This crust starts with a simple whisk of almond flour and tapioca starch, seasoned right in the dough with garlic powder and dried oregano so every bite carries flavor, not just the toppings. Eggs and olive oil bring it together into a dough that presses out easily between two sheets of parchment, giving you full control over thickness from edge to center. Par-baking first is the key move here — it firms up the base so it can hold your sauce, cheese, and toppings without going soft or bendy underneath. The result is a crust with lightly golden, crisp edges and a sturdy center that slices cleanly into eight pieces. It's a genuinely solid choice for a wheat free pizza night, delivering that crave-worthy crust texture without any of the guesswork. Load it up with your favorite toppings and it bakes into a pizza that feels every bit as satisfying as the classic version.
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Preheat the oven to 425°F (220°C). Line a large baking sheet or pizza stone with parchment paper.
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking powder, salt, garlic powder, and dried oregano until evenly combined.
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