Let’s make gluten-free pizza dreams come true! 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. 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! 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! I hope you all LOVE this crust! It’s: Easy to makeCrisp on the edgesTender (but firm) in the middleHearty enough to hold LOTS of toppings& SO 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!
