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Chewy Grain-Free Pizza + Crust

  • Author: Lila Ruth
  • Total Time: 40 min
  • Yield: 1 medium pizza 1x


  • 1 cup almond flour
  • 3/4 cup arrowroot flour (Bob’s Red Mill)
  • 1/2 cup potato starch (not potato flour)
  • 1/2 teaspoon guar gum (Bob’s Red Mill)
  • 1/4 teaspoon baking soda
  • 1/2 cup milk or milk substitute (plain almond milk, etc.)
  • 1 tablespoon olive oil
  • 1/2 tablespoon apple cider vinegar
  • 1/3 cup tomato sauce (Rao’s is our favorite)
  • shredded mozzarella or Daiya brand vegan mozzarella
  • 2 tablespoons shredded pecorino romano
  • fresh basil (add right before serving)


  1. Preheat oven to 400 degrees
  2. Whisk together almond flour, arrowroot starch, potato starch, guar gum and baking soda.
  3. Then add almond milk, olive oil and apple cider vinegar.
  4. Work liquid into flour until dough begins to form. Dough will be sticky and feel dry initially. Continue to knead with hands until you have a full ball of dough. Scrape remaining dough from fingers and wash hands. Let dough sit for 5 minutes, then dust with potato starch.
  5. Place dough in between two pieces of parchment paper and roll out thinly into a circle or square. Shape the outer edges a bit higher. Dip fingers in a touch of water to mend any cracks.
  6. Keep the dough on the parchment paper and place onto a baking sheet. Bake at 400 degrees for 10 minutes.
  7. Remove from oven, place baking sheet on cooling rack. Brush outer crust with olive oil and sprinkle with grated Pecorino Romano. Spread tomato sauce and add desired toppings.
  8. Place pizza back into the oven for 15 minutes or until cheese is bubbly and crust is slightly golden.
  9. Remove from oven, slice and enjoy!! Refrigerate any leftovers in an airtight container, can be frozen. Reheat in oven.
  • Prep Time: 15 min
  • Cook Time: 25 min

Keywords: grainfree, vegan, dairyfree, glutenfree, pizza, pizzacrust, dinner, lunch, recipe