Pizza Crust

Makes 1 Pizza Crust.

1 1/4 Cups White Rice Flour

1/2 Cup Arrowroot Flour

1/2 Cup Sweet Potato Flour

1/4 Cup Tapioca Flour

1 1/2 Tbsps Coconut Sugar

2 tsp Cream of Tartar

2 tsp Konjac Powder

1 tsp Baking Soda

1 tsp Celtic Sea Salt


In a 2 cup measuring cup, add and process with a stick blender for 10 seconds, let rest for 1 to 2 mins, then process again for 10 seconds until mixture gels and thickens:

1 1/2 tsp Flaxseed Meal

1/4 Cup + 2 Tbsps hot water


Then add and process for 5 more seconds:

3/4 Cup water

2 Tbsps Algae Oil or Coconut oil

1 Tbsp Lemon Juice


Using a mixer; beat on low speed for only 20 seconds. The dough should be soft, moist and sticky. ( More water can be added to achieve the proper consistency if needed.)

Preheat your oven to 425 degrees. Grease a pizza pan with coconut or Algae oil.

Place 1 to 2 Tbsps of Algae Oil or melted Coconut Oil on parchment paper on a cutting board and gently roll the dough back and forth until it is no longer sticky. Use a rolling pin to roll out the dough and form into the shape you want. Place the pan over the dough and flip it over so that the dough is on the pan you will cook it on. Peel off the parchment paper and fix the placement if needed. Add your sauce and toppings and bake for 25 to 30 minutes.


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I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

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