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

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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/

Grilled Chicken and Vegetables with Tomato Vinaigrette

This Grilled Chicken and Vegetables recipe with Tomato Vinaigrette is loaded with perfectly grilled chicken, tons of grilled veggies (whatever vegetables you wish, really), and a delicious tomato-based vinaigrette dressing. It’s the perfect way to throw together dinner without turning the oven on!

Grilled Chicken and Vegetables with Tomato Vinaigrette

Grilled veggies, perfectly grilled chicken, and my favorite dressing… Dinner is SERVED! The summer is great for so many reasons but one of my favorites is because of the abundance of vegetables available right from the farm. This salad is the best example I know of a summer vegetable bounty. I love how the grilled chicken and veggies are tied together with this savory tomato vinaigrette. This meal is totally customizable based on what vegetables are available to you and is sure to be a new family favorite.

Tips for Grilling Chicken

  1. Marinate your meat! Any meat that has had a change to be infused with flavor will taste better and be juicier (thanks to the addition of salt).
  2. Prep your grill: Make sure your grill is preheated and that the grates are clean! You want to make sure the grill has come up to the proper temperature. Cleaning the grates will ensure your chicken doesn’t stick. Right before you cook you can rub a little oil on your grates as well!
  3. Cook over indirect heat: While you want your grill to be preheated you do not want to cook over direct flame. Cooking over indirect flame will ensure the chicken doesn’t burn before it is cooked through inside.
  4. Cover your grill! Covering your grill will make sure the grill stays hot and that your food cooks quicker.
  5. Use a thermometer! Sure there are plenty of other tricks to figure out if your chicken is properly cooked, but the most fool proof is to use an instant read thermometer. You want it to read 165º in the thickest part of the chicken.

Can I make it without a grill?

Yes! While we love the charred smoky taste of the grill, this dish would still be perfectly acceptable on a grill pan inside of even if you need to, in a regular skillet! Do what works for you, either way a nice marinated juicy piece of chicken will be delicious with all these veggies and tomato vinaigrette.

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If you like this chicken and veggie recipe, check out these others:

Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette

Prep Time 10 min Cook Time 20 min Total Time 0:30 Serves 2

Ingredients

    For the chicken

    For the veggies

    For the Tomato Vinaigrette

    Directions

    • Toss chicken in extra virgin olive oil and spices, set aside
    • Cut veggies and toss in oil and salt, set aside
    • Spray the grill and heat to 350 400 degrees
    • Place the chicken breasts on one side
    • On the other side place a layer of greased tin foil and place the veggies on top
    • Cook for about 7-8 minutes then flip over
    • Cook veggies until desired softness, and cook chicken until fully cooked
    • Make the dressing by combining ingredients in your high-speed blender and blending until smooth
    • Taste and adjust spices as needed
    • Serve with veggies warm or hot over a bed of spinach!
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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!

    Protein Fudgsicles

    These super simple chocolate Fudgesicles are so rich and creamy, but made without any dairy at all! Made simply with only a handful of ingredients these naturally sweetened popsicles will be loved by both kids and adults alike.

    Dairy-Free Chocolate Fudgesicles

    These simple but delicious Fudgesicles are made with coconut milk and chocolate and require no special machine to make them other than a blender and a popsicle mold. They’re creamy and delicious. But best of all there is a hidden nutritional component to it! You can optionally add either a protein powder of choice or collage protein to your fudgesicle to give it super powers!

    Ingredients needed for Healthy Fudgesicles

    • Coconut milk
    • Dark chocolate chips (dairy-free, if you need it)
    • Protein powder of choice or Collagen Peptides
    • Vanilla Extract
    • Maple syrup

    How to Easily Get Popsicles Out of the Mold

    There are a few tricks you can use to get popsicles out of the molds but the easier one I’ve tried so far is to stick the popsicle mold in a big bowl of hot water. Place the entire mold inside of the water, making sure though not to get any of the water inside of the popsicles. Leave it in there for about 30 seconds and remove. Then all of the popsicles should easily pop out! If you have individual molds than you can stick each popsicle in a tall glass of hot water.

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

    Protein Fudgsicles

    Total Time 0:00 Yields 6

    Ingredients

    Directions

  • 1. Heat coconut milk and chocolate and mix well to combine
  • 2. Transfer chocolate coconut milk mixture to the blender
  • 3. Add in protein powder, vanilla, and maple- blend until smooth
  • 4. Taste and adjust sweetener as desired
  • 5. Pour into popsicle molds and let freeze over night
  • Recipe Notes

  • Servings: 6
  • Amount per serving: 1
  • 181 calories
  • 12g fat
  • 8g carbs
  • 9g protein
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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!

    Spiralized Chipotle Slaw

    This Chipotle Slaw is smoky and spicy and made special with spiralized veggies! It’s gluten-free and paleo and the perfect slaw to bring along to a potluck or to serve at your next BBQ.

    Chipotle slaw in a bowlSpiralized Chipotle Slaw Recipe

    This spicy Chipotle Slaw is so unique thanks to the addition of spiralized veggies! While this slaw still uses cabbage we added in some nutrient dense veggies to make this slaw special. Along with the smoky and spicy chipotle mayo dressing, this slaw is a great dish to bring along to a potluck or serve at your next BBQ.

    What are spiralized veggies?

    Spiralized veggies are veggies that are cut with a Spiralizer! It’s basically just a device that makes noodle like strings from veggies. It’s perfect for making noodles out of just about anything. We love using it to make zucchini noodles for dishes like this and this.

    chipotle mayo being mixed upIngredients Needed for Slaw

    • Carrots
    • Cabbage
    • Zucchini
    • Yellow Squash
    • Mayo, store bought or homemade
    • Canned chipotle in adobo
    • Apple cider vinegar
    • Garlic powder
    • Cumin
    • Salt and Pepper
    • Bacon

    Spiralized veggiesWays to use this Chipotle Coleslaw

    While we are partial to eating it straight from the bowl, there are plenty of ways to use this slaw:

    Chipotle mayo being poured on vegetables

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    Chipotle Slaw
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    Ingredients
    1. 2 cups spiralized or shredded carrots
    2. 1 cup shredded cabbage
    3. 2 cups spiralized zucchini
    4. 2 cups spiralized yellow squash
    5. 5 strips nitrate-free bacon, cooked crispy
    6. 1/3 cup + 2 tbsp homemade mayo or your favorite store-bought mayo*
    7. 2 tbsp sriracha, more as desired
    8. Pinch of cayenne pepper + 1 tsp chipotle spice
    9. Optional: 2 cups shredded chicken
    Instructions
    1. Using your sprializer, vegetable peeler, or mandolin shred or spiralize your vegetables
    2. Place all veggies into a large mixing bowl
    3. In a small bowl, whisk together mayo, sriracha, and spice
    4. Pour mayo into the vegetable bowl and mix to combine**
    5. Add in crispy bacon and store in the refrigerator covered until serving
    Notes
    1. *Adjust spices/mayo amount as needed here depending on level of creaminess desired.
    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/

    Chocolate Chip Zucchini Muffins

    These Chocolate Chip Paleo Zucchini Muffins are fluffy, moist, and packed with good-for-you ingredients. Made with a combination of almond flour and coconut flour, this gluten-free muffin recipe is made with unrefined sweeteners, zucchini, dark chocolate and is the perfect grab-and-go breakfast!

    Gluten free zucchini muffins with chocolate chips broken openChocolate Chip Paleo Zucchini Muffins

    This Paleo Zucchini Muffin recipe is an OG Lexi’s Clean Kitchen and still a goodie all these years later! This recipe was originally published in celebration of LCK turning 1 back in 2014. We’re republishing today because this recipe has stood the test of time and is worth the photo facelift it got to reshare today!

    These gluten free muffins made with a blend of almond flour and coconut flour have the perfect texture! They are the best way to use up zucchini and your picky eaters will never know there are some veggies inside the muffin! Grab one when you are running out the door, or for a guilt-free mid-day snack. They freeze well, too!

    Chocolate paleo zucchini muffins in a tinIngredients for these Gluten Free Zucchini Muffins:

    • Almond Flour
    • Coconut Flour
    • Eggs
    • Honey
    • Vanilla
    • Unsweetened Apple Sauce
    • Baking PowderZ
    • Zucchini
    • Chocolate Chips

    bowl of batter of almond flour zucchini muffinsIs Almond Flour Healthy?

    I love using almond flour as the base for my muffin recipes because they make the best gluten-free muffins without needing to add a lot of other fussy ingredients. Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that makes you feel fuller, longer.

    How to Measure Almond Flour

    If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

    Gluten free zucchini chocolate chip muffinsLooking for other recipes to use up zucchini? Check out these others:

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    Chocolate Chip Zucchini Muffins
    Yields 12
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    Ingredients
    1. 2 cups almond flour
    2. 1 tablespoons coconut flour
    3. 3 tablespoons tapioca starch
    4. 1/8 teaspoon Himalyan sea salt
    5. ¼ teaspoon baking powder
    6. 3 eggs
    7. 4 tablespoons raw honey
    8. 1 teaspoon organic vanilla extract
    9. 1/2 cup unsweetened applesauce
    10. 1 cup grated zucchini
    11. 1/3 cup dark chocolate chips
    Instructions
    1. Preheat oven to 350
    2. Place 12 baking liners in muffin tin or simply directly on a baking sheet
    3. In a mixing bowl combine almond flour, coconut flour, tapioca starch, salt, and baking powder
    4. Add in eggs, honey, vanilla, and applesauce and mix well
    5. Fold in grated zucchini and dark chocolate
    6. Bake for 15 minutes or until a toothpick comes out clean
    Lexi's Clean Kitchen https://lexiscleankitchen.com/