Pizza is life. Life is pizza. There is no food above pizza. Fact.
I’m not gluten intolerant, but my BFF Joseph recently asked me to create a gluten free recipe for him. Since pizza is the ultimate crowd pleaser, I thought why not dive into a gluten free version? How hard could it be?
I’d did a bit of research on how to approach this: gluten-free flour? Cauliflower crust? But almond flour looked the most appealing to me.
I won’t lie. Figuring this recipe out was a little bit of a pain…but it was 110% worth it!
This crust is so easy to make and really tasty.
It comes together with just almond flour, salt, garlic powder, baking powder and three flax eggs. That’s it.
The baking time was a most tricky thing to work out. Specifically, how long to pre-bake before adding toppings. I worked out that 10 minutes pre-baking (on 180 degrees celsius), then another 20 with toppings is perfect.
It’s all about toppings for me. My personal favourites are mushrooms and olives, but of course you can change this recipe to suit you. I really loaded up on toppings for mine (as you can see) and the crust held it all up with ease! Phew.
Top tip: When rolling out the dough, place it in between two sheets of baking paper. This ensures the rolling pin doesn’t stick to the dough, and makes the process super simple.
The recipes has only flax eggs in the wet ingredients, but since almond flour is highly absorbent, the dough is a bit sticky. But if you stick with the baking paper trick, you’ll have a perfect pizza crust.
In regards to food, the words ‘gluten free’ have previously conjured up thoughts of being dry, tasteless, fake and boring. Vegan food has also been (and often still is) thought of the same way. But this pizza is anything but.
The crust holds the toppings well and tastes great in its own right. I’m looking forward to my next pizza night!
Thinking of making this recipe?
- Take lots of snaps!
- Tag me on Insta or use the hashtag #thehungrypiggy.
Gluten Free Pizza Crust
- 1 and 1/2 cups of almond flour
- 1/2 teaspoon of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of baking powder
- 3 flax eggs (1 tablespoon of flax seeds mixed with 3 tablespoons of water = 1 flax egg)
- 2 tablespoons of tomato paste
- 1 garlic clove (crushed and chopped)
- 1/2 white onion (diced)
- 1 button mushroom (sliced)
- 1/2 red capsicum (diced)
- 6 black olives (cut into halves)
- Fresh basil (3-6 leaves)
- 1/2 cup shredded vegan cheese
- Pre-heat oven to 180 degrees Celsius
- To make the crust, mix all dry ingredients together in a bowl. In a small bowl, make your flax eggs (I used room temperature water). Add flax eggs into dry mix and combine until you can form a ball.
- Line a baking tray with baking paper and place ball in the middle. Place another sheet of baking paper on top and use a rolling pin to roll out dough (about 1-1 1/2 cm thick is perfect). Remove top layer of baking paper and place tray in the oven for 10 minutes.
- Remove tray from oven and spread tomato paste on top. Sprinkle your garlic and onion all over the base, followed by the mushroom, capsicum, olives, basil and finally, your cheese. Bake in the oven for 15-20 minutes to ensure the base and veggies are properly cooked.
- Remove from oven and serve immediately.