A No Yeast Pizza Crust In Honor Of Pi Day (GF DF EF)

Pi day was a couple days ago (3/14) but instead of regular old pie, I wanted to make pizza pie! Regular yeast pizza crusts can be time consuming, and as it was a weeknight, I wanted to save time. I had used my favorite drop biscuit recipe from Sarah Bakes Gluten Free to make pizza crust once before, but I had been making it up as I went along, so I was eager to standardize the recipe.

2 cups gluten free flour

1/4 cup tapioca starch

2 tablespoons coconut sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon dried herb such as oregano or basil (optional)

6 tablespoons coconut oil

1 cup coconut milk

1 tablespoon white vinegar

Preheat oven to 425F. If using a pizza stone or a cast iron skillet, place in oven.

Mix together all dry ingredients. Then add coconut oil and mix until sandy with either a handheld pastry blender, or a pastry blender attachment on a mixer. Then add milk and vinegar, and mix until it comes together.

Pat or roll out dough on to pan, 1/4 to an 1/2 inch thick. Bake for 10 to 15 minutes, or until top of crust is springy. After adding pizza toppings, bake until golden brown and toppings are cooked, about 15 minutes.