Are you looking for a gluten free pizza crust that tastes amazing? I was too, which led to me hours of recipe testing and a fabulous end product!
I’m excited to let you know that recipe posts will be out every Monday morning now, hopefully before noon each Monday! And I hope to keep this consistent, so you all know what to expect. Because I’m in school, my weekly schedule always changes, but I plan to make this a priority.
Last week I started a habit with my friend to be up by 6 A.M every morning. We had three exams last week, so it was basically finals week, and I put in a ridiculous amount of study hours. But the nerd in me really likes weeks like that as long as I stay healthy and balanced, which can be hard! Next fall, I’ll be in New Orleans at LSU Medical School, and I know every week will be like that. So I guess this semester is just prep for the next.
After about 6 days of studying, I promised my friend I’d make him a pizza and we’d drink a glass of wine. We made this recipe, and it was definitely a treat! This recipe is not exactly Paleo, because it’s really just a gluten free pizza crust with marinara and cheese. However, the crust is actually grain free too, which is unique because many gluten free pizza crusts are just made with other grains (like rice). I know this recipe is tasty when my mom makes it for her too. She’s picky about her pizza, so if she likes it I think you may too!
I don’t put a measurement for cheese, because it’s really up to you. Also feel free to top it with all your favorite toppings. At my house we like bacon and red peppers, YUM! Comment below with your favorite pizza toppings.
- 2 Tablespoons butter
- 1/4 cup coconut cream (thick not watery section)
- 1/4 cup water
- 1 teaspoon sea salt
- 3/4 cup almond flour
- 3/4 cup and 2 Tablespoons tapioca flour
- Toppings: marinara sauce, cheese, and your other favorite toppings
- Preheat the oven to 500 F.
- In a small saucepan, add butter, coconut cream, water, and sea salt and heat on high.
- While this is heating, add tapioca flour and almond flour to your stand mixer bowl.
- Once the wet mixture is bubbling, pour it into your stand mixer with the dry ingredients.
- Turn mixer on slow to medium. It should thicken quickly. It should be thick and dough like. If it is not, add more tapioca, 1 Tablespoon at a time.
- Roll dough onto a pizza stone lightly covered in tapioca. Roll it very thin. It should make a 10-12 inch pizza crust.
- Place in oven for 8-10 minutes, or until lightly browned.
- Remove from oven and lower oven to 450 F.
- Top pizza crust with your favorite toppings.
- Place in oven again for 7-8 minutes. Enjoy!