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Are you looking for a gluten free pizza crust that tastes amazing? I was too, which led to me hours of recipe testing and a fabulous end product!
I’m excited to let you know that recipe posts will be out every Monday morning now, hopefully before noon each Monday! And I hope to keep this consistent, so you all know what to expect. Because I’m in school, my weekly schedule always changes, but I plan to make this a priority.
Last week I started a habit with my friend to be up by 6 A.M every morning. We had three exams last week, so it was basically finals week, and I put in a ridiculous amount of study hours. But the nerd in me really likes weeks like that as long as I stay healthy and balanced, which can be hard! Next fall, I’ll be in New Orleans at LSU Medical School, and I know every week will be like that. So I guess this semester is just prep for the next.
After about 6 days of studying, I promised my friend I’d make him a pizza and we’d drink a glass of wine. We made this recipe, and it was definitely a treat! This recipe is not exactlyPaleo, because it’s really just agluten free pizza crust with marinara and cheese. However, the crust is actually grain free too, which is uniquebecause many gluten free pizza crusts are just made with other grains (like rice). I know this recipe is tasty when my mom makes it for her too. She’s picky about her pizza, so if she likes it I think you may too!
I don’t put a measurement for cheese, because it’s really up to you. Also feel free to top it with all your favorite toppings. At my house we like bacon and red peppers, YUM! Comment below with your favorite pizza toppings.
Gluten Free Pizza Crust
Monica Bravo
Servings 2
Calories 587 kcal
Ingredients
- 2 Tablespoons butter
- ¼ cup coconut cream thick not watery section
- ¼ cup water
- 1 teaspoon sea salt
- ¾ cup almond flour
- ¾ cup and 2 Tablespoons tapioca flour
- Toppings: marinara sauce cheese, and your other favorite toppings
Instructions
Preheat the oven to 500 F.
In a small saucepan, add butter, coconut cream, water, and sea salt and heat on high.
While this is heating, add tapioca flour and almond flour to your stand mixer bowl.
Once the wet mixture is bubbling, pour it into your stand mixer with the dry ingredients.
Turn mixer on slow to medium. It should thicken quickly. It should be thick and dough like. If it is not, add more tapioca, 1 Tablespoon at a time.
Roll dough onto a pizza stone lightly covered in tapioca. Roll it very thin. It should make a 10-12 inch pizza crust.
Place in oven for 8-10 minutes, or until lightly browned.
Remove from oven and lower oven to 450 F.
Top pizza crust with your favorite toppings.
Place in oven again for 7-8 minutes. Enjoy!
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Reader Interactions
Comments
Trey says
Wow, sounds like a really cool friend you’ve made there
Reply
Monica Bravo says
Yeah he is!!
Reply
Emilie @ Emilie Eats says
I’m definitely going to try this with coconut oil instead of butter!
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Monica Bravo says
Smart thinking! Tell me how it is.
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Carol says
Thank you for a gluten free recipe. I am looking forward to trying it. Do you recommend putting the pizza stone in the oven to preheat while the oven gets to temperature?
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Monica Bravo says
I didn’t preheat my stone, but you could definitely try it. It may decrease the cooking time slightly.
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Hugo says
Tapioca! I love it.
Well, I’m from Brazil, homeland of the tapioca.
It’s nice that you appreciate it too.
Paleo greetingsReply
Monica Bravo says
Hey Hugo! I love Tapioca! And I’d love to visit Brazil one day. Thanks for commenting 🙂
Reply
Stefanie says
have you tried to double this? does it work well?
Reply
Monica Bravo says
Yes it works doubled. But sometimes it’s just easier to handle the dough if you make two separate batches.
Reply
Ria says
Sounds good, but can I sub tapioca flour with coconut flour or any other flour?
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Veronica says
I can’t wait to try this! do you know of any good substitutions for the coconut cream? Some of my family is allergic to coconut and it would be amazing if we could just make one meal instead of two or more. Thanks!
Reply
Laura Fuentes says
You can use a dairy-free milk alternative, what you’d use instead of half & half.
Reply
