This is the first gluten free pizza crust that I have liked, while it doesn't have the traditional chewiness of a wheat-based crust, it is delicious and our whole family really enjoys it. This recipe is adapted from


1 3/4 Cups (198g) Almond Flour

2 Tbsps (15g) Coconut Flour

1 Tbsp Psyllium Powder

1/2 Tsp Baking Powder

Pinch of Salt

Tiny Pinch of Garlic Powder

Tiny Pinch of Onion Powder

2 Farm Fresh Eggs

1 Tbsp (14g) melted Coconut Oil


Preheat your oven to 425 F

Add all the ingredients together in a large bowl, making sure you break up any lumps present in the almond flour etc whisking until combined nicely. Using a scale for measurement can be super helpful for greater results.

Add the melted coconut oil and eggs, use a wooden spoon or spatula to stir and combine into a ball. You can use your hands to combine ingredients well and to work it into a smooth ball.

Once this is done, place a large sheet of parchment paper on to your counter, place the ball of dough on it,  flatten it out, place another sheet of parchment on top, roll the dough out to about 14" diameter, then roll the edges up a bit to make the final diameter about 12". Don't play with it overly much, the heat from your hands can make it soften and fall apart a bit.

Slide it with the lower parchment paper on to your pizza tray, keeping it on the parchment makes it so much easier to move around.

Pop it in the oven and bake for about 5 minutes until the edges start to turn golden. Keep an eye on it after the 4 minute mark.

Remove from the oven, and turn your oven to "broil" and then add your sauce and toppings. Stick it back in the oven until toppings are ready, it depends on your toppings but it's a fast process taking just a few minutes.

Our toppings were a homemade tomato sauce, sauteed mushrooms, grilled peppers, pears that were lightly browned in a hot pan, and fresh tomatoes, once out of the oven we put arugula on it.

Remove from oven, wait a minute or two, slice and...Enjoy!