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You won't even realize that this gluten free pizza crust is in fact grain and gluten free! A perfect start to any pizza.

Gluten Free Pizza Crust

Monica Bravo
Servings 2
Calories 587 kcal

Ingredients
  

  • 2 Tablespoons butter
  • ¼ cup coconut cream thick not watery section
  • ¼ cup water
  • 1 teaspoon sea salt
  • ¾ cup almond flour
  • ¾ cup and 2 Tablespoons tapioca flour
  • Toppings: marinara sauce cheese, and your other favorite toppings

Instructions
 

  • 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!