Making a Gluten Free Pizza Crust

Posted At : February 1, 2010 11:26 AM

This pizza crust is really, really good. Even if you're not gluten intolerant but love pizza, you'll want to try it.

Just let me warn you: you can't change any of the ingredients. That means every bit of cheese has to stay in as will the rest of the stuff. Why all the cheese? It's the binder; the "flour" if you will. But don't let the amount of cheese in the crust take anything away from the toppings. You'll still need the same amount on top as you would any other pizza.

It'll be easier if you use parchment paper in the recipe, but if you don't have any on hand, that's okay. Just brush or spray on a generous amount of the non-stick spray recipe I have below.

All that's left is to watch the video below for a step by step tutorial and make this for an easy lunch or dinner today!

Have fun!

Sarah

Gluten Free Pizza Crust

Gluten Free Pizza Crust - no toppings

Gluten Free Pizza with Gluten Free Pizza crust

Gluten Free Pizza using the Gluten Free Crust

Prepared by Sarah Shilhavy
Photos by Jeremiah Shilhavy

Makes 2-4 servings

2 cups whole milk organic mozzarella cheese, shredded
2 large organic eggs
2 tablespoons flax meal
2 tablespoons coconut flour
1/2 teaspoon baking powder

Preparation:

Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.*

Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to 1/4 inch thickness on a baking sheet lined with one piece of parchment paper.

Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.

Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.

Recipe submitted by Lauren, Fort Myers, FL

*If you don't have any parchment paper on hand mix together 1 cup minus 2 tablespoons of water and add 2 tablespoons of olive oil. Pour into a spray bottle and shake vigorously. Spray or brush unto baking sheet to coat generously.

Submit your recipe here!

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This makes a great, tasty pizza crust. I'd say it makes more like 2 servings, but that can all depend. :) Don't try substituting or leaving some ingredients out if you want the best results.

# Posted By Sarah | 11/5/08 10:14 AM

Love this recipe! It turns out a little crspy and a little doughy/chewy, just like regular crust's texture. If you make personal size pizzas (this recipe would make 4) there's no need for the extra parchment. After 15 minutes baking just flip over with a spatula.
Thanks for the great recipe Lauren!

# Posted By Karen | 11/6/08 2:20 PM

This is an awesome recipe!! Great for low-carbers, and the tastiest alternative to real flour crust that I've tried. Thank you!

# Posted By Jeanette | 12/6/08 4:38 PM

Will it come out ok if we skip the mozzarella? I need it to be gluten-free and caesin-free.

# Posted By Beth | 10/28/09 1:36 PM

Beth: Unfortunately, no. It's the base of the recipe, and taking it out would be like taking the flour out of a bread recipe.

# Posted By Sarah | 10/29/09 12:11 AM

This was the best pizza crust i've had in a long time. My hubby who is not a serious foodie like me gave me four kisses after trying it. The ingredients look questionable before going into oven. (yes, I admit I had my doubts at that point). But once baked crust is golden and beautiful. This recipe is def. a keeper and so easy!

# Posted By Arianna Mojica | 1/1/10 2:05 PM

Any suggestions for making it caesin free. I've been looking for an easy pizza crust gluten free and caesin free for a long time. When I came across this I thought it was perfect until I read that you must use the cheese. Would love to hear any suggestions or substitutions that might work. Thanks!

# Posted By Eileen | 1/1/10 4:32 PM

I'm wondering if you could substitute the mozzarella with almond cheese. It has a similar texture and they have a mozzarella-flavored version. I'm in the same boat, needing casein-free foods, so I am very interested in knowing if someone has tried this (or is willing to).

# Posted By kd | 1/3/10 10:52 PM

Does anyone know how the carbs are for this recipe?

# Posted By wc | 1/9/10 4:38 PM

This was surprisingly good. I thought that since the crust was cheese you wouldn't need as much on top, but I was wrong you still need it. My family was skeptical but all but one ate it gladly. Will definitely make it again. Thanks for the recipe!

# Posted By Melissa | 1/14/10 6:30 PM

We have been wheat/gluten free for a long time and had long given up on any kinds of "substitutes" for it. I recently discovered coconut flour and enjoy using it for some yummy treats. I just tried this recipe for pizza crust today and was AMAZED at how good it was! It was easy to make, turned out beautifully and it's my daughter's absolute favorite! She's thrilled because she thought she'd never be able to have "real" pizza again. This is wonderful - very well done!

# Posted By Darci | 2/2/10 5:09 PM

To reply to the above question about the carb content: the total recipe nets only 3 grams of carb (only from the coconut flour). We made it into four servings so that's less than one gram per serving!

# Posted By Darci | 2/2/10 7:52 PM

WOW - This was fabulous - the best thing I have made with coconut flour to date! We used part skim mozzarella and it turned out great - we will be making this again! It is so yummy and so easy! Do you know if you can make the crust ahead of time and freeze it?

# Posted By linda | 2/6/10 7:41 PM

You probably could, but it definitely wouldn't be the same.

# Posted By Sarah | 2/7/10 6:11 PM

Do you think I could change the flax meal to almond meal? I just don't have any flax meal at home.

# Posted By Mary-Anne | 2/19/10 5:13 PM

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