Best Grain Free Everything Pizza Recipe! This easy homemade grain free pizza crust is made from blanched almond flour, tapioca flour and potato starch. Top it with organic mozzarella or Vromage Artisanal Vegan cheese, pepperoni and fresh basil for a classic flavor that brings you back to your childhood. Never miss out on pizza again!
We have pizza night on Fridays at our house and it took me several years to come up with a pizza crust that my family was proud of eating. We have several local restaurants that make pretty good gluten free pizza so a grain-free pizza recipe had BIG shoes to fill. Finally, this grain free everything pizza recipe passed the test!
My husband says that this crust is similar to a calzone. It has a nice soft and flavorful texture with a perfectly crispy crust. So if you have been missing pizza because you don’t do well on grains, this recipe is for you!
This crust is made from my Grain Free Everything Dough. I have made pizza, cinnamon rolls, empanadas and pita bread from this.
How to Make Grain Free Everything Pizza:
You Will Need:
- blanched almond flour, this is finely ground and great for baking
- tapioca flour, I use this one that is organic
- potato starch, this one is also organic
- xanthan gum, this one is grain-free, no corn
- salt, I like buying this in bulk for baking
- egg white, from 1 large egg
- light olive oil or organic shortening
- warm water
- honey
- active dry yeast, be sure to store yeast in a sealed container in the fridge
- kitchen aid mixer with flat beater or a mixing bowl, whisk & wooden rolling pin
- your favorite pizza toppings
- baking sheet or pizza stone
- pizza cutter
I topped this pizza with organic mozzarella, uncured pepperoni and fresh basil. My kids don’t have a dairy allergy so this was for them and they loved it! This is my daughter’s favorite pizza recipe!
I have an awful allergy to dairy so I prefer to either leave mine without cheese, use Daiya vegan cheese or my favorite, Vromage Artisanal vegan cheese. Vromage has amazing flavors for vegan cheese. I love their spicy mozzarella and goat cheese.
If you are in Los Angeles, you must give them a visit and sample their amazing flavors. They will also ship to you. It is worth it! The owner, Youssef Fakhouri is extremely talented! He makes the vegan cheese out of nuts and seeds, a culture starter and uses organic ingredients. Vegan cheese can’t get any better than that! If you are using Vromage vegan cheese, just be sure to use it at the end of baking, watch the cheese and let it barely melt. Don’t over-cook it.
I like to bake my pizza on a pizza stone. It ensures even cooking and a crispy crust. I roll out my pizza on parchment paper and slide onto the stone. I suggest buying two so you can speed up your cooking time. It is worth it!
In the photo above I had ran out of parchment paper so I used aluminum foil, but I much prefer parchment when I make this recipe. If you do end up using aluminum, be sure to dust the bottom of your pizza generously so that it does not stick when baking.
Movie and pizza night on Fridays is always my favorite day of the week. I get to watch a family movie with my kids, we eat yummy pizza and snuggle up on the couch.
I really enjoy sharing some of my favorite childhood movies with my kids. Last week we watched Drop Dead Fred and my kids loved it. It’s hilarious! I used to watch this over and over as a kid. We had such great laughs watching this together! What movies are your childhood favorite? Do you have a movie or game night? Make this grain free everything pizza recipe and let us know how you like it. I love hearing from you!
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Check out these delicious grain free recipes:
No-Churn Vegan Strawberry Ice Cream
How to Make Grain Free Everything Dough Video Tutorial:
Grain Free Everything Pizza
- Total Time: 53 minutes
- Yield: 4 servings 1x
Description
Best Grain Free Everything Pizza Recipe! This easy homemade grain free pizza crust is made from blanched almond flour, tapioca flour and potato starch. Top it with organic mozzarella or Vegan cheese, pepperoni and fresh basil for a classic flavor that brings you back to your childhood. Never miss out on pizza again! Check out the new and improved Grain Free Everything Dough 2.0 HERE with many more exclusive recipes!
Ingredients
- 1 Recipe Grain-Free Everything Dough
- tapioca flour for dusting
- Pizza sauce
- Favorite Pizza Toppings:
- Shredded Mozzarella, Daiya Vegan Cheese or Vromage Artisanal Mozzarella vegan cheese
- Uncured Pepperoni
- Fresh basil
Instructions
- Make 1 Recipe of Grain Free Everything Dough, place in bowl, cover with a towel and allow it to rest for 10 minutes.
- Preheat oven to 400 degrees. If using a pizza stone, place in oven.
- Divide dough in half. Place parchment paper on a flat surface and dust with tapioca flour. Get half of dough and dust with tapioca flour. Roll into a ball, flatten into a disk and roll into a 12 inch circle. Fold edges in about an inch. Repeat this step with the other ball of dough.
- Place parchment paper on a baking sheet or slide onto a pizza stone and bake for 10 minutes.
- Remove from oven and place a thin layer of marinara on each pizza, top with your favorite cheese, I use Vromage or leave mine without cheese. (If using Vromage cheese, just let is barely melt) Top with pepperoni and basil. Add any other toppings you would like.
- Place pizzas back in oven for another 8 minutes. Do not over-cook. Remove from oven, allow to cool 2-3 minutes, slice with a pizza cutter and serve hot.
- Prep Time: 35 mins
- Cook Time: 18 mins
- Category: Baked Goods
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The pizza turned out great! Thank you for giving us some normalcy!
★★★★★
I am so glad you enjoyed it! 🙂 Best Regards, Ester
I’m wondering few things. Can you use this to make a bread? Or if you ever make “frozen” pizzas out of this? I used to make GF frozen pizzas for my grandson. Just wondering how long to let the dough rest til you make it into other things, like breadsticks. What temp do you cook them at and for how long?
HI Connie,
I would not recommend this recipe for bread. I have never made frozen pizzas with this dough but I love that idea and I do think that this would work. I would suggest to bake them according to the recipe before you layer them with the items and freeze. I suggest you make the thinner breadsticks called Grissini. Bake at 375 for 15 minutes. Warmly, Ester
Hi! I love your recipes! I’m following the Plant Paradox plan, so I can’t do potato starch… Do you think coconut flower could be substituted?
Thanks!
Hi Cari, You can replace tapioca with potato starch and add in 2 teaspoons of coconut flour to soften the dough. Just add enough water until it is play dough consistency. Coconut flour absorbs a LOT of water. FYI coconut flour is not a 1 to 1 substitute for other flours. You can use it standing alone in cakes and muffins but it works best blended with other flours most the time. Let me know how you enjoyed the dough and best of luck on the Plant Paradox Plan! Warmly, Ester
Have you ever tried raw milk? Neither my husband or I can tolerate conventional dairy at all. I started getting raw milk from a local farmer. I make my own farmers cheese and mozzarella from it at home. It doesn’t bother either of us! It hasn’t been homogenized or pasteurized so all the good bacteria is still in there, so it’s great for the gut. Just a thought..
HI Paige, yes I have! When we can, we buy the raw milk or jersey milk for the kiddos. I can’t tolerate any dairy, not even raw at the moment but I am working on the allergy with a NAET specialist and will also start making almond kefir again to see if that will help me to be able to digest dairy. I am working slowly on it because the allergy is really bad and lasts 6-8 weeks. I used to be able to have kefir and then after a few weeks, the allergy would go away. Not sure what happened, three years ago, the reaction got more severe. Thank you for the tips! I really appreciate you reaching out! Warmly, Ester