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Easy Vegan Gluten-Free Pizza Crust

Grabbing a slice of pizza created using our Gluten-Free Pizza Crust recipe

Friends, it’s here! A vegan, gluten-free pizza crust that’s easy to make with ingredients you probably have on hand right now. Not to mention, it’s perfectly crisp on the edges and firm but tender in the center. Whoop!

Let’s make gluten-free pizza dreams come true!

Stirring together dry ingredients- almond flour, potato starch, arrowroot starch, flaxseed meal, baking soda, baking soda, and spices for Gluten-Free Vegan Pizza Crust

This recipe requires 10 simple ingredients and comes together in less than 45 minutes from start to finish!

The base flours are comprised of almond flour, potato starch, and arrowroot starch. Potato and arrowroot starch are particularly great for this recipe because they help make a firm and crispy-on-the-edges crust that’s also tender in the center.

No gooey center, no cardboard edges – just pure, airy, delicious goodness.


Stirred together the wet and dry ingredients for our crispy vegan Gluten-Free Pizza Crust

We also included some flaxseed for binding (and fiber), olive oil for moisture (which you can sub for water if oil-free), oregano and garlic for added flavor, and vinegar and baking soda to help the crust rise a bit.

Having tried a lot of gluten-free crusts (our own, at restaurants, and box mixes), we can confidently say this is the best gluten-free pizza crust we’ve tried and SPOT-ON in flavor and texture. Swoon!

Flattening out the dough for our vegan Gluten-Free Pizza Crust

Once your crust is formed, bake for 10 minutes. Then top with desired toppings. We went for tomato sauce, peppers, onions, mushrooms, kalamata olives, oregano, and whipped almond ricotta cheese. But you could go any way you prefer. I could see pesto working well here, as well as my butternut squash sauce!

Just a few more minutes in the oven and it’s officially pizza night!

Gluten-Free Pizza Crust topped with marinara and fresh vegetablesA whole gluten-free and vegan pizza cut into slices

I hope you all LOVE this crust! It’s:

Easy to make
Crisp on the edges
Tender (but firm) in the middle
Hearty enough to hold LOTS of toppings
& Insanely delicious!

For those of you in the vegan gluten-free camp, this is thee pizza crust for you. We couldn’t believe how fluffy, crispy, and tender it was all at the same time. Plus, not only is it delicious hot out of the oven, it’s also tasty as leftovers the next day – cold or hot!

If you’re into pizza, also be sure to check out our Mini Portobello Pizzas, Butternut Squash Veggie Pizza, Favorite Vegan Pizza, Cauliflower Pizza Crust, and our original Best Gluten-Free Pizza Crust.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot grabbing a slice of delicious homemade vegan & gluten free pizza

Print
Picking up a slice of gluten-free and vegan pizza made using our Gluten-Free Pizza Crust recipe
4.89 from 26 votes

Easy Vegan Gluten Free Pizza Crust

An easy-to-make gluten-free pizza crust that's perfectly crisp on the edges and tender in the center. Just 10 ingredients required, easy methods, and so delicious!
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 1 large pizza (with 6 slices)
Category: Entree
Cuisine: Gluten-Free, Grain-Free, Italian-Inspired, Vegan
Freezer Friendly 6 Weeks
Does it keep? 3 Days

Ingredients

US Customary - Metric

CRUST

  • 1 1/3 cup almond flour (not almond meal // I prefer Wellbee's brand)
  • 1/2 cup potato starch
  • 1/2 cup arrowroot starch
  • 1 Tbsp flaxseed meal
  • 1 tsp baking soda
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp olive oil (if oil-free, try subbing water)
  • 7-8 Tbsp water (add more as needed)

TOPPINGS (optional )

  • Easy Marinara (or store-bought pizza sauce or puréed tomatoes)
  • Vegan Pesto
  • Sliced vegetables (e.g. bell pepper, onion, mushroom, kalamata olives)
  • Whipped Almond Ricotta
  • Fresh basil
  • Red pepper flake
  • Vegan Parmesan Cheese
  • Sun-dried tomatoes

Instructions

  1. Preheat oven to 375 degrees F (190 C) and line a baking sheet, pizza pan, or pizza stone with parchment paper. (You won't be cooking the pizza on the pan but rather on the parchment paper placed directly on the oven rack. So if you don't have a pizza pan, don't worry. You just need something to hold and transfer the pizza in and out of the oven.)
  2. To a medium mixing bowl, add the almond flour, potato starch, arrowroot starch, flaxseed meal, baking soda, oregano, garlic powder, and sea salt and whisk thoroughly to combine.
  3. In a separate small mixing bowl, combine the vinegar, olive oil, and water. Whisk to combine.

  4. Add the wet ingredients to the dry ingredients and stir to combine until a dough forms (see photo). If it's too crumbly, add water until a moldable dough forms. If too wet, add more almond flour.
  5. Transfer the dough to the parchment-lined pan or pizza stone and use your hands (or a floured rolling pin) to flatten and shape into a circle or square (the shape of your pan). It should be about 1/4-inch thick or less. It will puff up a little when baking. If the dough sticks to your hands, lightly oil to prevent sticking.
  6. Transfer the crust to the oven by sliding the crust on the parchment paper onto a middle oven rack and bake for 10 minutes.
  7. Remove the crust with the parchment paper and set it back on the pan or pizza stone. Top with desired sauce and toppings. We went for puréed tomatoes, onion, peppers, oregano, almond ricotta cheese, and kalamata olives (and added sun-dried tomatoes and fresh basil after baking).
  8. Bake for another 15-20 minutes or until the toppings are toasted and the crust is very slightly golden brown and firm to the touch.
  9. Enjoy hot! Store leftovers covered in the refrigerator up to 3 days. Enjoy cold, or reheat in a 375-degree oven (190 C) until hot.
  10. To freeze: I would recommend par-baking the crust (completing the initial bake), then freezing on a baking sheet and storing in the freezer up to 6 weeks. Then, bake as instructed, adding a little extra cooking time if baked from frozen.

Notes

*Nutrition information is a rough estimate for 1 slice of 6 slices (as the recipe is written), crust only without toppings calculated with the oil.

Nutrition Per Serving (1 of 1 Slice)

  • Calories: 217
  • Fat: 10.6g
  • Saturated fat: 0.9g
  • Sodium: 374mg
  • Carbohydrates: 26.1g
  • Fiber: 2.6g
  • Protein: 3.8g
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116 Comments 10 ingredients or less, Dairy-Free, Dinner, Entree, Fall, Gluten Free, Grain-Free, Italian-Inspired, Lunch, Oil-Free, Recipes, Refined Sugar-Free, Savory, Soy-Free, Spring, Summer, Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Avatar for SophiaSophia says

    March 15, 2018 at 6:57 am

    Looks amazing!! I really want to try this out, but I am allergic to almonds do think cashee flour would work?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 15, 2018 at 1:23 pm

      I do! Let us know how it goes.

      Reply
  2. Avatar for JeanneJeanne says

    March 15, 2018 at 7:22 am

    This recipe looks delicious. My son is potato and rice intolerant and I’m gluten intolerant. This makes it complicated, as you can imagine. I’ve recently discovered almond flour and I love the added flavor it brings. I find much of the gluten free products to be so pasty. Anyway, in your experience can you recommend another starch besides potato that might work? Corn? Tapioca? I’m reluctant to experiment for fear of wasting good food so I like to rely on other people‘s experiments whenever possible. : )

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 15, 2018 at 1:24 pm

      Tapioca might work!

      Reply
    • Avatar for KarinKarin says

      March 16, 2018 at 6:21 am

      I make one similar with garbanzo bean flour and tapioca flour. Those would work I’m sure. I’m also gluten free.

      Reply
      • Avatar for RudyRudy says

        October 27, 2018 at 10:34 am

        What is your recipe? I would love to try it!

        Reply
  3. Avatar for CristinaCristina says

    March 15, 2018 at 9:58 am

    Would soya flour or brown rice flour work? :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 15, 2018 at 1:24 pm

      I think so! Brown rice would be better.

      Reply
  4. Avatar for CaitlinCaitlin says

    March 15, 2018 at 10:07 am

    Thank You! Thank You ! Thank You! Haven’t tried it yet, but will report back when I do :)

    Reply
  5. Avatar for KathyKathy says

    March 15, 2018 at 1:23 pm

    Like the looks of this recipe. However, I would like to make my own almond flour. Have a vitamix that I use to make flour out of grain kernels. Would this work for this recipe to grind the almonds? Also, I have never used potatoe starch. What brand do you use? Thank you. Love your blog

    Reply
    • Avatar for AnjaAnja says

      March 15, 2018 at 1:51 pm

      I make my own hazelnut flour by blending the raw nuts in the blender till they are fine and then perhaps put them through a sieve but i do not mind them a bit grainy. Just use small amounts so the pieces fly around right on top speed. That is my experience also with cashews and other nuts.

      Reply
    • Avatar for KarenKaren says

      March 17, 2018 at 7:23 am

      Grinding almonds will make almond butter. I learned this the hard way when I nearly ruined my grain mill. (I’d dried the almonds also.) Didn’t work. Just got embarrassed.?

      Reply
      • Avatar for KarenKaren says

        March 17, 2018 at 7:27 am

        Maybe it wouldn’t be as fine in the Vitamix as my mistake with the grain mill-I’d be interested if it works. I think there is too much moisture though.

        Reply
        • Avatar for JaneJane says

          October 3, 2018 at 6:58 pm

          Love this recipe!

          I make my own almond flour by first making almond milk. Soak a half cup of raw almonds overnight and slip off the skins. I use the tall unit of a Nutribullet to grind the soaked almonds with purified water up to the max fill line then strain out the pulp with a nut milk bag. Crumble out the remaining pulp after squeezing out the milk onto a dehydrator fruit roll sheet and dehydrate till dry. Then grind to a fine flour in the small unit of the Nutribullet et volia almond flour!

          Reply
          • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

            October 4, 2018 at 6:36 am

            Smart! Thanks for sharing, Jane!

    • Avatar for ChristinaChristina says

      March 31, 2018 at 2:47 am

      I use the vita mix with the ssd’s special grain/nut mill blender you can order from them. It works awesome. You can also do with the standard blender just do short pulses repeatedly, allowing the notes to settle in between pulses, and dont over do it. There’s a fine line between flour and nut butter.

      Reply
  6. Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

    March 15, 2018 at 1:24 pm

    If you buy blanched slivered almonds, I think you could totally make your own almond flour!

    Reply
  7. Avatar for KristinKristin says

    March 15, 2018 at 1:45 pm

    Have you tried freezing this and if so does it work? I like to make-ahead batches of pizza dough and put in the freezer for quick mid-week meals.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 15, 2018 at 3:28 pm

      I think that would work! I would probably recommend par-baking it (doing the initial bake), and then freezing on a baking sheet and storing that way. Then bake as instructed, adding a little extra cooking time if baked from frozen.

      Reply
  8. Avatar for TaraTara says

    March 15, 2018 at 1:50 pm

    Just to clarify: the second time back in the oven with its toppings, the pizza is on a pan and not directly on the rack?
    We love your vegan pizza recipe so we’re definitely trying this gf version. :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 15, 2018 at 3:29 pm

      You can go either way at that point. I usually prefer on the rack for crispier pizza :D

      Reply
  9. Avatar for HilaryHilary says

    March 15, 2018 at 2:22 pm

    I am also allergic to almonds, and was planning on using a GF flour blend (Bob’s Red Mill). Am assuming I’d forgo the potato and arrowroot starches? Or do they provide something a GF flour does not? Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 15, 2018 at 3:29 pm

      I would still include them. I’m not sure how well the GF blend will work here. But if you try it, let us know how it goes!

      Reply
      • Avatar for HilaryHilary says

        March 18, 2018 at 12:12 pm

        Thank you, Dana! When I posted my question, I was thinking for some reason that all we needed of the starches was 1/2 tsp, not 1/2 cup. Measurement makes a difference… ;)

        Made this yesterday and it worked nicely – it felt almost like a yeasted dough. I used oat flour in place of almond; potato flour in place of starch; and tapioca flour in place of arrowroot starch. (I already had the potato and tapioca flours on hand.) It took 16 or 17 tbsp of water, but I think different flours are more thirsty than others.

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          March 19, 2018 at 1:33 pm

          Great, thanks for sharing, Hilary!

          Reply
  10. Avatar for JeanJean says

    March 15, 2018 at 3:03 pm

    Is arrowroot powder the same as arrowroot starch?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 15, 2018 at 3:29 pm

      Yes!

      Reply
      • Avatar for VivienneVivienne says

        March 15, 2018 at 3:42 pm

        Can I substitute it with tapioca flour?

        Reply
        • Avatar for KathyKathy says

          March 16, 2018 at 11:57 am

          Can I substitute instant tapioca or tapioca starch/flour for the Arrowroot? I’m allergic to it and corn starch.

          Reply
          • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

            March 17, 2018 at 9:40 am

            Yes, tapioca might work!

  11. Avatar for Cassie Thuvan TranCassie Thuvan Tran says

    March 15, 2018 at 4:25 pm

    I’ve been craving pizza all week! This is the perfect pizza crust to satisfy the need for a pizza pie fix! Happy belated Pi Day as well! <3

    Reply
  12. Avatar for JoyJoy says

    March 15, 2018 at 5:26 pm

    Hi Dana!

    I have a bunch of almond pulp leftovers from making almond milk. Can I use leftover almond pulp instead of almond flour? Thanks so much!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 15, 2018 at 9:02 pm

      That should work – let us know how it goes!

      Reply
  13. Avatar for KrystinaKrystina says

    March 15, 2018 at 7:01 pm

    This looks amazing! Any ideas for substitutes for the flaxseed meal? I have a hard time digesting it so would need to swap it out.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 15, 2018 at 9:02 pm

      I’d say omit or sub chia seed.

      Reply
  14. Avatar for Kathleen KastnerKathleen Kastner says

    March 15, 2018 at 7:21 pm

    Thank you for this crust recipe, I’m so excited to make it! Can you bake the crust on a pan with parchment paper? Or does it need to be on parchment paper only?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 15, 2018 at 9:03 pm

      Both work, I just like baking on parchment paper in the oven for extra crispiness.

      Reply
      • Avatar for Kathleen KastnerKathleen Kastner says

        March 16, 2018 at 5:35 am

        Thanks Dana! I love crispy also and will try it.

        Reply
  15. Avatar for DarciDarci says

    March 15, 2018 at 7:52 pm

    Do you think it’s possible to double the potato starch and eliminate the arrowroot?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 15, 2018 at 9:03 pm

      I think so, but I’m not sure. Let us know if you give that a try.

      Reply
  16. Avatar for CathyCathy says

    March 15, 2018 at 8:03 pm

    I read an article from Carrie Vitt that putting flax seeds in any baking causes the oils to oxidize, which is very bad for you is this true?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 15, 2018 at 9:03 pm

      I don’t have an opinion on that. But do what you feel is best for you!

      Reply
  17. Avatar for CarylMayCarylMay says

    March 15, 2018 at 8:47 pm

    Can tapioca starch be subbed for the potato starch?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 15, 2018 at 9:04 pm

      Hmm, I think so. But if you try it, let us know how it goes!

      Reply
  18. Avatar for ginebraginebra says

    March 16, 2018 at 3:01 am

    Hi Dana!
    Thanks for the recipe. But in ingredients, you say “almond flour not almond meal”. What’s the difference?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 16, 2018 at 8:05 am

      Almond flour is made from blanched almonds with the skin removed. Almond meal is made from whole raw ground almonds. The almond flour yields a fluffier texture and more delicate flavor.

      Reply
  19. Avatar for JulieJulie says

    March 16, 2018 at 8:38 am

    Do you think we could sub tapioca flour for the potato starch?

    Reply
    • Avatar for JanelleJanelle says

      March 16, 2018 at 2:31 pm

      Julie, I did not have any potato flour on hand so I subbed 1/4 C of cassava flour and 1/4 C of organic cornstarch in place of the 1/2 C potato flour and it worked beautifully. Good luck!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        March 19, 2018 at 1:34 pm

        Oh, thanks for sharing, Janelle!

        Reply
      • Avatar for Amy (a2essentials)Amy (a2essentials) says

        May 30, 2018 at 2:37 pm

        Thanks Janelle-
        I tried your recommendation of 1/4 c cornstarch and 1/4 c tapioca flour to replace the potato starch and it worked wonderfully! Potato starch is not something I keep around the pantry, but the others are!
        The crust was awesome! Crisp on the outside and soft inside, with great flavor! I will definitely be making this again!

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          May 30, 2018 at 8:00 pm

          Glad it worked out, Amy!

          Reply
  20. Avatar for JanelleJanelle says

    March 16, 2018 at 2:26 pm

    Made this for lunch for the family today (kids on spring break and hubby home too) and it was DELISH! For toppings I chose a light spray of olive oil, some pumpkin puree, spinach, kale, onions, mushrooms, a few dollops of your 5-Ingredient Whipped Almond Ricotta and a light sprinkle of salt and pepper over the top. Oh My Goodness! I can’t wait to make it again. Dana, thanks for giving us a recipe that is easy and crowd-pleasing. This will, for-sure, be put into our regular rotation of recipes. :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 17, 2018 at 9:58 am

      Yay, thanks!

      Reply
  21. Avatar for samsam says

    March 17, 2018 at 8:00 pm

    This was delicious! I loved the crust, Crispy on the outside and chewy on the inside. Great recipe, thank you so much!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 23, 2018 at 9:55 am

      Great! Thanks for sharing!

      Reply
  22. Avatar for DaniDani says

    March 18, 2018 at 8:47 am

    For the most part I liked this. It turned out perfectly crispy. I had to use one cup corn starch and a little bit of cornmeal. My husband said it was too nutty and overpowering though. I think with a better pizza sauce and toppings like sundried tomatoes it would have matched better than what I used (spinach and mushrooms).

    Reply
  23. Avatar for RobinRobin says

    March 23, 2018 at 4:19 pm

    I’ve been making the same vegan GF pizza crust for years but decided to try this because it looked easy and because I’ve had success with so many recipes on this site. After the initial bake I knew I could never pass this off as pizza crust to my kids, so chose not to make it into a pizza. It’s more of a nutty, crumbly, biscuit-y flatbread. Tastes okay but not like traditional pizza crust at all. Will enjoy it as bread to accompany soup.

    Reply
    • Avatar for BenBen says

      December 16, 2018 at 11:44 pm

      What is your pizza crust recipe?

      Reply
      • Avatar for RobinRobin says

        January 12, 2019 at 1:22 pm

        I use this recipe for “lavash bread”, omitting the powdered milk and subbing Italian spices or just leaving it plain. http://www.glutenfreegobsmacked.com/2008/05/gluten-free-sandwich-wrap-take-3-a-new-whole-grain-version/

        Reply
    • Avatar for MackenzieMackenzie says

      January 12, 2019 at 12:58 pm

      Mine was crumbly and biscuity too:( giving up on the vegan gluten free pizza

      Reply
  24. Avatar for AnneAnne says

    March 24, 2018 at 5:25 pm

    This crust was amazing when I made it today! This is by far the best gluten free pizza crust I’ve had! The fact that it is vegan makes it even more impressive! My skill with dough is pretty lacking but I was even able to get a pretty close to perfect result the first time. My dough was very sticky, so it sounds like oiling it would be helpful. Thank you so much for this (and all the other) amazing recipe!

    Reply
  25. Avatar for HollyHolly says

    March 28, 2018 at 1:48 pm

    Cashew flour works amazingly well in this recipe as a sub for almonds. Love the combo of flavors here. You guys never let me down. Thanks Dana!

    Reply
  26. Avatar for BrookeBrooke says

    March 31, 2018 at 12:23 pm

    Just wondering if you’ve ever used the BBQ for the pizza cooking part, after the initial parbake. Thinking about making a few for the freezer and love too BBQ pizza when the weather allows.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 1, 2018 at 10:52 am

      We haven’t, but if you give it a try, report back!

      Reply
  27. Avatar for Sam WatsonSam Watson says

    April 7, 2018 at 5:30 pm

    I made this dough almost exactly as stated and it turned out great. I will admit that I may have left the dough a littler thicker than 1/4 an inch but not by much and I broiled on high for the last 4 minutes. I also ran out of parchment paper so I cooked it on a sheet pan. This dough is rich and will definitely fill you up. It’s tasty, crisp on the edges and tender on the inside. I put store bought marinara on top with onions, peppers, kalmata olives and mushrooms. I topped with salt, evoo and yeast seasoning. My dad (who eats only junk food) and my husband (not gluten free) loved this and so did I! Will definitely make again; it was so easy! Thanks for this!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 8, 2018 at 7:35 am

      Yay! We’re glad everyone enjoyed it, Sam!

      Reply
  28. Avatar for JessicaJessica says

    April 10, 2018 at 10:04 am

    Is there a substitute for the potato starch?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 11, 2018 at 8:15 am

      Possibly tapioca starch!

      Reply
  29. Avatar for RebekahRebekah says

    April 10, 2018 at 1:38 pm

    I am allergic to flax. What could I replace with or should I just leave it out?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 11, 2018 at 8:10 am

      I’d say omit or sub chia seed.

      Reply
  30. Avatar for AshleyAshley says

    April 19, 2018 at 9:00 pm

    I made this for dinner tonight and it was amazing! I didn’t bake it straight on the rack but rather on a pan with a silicone mat and it still came out crispy! The dough itself smells so good and is so easy to put together. My picky boyfriend said he liked it better than dominos, so it’s a big win in my book!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 20, 2018 at 4:54 pm

      We’re so glad you and your boyfriend enjoyed it, Ashley! :D

      Reply
  31. Avatar for ShavonShavon says

    April 20, 2018 at 12:48 pm

    This is the best gluten free pizza crust ever! Between this recipe and your cauliflower crust recipe, all of my pizza needs have been met.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 20, 2018 at 4:34 pm

      Yay! We’re so glad to hear this!

      Reply
  32. Avatar for JenJen says

    April 20, 2018 at 5:40 pm

    This is a fabulous (& forgiving) recipe!!! My daughter inadvertently quadrupled the quantities so we had enough for dinner, leftovers & a par-baked crust to freeze. Yay! I baked crusts on parchment on a preheated pizza stone and the suggested times worked perfectly. Thank you so much!

    Reply
  33. Avatar for Angela MoyAngela Moy says

    April 24, 2018 at 2:25 pm

    I have made this twice and it is AMAZING. Also note that I live in Hawaii, and it works just fine in our tropical climate. My kids love it. I doubled the recipe and made two crusts, kind of want to make it for a third time in one week :)

    Reply
  34. Avatar for Allie MossAllie Moss says

    April 29, 2018 at 6:54 pm

    THANK YOU SO MUCH, DANA! I’d given up, but after 6 years of being gluten and dairy free, you have given me a pizza that is easy and delicious and not overprocessed. The almond whipped ricotta (I made a half recipe) is perfection on this.

    I made your recipe without modifications a couple weeks ago. But I was craving it again this past week and didn’t have arrowroot on hand, so I tried tapioca as suggested as a possible sub previously. It came out great! I’ll still stick to arrowroot when I have it but I wanted to comment to let others know that tapioca worked for me.

    Also! The whole pizza is 4 servings for me, so second time ’round I made 2 smaller pizzas. One crust, I parbaked and froze. The other, I cooked up and had half hot and half the next day cold. It was great all the ways.

    Reply
  35. Avatar for RachelRachel says

    May 4, 2018 at 7:50 pm

    It was very good, but the crust was soooo dense and rich! We made a second pizza after seeing how much the first one made, and we wished we’d just stuck to one because honestly, after 1 or 2 pieces, we were totally full. Like it, absolutely. But not sure if I would make it again.

    Reply
  36. Avatar for AmandaAmanda says

    June 28, 2018 at 4:41 pm

    This is awesome thank you so much. I used tapioca starch in place of potato because I couldn’t find that at my store. I used equal amounts and it turned out great!! I think I like this more than the simple mills box mix and I would imagine this would have to be cheaper!! So yummy!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 29, 2018 at 10:59 am

      Thanks for sharing your recipe sub, Amanda! We are glad you enjoyed it!

      Reply
  37. Avatar for EmilyEmily says

    July 15, 2018 at 9:23 am

    I have been making this crust about every other week (I know…!) since it was posted a few months ago. I love it’s simplicity – it reminds me of the simple mills gf crust in terms of ingredients and texture. However, it hurts my stomach quite a bit. There aren’t many filler flours in this crust in comparison to many other gf crusts I’ve tried. I knew it was the flax seed so I eliminated it and the texture of the crust really goes down hill and leftovers are basically cardboard. But! I substituted an EGG for the flax and it totally changed the texture of the crust and it’s great. Not to mention leftovers really hold up. The texture takes on a more doughy texture. I realize not everyone can eat egg or chooses not to, but if you can/want to and flax hurts your stomach, too, try adding 1 egg instead of flax (keep everything else the same). Game changer.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 15, 2018 at 11:34 am

      Thank you for sharing your recipe change, Emily! We are glad you enjoyed it :D

      Reply
  38. Avatar for SaraSara says

    July 18, 2018 at 7:26 am

    I made this last night. I loved it. Super fast and easy. I have made other gluten free, vegan crusts and this is so far the best. The popular cauliflower crust takes forever and other versions require too much advance prep. I substituted additional potato starch for the arrowroot starch and used coconut oil instead of olive. I also omitted the vinegar as I don’t use it. It worked.
    Pros: Super fast for last minute supper
    Easy to form a workable “dough” and easy to press or roll out
    Makes a crispy crust that really (really!) holds it’s shape
    I liked the taste (crumbly like an almond biscuit, not doughy like pizza dough)
    Cons: Some people might not like the consistency or flavor if looking for a real pizza
    dough feel. Tastes a bit like almond biscotti with a shortbread cookie
    consistency.
    Ideas for next time: (Oh, there will be a next time!)
    This time I hand pressed it to 1/4inch thickness. I got a good size, 2-person pie.
    Next time I will roll it out thinner between two sheets of parchment. The crust
    flavor wont take over the pie and I will get twice the surface area. It is a strong
    crust and will really give a super thin crispy pizza feel.
    I will season the crust with additional herbs, parsley and thyme for a little
    extra tastebud appeal.
    Thank you for this Godsend!!! Now I won’t dread pizza night!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 18, 2018 at 11:23 am

      Thanks for sharing!

      Reply
  39. Avatar for ValerieValerie says

    July 21, 2018 at 5:08 pm

    This was yummy! I used a kale pesto sauce instead of pizza sauce. Will be making again!

    Reply
  40. Avatar for PJPJ says

    July 28, 2018 at 1:54 pm

    I freaking love this recipe, man. I’ve made it several times, and the crust is absolutely perfect – crispy yet tender, and flavorful. Stands up to any toppings i toss st it. And who doesn’t love pizza??

    I’ve discovered a crust-spreading timesaver: Instead of dumping the lump of dough in the center of the parchment paper, I spoon it out, sort of as if I am making drop cookies. Then just connect the “cookies” to make a crust. Viola!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 29, 2018 at 7:10 am

      Yay! We are so glad you’re a fan of this recipe, PJ! :D

      Reply
  41. Avatar for MeganMegan says

    August 3, 2018 at 5:36 am

    Sooo yummy! The crust is fantastic, so glad my husband doesn’t eat carbs, I get this all to myself.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 3, 2018 at 4:31 pm

      We are glad you enjoyed it, Megan!

      Reply
  42. Avatar for ChristinaChristina says

    August 14, 2018 at 7:46 pm

    This sounds amazing! Would arrowroot starch work as a substitute for the potato starch in this recipe? We need to stay Paleo. Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 15, 2018 at 9:44 am

      I think so, but I’m not sure. Let us know if you give that a try.

      Reply
      • Avatar for Linda GustafsonLinda Gustafson says

        November 8, 2018 at 11:11 am

        This is my question too – think I will try 1/4 c cassava flour and 1/4 cup arrowroot flour for the 1/2 cup potato starch? Will report back re: findings probably next week!

        Reply
  43. Avatar for CarolinaCarolina says

    August 15, 2018 at 5:43 pm

    Wow it really is the best gluten free crust me and my husband have tried! This is the second time I’m making this and it’s honestly so easy and so tasty!
    It gets a bit pricy but it’s a lot more worth it than just a daya pizza or something like that.
    Thank you so much for the recipe

    Reply
  44. Avatar for NessNess says

    August 18, 2018 at 9:28 pm

    I substituted GF oat flour for the potato starch because I didn’t have any. I wouldn’t say it tasted like your traditional pizza crust (probably would be more traditional-tasting/fluffy with the potato starch, though), but I LOVE IT SO MUCH. I am pregnant and also allergic to everything and this is all I want to eat all day long. I’ve made it twice in the last five days. It’s nutty and yummy and I love it. Topped with roasted eggplant, sauteed onions/green peppers/mushroom, and a roasted red pepper sauce because I’m allergic to tomatoes. Thanks for existing, Dana!

    Reply
  45. Avatar for LisaLisa says

    August 19, 2018 at 7:49 pm

    Best. Crust. Ever!! Super easy to make & came out perfect. Such a good base for any toppings! I used it for a Thai pizza so subbed out the oregano for cilantro. Thanks!

    Reply
  46. Avatar for Dorothy GrangerDorothy Granger says

    September 2, 2018 at 7:26 am

    Made this for dinner last night! So yummy! Doubled up the recipe so I didn’t have to share lmao Just make sure to roll thin bc will puff up!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 3, 2018 at 12:16 pm

      Yay! Glad you enjoyed it, Dorothy!

      Reply
  47. Avatar for AntoniaAntonia says

    September 18, 2018 at 5:32 am

    Great recipe!!!!
    If almonds were cheaper, I’d make this every other day!!
    I put Kite Hill vegan ricotta, sauteed spinach and mushrooms, and olives on the pizza and it was deeeelicious. My omnivore roommate ate a lot, he LOVED it too!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 18, 2018 at 9:17 am

      Yum! That is a solid topping lineup, Antonia!

      Reply
  48. Avatar for Gabriela MongeGabriela Monge says

    September 20, 2018 at 1:18 pm

    Without arrowroot powder/starch
    Would you substitute with equal parts tapioca starch? White rice flour, brown rice flour, corn starch?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 22, 2018 at 7:52 am

      Tapioca might work!

      Reply
  49. Avatar for Ella KinsmanElla Kinsman says

    October 8, 2018 at 12:37 pm

    Wow! Thank you so much for this recipe. Absolutely amazing crust. I have IBS and follow the low FODMAP diet, so I’ve been looking for a recipe that would work well for my sensitive and cranky tummy! I omitted the garlic powder (cannot digest garlic in any form) and used truffle-infused olive oil for some extra flavor! Also ran out of arrowroot partway through so I used some tapioca starch as well. I topped with homemade tomato sauce and Tofutti Ricotta. So so delicious and look forward to eating this as leftovers tomorrow!

    Reply
  50. Avatar for DanielaDaniela says

    November 8, 2018 at 7:07 pm

    I LOVE this recipe! Thank you so much. It is our regular once a week dinner with changing toppings.
    Last experiment was a fall fiesta with white bean garlicky paste, butternut squash, mushrooms and caramelized onions. I keep the crust longer in the ovens and it becomes really crisp. Amazing!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 9, 2018 at 5:52 am

      We are so glad you enjoy this recipe, Daniela!

      Reply
  51. Avatar for LucyLucy says

    November 16, 2018 at 6:01 pm

    OK this crust is amazing. It really is crisp on the outside and soft on the inside and DOES hold a lot of toppings. It tastes so good my family was seriously wowed! And honestly, it really was so fast to make I was shocked. Like a couple minutes. I’m really blown away. I swear every recipe on this site is like formulated to perfection! Thank you so much!

    Reply
  52. Avatar for StephanieStephanie says

    November 18, 2018 at 7:24 pm

    I made this as written and it was amazing! Crispy but not crumbly. Held up to sauce and topping well. The best gluten free dairy free crust recipe I’ve tried.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 19, 2018 at 9:44 am

      Whoop! Glad to hear it, Stephanie!

      Reply
  53. Avatar for JoanneJoanne says

    December 16, 2018 at 3:08 pm

    This is such a good recipe. I followed the recipe exactly as written. My house smelled like a pizzeria while it was baking.

    The flavor was delicious. Some of the crust was a little mushy in the middle so I will bake the next one a little longer.

    Thank you for such a great recipe.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 17, 2018 at 7:31 am

      Whoop!

      Reply
  54. Avatar for EmilyEmily says

    December 23, 2018 at 7:54 am

    Hi! Just curious if you think this pizza crust would cook ok (and not get overcooked) in a mini pizza oven? The temperature goes up to about 500+ degrees, I think. Thanks in advance!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 24, 2018 at 7:02 am

      Hmm we haven’t tried and can’t say for sure.. if you give it a try, report back on how it goes. Good luck, Emily!

      Reply
  55. Avatar for AlejandraAlejandra says

    December 31, 2018 at 1:37 pm

    This was AMAZING!!! My two picky eaters, both three years old ate this crust up!!! I made there’s a traditional pepperoni and cheese but I felt so much better making it from cratch with this crust. So good 😊

    Reply
  56. Avatar for SammmmmmmmmSammmmmmmmm says

    January 29, 2019 at 7:10 pm

    Hi! I really have been on a pizza kick lately so want to make my own to be healthier. Can I sub the almond flour completely with garbanzo flour? I like to reserve my almonds for desserts and granola and this swap is more cost effective for me.

    I know there is a pizza recipe here with mostly garbanzo flour, but I really like the sturdiness and heartiness of this pizza. I’m trying to figure out a way to combine them because I want a pizza with toppings such as these. Unless you think the Socca Pizza recipe is sturdy enough on its own? I wanna sauce it rather than dollop (like shown in the video). It just looked a tad tender and delicate for what I’m currently seeking so I think the starches here would help.

    Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 31, 2019 at 9:47 am

      Hi! We haven’t tried using garbanzo flour for this recipe but we do have a socca bread recipe which uses it. If you experiment with this recipe, report back on how it goes!

      Reply
  57. Avatar for Stephanie PinStephanie Pin says

    February 6, 2019 at 7:16 pm

    The picture I posted was a before picture. I was so starving and it looked so good that I couldn’t even wait to take an after. The crust is fantastic! I eat gluten because I am not allergic to it but this crust was so good with out it. It is SO easy to make! I bought marinara sauce to save me time, cut fresh veggies, and the Ricotta Cheese is a MUST! Thank you minimalist baker for always inspiring me to cook. I absolutely love cooking plant based and am a foodie so I had to share my experience since I appreciate all the honest feedback. <3

    Reply
  58. Avatar for JenJen says

    February 19, 2019 at 9:35 am

    Don’t know if this is a silly question but does this base taste of almond meal/flour?! I’m really not a fan of that taste but was wondering if the other ingredients mask it?

    Reply

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