The ultimate gluten free pizza crust recipe so good you won’t believe you have been missing out this long! Crispy on the outside, chewy on the inside, stands up to loads of toppings and tastes amazing. Pizza night will never be the same. (updated 6/15/20)
Oh hey there friend. Do you love pizza as much as me? Frankly, I am not sure it is possible but if you do we are about to become best gluten free pizza crust friends.
Are you looking for…
- The best gluten free pizza crust?
- A gluten free pizza crust the entire family will love?
- A gluten free pizza dough recipe without yeast or xantham gum?
- A healthy gluten free pizza that doesn’t use nut flours like almond or coconut?
- A gluten free pizza that makes your soul happy and brings back the joy of pizza night?
Winner winner you have found your pizza dinner. You have stumbled upon the ULTIMATE Gluten Free Pizza Crust recipe my friend.
Quite frankly I couldn’t decide what to call this crust. I personally make it because it fits into my version of paleo, but it contains potato flour so I don’t want to offend any pure paleo folks out there by calling it a paleo pizza crust.
No matter the name, this pizza crust has beaten any gluten free or paleo pizza crust I have tried, hands down.
You know what I
like love about this pizza crust recipe? Let me count the ways.
I love that once it is mixed it turns into an actual dough that you can knead. If you have been paleo for any length of time, you rarely stumble across a recipe where you feel like you are working with real flour.
I love that I don’t feel like crap after I eat it, which happens when I eat frozen gluten free pizza, or use pre-made gluten free flours to make pizza dough.
I love that it doesn’t have a weirdo taste or texture like 90 percent of the other gluten free pizza crusts out there.
The texture of this pizza crust is heavenly. It is made mostly of tapioca flour so if you have ever had Brazilian cheese bread you will be familiar with the texture of the inside of the crust.
But the outside yo? The outside is crispy and golden and delicious. It is perfection.
This pizza crust recipe has been tested 77 times. I am not even joking.
77 times I have made this pizza. Why? Well I perfected this gluten free pizza crust recipe way before I started this blog. And we make paleo/gluten free pizza a lot. At least once a week if not twice.
- Use a fine mesh sieve to sift your flours
- Weigh the flours versus using a measuring scoop
- Always, I repeat always use very very warm water
- Do not ever put the liquid ingredients in the dry ingredients and walk away, it turns to concrete. Don’t ask me how I know this.
- If you want your edges to be super pretty like mine, use a pizza cutter to trim the rough ends off.
- This does not work with other flours. I have tried them ALL. You can’t replace tapioca with arrowroot, you can’t use potato starch in place of potato flour. They don’t work.
Step by Step
You will need a very large mixing bowl. The tapioca tends to fly everywhere, so the deeper the bowl, the less mess you will have. Again I highly suggest weighing the flours and using a fine mesh sieve!
- Place tapioca, potato flour, nutritional yeast and salt in the bowl. Whisk together completely.
- Next, to minimize dish cleanup, pour your oil into a glass measuring cup. Then add your egg and vinegar into the oil and whisk in the measuring cup. Get your water running and really warm before you add your egg and oil. You want to move fast after you add any liquid to the dry mix.
- Add hot water and egg/oil mixture to the dry ingredients and use a wooden spoon to stir. Stir until a rough dough forms and all of the dry ingredients have been picked up by the dough. See pics below.
- Stir and knead- Once you can’t stir with the spoon any longer, use your hands to knead the dough inside the bowl. Just fold and knead, and squeeze until a smooth dough has formed and you can make a dough ball. Again, see pic below.
- Place your dough on a piece of parchment paper that has been cut to fit your 16 inch pizza pan. Press dough into a round disk then use a roller and roll dough to edges of parchment paper- a 16 inch pizza pan size.
- Bake for 17 minutes in a 400°F oven. Once it is baked and golden but not brown add your toppings and rebake for 12-13 minutes!
Enjoy having pizza night back!Print
Need more Italian food inspiration? Check out these Italian Chicken Roll Ups!