This pizza crust is really, really good. Even if you’re not gluten intolerant but love pizza, you’ll want to try it.
Just let me warn you—you can’t change any of the ingredients. That means every bit of cheese has to stay in as will the rest of the stuff. Why all the cheese? It’s the binder, the “flour” if you will. But don’t let the amount of cheese in the crust take anything away from the toppings. You’ll still need the same amount on top as you would any other pizza.
It’ll be easier if you use parchment paper in the recipe, but if you don’t have any on hand, that’s okay. Just brush or spray on a generous amount of the non-stick spray recipe I have below.
All that’s left is to watch the video below for a step-by-step tutorial and make this for an easy lunch or dinner today!
Have fun!
Sarah
Gluten-Free Pizza Crust
Servings: makes 2-4
Ingredients:
- 2 cups whole milk, organic mozzarella cheese, shredded
- 2 eggs, (large)
- 2 tablespoons flax meal
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
Directions:
Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.*
Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to 1/4-inch thickness on a baking sheet lined with one piece of parchment paper.
Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over onto the new sheet and peeling the old paper off. Return to oven until done baking.
Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, precooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.
Recipe submitted by Lauren, Fort Myers, FL.
*If you don’t have any parchment paper on hand, mix together 1 cup minus 2 tablespoons of water and add 2 tablespoons of olive oil. Pour into a spray bottle and shake vigorously. Spray or brush unto baking sheet to coat generously.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
