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.
Making Your Paleo Pizza Dough:
- 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.
Pro Tips:
- 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.
How To Make A Flax Egg:
- 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!
Paleo Crackers and Tomato Dipping Sauce
How To Make Paleo/Vegan Breadsticks:
- 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.
- Bake in the oven for 10 minutes (400 degrees F.)
- 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.
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.
- 1/2 cup blanched almond flour
- 1/2 cup tapioca flour/starch
- 1/4 cup coconut flour
- 1 tablespoon extra virgin olive oil - melted (sub-coconut oil)
- 1 flax egg
- 1/3 cup unsweetened almond milk
- pinch fine sea salt
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Preheat oven to 400 degrees F.
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Prepare a baking sheet with parchment paper.
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In a medium-sized mixing bowl, add the almond flour, tapioca flour/starch, and coconut flour. Whisk to combine and remove all lumps.
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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.
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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.
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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.
Bakers Tips:
- 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.
How To Make A Flax Egg:
- 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.
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.
Thank you for using my affiliate links, which at no extra cost to you, provides me with a small commission that helps with the running of this site. I look forward to creating and posting many more delicious recipes for you.
Jayne says
Great recipe! I am not gluten-free but have a few friends that are and its nice to be able to make some yummy things for them and who doesn’t love pizza!
Megan Marlowe says
This looks delicious! The crust looks thin and crispy and that zesty pizza sauce looks awesome!
Kristen says
my brother in law’s family- with 6 kids! are paleo. I am totally passing this on. looks so crispy
Nicole McNeil says
What a great idea! I’m always looking for ways to cater to loved ones with food sensitivities and lifestyles choices so this is a great recipe to have on hand — thanks for sharing!! Looks delish, too 🙂
Manju | Cooking Curries says
I am always looking for pizza crust recipes and this is definitely going into my colelction. Thank you!
Karen Hoffman says
Hi. Do you think I could use arrowroot instead of tapioca for this recipe?
p.s. I have made your cranberry orange scone recipe like a hundred times now, and everybody LOVES them – including all my non-paleo friends!
Christine says
Hi Karen,
I bet that arrowroot would work, as I have subbed one for the other at times, but not 100% sure.
Thanks for letting me know you love the scones!
Kayla says
Could I just use 1 egg in place of the flax egg?
Christine says
Hi Kayla – Yes, I have done so without a problem. Hope you enjoy!
Kayla says
Thanks! We tried the recipe last weekend and it was pretty good for being a healthy gluten free alternative to normal pizza crust. I did think there was too much of a coconut taste to the dough….I think it was the coconut oil more so than the coconut flour. Is there anything I could sub for the coconut oil that’s still healthy? I was thinking maybe melted butter (unsalted) or olive oil????
Christine says
Hi Kayla, Thanks so much for your feedback! I have not tried, but believe either butter or olive oil would work as a sub for the coconut oil. Another option would be to try refined coconut oil as it does not have any coconut flavor. I have used sweet potato puree as a sub for the coconut oil and it worked great. We did not taste the sweet potato puree and the crust was still crispy. Just some ideas and hope you have success. I know how nice it is to find a good gluten free pizza crust.
Sarah @ Champagne Tastes says
This is so interesting! I love that you’re still using a flour instead of a veggie here– I want a dough when I bite into my pizza!
Christine says
Thanks Sarah, yes I understand completely!
Willow | Will Cook For Friends says
This looks awesome! I love that it’s just a few ingredients, and they’re all easy to find things. If you like thin crust pizzas, this sounds great whether you’re gluten-free, paleo, or not!
Christine says
Thanks Willow!
sue | theviewfromgreatisland says
This is all so new to me ~ I can’t believe you can make this wonderful pizza crust paleo! I love your instructions for making flax eggs, thanks!
Christine says
Thanks Sue!
Veena Azmanov says
I’m not gluten free but that recipes looks so good I might just give it a try anyway. Thanks
Christine says
Thanks Veena!
Michelle Frank | Flipped-Out Food says
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.
Christine says
Thanks Michelle!
Beach & Ocean Girl says
I love this dough! It taste great, makes lots of different types of foods (pizza crust, rolls, bagels, pastas, buns, etc.
Christine says
Thanks!
Holly says
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!
Christine says
Hi Holly! So glad you liked the pizza!