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

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


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Paleo Pizza Crust: BBQ Chicken Pizza
Yields 8
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Prep Time
7 min
Cook Time
23 min
Total Time
30 min
Prep Time
7 min
Cook Time
23 min
Total Time
30 min
Ingredients
  1. 1 cup tapioca flour
  2. 3 tbsp coconut flour
  3. 3 tbsp ground flax meal
  4. 1 egg
  5. 1/3 cup palm shortening
  6. 1/3 warm water
  7. 1 tsp baking powder
  8. Dash Himalayan sea salt
  9. 1/2 tsp garlic granules
  10. 1/2 tsp Italian seasoning
Instructions
  1. Preheat oven to 350
  2. In a bowl combine tapioca, coconut flour, baking powder, salt, garlic, Italian seasoning, and flax
  3. Add in warm water and mix well
  4. Add in palm shortening and egg; mix well
  5. Line a baking sheet with slipat baking mat or parchment paper; sprinkle with tapioca flour
  6. Roll the dough into a ball (it'll be somewhat sticky- it's okay)
  7. Plop the ball onto your baking sheet and cover with an additional peach of parchment paper
  8. Using a roller, gently roll out dough until thin*
  9. Bake until crispy- about 20 minutes
  10. Add desired toppings and place bake in the oven for 5-7 minutes**
Notes
  1. *If you make it too thin, it'll be hard like flatbread, you want it about 1/3 inch so it rises and is dough-like.
  2. **Precook chicken and other meats before placing on your pizza
Substitutions
  1. Please note that I can't vouch for substitutions that I have not personally made. I have tested this recipe numerous times 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.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Avocado and Corn Salsa

This Corn Avocado Salsa recipe is a quick and delicious side to serve up with just about anything! This cool summer side dish is easy to make and is gluten and dairy free!

Corn and avocado salsa recipe in a bowlAvocado and Corn Salsa Recipe

This is the perfect summery side dish to serve when the weather is HOT. This Avocado and Corn Salsa comes together quickly. It is the perfect easy side dish to throw together and flies off the table! This dish is served great with nearly anything, but we especially like it for other quick cooking summer dishes like this Blackened Fish, quick Chicken Tacos or this Garlic and Lime Grilled Steak.

Corn Salsa Ingredients

  • Fresh Corn on the Cob
  • Red Onion
  • Cherry Tomatoes
  • Avocado
  • Olive Oil
  • Lime
  • Cilantro
  • Salt and Pepper

Corn salsa with avocado plated with fishMethods to Cook the Corn

The only piece of this salsa that needs to be cooked is the corn! There are a few different methods you can use to cook it. You can quickly boil it, as we suggest in the recipe. Or you could grill it! Additionally you can also cook corn in the Instant Pot using these directions here.

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If you like this side dish, check out these others:

Corn Avocado Salsa
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Ingredients
  1. 2 local organic corn on the cob
  2. 1/2 red onion, finely diced
  3. 1/2 cup fresh grape tomatoes, cut in half
  4. 1 avocado, cubed
  5. 1/2 tsp ground garlic (from garlic mill, or garlic powder), more to taste
  6. 1/2 tbsp extra-virgin olive oil
  7. Juice from one lime
  8. Dash of Himalayan sea salt, more to taste
  9. Optional: 1 tbsp fresh cilantro, chopped
Instructions
  1. 1. Grill or boil corn
  2. 2. Cut corn kernels off and place into bowl
  3. 3. Add tomato, onion, and avocado and mix together
  4. 4. Add cilantro, ground garlic, lime juice, oil, and salt, mix together to combine
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Paleo Asian Beef and “Rice” Meal Prep

Slow Cooker Asian Beef Bowls [low-carb, grain-free, dairy-free] | Lexi's Clean Kitchen

This healthy asian paleo beef recipe, made mostly in the slow cooker, is the perfect make ahead lunch or dinner! It’s paired with cauliflower “rice” and veggies and is a great low-carb, whole30 and paleo meal prep. Double the recipe and you can also make it dinner one night and lunch for the next few days!

Paleo beefPaleo Asian Beef Rice Bowl

This Whole30, Keto and Paleo Asian Beef and Rice bowl is a great addition to your meal prep rotation! The savory shredded beef is cooked in a slow cooker and then served with veggies, paleo cauliflower rice and a really delicious asian style sauce. We use onions, red pepper and broccoli but you can really swap out with any veggies you have on hand that you think will go well in this dish like carrots, bok choy, or cauliflower.

Paleo beef rice recipe

What You Need to Make this Slow Cooker Paleo Beef Recipe:

  • Boneless chuck roast (feel free to double this amount if you want extra meat for future meals)
  • Coconut aminos (this is a soy-free and gluten-free alternative to soy sauce)
  • Coconut sugar
  • Rice wine vinegar
  • Garlic
  • Toasted sesame oil
  • Ginger 
  • Cauliflower (to make the grain-free “rice”)
  • Red bell pepper
  • Onion
  • Broccoli florets
  • Scallions
  • Sesame seeds

Can You Use Premade or Frozen Cauliflower Rice?

Yes! We take advantage of frozen cauliflower all the time, and love that it’s readily available now. There isn’t much difference between fresh or frozen except that the frozen can hold a little bit more water in it. So if you don’t want to do the extra step of making your own cauliflower rice, feel free to use premade!

Slow Cooker Asian Beef Bowls | Lexi's Clean KitchenWatch the video:

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Crock-Pot Asian Beef & Paleo 'Rice' Bowls

Prep Time 00:10 Cook Time 04:00 Total Time 4:10 Serves 4

Ingredients

  • 2 lb grass-fed boneless chuck steak

Marinade

Paleo Rice Bowls

Directions

  1. Season chuck with salt and pepper and in a large skillet, greased, sear on both sides for 30 seconds.
  2. Place boneless chuck steak in slow cooker.
  3. In a bowl mix together marinade and pour over chuck. Cook on high for 4 hours.
  4. Once done, remove from crock-pot and shred, discarding the fat.
  5. Pulse cauliflower in food processor until rice-sized pieces form.
  6. In a pan heat 1 tablespoon of oil and 1 garlic clove for 30 seconds until flagrant. Add cauliflower rice and mix for 3 to 5 minutes until softened. Remove from heat and set aside.
  7. Add 1 tablespoon of oil to pan along with last garlic clove. Add in veggies and sauté for 5-8 minutes until translucent. Add coconut aminos, rice vinegar, red pepper flakes, and salt. Mix and let cook for an additional 5-8 minutes, until soft. Add in shredded beef and let cook together for 5 minutes.
  8. Assemble: In a bowl, add cauli rice and then add veggie/beef mixture. Garnish with sesame seeds and scallions.

Recipe Notes

  • You can mix up any vegetables you have on hand!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Paleo Chicken Stir Fry

This Paleo Chicken Stir Fry uses cauliflower rice, whatever veggies you have on hand, and is so simple to throw together! It is a great Whole30, low-carb, dairy-free, egg-free, and gluten-free meal for any night of the week!

Paleo Chicken Stir Fry mealPaleo Stir Fry

Stir-fry night should also be called clean-out-your-refrigerator night to make a delicious, quick meal! Let this recipe serve more as a guide to using up what you have on hand to create a quick meal that everybody will love, with a really delicious paleo stir fry sauce. We serve this with a garlic scallion cauliflower rice, but you could alternative serve the stir fry with regular white rice if you would like!

You could also alternative use another meat here, like thin sliced steak or pork, or you could really fill up on the veggies and make this meatless!

Paleo Stir Fry with cauliflower rice

What Veggies Can You Use For This Paleo Chicken Stir Fry

In this recipe we used:

  • Broccoli
  • Red Pepper
  • Snap Peas
  • Bok Choy
  • Mushrooms
  • Carrots
  • Bean Sprouts

But you could really use any veggies you have on hand or what is in season. This is the perfect dish to cook up all year long, but particularly good during the CSA season when your refrigerator is full of veggies!

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Stir-Fry with Garlic Scallion Cauli Rice

Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Serves 4

Ingredients

    Teriyaki sauce

    Stir Fry

    • 2 tablespoons sesame oil
    • 2 garlic cloves, minced
    • 1 red onion, sliced
    • 2 broccoli crowns, chopped
    • 1 cup mushrooms, thinly sliced
    • 1 organic red pepper, chopped
    • 1/2 cup snap peas
    • 1 lb organic chicken breast
    • 2 handfuls fresh organic spinach
    • 1 bunch baby bok choy, sliced in half
    • 2 cups bean sprouts

    Garlic Scallion Cauli-Rice

    Directions

    1. In a bowl, mix together teriyaki sauce ingredients and set aside.

    2. In a large skillet, heat sesame oil over medium-high heat.

    2. Add garlic and onion and let cook until the onion turns translucent, about 3-5 minutes.

    3. Add broccoli, mushrooms, red pepper, and snap peas and cook for 3-5 minutes, or until mushrooms have softened.

    4. Add chicken and cook until the chicken is fully cooked through and no pink remains.

    5. Pour in teriyaki sauce and mix well. Add in spinach, baby bok choy, and bean sprouts. Once the spinach starts to wilt, turn off the heat and set aside.

    6. Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency.

    3. Heat a medium-sized skillet over medium-high heat.

    4. Add in cauliflower rice, seasoned vinegar, salt, and scallions.

    5. Let cook, stirring often, for 3-5 minutes or until the cauliflower starts to soften.

    6. Transfer to bowl and serve hot.

    Recipe Notes

    Updated 3/1/2017

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Quick Spicy Italian Chicken in Tomatoes

    Spicy Chicken In Tomato Sauce {Low-carb, paleo-friendly, Whole30 compliant, 30 minutes or less} | Lexi's Clean Kitchen

    This Quick Spicy Italian Chicken in Tomatoes is such a simple and quick weeknight dinner, that is packed with so much flavor! There is option to turn up, or eliminate the heat of the dish, but either way it’s delicious. Serve these chicken breasts in tomato sauce alongside roasted green beans and you have yourself a perfect low-carb, paleo-friendly, Whole30 approved meal that takes under 30 minutes to prepare! Talk about a WIN!

    Chicken breast in tomato sauceQuick Cooked Chicken Breast in Tomato Sauce

    Easy weeknight dinners are THE BEST! This quick cooking Spicy Italian Chicken in Tomatoes is a super delicious dinner to cook when you have less than 30 minutes to get food on the table and you are relying on pantry staples!

    We made this low carb by serving it with roasted green beans, but if you want to go a little heavier with the carbs and have a little bit more time on your hands you can serve it with roasted potatoes, rice or pasta.

    Chicken breast cooked in tomato sauceWant to make this easy chicken and tomato recipe without the spice?

    We love spice, but not everybody does, especially if you are serving kids at the table. Feel free to omit the red pepper flakes in this dish, or lower the heat by adding in just half.

    Ingredients Needed to Make this Italian Chicken in Tomatoes:

    • Boneless, skinless chicken breasts
    • Italian seasoning
    • Dried Basil
    • Onion
    • Garlic
    • Whole Plum Tomatoes
    • Red Pepper Flakes
    • Green Beans

    You can also substitute whatever seasonal veggies you have on hand to roast as well. Cauliflower would be great here, as would zucchini or eggplant.

    Chicken in tomato sauce Italian on a plate

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    Spicy Chicken in Tomatoes

    Prep Time 5 minutes Cook Time 10 minutes Total Time 0:15 Serves 2

    Ingredients

    Roasted Green Beans

    Directions

    1. Heat extra-virgin olive oil in a large sauté pan over medium-high heat.
    2. Pat chicken dry. Season with Italian seasoning, sea salt, and pepper on both sides.
    3. Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
    4. Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
    5. Lower heat to medium-low and add in tomatoes, basil, red pepper flakes if using, and salt and pepper to taste. Simmer for 8-10 minutes or until sauce has reduced and the chicken is fully cooked through.
    6. While sauce is simmering, pre-heat the oven to 350 ℉. Line a baking sheet with parchment paper. Toss green beans in olive oil, Italian seasoning, garlic powder, sea salt, and pepper. Bake green beans for 10-15 minutes or until fully cooked through. When done, set aside until chicken has finished cooking.
    7. If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
    8. Remove from heat. Serve hot with roasted green beans!
    9. Green Beans: Pre-heat oven to 350 °F. Line a baking sheet with parchment paper. Toss green beans in garlic powder, salt, pepper, and olive oil. Place on the parchment lined baking sheet. Once oven is pre-heated, bake for 10-15 minutes, or until fully cooked.

    Recipe Notes

    • This post was updated in March, 2017
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Maple Roasted Brussel Sprouts with Bacon

    If you are looking for a versatile side dish that works for both a quick weeknight meal or a decadent holiday dinner look no further than this recipe for Maple Roasted Brussel Sprouts with Bacon! Cooking the brussels sprouts with bacon and maple syrup is sure to make this side dish a fan favorite for everybody! This paleo-friendly recipe is sweet and savory and definitely going to be in your winter meal plan rotation!
    Roasted brussel sprouts with bacon in a bowl

    Maple Roasted Brussel Sprouts with Bacon

    I was never a fan of brussels sprouts until a few years ago, and now I can’t get enough! These Maple Roasted Brussel Sprouts with Bacon convert just about anybody to be a brussel sprout lover. This easy brussel sprouts recipe combines savory and sweet tastes to adhere to just about anyone’s liking!  Plus, is there any greater combination than maple and bacon together? 

    Ingredients Needed:

    We love the short ingredient list here, especially since this dish is so flavorful!

    • Brussels Sprouts
    • Bacon
    • Maple Syrup
    • Olive Oil
    • Salt and Pepper
    • Garlic Powder


    What to serve with Roasted Brussel Sprouts

    This dish is the perfect Thanksgiving side dish. But also, it’s so darn good you’ll want to have this on rotation all Fall and Winter long. This dish would be great served with:

    Watch the video:

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    Maple Roasted Brussels Sprouts with Bacon
    Serves 4
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    Prep Time
    10 min
    Cook Time
    25 min
    Total Time
    35 min
    Prep Time
    10 min
    Cook Time
    25 min
    Total Time
    35 min
    Ingredients
    1. 2 lb. brussels sprouts, halved & outer leaves removed
    2. 2 tbsp + 1 tsp extra-virgin olive oil
    3. 1/2 tsp Himalayan sea salt
    4. 1/2 tsp freshly ground pepper
    5. 1/2 tsp ground garlic
    6. 1-2 tbsp pure maple syrup
    7. 4 strips nitrate-free bacon
    Instructions
    1. Preheat oven to 425
    2. Halve brussels sprouts and remove outer leaves
    3. Line baking pan with foil
    4. Toss brussels sprouts with oil, salt, and pepper
    5. Roast, stirring mid-way, for 20-25 minutes until caramelized and tender
    6. While roasting, cook bacon using desired method (oven, microwave, or skillet), let cool and set aside
    7. When brussels sprouts are done, heat 1 tsp oil in a large skillet and transfer them to the skillet
    8. Pour 1 tbsp maple syrup over the brussels sprouts and toss to coat evenly with a wooden spoon
    9. Let cook for 3 minutes over medium-low heat, stirring often
    10. Taste and add the 2nd tbsp maple, based on desired taste (I didn't find it needed it)
    11. Sprinkle bacon, ground garlic, and extra Himalayan sea salt on top and serve hot
    Lexi's Clean Kitchen https://lexiscleankitchen.com/