The most simple and delicious gluten free pizza crust recipe, free from all the usual suspects plus with an egg free option. Hooray! We love this gluten free pizza base. I think it’s right up there with a gluten filled pizza base; it’s the thin, crispy type of base that compliments any toppings you slather on it and lets the flavours shine through.
The Cheese
You can top it with my zucchini cheese or leave it cheese free, which is just as delicious. Or use many of the other dairy free (or non dairy free if you can tolerate cheese!) cheese options available to suit your dietary requirements.
Egg free
If you use the egg free option, make sure you follow the tips in the notes below to ensure you prepare the gelatin properly. I’ve not tried to make this base vegan, but I suppose you could try and replace the gelatin with agar 1:1.Then prepare how you usually would agar. You just need to make sure it’s dissolved before adding it to the rest of the ingredients.
Easy Gluten Free Pizza Crust- Paleo and AIP
Ingredients
- ½ cup tapioca flour
- ½ cup coconut flour
- ½ cup oil – I use a combo of coconut and olive oil 50:50 usually it also works fine with just olive oil
- ½ cup warm water
- 1 egg (egg free: 1 Tbsp gelatin*)
- ½ tsp salt
Instructions
- Preheat oven 200 deg fan bake. Combine the tapioca, salt and coconut flour together. Add both the oil and water and mix together. As you begin to panic because the mixture has gone all crumbly you can add the egg, or if egg free, the gelatin that you have pre dissolved in the water.
- It should now start forming into a smooth batter, then a sticky ball. Decide what size you are making your pizza – this makes one huge pizza the size of my oven tray, or two smaller ones.
- Lay out some baking paper, or clim film on the bench to appropriate size (I oil it slightly) and place the mixture on top. Lay another piece of baking paper / cling film over top (also oiled) and roll out between the two until your desired size base is made.
- Take off the top layer and replace it with some greased baking paper. Flip it over so the baking paper is on the bottom and peel off the other piece of cling film. Slide onto your baking tray and bake for 12-15 minutes or until starting to brown on top. Put your toppings on and bake again for another 10-15 minutes.
Notes:
*We use Great Lakes Beef Gelatin mixed with 2 Tbsp cold water first then add enough boiling water to top up to quarter of a cup, stir to dissolve.
Some of our favourite pizza toppings include:
- Tomato paste (not AIP – you can use a nut free, vegan pesto instead) with garlic and herbs added, salami, ham, capsicum, red onion, goats feta (if tolerated).
- Cranberry sauce, chicken, cashew nuts (omit for AIP), mushrooms, rocket or baby spinach.
- Hummus, leftover meat, capsicum, thinly sliced courgettes, thyme
- Basil pesto, ham, red onion, cherry tomatoes, mushrooms.
- Greek style lamb mince with dollops of coconut yoghurt, chopped baby spinach and mint leaves.
- No-mato sauce, cut up sausage, red onion, spinach, mushroom and vegan mayo.
- Ham, pineapple, whatever sauce you tolerate for the base (tomato, no-mato or pumpkin puree) and whatever cheese you use – dairy free, zucchini cheese, cashew cheese etc.
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