This recipe is a favourite of mine, especially when you have guests with children coming over for dinner. Everyone loves pizza, but someone with a gluten intolerance is often bound to the cardboard facsimiles that have been created thus far.
This pizza is thin crusted, rich in vitamins and protein. Top it with your favourite toppings (make sure your pepperoni is gluten free if you are gluten sensitive).
Have any substitutions you’ve made to this recipe? Post them below, lets make this the best crust ever.
Gluten-Free, Dairy-Free, Egg-Free Pizza
Prep Time: 15 min
Cook Time: 35 min
This delicious pizza crust can be used right away or stored in the freezer to be used later on.
1.5 cups blanched almond flour (also called ground almonds)
3.5 tbsp starch (potato, tapioca or arrowroot)
1 tsp baking powder
1/8 tsp salt
1/3 cup ground flax
1/2 cup warm water
1 tbsp grapeseed oil
- Heat oven to 375 degrees.
- Combine ground flax, oil and water in a bowl and set aside.
- Combine remaining ingredients together and mix well.
- Add flax mixture to dry mix and combine (stirring by hand works well as the dough is quite sticky).
- Place dough on parchment paper and roll to about 1/16th inch thickness.
- Place parchment paper and dough into a cookie sheet or pizza pan.
- Shape the dough to fit the pan.
- Place on the middle oven shelf and cook for 20-25 minutes, remove when the edges are golden and crust is cooked through. (If placed to close to the top, the edges will burn and middle will remain uncooked).
- When removed from the oven, add your toppings. Looking for a dairy-free cheese that melts well – I recommend Okanagan Soya Cheese
- Raise temperature to 400 degrees.
- Bake an additional 15 minutes, until cheese has melted and edges are crispy.