Dairy-Free Gluten-Free S'mores Pizza

Prep: 15 minCook: 16 min8 servingsmediumAmerican
Gluten-Free S'mores Pizza with Tapioca and Tigernut Flour

This unique dessert pizza combines classic s'mores flavors in an innovative format. A crispy gluten-free crust made from tapioca starch and tigernut flour serves as the base for melted dairy-free chocolate chips and gooey marshmallows. The result is a shareable treat that captures all the nostalgic flavors of campfire s'mores in an easy-to-slice pizza form. Perfect for parties, family gatherings, or when you want to enjoy s'mores indoors year-round. The naturally sweet crust pairs beautifully with the rich chocolate and toasted marshmallows.

Gluten-FreeDairy-FreeNut-Free

Ingredients

8 servings
  • ¾ cup tapioca starch
  • ½ cup tigernut flour
    almond flour1:1paleoaip

    slightly different texture

  • 1 tbsp gelatin
  • ½ tsp baking soda
  • ¼ cup maple syrup
    honey1:1paleo

    different flavor profile

    Full guide →
  • ⅓ cup palm shortening
    coconut oil1:1paleovegan

    may affect texture slightly

  • ½ tsp vanilla extract
  • ½ cup dairy free chocolate chips
    regular chocolate chips1:1standard

    no longer dairy-free

  • ½ cup compliant marshmallows
  • 2 tbsp melted chocolate, for drizzle(optional)

Instructions

  1. 1

    Preheat oven to 350°F and line baking sheet with parchment paper, lightly greasing with coconut oil

  2. 2

    Combine dry ingredients in large mixing bowl

  3. 3

    Cream palm shortening and maple syrup in separate bowl

  4. 4

    Add wet mixture to flour mixture and stir in vanilla extract until dough forms

  5. 5

    Press dough onto baking sheet forming 8-inch round crust about 1/4-inch thick

  6. 6

    Bake for 11 minutes until edges are lightly golden brown

  7. 7

    Remove from oven and add chocolate chips, spreading with knife as they melt

  8. 8

    If chocolate needs more melting, return to oven for 1-2 minutes

  9. 9

    Add marshmallows and bake 3-4 minutes until melted evenly without burning

  10. 10

    Cool for 10 minutes, slice with pizza roller and serve with optional chocolate drizzle

Tips

Tip 1

Watch marshmallows closely during final baking to prevent burning - they can go from perfectly melted to charred quickly.

Tip 2

If chocolate chips aren't melting well, the residual heat from the crust should help, or return briefly to oven.

Tip 3

Let pizza cool for full 10 minutes before slicing to prevent chocolate and marshmallow from being too runny.

Good to Know

Storage

Store covered at room temperature for 2-3 days. Best served fresh but can be gently reheated in oven.

Make Ahead

Crust can be made 1 day ahead and stored covered. Add toppings and final bake when ready to serve.

Serve With

Serve warm or at room temperature, cut into pizza slices. Best enjoyed fresh from the oven.

See pairing guide →

Common Mistakes

Watch

Don't overbake the marshmallows to avoid burning and bitter taste.

Watch

Ensure crust is golden before adding toppings to prevent soggy bottom.

Substitutions

Vegan Options

palm shortening→
coconut oil1:1paleovegan

may affect texture slightly

Full guide →

General Alternatives

tigernut flour→
almond flour1:1paleoaip

slightly different texture

Full guide →
maple syrup→
honey1:1paleo

different flavor profile

Full guide →
dairy free chocolate chips→
regular chocolate chips1:1standard

no longer dairy-free

Find more substitutions →

FAQ

Can I use regular flour instead of tapioca and tigernut?

This recipe is specifically designed for gluten-free flours. Regular flour would change the texture completely and require different liquid ratios.

What if I can't find compliant marshmallows?

Regular marshmallows work fine if you don't need AIP compliance. Look for gelatin-based marshmallows in health food stores for paleo options.

How long does this keep?

Best eaten fresh, but stores covered at room temperature for 2-3 days. The texture will soften over time.