Homemade Pizza (Gluten & Dairy Free)

While this is the most complicated recipe you’ll find here, it’s worth the effort to enjoy this delicious, low-carb pizza that meets all the dietary needs of our family members. We enjoy making this on afternoons when there’s time to spare. We also like how versatile it is; a wonderful way to use up extra vegetables in the fridge before they spoil.


2 ½ Tbsp. active dry yeast

3 Tbsp. honey

¾ cup warm water (between 95 and 115 degrees F)

1 large egg

3 Tbsp. olive oil

1 ½ Tbsp. cider vinegar

2 ¼ cups almond flour

1-1/8 cup cornstarch

2 tsp sea salt

3 cups prepared marinara

1 ½ cups chopped vegetables for toppings to your preference (onion, pepper, zucchini, broccoli, etc.)

optional: cooked meats for added toppings (ex: pepperoni, sausage, etc.)


  1. Add the yeast, honey, and warm water to a large mixing bowl and stir well. Allow mixture to sit 5 minutes to activate the yeast. Whisk the egg, olive oil, and cider vinegar into the yeast mixture.
  2. In a separate bowl, stir together the almond flour, tapioca flour and sea salt. Pour this dry mixture into the mixing bowl with the wet mixture and stir vigorously for 30 seconds.
  3. Cover bowl with a towel and put in a warm place (next to a window in the sunshine works great). Allow dough to sit 60 to 90 minutes (mine took 60), until it has doubled in size and is full of air bubbles.
  4. Preheat the oven to 500 degrees F lightly oil a baking sheet.
  5. Pour the pizza dough mixture onto the parchment-lined baking sheet. Note that the dough will be very sticky - this is normal. Spread the dough to desired thickness. Dough will rise in the oven, so for a crispy crust, be sure to spread dough thinly.
  6. Bake in the preheated oven for 6 to 8 minutes, until firm and golden-brown. Watch closely as crust burns easily.
  7. Sauté chopped vegetables in 1 Tbsp. olive oil until soft.
  8. Smooth out 1 cup marinara on the baked crust. Top with vegetable and any other desired toppings.
  9. Bake for 5 minutes. Use a metal spatula to carefully lift from pan. The crust will likely be stuck and need some delicate force.
  10. Warm remainder of pasta sauce to use for dipping.


Adapted from The Roasted Root at: https://www.theroastedroot.net/almond-flour-pizza-crust/

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