Last Updated on March 2, 2026 by Deliciously Organic Editor
If you’ve been searching for the perfect gluten free pizza crust recipe, you’re in the right place. This grain-free pizza recipe is not only simple to make, but it also tastes just like the real thing. With options to make it dairy-free or egg-free, it’s a recipe that works for everyone—whether you’re gluten intolerant, following a gluten-free diet, or just looking for a healthier alternative to traditional pizza.
This recipe comes straight from my cookbook The Grain-Free Family Table and has been a reader favorite for years.
Why You’ll Love This Gluten Free Pizza Crust Recipe:
- Naturally gluten free and grain free – made with tapioca and coconut flour.
- Flexible for any diet – easy swaps for dairy-free and egg-free versions.
- Family-friendly – perfect for kids, parties, or weeknight dinners.
- Make-ahead friendly – par-bake the crusts earlier in the day and add toppings later.
Ingredients You’ll Need
To make this gluten free pizza dough recipe, you’ll need just a handful of pantry staples:
- 1 cup water
- 2 cups tapioca flour
- ½ cup coconut flour
- 2 teaspoons Celtic sea salt
- 3 tablespoons ghee (or palm shortening for dairy-free)
- 2 large eggs (or 2 gelatin “eggs” for egg-free)
- 1 ¼ cups shredded mozzarella cheese (omit for dairy-free)
For the sauce:
- ½ cup marinara
For toppings:
- Cheese, pepperoni, veggies, olives, onions, or your favorites.
How to Make Gluten Free Pizza Dough
This gluten free pizza crust recipe comes together quickly and bakes beautifully golden brown.
Make the dough
- Preheat oven to 425ºF and line two baking sheets with parchment paper.
- Pour water into a saucepan and bring to a simmer.
- In a food processor, combine tapioca flour, coconut flour, salt, ghee, eggs, and cheese.
- With the processor running, slowly add hot water until smooth. Let sit for 5 minutes.
Shape the crusts
- Spoon the mixture into 4 mounds on prepared sheets. Spread each into 8-inch rounds (¼” thick).
Bake the crust
- Bake for 12–15 minutes, until edges are golden.
Add sauce & toppings
- Spread with marinara, add your toppings, and bake for another 10 minutes until cheese is bubbly.
Expert Tips for Perfect Grain-Free Pizza
- Make it crispier → Spread the dough thinner and bake a few extra minutes.
- Par-bake ahead → Bake crusts in the morning, then top and re-bake before serving.
- Go dairy-free → Skip the cheese in the dough and use dairy-free toppings.
- Egg-free option → Swap regular eggs with two gelatin “eggs.”
Ingredient Substitutions
Egg-Free Pizza Crust
Use 2 gelatin eggs in place of real eggs.
Dairy-Free Pizza Crust
Replace ghee with palm shortening and omit mozzarella. Add your favorite dairy-free cheese if desired.
Sauce & Toppings
Stick to marinara, pesto, or even olive oil with garlic. Top with veggies, pepperoni, or anything you love!
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Par-bake crusts, then freeze for up to 3 months. Add toppings and bake straight from frozen.
- Reheat: For best texture, warm in the oven at 350ºF until crisp.
FAQs About Gluten Free Pizza Crust
Is this grain-free pizza crust also gluten free?
Yes! Since it’s made with tapioca and coconut flour, it’s naturally gluten free.
Can I make this without eggs or dairy?
Absolutely—just follow the substitutions in the recipe for egg-free or dairy-free options.
What toppings work best on gluten-free pizza crust?
Classic pepperoni and mozzarella, veggie-loaded, or even BBQ chicken. It’s versatile enough for any style!
Enjoy your homemade gluten free pizza crust recipe that’s wholesome, flexible, and incredibly satisfying!
PrintThe Perfect Gluten-Free Pizza (Egg-Free)
I’ve found that different brands of coconut flour produce different textures, so I only use Bob’s Red Mill coconut flour.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup water
- 2 cups tapioca flour
- 1/2 cup Bob's Red Mill coconut flour
- 2 teaspoon Celtic sea salt
- 3 tablespoons ghee (or palm shortening for a dairy-free option)
- 2 large eggs (or 2 gelatin eggs for an egg-free option)
- 1 1/4 cups shredded mozzarella cheese (omit for dairy-free)
- For the sauce:
- 1/2 cup marinara
- For the toppings:Pick which ones you prefer such as cheese, pepperoni, bell peppers, olives, onions, etc.
Instructions
- Preheat the oven to 425ºF and adjust the rack to the middle position. Line 2 large baking sheets with unbleached parchment paper.
- Pour the water into a medium saucepan and bring to a simmer. Place the tapioca flour, coconut flour, salt, ghee, eggs and cheese in the bowl of a food processor and pulse to combine. With processor turned on, slowly add the hot water and process until smooth. Let sit for 5 minutes.
- Spoon the mixture onto the lined baking sheets, placing 2 mounds on each sheet. Using an offset spatula, spread each mound into an 8-inch round (about 1/4” thick). Bake for 12-15 minutes, or until just golden brown on the edges.
- Spread 2 heaping tablespoons of marinara on each crust. Top with any toppings you want. Bake for 10 minutes, or until the cheese is bubbly and just turning golden brown.
Photo Credit: Becky Winkler
Hi; I have a question, in the ingredients you list ghee or palm shortening but in the instructions you write to add olive oil? Is that a typo? I was wondering if butter or olive oil would work for this recipe ?
Sorry! That was a typo. I just fixed it!
And, I don’t recommend butter because it has too high a water content. You really need to use an oil for this recipe.
This was awesome. I left out the cheese since I’m allergic to it and it turned out perfect. Even my husband loved it. Was so quick and easy. Will be making this a regular.
So glad you enjoyed it!
Could arrowroot powder be a sub for the tapioca powder? Thank you!
I haven’t tested the recipe with substitutions, so I don’t know what would lend the exact same texture and flavor.
DELICIOUS!!! I needed a break from CHICKEN! ⭐️ ⭐️⭐️⭐️⭐️
I used unsalted Butter instead of oil or ghee… turned out so good!!! Tonight was the second time… will definitely be a 3rd or even 50th time…
My impression is that a lot of processed meats like pepperoni etc. Are no good! Any favourite, safe brands on cold cut meats/sausages?
If you purchase ones that are organic and free of synthetics then they are a healthy food to eat.
Wow, pizzaria style crust that is thin, chewy, with crispy edges and a slight coconut flavor (a bonus if you ask me). I am not gluten free but like this even better than my wheat flour crust recipe.
Mine were practically glued to the parchment paper, probably because I missed the step of letting
the dough rest 5 minutes before putting on the cookie sheet. Next time I will generously oil the parchment just in case!
I’m new to the grain free diet, but I’ve tried many low carb baked goods using alternative flours in the past that have gone straight into the trash can.
This was my first time working with tapioca flour and this recipe is definitely a keeper! I don’t have a large food processor, only a mini, so I used my blender. Had to stop and scrape a few times, but not a big problem.
I love that this recipe makes 4, 1 for now & 3 to pop in the freezer for later.
This site has truly been a blessing on this new Hashimoto’s grain free/sugar free adventure!
How can I make the dough ahead of time and freeze it without ruining it? Freeze after spreading into pizza shape or parbake and freeze?
Partaking and then freezing works!