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.

Making Your Paleo Pizza Dough:

1. 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:

1. 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.
2. Add three tablespoons water and mix with a spoon or use a small whisk.
3. 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

Vegan Cream Cheese Recipe

Grain-Free Focaccia Bread

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.

4.91 from 10 votes

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The Very Best Gluten-Free Pizza Crust!

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

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.

Course: Pizza Dough/Crust

Cuisine: American

Servings: 6

Calories: 138 kcal

Author: Christine Galvani

Ingredients

• 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

Instructions

1. Preheat oven to 400 degrees F.
2. Prepare a baking sheet with parchment paper.
3. In a medium-sized mixing bowl, add the almond flour, tapioca flour/starch, and coconut flour. Whisk to combine and remove all lumps.

4. 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.

5. 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.

6. 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!

Recipe Notes

*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:

1. 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.
2. Add three tablespoons water and mix with a spoon or use a small whisk.
3. 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.

Nutrition Facts

The Very Best Gluten-Free Pizza Crust!

Amount Per Serving

Calories 138 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Sodium 29mg 1%

Potassium 13mg 0%

Total Carbohydrates 14g 5%

Dietary Fiber 3g 12%

Protein 3g 6%

Calcium 4.1%

Iron 3.9%

* Percent Daily Values are based on a 2000 calorie diet.

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.

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