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5 from 5 votes

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.
Prep Time10 minutes
Cook Time27 minutes
Total Time37 minutes
Course: Dinner
Cuisine: Gluten-free, Paleo
Servings: 1 -2
Author: Lexi

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

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

Calories: 486kcal | Carbohydrates: 24.7g | Protein: 7.1g | Fat: 41.3g | Saturated Fat: 7.5g | Cholesterol: 83mg | Sodium: 293mg | Fiber: 7.5g | Sugar: 1.3g