Gluten Free Pizza Crust Recipe | Crispy Chewy Homemade Grain Free Pizza
A grain-free, gluten-free pizza crust that bakes up with crisp edges and a chewy center using almond flour, tapioca starch, and psyllium. The dough mixes in one bowl, stretches easily, and par-bakes for a sturdy base.
Ingredients
Ingredients
- Fine almond flour – 1 1/2 cups (about 150 g), blanched and finely ground
- Tapioca starch (tapioca flour) – 1 cup (120 g)
- Psyllium husk powder – 1 tablespoon
- Baking powder – 1 teaspoon (aluminum-free if possible)
- Fine sea salt – 3/4 teaspoon
- Eggs – 2 large, room temperature (or 1 whole egg + 1 egg white for extra chew)
- Warm water – 1/3 to 1/2 cup (about 100–110°F), as needed for a soft pliable dough
- Olive oil – 2 tablespoons for the dough, plus more for greasing and brushing
- Apple cider vinegar – 1 teaspoon
- Optional seasonings – 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning
- Toppings – thin layer of sauce, moderate cheese, well-drained veggies or cooked meats
Instructions
Instructions
- Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 475°F (245°C) for at least 30 minutes.
- Whisk almond flour, tapioca starch, psyllium husk powder, baking powder, salt, and any optional seasonings in a large bowl.
- In a measuring cup, whisk the eggs, olive oil, apple cider vinegar, and 1/3 cup warm water, then pour into the dry ingredients and stir until a soft, slightly tacky, flexible dough forms, adding warm water 1 tablespoon at a time if needed.
- Let the dough rest for 5 to 7 minutes to allow the psyllium to hydrate.
- Lightly oil a sheet of parchment and your hands, then press the dough into a 12-inch round (or two smaller rounds) about 1/4 inch thick with a slightly thicker rim; prick the center a few times with a fork.
- Slide the parchment with the shaped dough onto the preheated stone or pan and par-bake for 8 to 10 minutes until the underside sets and the top looks matte with faint golden spots.
- Remove the crust, brush the rim with a little olive oil, add a thin layer of sauce and modest toppings, then return to the oven and bake 6 to 9 minutes until the cheese melts and the edges are deep golden; for extra crispness, slide the pizza off the parchment directly onto the stone for the last 2 minutes.
- Optional: Broil on high for 30 to 60 seconds until the top blisters, watching closely, then let the pizza rest 2 minutes before slicing.
Notes
For egg-free, replace 2 eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water rested 10 minutes) and add 1 tbsp olive oil. Do not swap coconut flour for almond flour; use finely ground sunflower seed flour by weight if needed and add a pinch of baking soda. Arrowroot can work in a pinch, but avoid cornstarch or potato starch for best chew. Keep toppings light and well-drained to prevent sogginess. Par-baked crusts keep 4 days refrigerated or 2 months frozen; reheat at high heat directly from cold or frozen. For ultra-crisp bottom, finish the last 2 minutes directly on the stone, or use a preheated cast iron skillet.