Making gluten-free pizza at home has never been easier. With this gluten-free pizza crust recipe we blend together our signature almond and coconut flours for a thin, crisp crust that will hold up to all of your favorite toppings. Plus, the crust is also yeast-free, and comes together in less than 40 minutes. This recipe is for the dough and includes instructions to partially bake it so it's ready for your desired toppings.
Ingredients
- 2.25 cups King Arthur Almond Flour
- 2 tablespoons King Arthur Coconut Flour
- 1 teaspoon dried Italian herbs , Optional
- 0.5 teaspoons baking powder
- 0.5 teaspoons sea salt
- 0.5 teaspoons ground black pepper
- 3 large eggs
- 2 tablespoons olive oil
Instructions
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1
Preheat the oven to 350 degrees F. Get out a large rimmed baking sheet.
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2
Whisk together almond flour, coconut flour, Italian herbs, baking powder, salt, and pepper in a large mixing bowl.
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3
Whisk eggs and oil together in a separate bowl until frothy. Pour egg mixture into the dry ingredients and mix together to form a dough. Shape dough into a ball.
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4
Transfer dough to a piece of parchment paper and top with a second sheet of parchment paper. Roll dough between the two sheets to a thickness of 1/4 inch.
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5
Remove and discard the top sheet of parchment paper. Slide the crust and the bottom sheet of parchment paper onto a large rimmed baking sheet.
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6
Bake in the preheated oven until the edges have started to crisp and the crust has started to brown all over, 15 to 20 minutes.
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7
Remove partially baked crust from the oven and top with desired toppings. See below for further cooking and serving instructions.
Nutrition Facts
Per serving
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