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Gluten Free Pizza Crust comes together in less than 30 minutes, with a blend of almond flour, tapioca flour, spices and eggs. It makes a fast, easy and delicious pizza without yeast.
Pizza is a staple in our house and creating the perfect grain and gluten free pizza crust took some time, but my family didn’t seem to mind having pizza over and over again until I got the recipe just right! This thin and crispy pizza crust will be loved by everyone, whether they have to stick to a grain and gluten free diet or not.
Yes! This crust is thin, crispy and delicious! The flavor and consistency (very sturdy) is everything you want in a pizza.
Making homemade pizza crust can sound intimidating, but I promise it’s nice. This crust is super easy to make and is ready to eat in under 30 minutes!
In a large mixing bowl, whisk together tapioca flour, almond flour, salt, garlic powder & oregano.
Add in eggs and combine using a wooden spoon till mixture begins to come together and is crumbly.
Add in room temperature water and continue to combine using a wooden spoon till dough forms.
Using your hands, continue to combine dough till a ball forms.
Sprinkle counter in tapioca flour and knead dough on counter until it is smooth and easy to work with (no longer sticky).
Sprinkle more tapioca flour on countertop and place dough on flour. Using a rolling pin, roll dough out into a 14x14 inch circle.
Fold dough in half and transfer to a parchment paper lined pizza sheet.
Unfold dough on pizza sheet and using a fork, poke holes in dough.
Bake crust at 400 degrees for 10 minutes.
Remove crust from oven, top with marinara and your favorite pizza toppings and then put back in the oven to finish baking for 6 more minutes.