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Gluten Free Pizza Crust (with almond & potato flour)
Prep Time:
10
minutes
mins
Cook Time:
35
minutes
mins
Total Time:
45
minutes
mins
Servings:
14
-16 inch pizza crust
Author:
Isabel Orozco-Moore
Made with almond and potato flour, this Gluten Free Pizza Crust is one of my favorites. It's a nice thin crust that isn't overly "rice-y" like many gluten free mixes.
Ingredients
1
cup
almond flour
1/4
cup
potato flour
1
egg
1/3
cup
warm water
1
tsp
baking powder
1/4
tsp
sea salt
1
tbsp
olive oil
Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together the almond flour, potato flour, baking powder and sea salt.
Add in egg, warm water and olive oil.
Thoroughly mix with fork or your hands until all the ingredients are fully combined and make a nice ball of dough.
Place dough in between two sheets of parchment paper and roll into a large circle using a rolling pin.
Remove the top piece of parchment paper and place the rolled dough onto a 14 to 16 inch round pizza pan.
Bake the dough for 15 minutes.
Top with desired pizza toppings.
Bake for another 18 to 20 minutes.
Eat up!
Notes
If the edges of the crust are a little too thin when you're finished rolling out the dough, fold them in to make sure they don't burn when baking.