Tapioca Flour Pizza Crust – Gluten Free

Tapioca Flour Pizza Crust – Gluten Free

baked pizza on a tapioca flour crust

Gluten free pizza crust for the win win win!

Are you gluten free or looking to step away from so much wheat in your diet but still want to enjoy a classic comfort food? This tapioca flour pizza crust is gluten free, celiac friendly and turns out de-lish! Holds together, thin crust crispy and full of flavour, you won’t care if you ever eat a wheat flour pizza crust again!

  • Gluten free
  • Dairy free
  • Sugar free (optional)
  • Nut free
  • Vegetarian
  • Paleo friendly


  • 1 1/4 cup tapioca starch plus more for working the dough
  • 1/3 cup coconut flour, could probably use almond flour as well, but I haven’t tried
  • 1 tbsp coconut sugar (optional)
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp Italian seasoning
  • 2 tbsps nutritional yeast (optional)
  • 1/2 cup warm water
  • 1/2 cup olive oil
  • 1 egg, whisked


  • Pre-heat oven to 425F.
  • Combine tapioca starch, coconut flour, sugar, salt and spices in a medium mixing bowl.
  • Whisk water and oil, then pour into flour. Add whisked egg and stir all ingredients until completely combined.
  • Evenly sprinkle extra tapioca starch on a large oven safe skillet, a pizza pan or stone, or a crepe pan. Whatever you choose, make sure it is oven safe. This recipe can yield about 2 10 inch thin crust pizzas. You will be pre baking the crust and you want it thin for best texture.
  • Depending on if you are using one large skillet or 2 smaller ones or pizza pans, split your dough accordingly.
  • The dough will be very soft and sticky, go with it. Have a bowl of extra tapioca on hand to work with.
  • Place your dough on your pan and begin to flatten. Add as much extra tapioca starch as you need to prevent it from sticking to your hands. Press and push the dough to all corners of your pan. Keep adding starch as needed, this is not a concern even if it feels awkward. Eventually, you will get just the right push and pull and it will all flatten and stick perfectly.
  • Once you have pressed your dough into all corners of your pan and made it as thin as allowable (this crust works best as a thin crust dough), place it in the oven and pre-bake for 12 minutes.
  • Remove pans and top with all your fave ingredients and then return to the oven to finish cooking about 10-15 minutes, or until cheese is melted and all looks ready.
  • Enjoy!

Want to learn more about tapioca starch and its uses, especially for gluten free baking? Click here.

Try these gluten free Almond Flour Chocolate Chip Cookies or my personal favourite, Vegan Lemon Cheesecake, for more recipes using tapioca.

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Inner Vision Health and Wellness Karyn Lawson RMT INHC