Making gluten-free pizza at home has never been easier. With this recipe we blend together our signature almond and coconuts flours for a thin, crisp crust that will hold up to all of your favorite toppings. Plus, the crust is also yeast-free, and comes together in less than 40 minutes.

Recipe Summary

prep:
14 mins
cook:
34 mins
additional:
2 mins
total:
50 mins
Servings:
8
Yield:
8 slices
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat your oven to 350 degrees F. Get out a large rimmed baking sheet.

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  • Whisk together the dry ingredients in a large mixing bowl; set them aside.

  • In a separate bowl, beat together the eggs and oil until frothy.

  • Pour the wet ingredients into the dry ingredients and mix together to form a dough.

  • Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough about 1/4-inch thick. Remove the top piece of parchment paper and slide the crust, with its parchment, onto the prepared baking sheet.

  • Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown all over.

  • Top the partially baked crust with your desired toppings, and return it to the oven. Bake for another 12 to 15 minutes, until any cheese has melted and the edges are golden brown.

  • If you like browned cheese, broil the pizza for 1 to 2 minutes after baking.

  • Remove the pizza from the oven, and let it cool for a few minutes; 2 to 3 should work fine. Slice it with a pizza cutter, and top with a sprinkle of grated cheese before serving, if desired.

Nutrition Facts

261 calories; protein 9.6g 19% DV; carbohydrates 7.9g 3% DV; fat 22.8g 35% DV; cholesterol 69.8mg 23% DV; sodium 176mg 7% DV. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2017
Make it again Read More
(2)

Most helpful critical review

Rating: 3 stars
05/21/2016
This was ok. It was very dry and crumbly for me. I think it would be a keeper if I could figure out how to tweak it to make it not so dry. Read More
(3)
19 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
05/20/2016
This was ok. It was very dry and crumbly for me. I think it would be a keeper if I could figure out how to tweak it to make it not so dry. Read More
(3)
Rating: 5 stars
03/09/2017
Make it again Read More
(2)
Rating: 5 stars
05/16/2016
I really like this crust for an almond flour based crust. I roll it out nice and thin use a very fine ground almond flour and bake it until it's golden. I also spread a bit of olive oil on the crust before I bake it which seemed to make it a little less dry. I also added truffle salt for extra flavor. It's definitely not like a typical flour based crust so if you are expecting that you may be disappointed. Read More
(1)
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Rating: 5 stars
05/13/2018
Changes: I use 2.5 cups almond flour no eggs 3/4th cups egg whites 1/4 cup almond milk (unsweetened) 1 cup Parmessan cheese 2tbs garlic powder. Other than that I follow the recipe. I don't miss the real eggs and the almond milk adds some moisture. My favorite weekend morning breakfast no toppings needed eat fresh out of the oven but not bad toasted as a leftover. Read More
(1)
Rating: 3 stars
07/31/2017
It was very dry and didn't have a lot of flavor. I cook our pizza on a cast iron griddle so after I preheated I wiped olive oil on it then spread some cornmeal. This worked really good the crust didn't stick. I ended up just shaping the crust with my hands on the griddle. We are still looking for a good Paleo diet pizza crust recipe. Read More
(1)
Rating: 3 stars
02/12/2017
The crust did hold together really well. If I made it again I would roll it a little thinner and maybe put the parchment on a pizza stone by the second piece the crust tasted a little crumbly and thick. OK flavor though. Read More
(1)
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Rating: 4 stars
06/25/2019
I will definitely make this crust again. It held up well with all my toppings and browned to perfection. Can't wait to share the next one with my husband. Haha Read More
Rating: 4 stars
10/25/2017
I liked the crust very much and so did my wife surprisingly because she is very picky with her food. It was a pizza sauce recipe I made that was rather strong in taste and just couldn't enjoy the pizza that I made with my own 2 hands. But I will make this crust again just change sauces-for sure. Debbie from Alabama Read More
Rating: 3 stars
11/04/2017
I liked the fact that it was a "bread" type crust however it had a very dry texture. Not sure if it was because I didn't use the King Arthur brand of almond flour (I used an organic almond flour) or if that is just the way it is. My son (10 yrs old) thought it was okay and my husband did not like it at all. Read More
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