Grain Free Deep Dish Skillet Pizza


Grain Free Deep Dish Skillet Pizza

My new favorite quick and easy THICCC pizza crust, that happens to be grain/gluten-free, dairy-free and totally customizable. No yeast required, and you still get that signature chewy texture!
Servings 4


  • 1 cup water
  • 1 large egg
  • 1 tablespoon apple cider or white vinegar
  • 1 cup tapioca flour sub arrowroot starch
  • 1 1/2 cups blanched almond flour*
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon avocado oil


  • Preheat oven to 350 degrees F.
  • In a small(er) mixing bowl, whisk together water, egg and vinegar. In a large mixing bowl, whisk together tapioca flour, almond flour, salt, garlic powder and baking soda.
  • Add wet ingredients to dry and whisk until creamy.
  • Heat a 10” castiron or other nonstick skillet to medium-high and add avocado oil. Turn on exhaust fan. When oil moves quickly around the pan, add batter and quickly spread into an even layer. Allow to sear 5-7 minutes, or until the edges start to pull away and you can smell “browning” but not burning.
  • Carefully add pan to the oven and bake 5 minutes. Remove and turn oven to 475 degrees. While oven is heating, add whatever toppings you like. Add pizza back to the oven and cook 12-15 minutes, or until the edges are golden-brown and any cheese is bubbling.
  • Allow to cool 5 minutes before slicing and enjoying! Leftovers will keep tightly sealed in the fridge up to 4 days. Reheat in the oven at 350, on an unlined baking sheet, until warmed through.


*NOTE: can sub GF all-purpose flour, but the batter will be thicker. Just use a dampened spatula to spread!
Course: Entree, Main Course
Cuisine: American
Keyword: deep dish, Gluten Free, grain free, healthy dinner, paleo, pizza, skillet

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