As I sit here and write this post I’m tormented by the fact that my husband finished off all of this pizza last night when he stayed up late to do some work. You see this pizza is really, really, really, really, really good. And that may be an understatement. I woke up craving it (ok lets be real..I dreamt about it all last night as well). So it seems as though I will be making a new pizza for breakfast.
7 years ago in our early years of dating I would drive home to Rochester on the weekends from college to see Rich. Our favorite thing in the world to do was to have a movie night (or if it was up to him we would watch the Bears or Duke). We always ordered a large domino’s thin crust pizza (sometimes two!) and ate every morsel. As my memory serves that crust was perfectly crisp and flaky. Did we ever love it. While I believe all things can be re-created gluten free with effort- I honestly never imagined I would be able to recreate that crust GRAIN FREE!!
The recipe I’m sharing with you today is truly special. The flavor and texture is to die for..and its easy to make. If you have never tried one of my recipes before you need to try this one. It will knock your socks off.. The best part is that its not heavy! You can eat a lot without feeling like you swallowed a brick.
I LOVE my grain free thick crust pizza, and I dig the cauliflower crust recipe as well but this one.. well..there’s no question. Its my FAVORITE. Not only that but its the best crust I have ever had, in my life. Period.
This recipe yields 2 crusts. Trust me- make the full recipe. You will thank me.
Best Ever Crispy & Flaky Gluten Free Thin Crust Pizza
- 3 packed cups of blanched almond flour (see substitution notes below)
- 7 Tbsp of Starch (Potato, Tapioca or Arrowroot)
- 2 Tsp. Baking Powder (I use double acting)
- 1/4 Tsp. Salt
- 2/3 Cup of Flax Meal (I used golden flax seeds to make my meal)
- 1 cup of warm water
- 1 Tbs of Oil or Melted Butter. (dairy or nondairy)
- Preheat oven to 375 degrees.
- In the bowl of a stand mixer mix together the Almond Flour, Starch, Baking Powder and Salt. In a smaller separate bowl combine the flax meal, warm water and oil. Whisk together until it thickens.
- Add the thickened flax mixture to the stand mixer bowl and mix until well combined (note: this can also be done by hand- just make sure to mix it really well!)
- Divide the dough in half and line two large cookie sheets with parchment paper.
- Place the first half of dough on the cookie sheet and roll it out really thin – add additional oil as needed to keep the dough from sticking. (You can also roll it out between two sheets of parchment paper) . The dough should end up no more than 1/16th inch thick. (I made a 12 inch by 16 inch rectangle sized pizza).
- Repeat with second crust in the other lined cookie tray.
- Place into oven and par- bake each crust 22-24 minutes until the edges are golden and the crust is cooked through. (If you want to bake them at the same time you can- you might just need to increase your baking time by a few minutes and I would alternate the trays and place them on the opposite racks halfway through the cooking time.)
- Remove from oven and top with ingredients of choice. Then bump the oven heat up to 400 degrees and bake an additional 15 minutes (give or take) until your cheese has melted and the edges are extra crispy and a dark golden color. (Note: If using real cheese feel free to turn on the broiler at this point to speed up the process and to get some nice color to your crust. If using a fake cheese such as DO NOT turn the broiler on as it will almost instantly burn. Allow the fake cheese to melt slowly with the 400 degree oven setting.)
Feel free to par bake and then freeze these crust’s for future use. If doing so- allow the crust to cool completely before wrapping it up and freezing.
Pictured in these photos is my buffalo chicken topping using a white cheddar instead of orange + some chives.
- Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour. For the best results use a mild tasting nut or seed flour.
- To make your own Nut or Seed flour: simplyrun the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)
- Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours.
- To make this recipe corn free use a corn free baking powder (such as Hain) and if butter is a problem opt for olive oil or coconut oil instead of earth balance in the crust.
- PLEASE follow these guidelines if you would like the recipe to work! Making other changes will give you different results. Experiment at your own risk.