Awesome and Crispy Gluten-Free Pizza Crust (Paleo & Vegan)!
Home » Pizza » Awesome and Crispy Gluten-Free Pizza Crust (Paleo & Vegan)!
This Gluten Free Pizza Crust is crispy at the edges, sturdy enough to hold all the toppings! The challenge of finding a vegan, grain-free, gluten-free, and dairy-free pizza crust is over.
Tip: Enjoy this Paleo pizza crust recipe as amazing breadsticks (see the bottom of the post).
This is one of my favorite doughs to work with. It isn't too sticky and rolls out beautifully into whatever shape you desire. An alternative to using a rolling pin is to mix and mold it with your hands into the desired shape.
Pro Tip: This dough can be made ahead. Just make a batch (or two) and keep in the fridge until you are ready to use. I do this often and will sometimes make one pizza and one set of crackers.
Gather the ingredients – almond flour, tapioca flour, olive oil, coconut flour, flax egg, almond milk and a pinch of salt.
2. In a medium-sized mixing bowl, add the dry ingredients and whisk together, taking the time to smooth out any lumps.
3. Add the wet ingredients (flax egg (see below for how to make), olive oil, almond milk, and use a spoon or your hands to combine the ingredients.
4. Form paleo pizza dough into a smooth ball.
5. Place the dough on a parchment-lined baking sheet. Or if using a rolling pin, a parchment lined surface.
6. Roll the dough (or shape with hands), into a round, 8″ diameter, pizza shape.
7. Bake the pizza dough in a 400 degree F oven for about 10 minutes.
8. Remove from oven and add sauces and/or toppings. Combine this pizza with homemade paleo pizza sauce (Zesty Multi-Purpose Pizza Sauce)!
9. Place back in the oven for about 10 more minutes, until edges are lightly brown and crispy.
10. Slice using a pizza cutter (my favorite way).
11. Leftovers can be stored in the refrigerator and heated up later.
Do not roll the dough too thick (or the dough will be chewy) or too thin (could burn easily).
Use room temperature ingredients if possible.
May substitute a regular sized chicken egg for the flax egg. The recipe will not be vegan if you do.
Have all toppings and sauces prepared and ready ahead of time.
Add one tablespoon ground flaxseed to a small bowl. I prefer organic golden flaxseed and grind myself using a coffee grinder that I use only for this and herbs.
Add three tablespoons water and mix with a spoon or use a small whisk.
Let stand ten minutes and use in the recipe.
Note: the consistency of the flax egg should resemble a real egg. One large chicken egg may be substituted for the flax egg in the recipe.
Looking for other amazing gluten-free recipes? Check these out!
Make an 8″ round pizza dough and prepare a parchment lined baking sheet.
Sprinkle with favorite herbs. I have used some dried parsley and the everything but the bagel spice here.
Take pizza dough out of the oven and slice with a pizza cutter to make breadstick shape.
Separate breadsticks on baking pan so they are not touching.
Bake for 10 more minutes until lightly browned and crispy.
I am serving this with my favorite Paleo pesto recipe.
Try making pizza dough into breadsticks sprinkled with dried or fresh herbs. Also shown, my favorite pesto recipe.
Did you make this recipe? Please give it a star rating below.
The Very Best Gluten-Free Pizza Crust!
A delicious, easy to make, gluten-free pizza crust. Can be used to make a thinner or thicker crust. Grain-free, Paleo, dairy free, vegan, gluten-free.
In a medium-sized mixing bowl, add the almond flour, tapioca flour/starch, and coconut flour. Whisk to combine and remove all lumps.
Add the rest of the ingredients and stir well to combine. The dough will be easy to handle and not sticky. Mix with a spoon or your hands.
Roll dough between two pieces of parchment paper, into your desired shape. Or shape with your hands. I usually make an 8 inch round, but there are many options.
Bake the dough for about 10 minutes until it starts to harden and slightly brown. Take out of the oven and spread sauce and toppings and bake for another 10 minutes. Remove from oven, slice and enjoy!
*Baking times will vary depending on the size of your pizza crust and the toppings you use.
Update Notes: This post was originally published on February 5, 2016, but was republished with an updated recipe, new photos, step by step instructions and photos, baking tips and a video in October 2018.
Previous Post: « How to Make Orange Glazed Salmon!
I have ulcerative colitis and haven't had pizza in 4 years . Thank u so much! Made my pizza with ssuce and topped with chopped red bell peppers, shsllots, kalamata olives and seeded cherry tomatoes! So comforting and delicious! Thank you!
Hi Holly! So glad you liked the pizza!
I love this dough! It taste great, makes lots of different types of foods (pizza crust, rolls, bagels, pastas, buns, etc.
Good for you that you were able to turn your diet restriction into an inspiration and develop such a fabulously yummy-sounding pizza recipe! I had never heard of flax eggs before this post (or the chia eggs mentioned in the comments!). I'm positively drooling over your photos.