As we all know, Pizza can come in a variety of thicknesses, textures and shapes. But when it comes to Grain Free recipes currently online I quickly noticed that this variety in recipes was lacking. Since all I could really find were thin crust recipes, I knew I needed to go the opposite direction and put together a recipe with a phenomenal perfect thick texture.
This crust holds together beautifully and reminds me just slightly of a light foccatia- though not that thick. It has a really delicious crispy outer crust, while it is perfectly soft on the inside. Pending how long you cook it, it also can have a slightly gooey texture (which I know I love!)
My Friend Jessica tested out this recipe for me this past week and reported back that it was the best gluten free crust she has ever had, let alone grain free. I hope you all agree!
Grain Free Thick Crust Pizza.
2 packed cups Blanched Almond Flour
1 cup Arrowroot or Tapioca Starch (Potato Starch will work too).
1 1/2 Tsp. Baking Powder
1 Tsp. Salt
1 Tsp. Garlic Powder (optional)
3 Large Eggs
1/2 Cup Milk (Any variety- dairy or nondairy)
1 Tbs Oil or Melted Butter
1 Tbs Whole Psyllium Husk
1/2 Tsp. Vinegar or Lemon Juice.
- Preheat oven to 425 degrees. Place a sheet of parchment on either a 8 inch round pizza pan or a small square or rectangular cookie sheet. Lightly oil the parchment and set aside.
- In a large bowl whisk together the almond flour, arrowroot, baking powder, salt and garlic powder. In a second smaller bowl whisk together the eggs, milk, psyllium husk and vinegar. Add the liquid mixture to the dry and mix until well incorporated.
- Pour the wet batter onto the prepared parchment and oil a spatula. Using the oiled spatula spread the dough into the shape you would like. If you like, make the edges taller. Re-oil the spatula as often as needed to prevent the dough from sticking to it.
- Place the crust into the oven and par-bake for 15 minutes.
- Remove from oven, place desired toppings on and then bake again for 15-25 minutes depending how well done you would like your pizza.
A Few Tips:
- I like to brush the par-baked crust with a little oil before putting the toppings on.
- The crust is not going to absorb much sauce, so go easy with the red sauce or else it will just run over the edges. try using crushed tomatoes without their juice as your base.
- Though I have not yet tried it, I suspect the par-baked crust could be cooled and frozen to top and bake another day.
- We used applegate farms pepperoni! We LOVE it. The only problem is that its a little large for pizza- I solved this problem by slicing my pepperoni into smaller pieces using a little round biscuit cutter.
RECIPE UPDATE: An awesome reader figured out how to make this crust Egg Free. (I have not tried these alterations myself yet) BUT wanted to pass along her notes. Here’s what she said:
” I followed all your measurements, except I used the chia egg instead.
Chia Seed Egg: 3 tablespoons of chia meal, 9 tablespoons of water ( a 3:1 ratio) to make up for the real eggs.
Then your recipe calls for 1/2 cup of milk. I double that to make it 1 full cup. The dough should be kind of spongey. It should have a tendency to bounce right back in your bowl. Make sure to use a well-oiled rubber spatula to spread it out because again, it’s kind of spongey and will stick if not oiled.”
-Brittany-
{ 72 comments… read them below or add one }
OMGGGGGG!!!!!!!! Again, I think I love you. <3 You are knocking them outta the ballpark with these fabulous recipes!!!!!!!! THANK YOU!!!!!!!!!!!!
Haha! You are too funny.
Really hope you enjoy it
Wow this crust looks incredible! I definitely plan on trying this ASAP! Thanks so much for sharing.
Beth! Thank you so much for always leaving such sweet comments. I really appreciate it always makes me smile!
Brittany – I just made this crust and it is incredible!! My favorite homemade crust EVER! Seriously you have no clue how happy I am right now.
One quick question – the 1 TBS of olive oil that is listed up with the other wet ingredients, it doesn’t say to add it with those, but I am a terrible recipe follower and I did that. Then I used a little bit more to grease the pan and the spatula. Is that 1 TBS of olive oil meant to be added to the crust or just for greasing? It turned out great so no harm at all, I was just curious.
Thank you again so much! I am going to share this recipe like crazy!
Hey Beth!!
That oil is to go in the crust- and then I use extra oil to keep the batter from sticking to my spatula!
I should clarify that in the directions! So, so glad you liked the recipe. Its a favorite around here. We have made it 5 times in the past month Its made going grain free really easy for my husband.
This recipe made me finally order psyllium husks!! Awesome, Brittany!
xo,
Shirley
Now you’ll be able to try Kelly’s new amazing grain free donuts too!!
Hi Brittany, this recipe looks AMAZING! What purpose do psyllium husks serve? Is it solely for nutritional value, or do they affect the structure of the dough? Thank you!
The psyllium thickens the dough and it also adds a nice chewiness to the crust! Plus I believe it gives the crust a bit of extra crispness.
ooohhh…positivity is contagious – I felt it trouhgh your post and am smiling now! YAY!I have psyllium husk in my oatmeal every morning (besides the day I tried chia seeds, still no sprouting = good news!). Anyways, I love psyllium husk, keeps me full for hours!
oh my gosh that is AMAZING!!! seriously, that is an awesome looking pizza!
Thank you!!!
Is there any cheese on this? The topping are not in the recipe besides the pepperoni. What is on top of the pizza? Thank you
Oh! I didn’t bother putting the topping ingredients. The pizza pictured is a pepperoni and cheese pizza with fresh basil. We often like to do cheese and sausage. My husband Is able to eat raw cow cheese so that’s what I used here. When making pizza for myself I use goat cheese. Any variety of cheese ( dairy or nondairy should work!)
Lovely! You always have such great simple recipes! I’ll have to give this one a try. Thanks for sharing!
Me and this pizza are happening tomorrow. Thanks for sharing your recipes! You are wonderful
Thank you for sharing this! I am excited to try this out on one of my long weekends coming up. For me, even though I can’t have eggs, I figure that I can tinker with the recipe myself and figure out if the egg replacer I usually works will work for this as well. I often enjoy your recipes and don’t believe it should be up to a sole person (you) to figure out how to make each recipe work for every allergy. You do a good job so thank you.
That is what I call pizza! Flimsy, thin-crust pizzas are good, but rarely satiate my appetite. This looks hearty and delicious! I can’t believe its grain free! It’s interesting that you used both psyllium and eggs.
The Eggs Create a really nice lightness, and help the dough bake through, and the psyllium gives the pizza great texture and chew! I use psyllium in my grain free baking now anytime that I want to gain a bread-like texture which almond flour doesn’t do the best creating on its own!
Brittany – Great website & recipe – It was in the “news” on Facebook!
My criticism or sincere question: I’m in a phase where I am trying to be grain free, which is not just gluten free foods. When I saw this recipe, it got my attention – Isn’t flour a grain and therefore this recipe is not grain free?
Anyways! I dig the site and keep up the great work!
Almond Flour is made from almonds- no grains there. Tapioca/Arrowroot and Potato Starch are also not made from grains Not all flours are grain based- thank goodness for that! There’s many amazing wonderful ingredients available to us these days that can be used on the grain free diet!
Is it good?
I kid! I kid!
None of us are gluten sensitive. But it looks amazing. So yes … toppings please!
HA! Thanks Shane..
Thanks for the tips for making it egg free
A friend forwarded me your blog today and it looks fabulous! The recipes look wonderful. One thing that might improve it is if the photos were labeled so we could tell which recipe it is because it is not easy to figure out! I’m looking forward to playing in the kitchen with some of those recipes…. Amazing!
Both photos are of the same pizza..
I’m a bit concernd of the harshness of the psyllium husks. Wouldn’t that damage the gut?
If your concerned then you don’t need to make the recipe. I have no problem with psyllium. Plus theres only 1 TBS in the entire pizza.
Hey Brittany!! This looks fab! do you think it would work with coconut flour instead of the almond?? (I’m out of it!)
No! Please listen to this podcast to learn why https://realsustenance.com/real-answers-how-to-make-substitutions-in-gluten-free-baking-podcast-episode-4-a-2-book-giveaway/
Oh my heavens! That looks so good. I’m going to try it out this week. Thanks!
Made this tonight – it’s a winner! It’s nice to have pizza without the guilt of eating grains. The texture was hardy enough to hold up to the toppings (no fork needed – it stands up well to being held in your hand), but not tough at all. Thanks for this recipe – I’ll be using it again for sure!
I can’t wait to try this tomorrow w/ roasted zucchini and fresh tomatoes from a friend’s garden that I need to use up. Some goat cheese and maybe a little sausage to finish it off!
This is absolutely beautiful! I will have to try it SOON! Thanks for the recipe.
=) Megan
This looks delicious – I’ve been noticing so many recipes with psyllium husk lately and need to give it a try.
This is a great pizza, Brittany! So glad that I could add it to my adoption post. And I love how filling it is … nice bonus.
xo,
Shirley
So filling! My husband is normally able to work his way through a large pizza all on his own in one night. This pizza takes him 3 days to finish. More bang for out buck- plus I’m thrilled that he’s eating something so much more nutritionally dense than your average pizza.
Is the parchment paper for easy cleanup, or does it help with the crust?
Its essential for the crust!
I just made this and it ROCKS! Looks exactly like the photo and tastes incredible. I’ve tried a number of gluten free pizza crusts and can never get anything remotely like this. Almond flour is kind of pricey, but soooooo worth it. Thanks for a keeper of a recipe!
Brittany,
This recipe is wonderful. THANK YOU! I’ve linked it up to my site. We will be making this again. Even my husband who does not follow any diet restrictions really enjoyed it. Keep up the great work.
This is the BEST pizza I have had. Thank you so much for creating such an easy and tasty dinner that my very picky four year old will eat! So happy to have found your blog!
I made this tonight and WOW! My husband who loves his gluten and grain for that matter, liked this…he said, “this is pretty good!” I used potato starch instead of arrowroot and I used ground flax seed instead of psyllium husk. It worked beautifully. I also added about a tablespoon of honey and added and extra egg because mine were all really small (from the farm). Amazed at the texture. It’s really good! I’ve been using chebe crust mix for years now and now I can make pizza lower carb for my husband who is diabetic!
Can you use ground chia seeds or flax seeds instead of psyllium?
Yes- I have had several readers tell me they subbed out the psyllium with great results.
This was amazing! I need no other recipe- this will definitely be my go to recipe from now on. Thank you! Friday night pizza is back on.
like my partner says, it’s not close enough to a pizza crust that it tastes like pizza. more like an almond flour savory bread with super yummy pizza flavor on top. but it’s good. not great, but good. my six year old didn’t like it, but we did. was exciting to be able to have something close to pizza, again. i’ll have to try the deep dish pizza recipe you have.
Perhaps blended legumes could replace the starch? I’m going to try sprouted lentils…black or pinto beans may work better, though
Yes! That should work!
I only have psyllium husk powder. How much psyllium husk powder should be used instead of the psyllium husks called for? Is there an easy conversion from the husks to the powder form which could be used in most recipes calling for the psyllium husks? There are a lot of recipes in which I need to make this conversion. Can’t wait to try this pizza crust! Thanks!!!
Hmm… I’m not 100% but I feel like they might be the same exact thing.
( I could be wrong..) but that’s my guess.
Thanks!
Wow. This was AMAZING. Seriously, I probably make 5 to 8 new recipes every week from gluten-free/ paleo type blogs, but THIS. This is award winning. Honestly, you’ve made all my pizza dreams a reality with this crust. Thanks so much!
So thrilled to hear that you enjoyed the recipe!!
God Bless You. Any info on grainfree cooking is helpful.
This was AMAZING!! I am so glad I found your blog…hubby and my 2 year old LOVED this…thank you!
Looks pretty good. Nice work! Thanks for sharing :.)
However, about the crust not being able to hold the sauce well, I would try:
1)lightly docking the crust before adding the sauce (google ‘pastry docker’ if you don’t know what that is. It looks like a small paint roller with blunt spikes. It wasn’t until I took up work in pastry that I realized that’s what my grade school cafeteria did with their pizzas, as their crust was so terrible, the sauce would’ve otherwise slid right off LOL).
2)do what Chuck E.Cheese does, which is use seasoned tomato PASTE, thinned out to a workable consistency.
Hi ever since I have been off gluten I have missed pizza, thanks for sharing this awesome recipe.
Best gf pizza crust. We like thin crust so I make it MUCH thinner then use excess dough to make small individual crusts that I freeze for a quick single serve lunch. Though sometimes I’ll just make a double batch and make a bunch of single serving crusts.
Thank you SOOO much for sharing this recipe.
Is there a place where you tell us what you PUT ON THE PIZZA?
It looks so very good that I’d love to know exactly what is on it, please!
I used cheddar goat cheese, pizza sauce, pepperoni, fresh baby tomatoes, and fresh basil.
Brittany I love your site and all the recipes I have tried are great.
I received your cook books for Christmas and I was reading about almond flour and would like some clarification. Almond flour you put pack is this like pack with brown sugar or something else. Help please.
Can I sub anything for the psy. husk?
Natalie, I just used milled flax seed (I also subbed the eggs for ‘flax’ eggs, so that’s what I had on hand), and it turned out fine. The pizza ended up being more of a soft and thick ‘flatbread’ due to the absence of real eggs, but it still turned out very soft and delicious. If you’re following the recipe as stated otherwise, you probably won’t even notice a difference with the little bit of flax.
This is GREAT pizza crust! Didn’t have the psyllium, so I just left it out. Turned out great! Thanks!!
Hello, the recipe for your pizza crust looks really good. My hubby is a diabetic and loves pizza. I don’t have blanched almond flour but reg almond meal. Can I use that? Thank You.
Hello, the recipe for your pizza looks really good. My hubby is a diabetic. I don’t have blanched almond flour. I have reg almond flour (meal). Can I use that? Thank You.
This pizza was awesome…and I even made it ‘vegan’ by subbing in flax eggs. I also used extra flax in place psyllium as that’s all I had on hand. I will say it doesn’t rise and get as chewy or fluffy as shown in your picture, but it was still surprisingly soft and almost moist. I was being interviewed as a vegan/gluten-free pastry chef for a magazine called Edibles, and I made this and served it to my interviewer who is also gluten-free. Even with it not being as intended to be with eggs, she LOVED the crust and said it was better than anything she’d ever eaten out in terms of g-free. I’m also doing g-free and vegan cooking demos for a 7-week clean eating/hypnosis work shop, which meets in person once a week. One week we are doing ‘Pizza Night’, and I’d love to feature your crust and the vegan version I made as well, with a link to your blog. I love that it’s grain-free, only TWO flours (I’ve got other amazing crust recipes, but often there are 4-5 flours involved, xanthan gum, etc…just not realistic for people aren’t naturally bakers or new to g-free living), and YEAST- free! My thyroid and high-estrogen levels certainly appreciate that. I have you ‘liked’ on Facebook and always drool over your pictures.
Thank you so much for this incredibly kind comment! And yes- by all means feel free to feature the recipe
Thank you for this fabulous pizza crust recipe! I have thrown out my others and will use this one from now on! I will serve it to the non-gluten-free crowd as well!
Thank you so much for sharing this recipe! It is by far the best grain free pizza crust I have ever made. I didn’t have any Psyllium husk so I subbed in a tsp. Xantham gum and it worked perfect.
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