Gluten-Free Almond Flour Pizza Crust
By the Gluten Free Recipes team ·
A crisp, slightly nutty pizza crust made entirely from almond flour and tapioca starch — no GF flour blend required. The almond flour gives the crust a richness and snap that many GF flour blends can't replicate. Pairs best with simple toppings that let the crust shine.
At a glance: This easy baking recipe yields 4 servings in about 50 minutes (30 min prep, 20 min cook). It uses 8 ingredients — including blanched almond flour, tapioca starch, baking powder — and walks through 6 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Almond Flour Pizza Crust: When preparing this baking recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Almond Flour Pizza Crust: This pizza crust is specifically formulated to be free from gluten-containing grains, relying on a blend of alternative flours and starches for structure and texture.
Ingredients
- 2 cups blanched almond flour
- 0.5 cup tapioca starch
- 1 tsp baking powder
- 1 tsp fine salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 2 large eggs
- 1 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F / 220°C. Place a pizza stone or baking sheet in the oven to preheat.
- 2
Mix almond flour, tapioca starch, baking powder, salt, garlic powder, and oregano in a bowl.
- 3
Add eggs and olive oil. Stir until a thick, cohesive dough forms. It will be stickier than wheat dough — this is normal.
- 4
Place dough between two sheets of parchment paper. Press or roll to a 12-inch circle, about 0.2 inches thick.
- 5
Slide (still on parchment) onto the hot pizza stone. Par-bake for 10 minutes until lightly golden.
- 6
Add toppings and return to oven for 8–10 minutes until cheese is bubbling and crust edges are golden brown.
Nutrition (per serving)
Tips & Notes
- Almond flour browns faster than conventional flour — tent with foil if the top colors before the center is set.
- Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
- Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
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