have formed your pizza dough you can lightly brush off any excess tapioca flour.
Tips for Working with Homemade Paleo Pizza Crust
- Use a scale to measure out the flour! Coconut flour is very absorbent. If it is not measured correctly it could impact the recipe. Check out this post for more information.
- Form the crust directly on the parchment and baking sheet you plan to bake the pizza on.
- Let the dough rest for a few minutes before you form the pizza crust. This dough uses coconut flour and the longer it sits the more liquid it absorbs. If you try to form the crust right away it may be too wet.
- This pizza crust is sticky! Use extra tapioca flour as needed to prevent it from sticking to you, or the parchment. If you have an excess after you have finished forming the pizza, brush or gently blow it off.
- You must parbake the crust. Typically pizza is baked at a very high temperature. Because of the use of paleo flours, it is better for the flavor for this crust to be baked at 350ºF, so you’ll need to fully bake the crust before adding in your toppings.
How to Bake Gluten Free Pizza
This pizza crust must be baked first before you add any toppings. Bake in a preheated 350ºF on the the middle to lower rack for 20 minutes. Then add your pizza toppings and continue to bake until the cheese is melty.
This recipe makes a pizza for 1-2 people. If serving more, feel free to double the recipe. If you want to make a bigger batch than than that, it is better to make it in a separate bowl. For example, if you want to serve more than 4 people, could could make 2 double batches in two bowls, instead of making them all on the same bowl.
If you like this gluten-free recipe, check out these others:
- Classic Gluten Free Meatloaf
- How to Make Gluten Free Crackers
- Gluten Free Hostess Cupcakes
- Gluten Free Pigs in a Blanket (Nut-Free, too!)
If you like this pizza recipe, check out these others:
- Chicken “Pizza” Sheet Pan Dinner
- Easy Pizza Scramble
- Cauliflower Pizza Bites (Gluten-Free and Grain-Free)
- Pizza Stuffed Peppers
Watch the video:
- 1 egg
- 1/3 cup olive oil
- 1/3 warm water
- 1 cup (120 grams) tapioca flour, plus more for dusting
- 3 tablespoons (21 grams) coconut flour
- 3 tablespoons (21 grams) ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon Italian seasoning (optional)
- 1/4 teaspoon fine sea salt
- Preheat oven to 350ºF and line a baking sheet with parchment.
- In a large bowl whisk together egg, olive oil, and warm water. Add in the tapioca flour, coconut flour, flaxseed, baking powder, garlic powder, Italian seasoning, and salt and mix together until fully combined. Let the mixture sit for 5-10 minutes until it slightly thickens up. The mixture will have a thick batter consistency.
- Dust your hands and the prepared baking sheet with tapioca flour. Place the batter into a pile on top of the tapioca and dust a bit more over the top. Using your fingers pat the dough down into a circle 8-9" circle, dusting with additional tapioca as needed.
- Brush off any excess tapioca flour and bake in the preheated oven on the second to lowest rack for 20 minutes.
- Remove and add desired toppings and place bake in the oven for 5-7 minutes, or until the cheese is nice and melty. If desired, place under the broiler for a minute or two to get it nice and browned on the top.
- Serve immediately.
- This recipe was originally published in 2014 and in is featured in the Lexi's Clean Kitchen Cookbook. When originally published it instructed to use Palm Shortening in place of the now listed olive oil. Either fat will work.
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