This gluten free pizza dough is made with just 5 ingredients; it is quick and easy to make, has incredible texture, and tastes delicious with your favorite toppings.
Best 5 Ingredient Pizza Dough
What makes this recipe so awesome?
How about the fact that it's only made with a handful of ingredients and tastes fantastic?
Even the texture is spot on! 🙂
I originally came up with this recipe for my cookbook. I showcased it with a Shakshuka pizza... freaking phenomenal.
It's pretty incredible that it comes together with just 5 ingredients and doesn't need any yeast or obscure ingredients to turn out fabulous.
You also don't need to roll it out- thank goodness. Who has the finesse and patience for that step?
Ingredients for gluten free pizza dough
There are only 5 ingredients that you need besides salt: how awesome is that?!
That is why I strongly suggest not to make any substitutions.
I have not tested this recipe any other way, but if I do, I will be sure to update this recipe post to reflect those results.
- Tapioca flour: This is the same thing as tapioca starch. Do not use arrowroot flour.
- Coconut flour: This is a super absorbable gluten free flour. It'll suck up a lot of moisture in the recipe, without resulting in a dry crust... don't worry! 😉
- Canned coconut milk: Be sure it's from a can and full fat, not a carton. They are two very different products.
- Ghee: This is clarified butter. Using regular butter may result in a dough that is too greasy.
- Salt: Be sure to use kosher salt or sea salt.
- Eggs: Grab yourself some large eggs to use.
How to make gluten free pizza dough
Preheat the oven to 450°F. Place a 12-14" cast iron skillet into the oven to heat up. After 10 minutes, remove the skillet from the oven and set aside.
In a small saucepan over medium-low heat, combine the coconut milk and ghee until they begin to simmer, 2-3 minutes. Remove from the heat.
In a large bowl, sift together the tapioca flour, coconut flour, and sea salt. Pour the coconut milk mixture on top. Mix until thoroughly combined (I used my hands to do this!)
Allow the mixture to sit for a couple of minutes for the flours to fully absorb the liquid. Add the beaten egg and mix again with your hands until everything is well combined.
Carefully cover the cast iron skillet with unbleached parchment paper and pour the crust mixture into the middle. Using a small spatula or the back of a spoon, spread the mixture until it covers the base of the skillet.
Bake until the edges begin to crisp up, 12 to 15 minutes. Remove from the oven and turn down the heat to 375°F (190°C).
Top off with desired toppings, and bake for an additional 12-16 minutes.
FAQ's
What is most gluten free pizza crust made of?
Many gluten free pizza crusts are made of a variety of different flours and starches. Some popular choices are:
- Rice flour
- Tapioca flour
- Potato flour
- Almond flour
Why is gluten-free pizza chewy?
In order for gluten free pizza dough to be a wonderful texture, the starch and protein ratio has to be dialed in.
If the balance is off, your dough is not going to be pleasant in texture or taste.
I like to use a mixture of tapioca starch and coconut flour to achieve this.
Why is gluten-free pizza so thin?
Many gluten free pizza dough is very thin due to a number of reasons:
Start and protein need to be balanced in order for the crust to be thin (without falling apart.)
If the ratio is off, it will be thin, yes, but it'll also fall apart in your hands while you're eating it.
Love this gluten free pizza dough? Check out these other awesome pizza recipes:
Gluten Free and Keto Thai Pizza
Gluten Free Pizza Dough
Equipment
- Cast Iron Pan
Ingredients
- ½ cup canned coconut milk see notes
- ¼ cup ghee
- 1 cup tapioca flour
- ¼ cup coconut flour
- 1 teaspoon kosher salt
- 1 large egg lightly beaten
Instructions
- Preheat the oven to 450°F. Place a 12-14" cast iron skillet into the oven to heat up. After 10 minutes, remove the skillet from the oven and set aside.
- In a small saucepan over medium-low heat, combine the coconut milk and ghee until they begin to simmer, 2-3 minutes. Remove from the heat.
- In a large bowl, sift together the tapioca flour, coconut flour, and sea salt. Pour the coconut milk mixture on top. Mix until thoroughly combined (I used my hands to do this!)
- Allow the mixture to sit for a couple of minutes for the flours to fully absorb the liquid. Add the beaten egg and mix again with your hands until everything is well combined.
- Carefully cover the cast iron skillet with unbleached parchment paper and pour the crust mixture into the middle. Using a small spatula or the back of a spoon, spread the mixture until it covers the base of the skillet.
- Bake until the edges begin to crisp up, 12 to 15 minutes. Remove from the oven and turn down the heat to 375°F (190°C).
- Top off with desired toppings, and bake for an additional 12-16 minutes.
Notes
- Coconut milk: Be sure it is full fat canned coconut milk.
- Substitutions: Please do not make any substitutions, as I have not tested this pizza dough any other ways.
This is so perfect! Love love love, and I am so glad to have a yummy crust for myself now when we have pizza nights!