The Best Gluten Free Pizza Crust

The Best and Grain Gluten Free Pizza Crust
 

One of the things I felt devastated about when my family took the gluten free journey was the thought of never again having pizza.  Every Saturday night was pizza night with our kids, along with apple slices and a big glass of water.  It is one of my favorite comfort foods and was something I loved to serve my kids because of how easy it was to make.  Since then, I have tried all kinds of gluten free crusts from homemade to store bought, but was never really satisfied.  Then about a year ago my husband started to experiment in the kitchen (he is actually a WAY better cook than I), and after many attempts he came up with this amazing grain and gluten free pizza crust.  He is Italian, and if you look closely you can almost taste all those Italian spices mixed in with a hint of garlic flavor.

The Best Gluten Free Pizza Crust

This crust can be made thick like a Chicago style pizza or as thin as a New York style pizza.  The crust can be made ahead of time with all the fixings, frozen, and then cooked at a later date.  It does not soak up the sauce and does not fall apart.  One bite into this pizza and you won’t miss those wheat pizzas any more!  Seconds will soon be on their way!

The Best Gluten Free Pizza Crust

A few readers have asked me what kind of flour they could use as a substitute for almond flour and one of the substitutes I learned of today is sunflower seed flour.  You can read more about sunflower seed flower from a post written by Paleo Parents.

 

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The Best Gluten Free Pizza Crust
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch and Dinner
Cuisine: Italian
Serves: One Large Pizza
Ingredients
  • 2½ cups of packed Almond Flour (I used Bob's Red Mill brand)
  • 1¼ cups of Tapioca Starch (other gluten free starches can work too, but I find tapioca to be the best in this recipe)
  • 3 Large Eggs
  • 2 tsp of fresh minced garlic
  • 2 tsp of Italian Seasoning or use ½ tsp each for basil, oregano, marjoram, and thyme
  • 2 Tbs of Olive Oil
  • 1 tsp of Apple Cider Vinegar (helps with the flavor of the crust)
  • 1 Tbs of Active Yeast or use one packet of Active Yeast
  • ½ cup of warm water
Instructions
  1. Preheat over to 400 degrees.
  2. In a measuring cup, fill to the half cup line with warm water, and put in your yeast. Let it sit for five minutes to activate it.
  3. While your yeast activates, take a large mixing bowl and whisk together almond flour, tapioca starch, minced garlic, and Italian Seasoning.
  4. Once that is mixed, add eggs, apple cider vinegar, olive oil, and warm water yeast mixture. Mix thoroughly. The batter will be much more runny than traditional pizza crust dough, but no worries!
  5. I bake my gluten free pizza crusts on a round or rectangular stoneware and put parchment paper on top of the stone before pouring the batter onto the stone. (I do this for easier cleanup, but if your stone is oiled it is not necessary.)
  6. Pour the gluten free pizza crust batter onto the bakeware of your choice.
  7. Take a spatula and spread the batter around to get the desired thickness. This batter can be spread really thin or kept very thick. It will approximately double in height during baking.
  8. Cook your gluten free pizza crust for 10-12 minutes or until your crust is just starting to slightly brown.
  9. When your crust is cooked put whatever ingredients you would like on it. This crust is great because it does not get soggy at all so you can use as much or as little sauce as you want.
  10. Once the pizza has the toppings you like (the pizza pictured is a cheese and mushroom pizza), then cook it for another 15 minutes or until your cheese becomes bubbly and slightly browned.
  11. Take out and cool for 10 minutes and then enjoy!

 

The Best Gluten Free Pizza Crust

 

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Amee

I am Amee, a housewife, mother, food lover, and DIY cleaner. I am a special needs parent and a woman's health advocate. I love my cats, shoes, chocolate, and Superman.
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Comments

    • says

      Hi Darlene,

      Yeah I hope your family enjoys it. My husband tried all different flour combinations for the last several months and then we tasted this batch about a week ago and it was like the Heaven’s opened and angels sang good.

      Amee

  1. Annabelle says

    I'[m a bit confused. You said “I bake my gluten free pizza crusts on a round or rectangular stoneware and put parchment paper on top.” Are you covering the stoneware or the crust? This is a really delicious recipe. I love the idea the crust can be thick or thin.

    • says

      Hi Annabelle,

      Sorry for the confusion. For easier cleanup I put parchment paper on top of the stoneware not on top of the pizza itself. I will go word that better so there is no confusion. It is an awesome recipe my hubby out did himself this time.

      Thanks,

      Amee

  2. Jaci says

    Two questions for you on this yummy looking recipe.

    1) Have you tried it on a baking sheet instead of a pizza stone? If so how did it turn out and were there any variances to baking time?

    2) How big is the “one large pizza” the crust makes? We usually make homemade pizzas on Friday nights and all 4 of us make our own individual (roughly dinner plate sized) pizza so the toppings can be as we each like. Trying to figure out if this recipe would be enough for 4 individual pizzas or if I’d need to make a larger batch.

    Thanks Amee for sharing this, it looks fantastic!

    • says

      Yes we have made it not on a pizza stone and it cooked within the 15-18 minute time frame. As for a large pizza our large pizza stone is 15″ so as you can see in the photo the pizza is nearly that big. The dough can be spread really thin to make a very large pizza so you could experiment and make four individual ones if spread thin enough. I have not tried it, but it should cook the same amount of time too.

      One reader who made the pizza last night said she doubled it and she said she could have split her one batch of dough into two because she did not spread her dough thin enough and it tripled in height. She ended up freezing the other pizza because her family was full after the first one, but she got the approval it was awesome to have again.

      Thanks for asking and hope you enjoy it.

      Amee

  3. Wendy says

    First I want to start by thanking you for sharing your wonderful recipes.

    I tried this pizza crust recipe and we really liked it but I thought I spread it thin enough and I guess I didn’t because the crust got thick, the edges were so nice and crunchy but the center wasn’t, next time I will make it even thiner so I can get a more crunchy in the center and maybe bake it a little longer first before I use the toppings. My crust was almost 13″ round so next time I will spread it to 15″ round

    Thank you again.

    • says

      Hi Wendy,
      Thanks so much and yes spread that pizza crust really thin or you will have a deep dish pizza. It might take you a couple times to get the thickness you want, but the flavor is out of this world.

      Amee

  4. Cristina says

    Have you tried freezing this? I usually double or triple my pizza dough and freeze some for later use. Not sure how this would hold up though. Thanks!

    • says

      Hi Cristina,

      I have made extra dough and cooked my pizza crusts and then froze them. “The crust can be made ahead of time with all the fixings, frozen, and then cooked at a later date.” I have this line in my post so I have only ever frozen them with all the fixings on them so they are like store bought pizzas ready to throw in the oven.

      Thanks,

      Amee

  5. says

    I work in a pizza place and we have a gluten free pizza. It’s really good, however the crust is a store bought frozen crust. lol Not sure why we don’t make our own. Everything else is fresh. I may take the boss your recipe. Thanks!

    • says

      Hi Julie,

      The reason you probably do not make your own is because of cross contamination. You would need to bake in two totally different kitchens or be extremely careful where you did it. Flour can spread easily in the air so getting it pre-made is a safer bet for a business that does not do exclusively gluten free. Thanks for sharing the recipe it is very good and I hope your pizza place can use it.

      Amee

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