The Best Gluten Free Pizza Crust

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.

easy gluten free pizza with pepperoni and melty cheeseGluten 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
  • Egg
  • 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

  1. 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.
  2. Form the crust directly on the parchment and baking sheet you plan to bake the pizza on.
  3. 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.
  4. 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.
  5. 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.

patting out gluten free pizza doughHow 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.

gluten free pepperoni pizza

If you like this gluten-free recipe, check out these others:

If you like this pizza recipe, check out these others:


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The Best Gluten Free Pizza Crust

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, 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.

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 27 minutes
  • Total Time: 37 minutes
  • Yield: 1-2 1x
  • Category: Dinner
  • Cuisine: Gluten-free, Paleo

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350ºF and line a baking sheet with parchment.
  2. 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.
  3. 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.
  4. Brush off any excess tapioca flour and bake in the preheated oven on the second to lowest rack for 20 minutes.
  5. 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.
  6. Serve immediately.

Notes

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.

Nutrition

  • Serving Size: As served
  • Calories: 486
  • Sugar: 1.3g
  • Sodium: 293mg
  • Fat: 41.3g
  • Saturated Fat: 7.5g
  • Carbohydrates: 24.7g
  • Fiber: 7.5g
  • Protein: 7.1g
  • Cholesterol: 83mg

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52 comments
October 19, 2019

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52 Responses

  1. My oh my!!! This was the best gluten free pizza base ever. My son (4,5 years) loved it and my husband said that it was the best pizza he has had!!

    I can only agree! Will be making this many times.

    Thank you so much!

  2. I don’t normally have coconut flour, what could I use as a replacement. I have been looking for a good pizza crust!

    1. Sorry Elizabeth, there isn’t a substitute for coconut flour! It’s pretty inexpensive, around $4 a bag!

  3. Looking for nutritional data on this recipe…on your site, under Nutritional Data, it says loading, but it never does. Before I buy some of the ingredients, I want to know the nutritional breakdown to see if this is something that qualifies in my guidelines for how I eat…
    Thank you

    1. Try clearing your cache if it happens again! It is live and working on our site so not a lot we can do on our end! Alternatively you can also enter the info into one of the free nutrition calculators as well!

  4. Delicious! So easy and the best gluten free pizza crust I have ever made and I have tried so many!
    Thank you

    5.0 rating

  5. I made this crust last night- it tasted delicious and was so easy! I did experience hard crust after adding the toppings and baking. What could I do differently next time? I baked it at 425 to melt the toppings.

  6. Thank you thank you thank you! This pizza base is the best and so filling! I felt like i was eating a carb filled pizza (whilst hubby next to me did). Made your BBQ sauce too which made a great addition! Will definitely be my go to recipe from now on! Only change i made was duck fat instead of palm shortening because that was what i had on hand. ❤

    5.0 rating

  7. So I just made your pizza crust AND your BBQ sauce and for toppings added loads of cilantro, mushrooms, cooked chicken and red onion… and topped with cashew cheese… and it was the best paleo pizza I’ve had to date. Thanks for an awesome recipe! Oh, and the crust was so great – crispy in the right places and passed the hold-test (held together beautifully without bending while holding it from the crust end). My new go-to recipe!

  8. Well, this was a hit! I was torn between trying this crust or doing a cheese based crust, but I wanted to enjoy some cheese on top of my pizza and didn’t want to put my digestive system into too much shock. This was just perfect. I didn’t have a rolling pin but I was able to flatten it with my hands through the parchment paper very easily. I also substituted 1/3 c butter for the palm shortening with much success.
    I could pick up the pizza, even with the generous layer of cheese and 3 meat toppings (i recommend sausage, pepperoni and bacon) and it was more than enough for 2 people! Thanks for this recipe, I am only bummed it took me so long to try it! This is a keeper!

  9. Stumbled across your site and thought I’d give this a try. Admittedly this is my first attempt at clean eating so I was not too optimistic it would appease the family. So glad my fears were unwarranted! I subbed coconut oil for the shortening which worked fine. We made two pizzas…one with leftover chicken, barbeque sauce, mixture of cheddar and parm cheese (I know not clean but baby steps), sauteed onions and red bell peppers, and lastly some chopped fresh cilantro. It was awesome!!! Even my meat-loving, Midwestern father and my toddler loved it. The second pizza was leftover grilled pork and pineapple and it was just so-so which I blame on the toppings, not the crust. Thanks so much for posting the recipe. I look forward to trying more of your recipes soon

  10. Ok, so I have never posted a comment before on a blog/recipe. However, after making this pizza crust tonight, I knew I had to. This is by far the BEST pizza crust I have EVER made. My husband, who is NOT paleo, LOVED it. It was truly amazing. It held together well. We actually doubled the recipe and made two of them – and ate two of them. Thank you so much! Great job!

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