Gluten-Free 10-Inch Pizza
A delicious and healthy gluten-free alternative to traditional pizza. Made with tapioca, coconut, and arrowroot flours, this pizza crust is soft, slightly crispy, and perfect for your favorite toppings.
Equipment
- Mixing bowl
- Rolling Pin
- Cast Iron Skillet
- Baking Sheet
Ingredients
Pizza Dough
- 1/4 cup full-fat canned coconut milk
- 1/4 cup water
- 1/4 cup dairy-free plain yogurt (such as Forager or Culina)
- 1 tbsp olive oil
- 1 clove garlic minced
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup tapioca flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
Pizza Toppings
- tomato sauce or pesto
- cheese or dairy-free alternative
- toppings of choice (pepperoni, mushrooms, bell peppers, onions, basil, etc.)
- olive oil for extra crispiness
Instructions
- In a mixing bowl, whisk together coconut milk, water, yogurt, olive oil, garlic, baking powder, and salt. Slowly add the tapioca, coconut, and arrowroot flour, stirring until the dough comes together.
- Roll the dough into a ball. If it's too sticky, add a little extra flour; if it's too dry, add a splash of coconut milk.
- Dust a surface with tapioca flour and roll the dough into a 10-inch circle, about 1/4 inch thick.
- Heat a cast-iron skillet over medium heat with a thin layer of olive oil. Cook the pizza base for 2-3 minutes on one side until golden, then flip and cook for another 1-2 minutes.
- Place the crust on a baking sheet, spread your favorite sauce, sprinkle cheese, and add toppings.
- Preheat your oven to 425°F (220°C) and bake for 10-12 minutes until the cheese is melted and bubbly.
Notes
For extra crispiness, brush the crust with olive oil before baking. Pre-bake the crust before adding toppings to avoid sogginess. Try pesto instead of tomato sauce or use dairy-free cheese for a vegan option.