Gluten Free Pizza Crust

Who doesn’t love pizza?  I love pizza.  That gooey cheese  and that delicious tomato sauce all on top of that soft, yet crisp crust.  Ever since me and my husband went gluten free, we have struggled finding a really great pizza crust recipe.  We’ve tried pre-mixes, frozen dough, making our own.  There’s always something not quite right with it, or it’s so sticky that my husband has a panic attack and rage-quits.

This recipe has been a godsend.  We’ve been able to maintain the “Friday- Pizza Night” tradition without killing ourselves or not enjoying one of our favorite foods.  I tend to triple or even quadruple this recipe, then freeze the other portions for upcoming weeks.

Again, “Paleo Takeout: Restaurant food without the junk” by Russ Crandall was the inspiration.  Noticing a trend?  I had a couple of problems with his recipe, so I’ve made some adjustments.

Gluten Free Pizza Crust


  • 2 cups tapioca starch
  • 1 cup potato starch
  • 1 cup Almond Milk (or dairy-free milk of your choice, or heavy cream if you’re not limiting cow’s milk)
  • 1/2 cup lukewarm water
  • 4 tablespoons butter
  • 1 teaspoon sea salt
  • 2 eggs, beaten
  • 1 1/2 cups grated parmesan cheese
  • pinch of pepper
  • 1/2 teaspoon dried herbs and spices of your choice- oregano, basil, garlic powder, etc.


  • Preheat your oven to 500 degrees F.  Combine the starches in a large mixing bowl and set aside.  In a saucepan, combine the milk, water, butter, and salt and warm over medium-low heat just to melt the butter.  Stir it into the starch mixture and let cool for at least 5 minutes.
  • Add the beaten egg mixture and knead together everything with your hands.  That’s right- get your hands in there and mix it up!  Don’t forget to take off your rings- yuck.  Add the parmesan, pepper, and oregano and continue mixing until it has the consistency of dough.
  • Split the dough- this recipe makes enough for at least 2 pies.  If you doubled the recipe, then you have enough for four pies and you can freeze at least 2.  Stretch out each half into a disc-like shape, careful not to tear it.  Put one half into a 10-inch skillet and poke some holes in it with a fork.
  • Bake in the center of the oven for 6 minutes.  Then take it out, add your toppings, throw it back in the oven for 8-10 minutes or when the cheese starts to brown.

If you really want to jack-up your pizza, put an egg wash around the crust edges and sprinkle parmesan.  You can also add some garlic powder to the bottom of the skillet before you put the crust on top- this adds a whole other depth of flavor.  If you don’t have a skillet, this also cooks well on a pizza stone or a baking sheet- just make sure you grease it.  If you don’t have a skillet, definitely invest in one!  It’s worth it.

These pies are small, so I’ve found that half usually feeds 1 person, depending on how hungry everyone is.



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