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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
Paleo Pizza Crust IngredientsPreviously, 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
How to Make Gluten Free Pizza CrustWhat 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
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
How to Bake Gluten Free PizzaThis 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:
The Best Gluten Free Pizza Crust
Ingredients
- 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
- 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.
Notes
Nutrition
Lexi…..this was by far THE BEST Paleo pizza crust I’ve made over the past 2 years. Since it’s nut-fee, I may actually get my husband and kids to try it next time I make it. 😀 Based on what I had on hand and what else I was cooking along with this, I had to make a few very minor changes. I wanted to be sure I shared them in case they would be able to help anyone else.
1) I was out of palm shortening, so I substituted in 1/3c of melted coconut oil.
2) I was cooking pizza for my husband and kids at the same time. Their pizza cooks at a much higher temperature than this recipe, so I had to adjust the time for your crust. I cooked mine at 425 for 15 minutes. I also place it in a cast iron skillet. Mine was just the right size for this recipe to cover the bottom of the pan without making the dough too thin.
After I baked the crust, I put all of my toppings on and then tossed it back into the oven for another 7 minutes. SO good!!!
Just made this crust tonight for dinner. So good! The toppings were BBQ chicken, delicate squash and peppers. This recipe is a keeper!
In case others are wondering I subbed coconut oil in for shortening & it turned out great! 🙂 Made it w/ shortening too, texture was the same.
Thank you!!!
Loved it Lex! Topped with organic pizza sauce, chicken sausage, onion, and lots of fresh basil and it was great. This was way less time consuming than the eggplant pizza and I liked it better too! 🙂
So happy you liked!!! 🙂
SO GOOD! Made it two nights ago, and we are having it again tonight! Great texture, and so quick and easy! Love it!
Made this pizza yesterday and it was DELICIOUS! The crust had a great texture, I was very impressed. I loved the seasoning in it as well.
Looved this crust! Recipe is easy and delicious. I used baking soda instead of powder and it turned out perfect! Made a tomato basil pie and a BBQ chicken pie and enjoyed guilt free pizza for the past two days! Can’t wait to try a breakfast pie!
So far every recipe I’ve tried of Lexi’s has been a legit healthy yummy fix. Keep cooking!!!!
I was thinking of making a few batches of dough to freeze for quick dinners later. Do you think it would work?!
Thanks so much for writing Michelle, and so happy you liked! I think it would freeze really well 🙂
Looks likes a great recipe!
Can you sub oat or rice flour for tapioca flour? And how many servings does this crust make ?
Oat or rice flour cannot be subbed for tapioca as it will create a completely different texture! This yields 8 slices.
Please note that I can’t vouch for substitutions that I have not personally made. I have tested this recipe and have found following this exactly will yield in a great crispy, yet bread-y crust. If you choose to make changes, the recipe may not come out the same.
Good luck 🙂
Lexi
dominos is still pretty much on speed dial for me.. but i am definitely inspired to recreate my own pizza like this now. looks delicious!
Do you bake it with the parchment on top of the crust or do you peel it off first?
Peel it off 🙂
is this crust even real – i loveeeee anything with BBQ so this is definitely a winner.
This post has me seriously craving pizza and I haven’t even had breakfast yet! I love the idea of a pizza crust that’s quick to put together and one that you can actually pick up and have a piece of! The bbq sauce-chicken combo looks insanely good too!
This crust looks so good!! I’ve been playing around with a cauliflower crust recipe and haven’t nailed the texture quite yet–this one looks so spot-on!
Hi Lexi! I can’t wait to try this crust. Can I sub arrowroot for the tapioca (that’s what I have on hand)?
Hi Becky,
It’s possible they’ll come out similar but please note that I can’t vouch for substitutions that I have not personally made. I have tested this recipe and have found following this exactly will yield in a great crispy, yet bread-y crust. If you choose to make changes, the recipe may not come out the same!
Good luck 🙂
Lexi
This sounds like a nice light Paleo crust, better than my almond flour crust. Will be trying this out soon.
Is there anything I can substitute the palm oil for?
This looks delicious!!
Hi Abigail,
Perhaps butter! Please note that I can’t vouch for substitutions that I have not personally made. I have tested this recipe and have found following this exactly will yield in a great crispy, yet bread-y crust. If you choose to make changes, the recipe may not come out the same.
Let me know if you substitute and how it works out!
Lexi
Do you add toppings before or after you bake the crust? Looks great!
I updated that in the directions, you add the toppings after and place back in the oven for a few minutes!
Looks delicious! Cannot wait to try, would it be possible to sub the shortening for coconut oil?
Hi Cassidy! Perhaps butter… I can’t say for sure it would yield the same results, but butter could work, and MAYBE coconut oil! Shortening helps the texture. Let me know if you try a substitution and how it turns out!
I am beyond excited to try this crust!! I still haven’t found a paleo pizza crust that I love. I also hate having to rice and squeeze drain the veggie ones so I love that this one uses tapioca even if it does mean that it’s a bit starcher.