Gluten-Free Pizza Crust Recipe

Oh my. This is one of the best gluten-free and grain-free pizza crusts I've ever had!

My recipe for Brazilian Cheese Bread, otherwise known as pão de queijo, has been a beloved recipe on the blog since 2018. I remember when I first tested this recipe, I thought about what a delicious pizza crust the dough would make. I got into the kitchen recently and tested it as pizza dough and I was definitely correct – it worked out beautifully! I added just a tiny bit of coconut flour to the original recipe to give the crust a little more body. I like to use a hard sheep’s milk cheese in the crust such as Cypress Grove Lamb Chopper. or manchego However, parmesan would also work.

Fluffy gluten free pizza crustFluffy gluten free pizza crust with a sauce

If you've tried this recipe as rolls, then you already know how delightfully fluffy they are. Similarly, this pizza crust puffs up beautifully! I used an offset spatula to shape the crust, and it was a little sticky to work with, but it held its shape when baked and ended up being perfect.

We topped ours with a mix of sautéed zucchini, red onion, baby Bella mushrooms, and red bell pepper. The veggie combination with the cheesy crust was delicious. For the cheese on top, I use Buf brand grass-fed buffalo mozzarella, because it's easier for me to digest than cow's milk cheese. The kids loved their pizzas simply topped with cheese and it was so fun to let each one top their own with sauce and cheeses of their choice.

Gluten free pizza crust topped with a mix of sautéed zucchini, red onion, baby Bella mushrooms, and red bell pepper

For those who will ask if these can be made dairy-free, the cheese is what creates the heavenly texture of this dough, so you would need a very pliable Dairy-Free alternative. I haven't tried it myself, so instead I recommend looking into this recipe for a Dairy-Free Pizza Dough, or the Yeasted Pizza Crust in Eat What You Love (page 265), which is my personal favorite (and nut-free)!

Gluten-Free Pizza Crust Recipe


SERVES: 2 10-inch crusts

Cuisine: American

Category: Dinner

PREP TIME: 12 mins

COOK TIME: 20 mins TOTAL TIME: 32 mins


* tapioca starch may be substituted 1:1

* I love using Cypress Grove Lamb Chopper in this but a firm aged manchego would also be a great option


  1. Preheat oven to 400ºF and line two baking sheets with parchment paper.
  2. Combine coconut milk, water, ghee, and vinegar in a small pot and place over medium-high heat.
  3. Bring to boil, whisking occasionally to incorporate the ghee and milk.
  4. Put the arrowroot powder and salt into the mixing bowl of a stand mixer.
  5. Pour the hot milk mixture into the bowl over the arrowroot and mix on low until smooth. It will look stringy. Once the dough is close to room temperature, mix in the eggs once at a time, beating in between, until fully incorporated. Beat in the coconut flour.
  6. Turn the mixer to medium-high speed and mix until the batter thickens and is smooth, about 30 seconds.
  7. Add the cheese and beat just until combined.
  8. Scoop half the dough onto the prepared baking sheet and use an offset spatula to evenly spread it into a thin 10-inch circle; the outer edge of the dough should be a bit thicker to mimic a crust. Repeat with the remaining dough.
  9. Bake for 15 minutes until puffed and slightly golden. Allow the crusts to cool on a wire rack. Wrap individually and freeze for later use, or add toppings.
  10. Adjust your oven temperature to 450°F and top with your favorite toppings. Place the pizza directly onto the top rack of your oven and bake for 5 to 7 minutes until the cheese is melted and bubbling.

Keywords: pizza, gluten free, nut free, vegetarian, main dish