🍕The Best mSCD Rice & Almond Flour Pizza Crust- Gluten & Dairy-Free!
Pizza nights have always meant something special to me. Growing up, Friday night was almost always pizza night in my family, and it was something I looked forward to all week. It marked the end of school, the start of the weekend, and that comforting feeling of gathering around the table with something familiar and fun.
One of my favorite memories tied to pizza is the Pizza Hut school reading program, reading book after book so I could earn a free personal pan pizza. I don’t think I missed a single year. There was something so exciting about walking in with that little coupon, knowing all that reading paid off in melty cheese and a perfectly crisp crust.
For a long time, pizza felt like one of those foods that just didn’t fit once I started following a therapeutic diet. And while my SCD coconut flour crust has truly been a staple over the years, moving into mSCD opened the door to experimenting a bit more. I wanted a crust that still felt approachable and familiar, something that brought back the joy of pizza night while staying aligned with the way I cook and eat now.
This rice and almond flour crust is the result. It’s simple, reliable, and comes together quickly with pantry staples, making it perfect for an easy weeknight dinner or a fun, build-your-own pizza night.
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Why Rice Flour + Almond Flour?
Rice flour brings lightness and structure, while almond flour adds just enough richness and tenderness to keep the crust from feeling dry or crumbly. Together, they create a balanced crust that rolls easily, holds toppings well, and bakes up beautifully golden.
A splash of apple cider vinegar helps activate the baking soda and improves texture, while olive oil adds flavor and flexibility. The result is a dough that’s easy to work with, even if pizza dough usually intimidates you.
mSCD Notes & Ingredient Tips
This recipe is mSCD-friendly, but a few ingredient details matter:
Rice flour: Use finely ground white rice flour with no additives. Bob’s Red Mill works well here.
Almond flour: Finely ground, blanched almond flour gives the best texture.
Cheese: If using cheese, stick to block mozzarella and shred it yourself. Avoid fresh or soft mozzarella, which can make the crust soggy.
Water: Add slowly. The dough should be soft and slightly sticky, but never wet or runny.
If you’re strictly SCD, this crust won’t be compliant, but you can absolutely check out my coconut flour pizza crust instead.
How to Use This Crust
This crust is incredibly versatile. Keep it classic with tomato sauce and mozzarella, or go lighter with sliced tomatoes and fresh greens. I love finishing it with a handful of arugula after baking for a fresh, peppery bite.
Because the crust is par-baked first, it holds up well to toppings and doesn’t get soggy, making it great for family-style pizzas or even leftovers reheated the next day.
Without yeast and gluten, this crust is a thin-style and won’t puff up. However, it’s not a crisp cracker-like thin crust, but has a more familiar softer texture which I personally love.
Why You’ll Love This Pizza Crust
Made with simple, pantry-friendly ingredients
Gluten-free and dairy-free (cheese optional)
Easy to roll, press, and shape
Crisps up beautifully while staying sturdy
Reheats wonderfully, and doesn’t get soggy the next day like typical gluten-free crusts
Brings back the joy of pizza night—without the stress
Looking for More Pizza & Comfort Food Recipes?
If pizza night is something you’ve missed, you’re not alone. Be sure to check out:
My SCD Coconut Flour Pizza Crust (SCD option)
SCD Quick Tomato sauce, BBQ sauce, or even my Pickled red onion recipe as a fun and zesty topping.
Nutrition Facts: (⅛ of crust only)
Calories- 135
Carbs- 16.3 g
Fat- 6.5 g
Protein- 4.1 g