Pizza Base with Tapioca Flour (Gluten-Free)

In trying out this recipe different to the cauliflower or spinach pizza base, I was looking for a flour alternative that replaced the processed flours and also one that has somewhat of a savory pizza taste within the base, other than the toppings.  Gluten-free tapioca flour has proved to be a good replacement to the processed grain and wheat flours and the mixing and boiling of the liquid ingredients is imperative to get a good combination of the oil and water with seasoning. It is also a neutral tasting flour as compared with almond or coconut flour, which is more sweeter tasting.  Nutritional yeast added to this recipe will also produce a cheesy tasting pizza base.  This recipe may also be used to make buns or rolls.


I have used this sauce, adding to the pizza base after it baked, and cooled, before adding the toppings of choice, which in this instance was minced chicken breast cooked with onion and herbs in ghee, baked brinjal, yellow pepper and rosa tomato’s.


½ cup Olive oil
½ cup water
½ tsp Himalayan salt
1½ -2 cups of Tapioca flour
1 tsp of finely chopped garlic
1 egg
1 tsp of Italian herbs
2 tbsp of almond flour
Here’s How
  • In a small pot add the olive oil, water, salt and garlic and bring to a boil. Remove from the stove top and add in the tapioca flour and mix.
  • Allow this to stand for 10 minutes and then work in the italian herbs and egg.  Mixing vigorously until a thickish batter-dough is formed

  • Use two sheets of baking paper and roll out the dough into a pizza pizza base, this  may need some manipulation, depending on the consistency. I would imagine a food processor will work better than hand mixing – a definite try out the next time I make this.
  • For a crispy crust keep the thickness at  ½ – 1cm.  Anything thicker than this and you will have a soft crust.
  • Sprinkle the top of the dough with 1 tsp of almond flour. Flip over and repeat.
  • Remove the top piece of baking paper and bake at 180 degrees celcius for 25 minutes on a stainless steel baking sheet or pizza baking pan   When the crust is done you can top with your choice of toppings and baked until warmed through – roughly 10 minutes more at 220 degrees celcius.

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    Prava Singh

    A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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