Grain Free Thick Crust Pizza (Gluten/Dairy/Soy Free with directions to make Egg Free.)

Grain Free Thick Crust Pizza (Gluten/Dairy/Soy Free with directions to make Egg Free.)

Β Grain Free Thick Crust Pizza

As we all know, Pizza can come in a variety of thicknesses, textures and shapes. But when it comes to Grain Free recipes currently online I quickly noticed that this variety in recipes was lacking. Since all I could really find were thin crust recipes, I knew I needed to go the opposite direction and put together a recipe with a phenomenal perfect thick texture.

This crust holds together beautifully and reminds me just slightly of a light foccatia- though not that thick. It has a really delicious crispy outer crust, while it is perfectly soft on the inside. Pending how long you cook it, it also can have a slightly gooey texture (which I know I love!)

My Friend Jessica tested out this recipe for me this past week and reported back that it was the best gluten free crust she has ever had, let alone grain free. I hope you all agree!

 Grain Free Thick Crust Pizza

Grain Free Thick Crust Pizza

Grain Free Thick Crust Pizza


  • 2 packed cups Blanched Almond Flour
  • 1 cup Arrowroot or Tapioca Starch (Potato Starch will work too).
  • 1 1/2 Tsp. Baking Powder
  • 1 Tsp. Salt
  • 1 Tsp. Garlic Powder (optional)
  • 3 Large Eggs
  • 1/2 Cup Milk (Any variety- dairy or nondairy)
  • 1 Tbs Oil or Melted Butter
  • 1 Tbs Whole Psyllium Husk
  • 1/2 Tsp. Vinegar or Lemon Juice.


  1. Preheat oven to 425 degrees. Place a sheet of parchment on either a 8 inch round pizza pan or a small square or rectangular cookie sheet. Lightly oil the parchment and set aside.
  2. In a large bowl whisk together the almond flour, arrowroot, baking powder, salt and garlic powder. In a second smaller bowl whisk together the eggs, milk, psyllium husk and vinegar. Add the liquid mixture to the dry and mix until well incorporated.
  3. Pour the wet batter onto the prepared parchment and oil a spatula. Using the oiled spatula spread the dough into the shape you would like. If you like, make the edges taller. Re-oil the spatula as often as needed to prevent the dough from sticking to it.
  4. Place the crust into the oven and par-bake for 15 minutes.
  5. Remove from oven, place desired toppings on and then bake again for 15-25 minutes depending how well done you would like your pizza.


I like to brush the par-baked crust with a little oil before putting the toppings on.

The crust is not going to absorb much sauce, so go easy with the red sauce or else it will just run over the edges. try using crushed tomatoes without their juice as your base.

Though I have not yet tried it, I suspect the par-baked crust could be cooled and frozen to top and bake another day.

We used applegate farms pepperoni! We LOVE it. The only problem is that its a little large for pizza- I solved this problem by slicing my pepperoni into smaller pieces using a little round biscuit cutter.

RECIPE UPDATE: An awesome reader figured out how to make this crust Egg Free. (I have not tried these alterations myself yet) BUT wanted to pass along her notes. Here's what she said:

" I followed all your measurements, except I used the chia egg instead.

Chia Seed Egg: 3 tablespoons of chia meal, 9 tablespoons of water ( a 3:1 ratio) to make up for the real eggs.

Then your recipe calls for 1/2 cup of milk. I double that to make it 1 full cup. The dough should be kind of spongey. It should have a tendency to bounce right back in your bowl. Make sure to use a well-oiled rubber spatula to spread it out because again, it's kind of spongey and will stick if not oiled."

Brittany Angell

106 comments | Leave your own

  1. AnnMarie Deis

    OMGGGGGG!!!!!!!! Again, I think I love you. <3 You are knocking them outta the ballpark with these fabulous recipes!!!!!!!! THANK YOU!!!!!!!!!!!!

  2. Beth @ Tasty Yummies

    Wow this crust looks incredible! I definitely plan on trying this ASAP! Thanks so much for sharing.

  3. Shirley @ gluten free easily

    This recipe made me finally order psyllium husks!! Awesome, Brittany!


  4. Lo

    Hi Brittany, this recipe looks AMAZING! What purpose do psyllium husks serve? Is it solely for nutritional value, or do they affect the structure of the dough? Thank you!

  5. Caralyn @ glutenfreehappytummy

    oh my gosh that is AMAZING!!! seriously, that is an awesome looking pizza!

  6. Suzanne

    Is there any cheese on this? The topping are not in the recipe besides the pepperoni. What is on top of the pizza? Thank you

  7. Jessi @ A Sweet and Salty Life

    Lovely! You always have such great simple recipes! I’ll have to give this one a try. Thanks for sharing! πŸ™‚

  8. Melissa

    Me and this pizza are happening tomorrow. Thanks for sharing your recipes! You are wonderful πŸ™‚

  9. Angela

    Thank you for sharing this! I am excited to try this out on one of my long weekends coming up. For me, even though I can’t have eggs, I figure that I can tinker with the recipe myself and figure out if the egg replacer I usually works will work for this as well. I often enjoy your recipes and don’t believe it should be up to a sole person (you) to figure out how to make each recipe work for every allergy. πŸ˜‰ You do a good job so thank you.

  10. Lauren @ Empowered Sustenance

    That is what I call pizza! Flimsy, thin-crust pizzas are good, but rarely satiate my appetite. This looks hearty and delicious! I can’t believe its grain free! It’s interesting that you used both psyllium and eggs.

  11. Mario C

    Brittany – Great website & recipe – It was in the “news” on Facebook!

    My criticism or sincere question: I’m in a phase where I am trying to be grain free, which is not just gluten free foods. When I saw this recipe, it got my attention – Isn’t flour a grain and therefore this recipe is not grain free?

    Anyways! I dig the site and keep up the great work!

  12. ShaneBertou

    Is it good?

    I kid! I kid!

    None of us are gluten sensitive. But it looks amazing. So yes … toppings please! πŸ™‚

  13. Joanne

    Thanks for the tips for making it egg free πŸ™‚

  14. Karen

    A friend forwarded me your blog today and it looks fabulous! The recipes look wonderful. One thing that might improve it is if the photos were labeled so we could tell which recipe it is because it is not easy to figure out! I’m looking forward to playing in the kitchen with some of those recipes…. Amazing!

  15. Heather@foodponderings

    I’m a bit concernd of the harshness of the psyllium husks. Wouldn’t that damage the gut?

  16. Andrea

    Hey Brittany!! This looks fab! do you think it would work with coconut flour instead of the almond?? (I’m out of it!)

  17. Kelly

    Oh my heavens! That looks so good. I’m going to try it out this week. Thanks!

  18. Linda

    Made this tonight – it’s a winner! It’s nice to have pizza without the guilt of eating grains. The texture was hardy enough to hold up to the toppings (no fork needed – it stands up well to being held in your hand), but not tough at all. Thanks for this recipe – I’ll be using it again for sure!

  19. Sybil

    I can’t wait to try this tomorrow w/ roasted zucchini and fresh tomatoes from a friend’s garden that I need to use up. Some goat cheese and maybe a little sausage to finish it off!

    1. Tabitha

      That sounds so good. I wouldn’t have thought of doing veggies and goat cheese. Thanks for the idea.

      Our crust is par-baking right now. I had no idea it would puff up so much and am giddy at the thought of a thick crust. I’ve had one that was thick but it was all starch. So excited about yet another of Brittany’s recipes.

  20. Megan @ Allergy Free Alaska

    This is absolutely beautiful! I will have to try it SOON! Thanks for the recipe.
    =) Megan

  21. Kathryn

    This looks delicious – I’ve been noticing so many recipes with psyllium husk lately and need to give it a try.

  22. Shirley @ gfe

    This is a great pizza, Brittany! So glad that I could add it to my adoption post. πŸ™‚ And I love how filling it is … nice bonus. πŸ˜‰


  23. Kelly

    Is the parchment paper for easy cleanup, or does it help with the crust?

  24. Lisa

    I just made this and it ROCKS! Looks exactly like the photo and tastes incredible. I’ve tried a number of gluten free pizza crusts and can never get anything remotely like this. Almond flour is kind of pricey, but soooooo worth it. Thanks for a keeper of a recipe!

  25. Sheila

    This recipe is wonderful. THANK YOU! I’ve linked it up to my site. We will be making this again. Even my husband who does not follow any diet restrictions really enjoyed it. Keep up the great work.

  26. Naomi

    This is the BEST pizza I have had. Thank you so much for creating such an easy and tasty dinner that my very picky four year old will eat! So happy to have found your blog!

  27. stacey

    I made this tonight and WOW! My husband who loves his gluten and grain for that matter, liked this…he said, “this is pretty good!” I used potato starch instead of arrowroot and I used ground flax seed instead of psyllium husk. It worked beautifully. I also added about a tablespoon of honey and added and extra egg because mine were all really small (from the farm). Amazed at the texture. It’s really good! I’ve been using chebe crust mix for years now and now I can make pizza lower carb for my husband who is diabetic! πŸ™‚

  28. Nancy

    Can you use ground chia seeds or flax seeds instead of psyllium?

  29. Candyce

    This was amazing! I need no other recipe- this will definitely be my go to recipe from now on. Thank you! Friday night pizza is back on.

  30. churyl

    like my partner says, it’s not close enough to a pizza crust that it tastes like pizza. more like an almond flour savory bread with super yummy pizza flavor on top. but it’s good. not great, but good. my six year old didn’t like it, but we did. was exciting to be able to have something close to pizza, again. i’ll have to try the deep dish pizza recipe you have.

  31. Amanda Mauricio

    Perhaps blended legumes could replace the starch? I’m going to try sprouted lentils…black or pinto beans may work better, though πŸ™‚

  32. Sue J

    I only have psyllium husk powder. How much psyllium husk powder should be used instead of the psyllium husks called for? Is there an easy conversion from the husks to the powder form which could be used in most recipes calling for the psyllium husks? There are a lot of recipes in which I need to make this conversion. Can’t wait to try this pizza crust! Thanks!!!

  33. Bethany

    Wow. This was AMAZING. Seriously, I probably make 5 to 8 new recipes every week from gluten-free/ paleo type blogs, but THIS. This is award winning. Honestly, you’ve made all my pizza dreams a reality with this crust. Thanks so much!

  34. Dan Granada

    God Bless You. Any info on grainfree cooking is helpful.

  35. Neri

    This was AMAZING!! I am so glad I found your blog…hubby and my 2 year old LOVED this…thank you!

  36. Lydia Dietrich

    Looks pretty good. Nice work! Thanks for sharing :.)

    However, about the crust not being able to hold the sauce well, I would try:
    1)lightly docking the crust before adding the sauce (google ‘pastry docker’ if you don’t know what that is. It looks like a small paint roller with blunt spikes. It wasn’t until I took up work in pastry that I realized that’s what my grade school cafeteria did with their pizzas, as their crust was so terrible, the sauce would’ve otherwise slid right off LOL).
    2)do what Chuck E.Cheese does, which is use seasoned tomato PASTE, thinned out to a workable consistency.

  37. Liana

    Hi ever since I have been off gluten I have missed pizza, thanks for sharing this awesome recipe.

  38. Pam

    Best gf pizza crust. We like thin crust so I make it MUCH thinner then use excess dough to make small individual crusts that I freeze for a quick single serve lunch. Though sometimes I’ll just make a double batch and make a bunch of single serving crusts.

    Thank you SOOO much for sharing this recipe.

  39. Baba

    Is there a place where you tell us what you PUT ON THE PIZZA?

    It looks so very good that I’d love to know exactly what is on it, please!

  40. Margie Cobb

    Brittany I love your site and all the recipes I have tried are great.
    I received your cook books for Christmas and I was reading about almond flour and would like some clarification. Almond flour you put pack is this like pack with brown sugar or something else. Help please.

  41. Natalie f

    Can I sub anything for the psy. husk?

    1. Trish @ MyBigFatBundt

      Natalie, I just used milled flax seed (I also subbed the eggs for ‘flax’ eggs, so that’s what I had on hand), and it turned out fine. The pizza ended up being more of a soft and thick ‘flatbread’ due to the absence of real eggs, but it still turned out very soft and delicious. If you’re following the recipe as stated otherwise, you probably won’t even notice a difference with the little bit of flax.

  42. Susi

    This is GREAT pizza crust! Didn’t have the psyllium, so I just left it out. Turned out great! Thanks!! πŸ™‚

  43. Sharon Rieske

    Hello, the recipe for your pizza crust looks really good. My hubby is a diabetic and loves pizza. I don’t have blanched almond flour but reg almond meal. Can I use that? Thank You.

  44. Sharon Rieske

    Hello, the recipe for your pizza looks really good. My hubby is a diabetic. I don’t have blanched almond flour. I have reg almond flour (meal). Can I use that? Thank You.

  45. Trish @ MyBigFatBundt

    This pizza was awesome…and I even made it ‘vegan’ by subbing in flax eggs. I also used extra flax in place psyllium as that’s all I had on hand. I will say it doesn’t rise and get as chewy or fluffy as shown in your picture, but it was still surprisingly soft and almost moist. I was being interviewed as a vegan/gluten-free pastry chef for a magazine called Edibles, and I made this and served it to my interviewer who is also gluten-free. Even with it not being as intended to be with eggs, she LOVED the crust and said it was better than anything she’d ever eaten out in terms of g-free. I’m also doing g-free and vegan cooking demos for a 7-week clean eating/hypnosis work shop, which meets in person once a week. One week we are doing ‘Pizza Night’, and I’d love to feature your crust and the vegan version I made as well, with a link to your blog. I love that it’s grain-free, only TWO flours (I’ve got other amazing crust recipes, but often there are 4-5 flours involved, xanthan gum, etc…just not realistic for people aren’t naturally bakers or new to g-free living), and YEAST- free! My thyroid and high-estrogen levels certainly appreciate that. πŸ™‚ I have you ‘liked’ on Facebook and always drool over your pictures. πŸ™‚

  46. Cathy

    Thank you for this fabulous pizza crust recipe! I have thrown out my others and will use this one from now on! I will serve it to the non-gluten-free crowd as well!

  47. Emma

    Thank you so much for sharing this recipe! It is by far the best grain free pizza crust I have ever made. I didn’t have any Psyllium husk so I subbed in a tsp. Xantham gum and it worked perfect.

  48. Lily

    Excellent! I made it according to the recipe, but I did replace the psyllium with ground flax, since that was what I had on hand. It turned out delicious! I love the addition of garlic powder – definitely adds the perfect flavor. Good job with this one!

  49. Megan

    I’m not sure what I did wrong, as I followed each step and double checked each ingredient. My batter was not wet at all, it was a very thick and doughy batter that didn’t stick to the spatula and was difficult to spread out. I par-baked it for 15mins and the edges were already brown. I added spices, brushed with olive oil and sprinkled with Parm (I didn’t have pizza toppings and was trying this as garlic bread to go with our dinner), then popped back in for about 7mins when the middle was cooked. It was a giant crumbly mess, definitely not able to use as a pizza crust (but will now be very yummy breadcrumbs :)). Any hints on what could have gone wrong? Thank you!

  50. Kate Fox

    I have a little girl who is dairy free(she can eat eggs), gluten free and tree nut free. What kind of flour can i subsitute for the almond flour? Any thoughts?

  51. Melanie

    This looks amazing Brittany, but I have the same issue as Katie Fox. My two children have nut allergies and I can’t use almond flour. I read through the recipe a number of times and did not find any substitution or recipe notes that you referred to. Am I missing something?

  52. Christina

    This recipe looks great! One question though-how many servings does it make? Or maybe what is the diameter of the finished pizza?

  53. Julie

    Can I use regular almond flour if I don’t have blanched almond flour?

  54. Stephanie

    I made this last night, including the garlic and adding some oregano to the dough mixture. It was great, and very filling! One piece with a nice salad is a perfect meal. Thank you! One of the hardest parts of trying to remain paleo/primal, for me, is resisting conventional pizza so this saves the day!

  55. Erin

    I’m excited to try this crust recipe! One question though…do you think it would make a huge difference not using Honeyville Farms type almond meal though? I have something from our local bulk section, but from what I’ve read there can be a big difference in how it bakes up? Thanks!!

  56. Carol Roberts-Oldebeken

    We love this crust, I cut the recipe in half, makes a 10 inch pizza thin style, I roll it between parchment paper. I add powered garlic and italian seasoning to the crust. My husband and I love it and make it every Wednesday night for date night. You can top it with anything, my last pizza had artichoke hearts, and pan sauted onions, and all colors of bell peppers, mushrooms, and mozzerella cheese. Yummy!

  57. Stephanie

    Amazing. Just made it, cut the recipe in half. It looked a bit thin at first, but I used a spatula the spread it out into a 12 inch circle. So, it made a thin crust, but it was so darn good. I couldn’t believe it was grain free! I have tried so many recipes and i have had to choke the pizza down. I thought good pizza was a thing of the past. THANK YOU BRITTANY ! You are a culinary grain free genius! Hope your feeling better.

  58. Jenn F

    OMG I just made this last night and it was so good! I’m new to the Paleo diet and was really craving pizza…so glad I stumbled across this recipe! Thanks!

  59. Lori

    I don’t often comment but this was REALLY good as a foccacia bread! Our kiddo is egg yolk sensitive, so I made it with egg whites, no psyllium (didn’t have any). Topped with chopped rosemary, basil & chives from our herb garden as well as tomato slices, dried minced garlic, salt & fresh ground pepper. I didn’t feel the need to par-bake before topping.
    Super delicious- thanks for posting! Our new go-to crust recipe!

  60. Pam MacPhee

    This is hands-down the BEST CRUST EVER!!!!!!!!!!!!!!! Thank you sooooo much!!!

  61. Diane

    Anybody try substituting the almond flour for something else. My kids can’t have almonds and I would love to try it. I could not find any suggestions of what to use instead in the recipe

  62. Diane

    Hi Brittany,
    I’ve been on the hunt to try to find chestnut flour over her in PEI Canada. We have limited stuff available here on our small island. Even Canada in general I wasn’t able to find much for the chestnut flour. I will have to try to find someone that can ship from US to Canada that is not over the top expansive. I will continue my search.

  63. Kara

    Hey Brittany! I LOVE your blog! I cooked this pizza crust today and it turned out AMAZING. I was wondering though – is there a way to leave out the bakind powder? I am on a strict diet and don’t think that it is something I can have.

  64. Rachel Renee

    Helloo! I love this pizza crust! I am pregnant and used to have the worst cravings for pizza but there are no restaurants who can accommodate all my allergies (can’t blame them lol). Also the crusts I have tried from gf brands at the market are terrible, a few months ago I made one of them and it came out so hard I chipped my tooth! This pizza has made my pregnancy sooo much easier. Even my extremely picky parents (who are not gf or any other kind of allergen free) say this is the best pizza they ever had. I topped mine with chicken bacon and teriyaki sauce. It was amazing. I also used the gf egg replacer and it worked out great. In love with this pizza πŸ˜€

  65. Paige

    Hi Brittany,
    I’m making this tonight and am very excited!
    I just wanted to confirm-I don’t have psyllium husk so would it be OK to substitute xanthan gum? If so, do you think 1-2 tsp would suffice?

    Thank you!

  66. Kristine in Santa Barbara

    I used the dough to make a wonderful foccacia. Added some dried Italian herbs to the batter and spread it out in a rectangle on parchment paper covered baking sheet. Then covered it with slices of the last of this year’s garden tomatoes. Some of the tomatoes were very juicy, so I let them drain a bit first. Brushed with olive oil, sprinkled some additional herbs and salt/pepper on top. Baked it at 400 for 25 minutes. Just delicious and everyone loved it. Thanks for the wonderful recipe!

  67. Jessica

    I just made this last night. It was divine! I was so excited to have that chewy thick crust, thank you Brittany for being an amazing baker.

  68. Susan Starling Hughes

    Made this (AGAIN!) last night to help get past the snow storm (AGAIN!). It’s always perfect for my pizza cravings and my normal-food-eating husband likes it, too. He eats all of your recipes without even stopping to think, “what did my crazy wife do to THIS to make it gluten/egg/nut/FUN free?”

    Thank you so much for sharing all of your hard work. It means a lot to the rest of us!


  69. Crystal Robinson

    I made this crust over the weekend and it was great! I made a BBQ chicken and pineapple pizza (I used “Organicville Tangy BBQ Sauce”)! I pretty much spent the entire weekend making your recipes… Cosmic Brownies, Pizza Crust and the “KFC” chicken recipe with pickles. Can’t wait to try the Hard Taco shell recipe next weekend!

  70. Lyndsey

    Excellent recipe! Loved it the first time I made it, though I substituted corn starch for arrowroot, and used cilantro instead of garlic, and did not use psyllium husk.. It was really really good. Second time I made it, I doubled it and put in some coconut flour as well as almond. I don’t recommend the coconut, it gives it a spongy texture even in the small amount that I used. My real mistake-dumping the pear vinaigrette on it instead of herb. Did not taste good with the onion on the pizza! So I’ll stick to the original recipe next time lol. Anyway, just wanted to say thanks for a great recipe! I went grain free and dairy free because of my health issues, but the rest of the family didn’t. So when they were bringing pizza home several nights a week, it was killing me! I was so happy to find your recipe so now I can have my own little slice of heaven too. =D

  71. Leslie

    We have loved this recipe. I use flax meal (3:1 water to flax meal) to substitute for the eggs and use flax instead of psyllium husk seeds. We love it.

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