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.

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

  • 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. Previously this pizza crust used palm shortening as the fat. You can still use that if you prefer, but we swapped that ingredient with olive oil because this is more common to keep at home. 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 thicken 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:


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/

Sheet Pan Buffalo Chicken and Veggies

This Sheet Pan Buffalo Chicken and Veggies dinner is a quick, no-fuss weekday dinner for all of you buffalo fans out there!

Sheet Pan Buffalo Chicken and Veggies

I am so excited to be back today partnering with Quitter’s Circle, a collaboration between the American Lung Association and Pfizer, to bring you this hearty meal!

As I mentioned last week, although I’ve never personally been a smoker, members of my family still smoke, and I feel truly passionate about helping each and every one of you on whatever journey you may be on! Whether it’s trying to eat healthier, changing your diet for health reasons, quitting smoking cigarettes, or knowing somebody you’d like to help, I am here to help you on your journey and hopefully make your life easier!

Quitter’s Circle is a fabulous resource that provides motivational tips and a variety of information ranging from how much money you can save from quitting smoking, to articles on why you need a quit smoking support squad, and I am so excited to bring you even more ways to be confident, feel great and glow from within! And that’s just what this meal can do!

If you love all things buffalo like I do, you will absolutely fall in love with this meal! Tender chicken drumsticks paired with roasted buffalo cauliflower, roasted carrots, and green peppers all made in one sheet pan!

Sheet Pan Buffalo Chicken and Veggies

Who needs a crazy dinner prep and then the clean up after a workday? Not us! Minimal clean up is just the best, and that’s just one of the reasons you’ll love this meal. Plus, it makes for great leftovers!

Sheet Pan Buffalo Chicken and Veggies

 

Sheet Pan Buffalo Chicken and Veggies

Sheet Pan Buffalo Chicken and Veggies

Prep Time 8 minutes Cook Time 60 minutes Total Time 1:08 Serves 4

Ingredients

Directions

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. In a small bowl toss peppers and carrots with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  3. Pat chicken dry and season with salt and pepper.
  4. In a large bowl add cauliflower and chicken. Add remaining olive oil, salt, pepper, and garlic granules. Toss with hot sauce, sriracha, and butter mixture until well combined.
  5. Place carrots, peppers, cauliflower and chicken in a single layer on a parchment-lined baking sheet. Bake for 45 minutes until the chicken is cooked through. Remove chicken if the veggies aren’t fully tender, and let veggies cook for an additional 20 minutes.
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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!

This is a sponsored post written on behalf of Quitter’s Circle, a collaboration between the American Lung Association and Pfizer. All thoughts and opinions presented in this post are purely my own.

30-Minute Thai Basil Turkey Bowls

These 30-Minute Thai Basil Turkey Bowls are a perfect meal prep recipe that comes together in no time! They are flavorful, delicious Whole30 approved, and packed with veggies to fuel you for your busy days ahead!

thai-basil-turkey-bowls

My blogging girlfriends and I have put together SIX meal prep recipes to help you have success in your kitchen this year! Meal prep is essential to setting yourself up for success during a busy week. It saves you time and money, and makes it so you don’t even have to think about ordering something junky!

Healthy Meal Prep Bowls

Lee from Fit Foodie Finds made you Vegetarian Kung Pao Quinoa Bowls

Gina from Running to the Kitchen made you Shredded Mexican Beef Bowls

Taylor from Food Faith Fitness made you Greek Chicken Bowls

Brittany from Eating Bird Food made you Curried Chickpea Bowls

and Lindsay from Cotter Crunch made you Honey BBQ Baked Salmon Bowls


thai-basil-turkey-bowls1

Seriously, these are my new favorite lunch or easy weeknight dinner. Each aspect of the dish can be made ahead of time (think Sunday meal prep), and then tossed together in individual containers to bring with you on-the-go anywhere!

 

thai-basil-turkey-bowls1

Prep your cauliflower rice.

Prep your turkey.

Prep your veggies.

Prep your additional sauce.

Assemble and GO! With the bonus of the most delicious lunch, ever!

thai-basil-turkey-bowls3

thai-basil-turkey-bowls5

30-Minute Thai Basil Turkey Bowls
Serves 4
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
For the Turkey
  1. 1 teaspoon avocado oil
  2. 1 pound ground turkey
  3. 2 tablespoon coconut aminos
  4. 1 teaspoon sesame oil
  5. 1 teaspoon chili paste
  6. 1 teaspoon fresh ginger, minced
  7. 1/3 cup chopped basil
  8. 1 teaspoon lemon grass, sliced
  9. 1/2 teaspoon fish sauce
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon pepper
For the Veggies
  1. 2 teaspoons avocado oil or extra-virgin avocado oil
  2. 1 bunch bok choy
  3. 1 medium onion, diced
  4. 2 Red Peppers, sliced
  5. 1/4 pound green beans
  6. 1 carton baby spinach
  7. 1/4 teaspoon fine sea salt
  8. 1/2 teaspoon black pepper
For the Cauliflower Rice
  1. 1 head of cauliflower, cut into florets
  2. 1/2 teaspoon fine sea salt
Sauce To Pour On Top
  1. 4 tablespoon coconut aminos
  2. 1 teaspoon chili paste
  3. 1 teaspoon fresh ginger
  4. 1/2 teaspoon fish sauce
Optional Toppings
  1. 1 red ghost pepper, sliced thin
  2. 1 tablespoon scallions, thinly sliced
  3. 1 carrot, julienned)
  4. 1 Head bibb lettuce, use the leaves to make lettuce wraps
Instructions
  1. In a medium saucepan over medium heat, heat oil and add all turkey ingredients and mix until well combined (leaving 1 teaspoon of minced ginger aside for the dressing). Cook for about 3 to 5 minutes, until the turkey is browned and no pink remains. Taste and adjust salt and pepper as needed.
  2. In a small saucepan add in the leftover ginger and the rest of the sauce ingredients. Bring to a boil over medium heat. Lower heat and let simmer for 1-2 minutes until it reduces slightly. Pour into a bowl and set aside for later use.
  3. Pulse cauliflower florets in your food processor until it reaches a rice consistency and add salt. Sauté in a skillet for 2-3 minutes to slightly soften. Set aside.
  4. Heat a separate saute pan with oil and add in diced onion, sliced red peppers and green beans. Cook until onion becomes translucent and veggies begin to soften. Add in spinach, box choy, salt and pepper. Cook until wilted. Remove from heat and set aside to cool.
Assemble
  1. Place cauliflower into bowls or glass tupperware containers. Add veggies and turkey. Pour sauce on top and serve!
Lexi's Clean Kitchen https://lexiscleankitchen.com/