Easy Vegan Gluten-Free Pizza Crust

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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 vegetables
A 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

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
Picking up a slice of gluten-free and vegan pizza made using our Gluten-Free Pizza Crust recipe
4.92 from 70 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 large pizza (with 6 slices)
Course Entree
Cuisine Gluten-Free, Grain-Free, Italian-Inspired, Vegan
Freezer Friendly 6 Weeks
Does it keep? 3 Days



  • 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)


  • 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.)
  • 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.
  • In a separate small mixing bowl, combine the vinegar, olive oil, and water. Whisk to combine.
  • 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.
  • 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.
  • Transfer the crust to the oven by sliding the crust on the parchment paper onto a middle oven rack and bake for 10 minutes.
  • 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).
  • 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.
  • 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.
  • 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.



*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 (1 of 1 servings)

Serving: 1 Slice Calories: 217 Carbohydrates: 26.1 g Protein: 3.8 g Fat: 10.6 g Saturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 374 mg Fiber: 2.6 g

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My Rating:

  1. Dr J says

    Finally a perfect recipe and crust that works! Tastes so good. I’ve been looking for a great recipe and now found it. Thank you for providing.
    Dr. J

    Ps: my mom loved it too

  2. Dr J says

    Stellar recipes👍👍
    Can I use another type (sub) of gluten-free flour instead of potato starch, such as tapioca flour?

    Thanks so much

    Dr. J

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dr J, we haven’t tried this recipe with tapioca starch and it does tend to act differently than potato, but it could work! Let us know how it goes if you give it at try!

  3. Dian says

    Hi.. whats good replacement for arrowroot flour? Can i replace it with casava flour or any other flour? Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dian, cassava will be more absorbent, so if you try it, we’d suggest trying a smaller amount. Another option we think would work better is tapioca flour. Hope that helps!

  4. The Vegan Goddess says

    I made this crust for your vegan sausage pizza and enjoyed both the crust and the pizza.

    I made the crust as written even though I try to avoid vinegar, which isn’t Medical Medium-friendly.

    Usually, I swap lemon juice for vinegar (equal part). I’m not sure if that would work in this crust recipe. If it’s just for acidity, then it would work but if vinegar helps make the crust rise, then lemon juice probably wouldn’t be effective.

    What do you think?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Connie, almond flour is less absorbent than GF blend so it won’t work well as a 1:1 sub. We’d suggest checking out this recipe. Hope that helps!

  5. Holly says

    I am not always good about rating recipes I like but I wanted to make it a point so everyone knows how fabulous this recipe is! This is by far the best gluten free pizza crust recipe I have ever made and I have tried so many. It has SO much flavor! Instead of rolling the dough, I put a generous account of olive oil on my hands and smooth out by hand. Otherwise, followed to a T. I am so glad to have sound this recipe. Thank you!

  6. Kelli H says

    Super easy recipe! Had to double the recipe to be enough for our family but it was so simple. I like how quickly it came together!

  7. Sylvana says

    Today I had a craving for pizza, however I am intolerant to gluten and eggs, so this recipe was life-saver! And it’s finger-licking tasty! Easy, tasty, vegan and gluten-free – everything that I needed! THANK YOU! Will definitely recommend it to everyone i know!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you got to enjoy pizza, Sylvana! Thank you so much for the lovely review! xoxo

  8. Valentina says

    I just made this, it was amazing, it was cripsy and I love cripsy crusts, for sure I will do it again, but as I know, isn’t really good for our stomach to combine protein with starch, can you please suggest me a starch Replacer for the almond flour, thank you

  9. ParisEden says

    Sooo good! I am so happy I found this. I tried cauliflower crust from another vegan blog and it was not so good. Therefore it did not take away my pizza crave. This one is fantastic and fool proof. I have made it 4 times in the last month and it’s perfect every time. I have tried it with tomato sauce and toppings m, and without using fresh greens as the first layer with toppings over it. My favorite variation was last nights which had power greens, mozzarella/parmesan (we are more vegetarian than vegan), pear, ricotta, sweet potato cubes, and garnished with fresh pomegranate and hazelnuts. Tops anything we have had at the best vegetarian restaurants. I have to try more of your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Those pizza toppings sound AMAZING. Thanks so much for the lovely review and for sharing your experience, Paris!

    • Hannah says

      Can I do double arrow root in place of the potato starch? Or what about cassava flour or tapioca? Have a potato allergy.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Hannah, the texture might not be quite the same, but the next best option would be cornstarch. Otherwise, yes, more arrowroot.

  10. Cathrine says

    This crust was AMAZING!!! The only change I made was to sub almond butter instead of water for the oil, which means I needed the full 8 T water at the end. It turned out perfectly! It had great flavor and held together so well!

    I also love that there is an option for metric versions. I highly recommend using the metric version and a kitchen scale. I find it makes for fewer dishes and more consistent results each time you cook. Thanks for having this option!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Holly, we find potato starch is key in GF baking for a light and fluffy texture. The next best substitute would be corn starch, but we can’t guarantee it will work!

          • Cynthia says

            Me, too, based on Blood Type regimen, my husband an I shouldn’t have corn, wheat or potatoes. Arrowroot…if only arrowroot, won’t be any good? Thanks for sharing all the information!

  11. Annie says

    Another question. Could the dough be made a day or two in advance? Not meaning the rolled out crust, just the ball of dough.


  12. Julia Sugden says

    Quick to throw together ingredients (10min or less, I think), which I like. I use Minimalist Baker recipes so often for this reason. I never seem to have the starches the recipe calls for and have used 1 cup cornstarch instead. It worked great, still. Careful that the crust cools a little before you dig in, lest it start to crumble (welcome to gluten free life), but it holds together we’ll and isn’t too chewy. This is the only gluten & yeast free crust recipe I like too. It has allowed me and my food allergies to eat pizza again😃!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw yay! We love to hear this. Thanks so much for the lovely review and for sharing your modifications, Julia!

  13. PK says

    This crust looks great! We are gluten free crust from a local pizza place and loved it, so planning to make my own this time.
    Can you help me with a substitute for potato starch? Would any other starch or flour work instead?
    Please let me know when you get a chance. Thank you! :)

  14. Dee says

    OUTSTANDING! Crispy and chewy great warmed up, our family’s fave
    Thank you so much!
    I mix the dry ingredients ahead and store in a canning jar for a quicky pizza crust

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Annie, unfortunately that wouldn’t work because the texture is quite different. For a potato starch substitute, we’d suggest searching the comments to see what other readers have tried with success!

  15. Naomi says

    This is my go to recipe for pizza crust. Everyone loves it! Before I made it the first time, I read through all the comments and one that was helpful was to roll the crust very very thin so it wouldn’t come out like biscotti. I do this and it always comes out great. But I’ve always wondered, if I reduced the amount of baking soda (or perhaps another ingredient), would that help to keep it a thinner crust? Thanks for any insight about baking pizza crust!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad to hear it, Naomi! Reducing the baking soda would probably make it more dense, but could work for a thinner crust. Let us know if you try it!

      • marina says

        Hello. when you put the pizza back in the oven,do you put it in with the stone or back to just parchment paper?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Marina, We just put it back on the parchment. But if your toppings are especially heavy, you can put it back on the stone. Hope that helps!

  16. Debbie says

    Made this the other nite and it was delish. My husband said it reminded him of pizza his mom used to make. thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad you both enjoyed it, Debbie. Thank you for the lovely review! xo

  17. Elaine says

    Hi there, how big is the crust in this recipe? I want to try this out but am thinking of making a personal sized pizza for me before making a large one for the family! Thanks in advance, really excited to try this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elaine, the recipe as written makes about a 10-inch pizza. Let us know how you like it =)

      • Elaine says

        I halved the recipe but skipped the garlic powder cos I don’t have it, and substituted tapioca starch for arrowroot starch and baking powder for baking soda. It tasted great, but it was a little uncooked on the inside… even though I baked it for 10 mins and then even flipped it over and baked for another 5 mins. Plus it got a little brittle with handling and there were cracks. Any idea why this happens? I also did roll (or in my case, pat, since the dough was a tad sticky) the dough out to 1/4” thickness. Would be keen to try the recipe again if I can figure out what went wrong. Any tips? Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Elaine, we think the tapioca starch may have caused some cracking (it may have made it too dry). For it being uncooked, perhaps the baking powder made a difference. Let us know if you give it another try!

          • Elaine says

            I made it again last night with the same substitutions (tapioca starch instead of arrowroot starch and baking powder instead of baking soda) but this time I halved the amount of water and it was perfect!! I was actually able to roll the dough with a rolling pin and it wasn’t sticky at all unlike the first time. I live in a hot and humid climate and I used my almond meal straight out of the freezer so I think that’s why halving the amount of water worked for me. I think somehow having less water also made the dough less brittle, it didn’t crack as much as the first time. Same as before, I had to flip it over during the parbake and bake for another 5 mins to ensure it was fully cooked through.. but this time I managed to get it a lot thinner so it turned out well – crispy on the edges and slightly softer towards the middle yet fully cooked and sturdy enough to hold all the toppings. Definitely a recipe worth keeping!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Thanks for the update! So glad it worked better this time around!

  18. Samantha says

    Wow! This is totally delicious and very easy to make. I made it with toppings of tomato paste , mushrooms, olives, tomatoes, sun dried tomatoes and vegan parmesan cheese. The base tastes much healthier but just as tasty as wheat store bought pizza and has a very nice texture. Yummy! I shall be making this again. Thanks for the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this one, Samantha! Your toppings sound great! Thanks for sharing! xo

  19. Marin says

    You know when you weren’t expecting something to taste so good, but it exceeds your expectations? You go quiet & ask yourself, could this be real? This recipe does exactly that. It is so darn delicious that it made my eyes spin!! The only constructive feedback is that the baking soda is a bit overpowering & you can definitely smell & taste it. Also, I highly recommend you use the whipped almond ricotta recipe, as it lifts the pizza to a whole new level. Apart from the baking soda issue, texture & taste is perfecto!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Marin! We’d suggest using an aluminum-free baking powder – that should help with the baking soda taste without interfering with the texture.

      • Marin says

        Just made it again using baking powder instead of baking soda. No metallic flavour or smell, yay! The texture was also nicer. You have saved my pizza life! Thank you for a perfect recipe.

  20. Mia says

    Wow, this is truly delicious . I didn’t have potato starch so I used arrowroot as a substitute. Worked pretty well.

  21. Shay says

    Can this be made without the apple cider vinegar? My son cannot have any emulsifiers. Any thoughts on substitutes?

      • Carla says

        You have wonderful recipes , just getting into vegan cooking ..
        .Question can I sub the arrowroot starch for corn starch. Read the comments a you said tapioca can be used but allergic to tapioca. So please keep up the Great work will be getting thee beautiful book.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauryn, arrowroot starch and powder are the same thing. We think that would work in place of the potato starch, but haven’t tried it ourselves. Let us know if you do!

  22. Jenny says

    I made this and was so pleasantly surprised! I used tapioca in place of the potato starch, and the one thing I didn’t love was that the inside top of the crust didn’t get crispy. My crush could have been too thick or wet. Any insight? I might make it again tomorrow 🤣! Thanks!

      • Jenny says

        Thanks, Dana! I made it two days later and made sure the dough was drier (added a little more almond flour than called for), rolled the crust out super thin, and baked at a slightly higher temp (400), and all of those worked out really well. I used hummus, pesto, and leftover vegan spinach artichoke dip as a sauce, and I DUMPED all kinds of (roasted) green veggies, some seeds, and white beans on it, and it was SOO good! This is going to be a house favorite and standby :)!

  23. Crystal Riddick says

    I read all the great reviews and decided to try this as a newly gluten free eater. It was easy to make and delicious!!! I used ground chia seeds instead of flaxseed meal and extra arrowroot instead of potato flour. I never leave reviews, but even my skeptical mom loved it and couldn’t believe I made the crust myself. Thank you!!!

  24. Leeshy says

    Omg…. :'(

    I made the pizza, took a bite, then stared in awe for a minute or two utterly confused. This is sooooo damn delicious! I bookmarked this recipe as “the best damn gluten free crust” LOL. Note: I used 1 full cup of arrowroot starch instead of potato starch, and used 1 tbsp of chia seeds, and ran them through a grinder to make a meal. I’m still in disbelief! The texture! The stability! The taste! Phew. I had to leave a comment. Thank you!

  25. Joan Hogan says

    I have made this recipe more times than I can count. But this last time I accidentally used chickpea flour. I almost was going to throw it out and then I thought I would justice how it tasted and it was great!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marie, almond flour and potato starch are pretty key in this one. But perhaps cashew flour and arrowroot or tapioca starch.

  26. Jeanette says

    Hi Dana,

    I love all your recipes and look forward to trying this. I try to avoid flax seed. Can I substitute with chia seed?

  27. Beth says

    Yum! Loved this tonight. I assembled the pizza on the parchment paper. I used baking powder. So glad to find a recipe this easy and delicious with gluten-free. Thankyou!

    • Beth says

      Oops I meant to say, too, that I used almond meal….I am in Australia…haven’t been able to find almond flour. Is this a US thing?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Beth. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Jill says

    I’ve made this a few times, and this last time, I substituted baking powder for the baking soda. Like another person mentioned, the baking soda flavor was too strong for me. It came out great with the substitution. I topped with your pesto recipe, a small bit of tomato sauce, sauteed zucchini, peppers, and spinach, Daiya mozzarella, and a bit of Miyoko’s cheddar. I love making this because of the leftovers. ;-)

    • Sherry Howell says

      I don’t understand. Is the pizza stone going in the oven with the dough? I just bought one and I want to get this right.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Sherry, not for the first bake (of just the crust), but yes for the second (of the crust + toppings). But make sure to follow any instructions that came with your pizza stone to avoid cracking.

  29. Colleen says

    I’m wondering if there is a recommended substitute for the potato starch? Can I successfully omit the potato starch and double the arrowroot starch?

    P.S. I (and those for whom I cook) have LOVED every recipe I’ve ever tried from this site….love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear that, Colleen! We haven’t tried it, but more arrowroot or subbing tapioca might work. Let us know if you try it!

  30. Alex says

    We have made this recipe twice now and while the texture and overall flavor is great, we have had the issue of an overwhelming baking soda flavor both times. We have double and triple checked that we added one teaspoon of baking soda and not a tablespoon on accident. We want this to work so badly, we’d love some advice!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, so strange! Is it possible that the baking soda is old? We’d suggest maybe trying baking powder instead? Let us know how it goes!

  31. Kris says

    This was quite delicious!! I ended up making two batches (one with 7 tbsp water and one with 8) and I think I preferred the one with more water. The crust had a nice crunch to it and a lovely flavor :) Used the suggested toppings as well as the marinara recipe + vegan parmesan recipe.

    Glad I can always count on Minimalist Baker for wholesome, lovely recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      SO kind! Thanks for sharing, Kris!

      Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  32. Shevylu says

    This was simply amazing!! I followed the recipe with no modifications and I would not change a thing. So much better than vegan/gluten free pizzas I’ve tried at restaurants. The crust also held up to all of the toppings added (#winning)! My kids, who are not on this plant based journey with me, liked it. That is high praise! Thanks for sharing this recipe.

  33. Julie says

    I made this tonight and it was excellent! This recipe is a definite keeper. I made it exactly as written and it turned out perfectly. Nice and firm crust, held all my toppings nicely. Thank you!

  34. Helen says

    Thank you, thank you, thank you for this! A gluten free vegan pizza crust that is crisp that you can hold in your hand without it drooping, and it tastes fabulous! Even my husband loved it, and he does eat gluten sometimes. Finally, we could sit down and eat a pizza together and both enjoy it! I did sub tapioca starch for the arrowroot because I didn’t have enough arrowroot, and because it has given me similar results in past baking experiences. Other than that, I followed it exactly.

  35. Debbie says

    Amazing!!!! I usually buy the simple mills boxed crust (which I love), but decided there has to be a recipe out there somewhere that is similar. I looked at minimalist baker first and found this! I knew there would be an amazing recipe here, YES!! SO DELICIOUS, easy to make, and best part is that I already have all the ingredients on hand. Also made the whipped almond ricotta, delicious also! Even used the ricotta through out the week on diff dinners, very versatile!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed both recipes, Debbie! Thanks so much for sharing!

  36. Katillo says

    My husband and I made this together and we felt so proud of ourselves! It tastes divine! We did make the whipped almond ricotta, which really elevated the dish. I added more basil than recommended and it turned it a greenish color, which I enjoyed!

  37. @chelseamonsevais says

    I have made this recipe 3 times – it is so great! MODIFICATIONS: I used lemon juice instead of apple cider vinegar. I used avocado oil instead of olive oil. TIP: it can be like a FLATBREAD :) I discovered this because our house was too hot to heat up the oven. I decided to spread the dough out on a pan and it worked! It even can get very crispy. If you go this route, know that you may need some oil in the pan and use a rubber/silicone spatula with a little oil on it to spread the dough. I have also used my hand if it is not too yet. Great recipe!!

  38. Melissa says

    Fantastic! I used equal parts chickpea flour and oat flour. It needed almost twice the amount of water. I loaded it up with toppings and it really supported it well. I’ve made several times, and only once did I have leftover slice and it reheated perfectly. Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Melissa! Chickpea flour is very absorbent, so that’s likely why it needed more water.

  39. Shann says

    Can I sub tapioca starch, coconut or arrowroot interchangeably? Don’t have potato starch or almond flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shann, we haven’t tried with those modifications. Tapioca or arrowroot should work for the potato starch. But coconut flour is a little more tricky as it absorbs a lot of moisture and yields a more gritty texture.

  40. Melissa GC says

    Excellent! I followed recipe 100% and I am 100% certain I will be making this pizza again in the future! Thanks for another great GF and Vegan pizza recipe!

  41. Cristina says

    SO GOOD!!!! I’ve been meaning to make this for a few weeks and I finally got around to it. I’m a newbie at cooking and this was incredibly easy. I subbed coconut flour for the almond flour and it worked great! Only hitch was that I had to add a whole lot more water…not sure if that’s because of the switch in flours or not…but it all worked out fine!! I didn’t put anything except mushrooms and seasoning on top and it was absolutely delicious!!! I’ve got crazy inflammation / bloating going on and I’m pretty cutting out everything to try to find the solution…we’ll see if this works for that…but either way, it was delicious!!! Five Stars.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cristina, we’re so glad it worked well! Coconut flour is more absorbent than most other GF flours, so that’s likely what happened. Thanks for sharing!

  42. Vanessa Dubuc says

    Hi there – is it possible to use lemon juice instead of apple cider vinegar? or any other substitute? thanks!

  43. Marci says

    This was a huge hit! Subbed tapioca flour for the potato starch…and hubby said it was the best pizza crust of his life! Texture, flavor…spot on! Thanking God for your creativity in the kitchen, Dana!

  44. Suzanne says

    Make again for us…subbed cornstarch and tapioca but next time will try as written….our new favourite. Thanks so much for sharing <3

  45. Becky H. says

    This was so good! I topped it with all sorts of things, including fresh mozzarella, and it held up wonderfully! Delicious on its own too, and the outer crust was crispy and YUM. I am eating grain, egg, and soy free (and mostly dairy free, with the occasional cheese splurge!). This makes it impossible to find a prepared GF pizza crust that works. Will definitely make this regularly!

  46. Maria says

    How disappointing I was Soooooo looking forward to pizza as My little one is intolerant to so many things and finally I had found a pizza base I can have. It just turned out to this massive goo that couldn’t even get to the spreading stage. What a bummer!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry to hear that was your experience, Maria! Did you make any modifications? What type of gluten-free flour did you use?

  47. Niki says

    Hi Dana,
    Have you or anyone else tried this recipe by substituting an all purpose gluten free flour mix for all the other flours listed? I’d like to give it a go but I’m running low on almond flour and don’t have potato starch or arrowroot starch. I know some people substitute corn starch for arrowroot but I was thinking at this point how about just using two and two-third cups of all purpose gluten free flour mix, keeping the other ingredients the same and seeing what happens?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think so! Maybe additional arrowroot or sub tapioca? We haven’t tried it though. Let us know how it goes!

  48. Sarah says

    This crust is delicious! Just the right amount of soft and crunchy. I topped mine with the whipped almond ricotta (yum!), red bell peppers, red onions, slices of garlic-stuffed green olives, and my hubby’s marinara. It was quick and easy and I’ll definitely make it again.

  49. Kerri says

    This recipe is amazing! I’ve been a vegetarian since childhood, but have recently been trying to transition to an entirely plant-based diet. I made this pizza for my sister, whose been vegan for about ten years, and my father, who eats anything. The pizza was a huge hit with everyone! The crust is flavorful and bakes up to a nice bread-like texture. Not flat and cracker-like, as you get with some gluten free recipes. I added pizza sauce, the home made ricotta cheese recipe that you included the link for (also got rave reviews in and of itself), mushrooms, bell peppers, red onions, and spinach. The only issue I had, and this may have something to do with the fact that we live at sea level, is that the dough was way too wet using the proportions of the recipe, as written. But I just added more almond flour until it was the texture I wanted. I also baked the pizza on a tray, because it didn’t seem stable enough in just parchment. But it turned out beautifully.

  50. Erica says

    Hi, I’d love to try but what do you think of subbing almond flour (due to food allergies)… coconut flour?


  51. T says

    Absolutely amazing. The crust is perfectly crunchy and flavorful. I put so many veggies and the crust still held up, I was amazed. The almond ricotta is perfect and creamy. I did the same toppings (mushroom, green bell pepper, mushroom, red onion) and added some garlic and fresh basil on top! If you’re thinking about making it, do it. Not too much trouble either! Thank you so much for this recipe.

  52. Liat says

    Hello , can i use tapioca starch and corn starch instead? Or just tapioca? Whats the difference between alll those starches? Thanks in advance.

  53. Jamie says

    Hello! I’m so excited to try this recipe. I’ve got all the ingredients but want to know if I can prep the dough in the morning then cook in the evening. Can I just leave it in the fridge until I’m ready to bake? Thank you!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jamie, we haven’t tried that, so we aren’t completely sure. It may be okay to refrigerate, but the dough may not be quite as fluffy since the baking soda may lose some of its effectiveness. For best results, we 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. Let us know how it goes!

      • Jamie says

        Awesome pizza crust! Thank you so much for the recipe!!! Compared to regular pizza, this crust is very filling but soooo flavourful. Will be sharing this recipe and your blog with friends. Amazing amazing amazing ☺️

  54. Nicole Hughes says

    Hi! I am making the crusts this morning (larger party coming over so making several pizzas) for dinner tonight. Should I still freeze the crusts and then pull out this evening for the remainder? Or would you just put them in the refrigerator at that point? It’s about a 7 hour difference from when the crusts will be ready to when I am putting on the toppings. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, we haven’t tried that, so we aren’t completely sure. It may be okay to refrigerate, but the dough may not be quite as fluffy since the baking soda may lose some of its effectiveness. For best results, we 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. Let us know how it goes!

  55. Nicole says

    Hi there – we have a tree nut allergy in the family. What would be a good sub for almond flour? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The almond flour is pretty central to the texture. I’d say you’d be better off subbing a gluten-free flour blend or chickpea flour (if you’re OK with the flavor).

  56. M says

    Thoughts on subbing buckwheat flour for the almond flour? We are eager to try this, but have some tree nut allergies to consider. :-/

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure about that as we haven’t tested it. But if you give it a try let us know how it goes!

  57. Julie says

    I am attempting to make this, but it is terribly liquify, even after adding 1/2 cup extra liquid. I substituted an egg for the flax seed and tapioca starch for potato starch. Perhaps that is the issue, but it states it takes 45 minutes and I’m not sure if the time is due to a lot of mixing/resting. Any suggestions?

    • Julie says

      Okay, so after adding a bit more dry ingredients I formed it with my hands and cooked it. It was really good! My guess is the egg threw it off a bit. I do plan to make it again and make it very thin!

      • Claire Shannon says

        Thanks Dana, I tried it with almond meal. It worked very well and was very filling. I was thinking how similar it is to garlic bread using the herbs and garlic powder. I’d be interested in somehow using it as a way to make vegan gluten free garlic bread from scratch. Do you have any suggestions?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Thanks for sharing, Claire! I’m not sure how to approach it as a garlic bread, but am guessing it’d be quite similar!

  58. Deedelicious says

    Outstanding and easy to make
    I never told the family it was GF
    Everyone loved it
    Crunchy and chewy
    Light but satisfying

  59. Jen says

    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?

      • Jen says

        Thanks, I actually just had this for dinner and it was yummy!! A bit soft though, almost like it was a bit undercooked even though we left it in the oven for 5-10 minutes longer than stated. Is this to be expected?

  60. Stephanie Pin says

    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

  61. Sammmmmmmmm says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  62. Alejandra says

    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 ?

  63. Emily says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  64. Joanne says

    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.

  65. Stephanie says

    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.

  66. Lucy says

    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!

  67. Daniela says

    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!

  68. Ella Kinsman says

    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!

  69. Gabriela Monge says

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

  70. Antonia says

    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!

  71. Dorothy Granger says

    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!

  72. Lisa says

    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!

  73. Ness says

    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!

  74. Carolina says

    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

  75. Christina says

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

      • Linda Gustafson says

        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!

  76. PJ says

    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!

  77. Sara says

    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
    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!

  78. Emily says

    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.

  79. Amanda says

    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!!

  80. Rachel says

    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.

  81. Allie Moss says

    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.

  82. Angela Moy says

    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 :)

  83. Jen says

    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!

  84. Shavon says

    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.

  85. Ashley says

    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!

  86. Sam Watson says

    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!

  87. Brooke says

    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.

  88. Holly says

    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!

  89. Anne says

    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!

  90. Robin says

    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.

  91. Dani says

    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).

  92. sam says

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

  93. Janelle says

    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. :)

    • Janelle says

      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!

      • Amy (a2essentials) says

        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!

  94. ginebra says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  95. Cathy says

    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?

  96. Kathleen Kastner says

    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?

  97. Krystina says

    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.

  98. Joy says

    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!

  99. Cassie Thuvan Tran says

    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

  100. Hilary says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

      • Hilary says

        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.

  101. Tara says

    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. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  102. Kristin says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  103. Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  104. Kathy says

    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

    • Anja says

      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.

    • Karen says

      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.?

      • Karen says

        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.

        • Jane says

          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!

    • Christina says

      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.

  105. Jeanne says

    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. : )

  106. Sophia says

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