The BEST Thick Crust Gluten Free Pizza Recipe ~ Grain Free And Nut Free
I was scrolling through Pinterest one day a few months ago and stumbled upon an amazing looking grain free foccacia bread recipe from Gourmande In The Kitchen. I tried it and it was pretty flippin tasty. Ever since I tasted that bread I wanted to recreate it for use as a gluten free deep dish pizza crust. I tweaked the ingredients, subbed a few out, and added my own spices then doubled the recipe ending up with my own fantastic gluten and grain free pizza crust creation.
I have been chasing the elusive thick crust gluten free pizza crust for years. I have tried practically every recipe I could find on Pinterest and Google but none came close to the dreams I had of a gluten free deep dish or even gluten free pan style pizza crust. I have never been a fan of gluten free thin crust pizza and had resigned myself to eating crusts that were too hard, too chewy, too gooey, or too darn thin. I was so excited when this crust worked out that I think I smiled for two days straight. That is a rarity for me I am usually pretty sarcastic and on the grumpy side.
This crust is soft and thick and the bottom browns nicely. It also comes together quickly with no kneading or rising or shaping of the dough. Then you just spoon out onto your parchment paper or greased pan and spread the mixture to the edges of the pan. I also like that you can actually spread it to the edge of the pan making a nice large pizza. The dough does not spread out when baking at all ( it doesn’t shrink either). This crust needs to be baked once to set the crust, then topped and baked again to melt the cheese.
Did I mention it is filling? I can only eat two slices before I am completely stuffed! This leaves leftovers for lunch and dinner the next day. This gluten free pizza crust is fantastic cold as well. Not many gluten free pizza crusts I have tried have passed my cold pizza test. I love a slice of cold pizza for a quick breakfast. This grain free masterpiece does not get overly tough or crumbly when cold.
Altogether this is hands down the best gluten free pizza crust I have ever made and have been using it once a week for the last 2 months.
So, Go! Enjoy pizza in all of its thick tasty glory and leave a comment about your experience.
If Thin Crust Pizza is more your style, try my Easy Quinoa Pizza Crust.
- Preheat your oven to 375 degrees.
- In a large bowl combine eggs and milk blending well.
- In a separate bowl combine all dry ingredients. For the spices I like the higher amount, but feel free to adjust between ½ tsp and ¾ tsp to to suit your individual tastes.
- Add dry ingredients to wet mixing well. If your batter is too liquidy let it sit for a few minutes. The coconut flour will absorb the liquid and the batter will thicken. It should be thick enough to not drip off of a spoon easily. I like to say it has a cake batter consistency.
- Line your 16 inch pizza pan, or two smaller pans, with parchment paper and grease the paper a bit. Butter or any oil works fine. I prefer to spray some olive oil from my Misto bottle on it.
- Pour the batter into the middle of your parchment and spread out to the edges trying to keep a uniform thickness as best as you can. You can spread the mixture all the way to the edges of your pan to get the largest pizza possible. This batter doesn’t spread or shrink while cooking.
- Pop in oven and bake for 10 to 12 minutes just until set and not gooey but not browned.
- Sauce and top with your favorite toppings. This crust will hold up to a ton of toppings without getting soggy. YAY! We tend to go light on the sauce and heavy on the cheese, meats, and veggies.
- Put the pizza back in the oven for 10 minutes or until the cheese is melted and the crust is golden brown. If you prefer a darker crust you can bake it longer without affecting the quality of the crust. This crust produces a really brown bottom. Don’t worry it is not burnt that is just how it turns out looking.
- Cut and enjoy your new favorite pizza!
Linked to Vegetarian Mamma’s Gluten Free Fridays