Pizza is the one food that I did not want to give up when I switched to a gluten-free diet, and I was happy to learn that I did not have to! Because…who doesn’t love pizza, right? I have tried several gluten-free pizza crust recipes and none of them come close to this one.

This recipe is simple, delicious, and it only involves a few ingredients.

You will love that the dough is easy to work with, and you won’t make a complete mess in the kitchen. This easy-to-make, gluten-free pizza is likely to become one of your favorite recipes.



– 1 ½ cups tapioca flour
– 1/2 cup coconut flour
– 1 cup water
– 1/2 cup butter (preferably from grass-fed cows)
– 1 tsp. sea salt
– 1 tsp. garlic powder
– 2 eggs (preferably pastured eggs—see below on why)

Optional toppings:

Margarita pizza: mozzarella, tomatoes, fresh basil, olive oil, roasted red pepper flakes, sea salt and pepper.

Roasted golden beet: roasted golden beets (roast ahead of time), red onion, honey, and sea salt.

-Pepperoni, mushroom, and cheese.


Melt the butter. Then add the water and salt and bring to a boil. Remove from heat and add in the garlic powder and tapioca flour. Combine. Let the mixture cool for about 5 minutes. Mix in the eggs and then the coconut flour.

Knead the dough a bit until it all comes together. Put a little olive oil on a pizza stone and roll out the dough with a rolling pin (you can also line a baking sheet with parchment paper if you do not have a pizza stone). Place into preheated oven at 350 degrees for 30-35 minutes. Then, add your toppings and place the pizza back into the oven for 8-10 minutes. (Recipe adapted from

The easy way to make gluten free pizza2

Why go gluten-free? Check out one of my previous articles to read why.

For this article, I would like to emphasize the importance of upgrading to pastured eggs from your typical supermarket eggs. It is worth the extra couple dollars. Just skipping on one Starbucks coffee drink each week can help you afford a dozen of these nutritious eggs.

Pastured, grass-fed hens are raised on the pasture instead of being confined indoors. Instead of being fed a grain-based diet, the pastured hens are out eating earthworms and other critters, which gives their eggs an amazing nutritional profile.

They also are the tastiest eggs! You can even see the difference in the quality by comparing the color of the yolk with a store bought, factory farmed egg. The pastured egg yolk will have a nice, deep orange color and the factory-farmed egg will be a paler, yellow color.

What about organic or “cage-free” eggs that you can buy in the store? These are a step above your typical, factory-farmed egg, but the hens are still fed a grain-based diet. The hen’s diet influences the vitamins, minerals and fatty acid content in the eggs. For instance, there is between 4-6 times as much vitamin D in an egg from a pastured hen compared to your typical supermarket egg.1

Try using some pastured eggs in your gluten-free pizza crust for an added nutritional boost. Enjoy!


1. King’ori A. M. Influence of poultry diet on the fatty acid, mineral and vitamin composition of the egg: a review. J Anim Sci Adv. 2012;2(7): 583-588.

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