Gluten Free Pizza Crust | Minimalist Baker Recipes

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THE BEST GLUTEN FREE PIZZA CRUST + SAUCE
Dana makes the food, John makes the
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recipes and nourishing people we love.
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This time last summer our friend Laura found out she had food allergies. Not the kind that
can be cured with an enzyme pill or avoidance of cheese. The kind that require eliminating
half your diet. She was heartbroken for it and we were, too. We ate together all the time and
the allergies imparted all kinds of complications. But after rallying our spirits we ventured to
explore new and better recipes together, namely ones free of gluten since it seemed to be the
main culprit in her diet.
Laura’s family has always had homemade pizza on Sunday nights – a tradition she loved then
resented after she couldn’t participate. She and I both searched for gluten-free crust
alternatives but always ended up with doughy, bean-flavored, less-than-memorable results.
Then Laura had the brilliant idea to try her mom’s traditional crust recipe, only subbing in a
gluten free flour blend in place of all purpose to keep it allergen-free.
The result – oh man – no joke, the best gluten free pizza crust I’ve ever had. She even prefers
it over restaurant versions now and I nearly prefer it over GLUTEN versions at regular
pizzerias! It’s that good. If you have gluten free eaters in your life you simply must try this
recipe. As Nacho Libre says, “It’s the baaayyyyysst.”
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I convinced Laura to let me share her recipe and photograph her making it. So John and I
joined her and her husband Ben at their place on a recent weeknight evening. We split a
couple bottles of wine, made pizza and I took photos. Oh yes, and we laughed and joked. We
always do. These guys are the best. Husbands watched on as the women worked. Typical ; )
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THE BEST GLUTEN FREE PIZZA CRUST
+ SAUCE
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We went with pepperoni for our main topping, boys’ request. The girls pizza had Daiya
mozzarella shreds to keep it dairy-free, since Laura and I try to avoid dairy whenever
possible. It was insanely delicious. This pizza is super, seriously. Insanely good. It’s so good, in
fact, that just looking at it I want it again, RIGHT NOW.
The best part? Just 7 ingredients (with the gluten free flour blend) and about an hour from
start to finish! The result? A crust that actually gets crisp on the outsides and stays a little
tender on the inside. It is a bit delicate as most gluten free breads are, but certainly nothing
one can’t master. I’ve watched Laura make it dozens of times now and she’s getting quite
good at it. She doesn’t even need the recipe and eyeballs when something looks off.
As Shauna Niequist shares in her new book “Bread and Wine,” try a recipe once and follow it
to a “t.” Try it a second time and make your own tweaks. Try it a third time by memory and
it’s yours. Enjoy.
What are you waiting for? Make. This. Pizza!
THE BEST GLUTEN FREE PIZZA CRUST
PREP TIME
COOK TIME
TOTAL TIME
15 mins
50 mins
1 hour 5 mins
4.6 from 94
reviews
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A 7-ingredient gluten free pizza crust that requires 1 hour from start to finish and rivals any pizzeria style
pizza crust.
Author: Minimalist Baker
Recipe type: Bread
Cuisine: Gluten Free
Serves: 1.5 pizzas
INGREDIENTS
3 cups gluten free flour blend* (1 cup brown rice flour, 1 cup white rice flour, 1 cup tapioca flour, 1/2 tsp
xanthan gum)
1 tsp salt
1/2 tsp baking powder
3 Tbsp sugar, divided
1 Tbsp yeast
1 1/4 cup warm water, divided
1 Tbsp olive oil
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. In a small bowl, combine yeast and 3/4 cup warm water - about 110 degrees. Too hot and it will kill the
yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
3. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar.
Whisk until well combined.
4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup
warm water before stirring. Then stir it all together until well combined, using a wooden spoon (see
photo).
5. Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your
hands and a little brown rice flour if it gets too sticky, work from the middle and push to
spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin - less than 1/4
inch.
6. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks
may appear, but that's normal and totally OK.
7. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings.
We went with Daiya to keep ours dairy-free. Pop back in oven for another 20-25 minutes, or until the
crust edge looks golden brown and the toppings are warm and bubbly.
8. Cut immediately and serve. Reheats well the next day in the oven or microwave.
NUTRITION INFORMATION
Serving size: 1 slice
Fiber: 1 g
Calories: 104
Fat: 1 g
Carbohydrates: 21 g
Sugar: 3 g
Sodium: 194 mg
Protein: 1 g
Notes:
* Nutrition information is a rough estimate for 1 slice without toppings.
* Recipe yields 1.5 crusts, enough for 2 small-medium pizzas, or 1 large and 1 personal pan.
* The gluten free flour blend is a suggestion, but a strong one. However, try your own blend if
you prefer, or sub all purpose if not gluten free.
* You can make this recipe ahead of time, up to 1-2 days in advance stored covered in the
refrigerator until time of use. However, it is best when made fresh.
* If the dough is finicky or sticky when spreading out, simply sprinkle on a little more brown
rice flour to keep it from sticking.
* Recipe by my dear friend, Laura (and Laura’s mom).
* Laura’s favorite sauce is 1 small can of tomato paste, 1/2 cup water and equal pinches salt,
pepper, dried basil, oregano, thyme and garlic powder.
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COMMENTS
Katrina @ Warm Vanilla Sugar says
June 25, 2013 at 7:17 am
I can’t wait to try out this dough! Looks lovely!
REPLY
Tieghan says
June 25, 2013 at 8:03 am
Looks awesome! I will eat pizza of any kind!
REPLY
Caitlin says
June 25, 2013 at 8:40 am
and no egg either?! you made gf vegan pizza crust and i am making this ASAP!!!!
REPLY
Kathryn says
June 25, 2013 at 9:12 am
Gluten free pizza has eluded me for a long time. Definitely trying this version.
REPLY
Kiran @ KiranTarun.com says
June 25, 2013 at 12:24 pm
Need to try gluten-free baking soon. And this is a great recipe for that, thanks for sharing :)
REPLY
Mimi @ Culinary Couture says
June 25, 2013 at 1:05 pm
By the looks of it, I’m definitely going to end up preferring this over my gluten-full pizzas!
REPLY
Chung-Ah | Damn Delicious says
June 25, 2013 at 3:31 pm
I think I need to have this for dinner tonight!
REPLY
Suzanne says
June 25, 2013 at 6:31 pm
This looks foolproof! I can’t wait to try it :)
REPLY
Shelly says
June 26, 2013 at 11:30 am
Hi there! This is Laura’s mom :-)
Love this recipe and I still use it all the time and am learning the gluten free alterations so I am
glad to get Laura’s version.
I hope many others enjoy it as well.
How fun to see the traditions carried on… the gluten free is important, but the most important
thing is the time spent together each week!! Love family nights, love my family… and we adopt
and love you two as well ;-)
REPLY
Dana says
July 3, 2013 at 12:40 am
Love this comment, Shelly! Thanks for saying hi. Here’s to many more pizza gatherings to
come.
REPLY
Tiffany says
December 26, 2013 at 12:20 pm
Does anyone know if the GF flour blend is like an all purpose flour? I just recently found out
my 4 year old has to eat GF and I would like to know the cheapest (and tastiest) all purpose
flour blend to use when cooking for her.
REPLY
Dana says
Tiffany, I would use a blend of the flours suggested in the post, but you could also sub a
GF flour blend, such as King Arthur.
REPLY
Tiffany says
I just wanted to be sure that was a correct blend for all purpose GF flour, thanks :)
REPLY
Sandra says
June 19, 2014 at 2:08 pm
There is also a really good GF all-purpose flour (that I use in anything that
calls for regular flour), and it’s called Bob’s Red Mill It’s not dirt cheap, but it
is affordable. For yeast breads you may want to add about a 1/2 tsp of
xanthan gum per cup of flour, and once once the GF yeast bread rises the
first time do not punch it down, (they won’t rise again!). I hope your baby
gets all better with his new foods!
Katie says
January 6, 2014 at 6:57 pm
Loved this gluten free crust! I’ve been GF for about 6 years and this is by far the best pizza
I’ve eaten in that time! Thanks for sharing!
REPLY
Dana says
Whoop! Glad you liked it, Katie!
REPLY
Jennifer says
June 27, 2013 at 10:58 pm
Does the crust shrink at all when you bake it?
REPLY
Dana says
July 3, 2013 at 12:42 am
only slightly, but not really.
REPLY
Michelle @ Michelle's tiny kitchen says
June 28, 2013 at 9:18 pm
I haven’t tried any gluten-free baking yet. My sister-in-law is GF, and I’d like to start getting
some good recipes under my belt for her. This one looks lovely, and the ingredients list is
mercifully short. Thanks for sharing!
REPLY
Maria Trader says
June 30, 2013 at 8:11 am
We’ve recently discovered my son has a lot of food allergies and pizza is one of those things I
haven’t been able to get right yet. I’ll be trying this tonight, thanks!
REPLY
Jenny @ BAKE says
July 1, 2013 at 7:36 am
I love the gif! this pizza crust looks amazing I’m glad your friend found a recipe she likes!
REPLY
Gwen says
July 3, 2013 at 9:25 pm
Hi! Can a pre-mixed gf flour be used (I usually use Bob’s Red Mill). Or does it specifically need to
be the blend you use?
Thanks!
REPLY
jds says
July 4, 2013 at 12:15 pm
I use brown rice flour in the same proportion mentioned and substitute the sundry flours
with bobs redmill gluten free flour since it already has most of those sundry flours within
it. it makes things easier to use a pre_blended flour.
REPLY
Laura says
August 17, 2013 at 11:25 am
Eeech. I find Bob’s Red Mill all purpose g-f mix to have a weird flavor. It seems to mostly
dissipate with baking, but not completely (to me). I’d take a home-blended mix any day, but
I’m glad to have their mix for emergencies. :)
REPLY
Sonya says
October 29, 2013 at 1:03 pm
To Laura – agreed! I find Bob’s all-purpose gf flour mix to have a bitter aftertaste. I
started making my own using the guidelines from this site
(http://glutenfreegirl.com/2012/07/how-to-make-a-gluten-free-all-purpose-flour-mix/)
and so far it’s been my fav – no strange aftertaste, can’t tell difference from non-gf
flours aside from it maybe being a little more crumbly when baking muffins. I’m going
to try it tonight with this recipe. However, I will try the one Dana recommends in this
recipe sometime to compare, as well.
REPLY
ND-girl says
February 28, 2014 at 9:24 pm
..it’s the garbanzo bean that leaves after taste. I don’t care for the Bob’s Red Mill
All-Purpose Flour, due to that reason.
REPLY
Phô mai que says
July 5, 2013 at 4:51 am
I love your pizza. They look so yummy! I’ll try to make it for my family some time. Thanks for
the recipe!
REPLY
Sarah S. says
July 6, 2013 at 9:45 pm
Just made this! I used Bob’s red mill all-purpose GF mix and it turned out wonderfully. The
whole family loved it. Thanks for such a simple and delicious recipe! We’ll definitely be repeating
it :)
REPLY
John says
July 14, 2013 at 11:00 pm
This was the first time I ever made a pizza crust from scratch. It was very tasty. However, it was
a little thick in the middle for a crunchy crust. Next time I am going to get a roller to roll it
thinner in the center and maybe put more sauce. Practice makes perfect.Thank you for your
recipe. No more driving out of my way and more paying big $$$ for lackluster frozen gluten free
crusts at the gluten free store.
REPLY
Dana says
July 14, 2013 at 11:31 pm
Love to hear it! It’s not a “perfect crust” the first time around – you definitely have to give it
a second and third try to get it to your liking. But as far as flavor and texture goes, it’s my
absolute favorite! AND so much cheaper and better than takeout. Glad you liked it! :D
REPLY
Bill says
July 16, 2013 at 11:10 am
Just have to confirm that this is the best gluten free pizza crust! My wife eats gf, while I don’t. So
usually I’m just tolerating gf pizza crusts, but this one was really really good! Definitely our go-to
crust from now on. Thanks!
REPLY
Dana says
July 17, 2013 at 11:10 am
Yay!!! My friend Laura just asked the other day how people were liking the crust recipe and
I’m always happy to report that more positive feedback is pouring in. Glad this worked so
well for you! I’m not G-Free myself and even I love this crust over others!
REPLY
Angela says
July 17, 2013 at 9:04 am
I love your crust! It was so simple to make and even new to gluten free husband (who is a very
picky eater) approved! I have tried several other pizza crust recipes, but this tops them all. Thank
you so much for sharing. I am going to try making it again soon and doing the first bake, then
cooling and freezing the crust. This way I can pull from the freezer on a busy school night and
thaw, top and bake. Yum!
REPLY
Dana says
July 17, 2013 at 11:06 am
Love to hear it!
REPLY
Caitlin says
July 24, 2013 at 2:21 pm
I had tried to switch my old glutenful, favourite pizza dough recipe into a gluten free version that
ended in a pretty disappointing fail. I was so happy that Laura’s mom’s recipe translated so
much better than mine did! I made it for the first time last night, and, as someone else
mentioned, I had a bit of a thicker crust in the middle that ended up being a bit mushy, but with
slight tweaking (really just making it evenly thin, and also pre-baking the full 30 min to help dry
it out), I think this recipe will become a staple in our kitchen as well! I made it exactly as the
recipe called for, the flour blend is pretty basic and I had all the ingredients on hand. Thanks for
posting, and thanks to Laura’s mom! I loved her comment as well :)
REPLY
Dana says
July 24, 2013 at 2:47 pm
Caitlin! I love to hear this (and so does Laura, as it’s been a recipe that’s helped her cope
with going g-free much better). Yes, the crust is a little bit finicky with thickness and
doneness but once you try it two or three times you’ll definitely perfect it! Thanks for
sharing your experience with it and I hope it does become a staple in your kitchen. Best!
Dana :D
REPLY
Edna says
July 28, 2013 at 9:56 pm
Our entire family is going gluten free for the sake of our autistic son, adhd son, add daughter,
son with allergies, daughter with asthma, son with digestive problems. We have been trying so
many gluten free recipes lately and found them all to be failures. SO HAPPY that this was a
success. The family loved it!!!!! Thanks so much for sharing. By the way, our family has a
tradition of making homemade pizza every Sunday night as well. So glad to be able to continue
this.
REPLY
Bridgette says
July 31, 2013 at 9:12 pm
Soooo good. My boyfriend has IBS, and can’t eat wheat. All of the comments persuaded me to
give this a go. We were not disappointed. Thank you!!
REPLY
astro says
August 8, 2013 at 8:34 pm
Thanks so much for such a quick, simple and forgiving gluten-free vegan pizza crust recipe!
Gluten-free breads can be so unforgiving (and complicated, bland and crumbly)…not this one. I
literally just used whatever was leftover in my pantry and fridge.
I didn’t have the brown rice flours, so I used a combination of millet flour and gluten-free oat
flour. I made a few mistakes (my fault) by throwing the yeast on top of the flours…so I scooped it
out into a different bowl (couldn’t avoid scooping some of the flour) and then added ALL the
water (rather than 3/4 a cup). Despite those mistakes, the yeast successfully activated, the dough
was easy to work with and the finished crust was SOOO fluffy and most importantly DELICIOUS!
I brushed it with olive oil, topped with garlic, onion, spinach, and fresh cashew cheese (cashews,
garlic, nutritional yeast, salt, water). My boyfriend (who can eat gluten) ate half the pizza and
said, “THAT’S BREAD!”
Thanks! 5 stars!
REPLY
Dana says
Whoop whoop!
REPLY
Veronica says
I just want to thank you for posting this! I’ve been using premixed doughs and i always found
something missing with the texture, as well as taste. As a Northerner who grew up eating the
best NY pies, it hit me hard when i had to stop eating gluten and give up things i loved most. But
THIS recipe not only tastes amazing, but also allows me to FOLD my pizza. Any true New York
pizza lover can agree with me when i say that part is essential to good pizza!!! Also, i omitted the
xantham gum and substituted the baking powder with 1/2 tsp cream of tartar and 1/4 baking
soda (so as to make it corn free as well) and it turned out wonderfully!!! THANK YOU THANK
YOU THANK YOU!!
REPLY
Kristin says
January 8, 2014 at 8:09 am
I can’t wait to try this, as a former NY’er I can relate to the missing folding my pizza! And
not all pizza are foldworthy!
REPLY
Dana says
Kristin, this is definitely foldworthy. Hope you give it a try!
REPLY
Kristin says
Attempting Friday. Is there a hotline to call if get stuck, nervous and I have
questions? (LOL) I will let you know how it turns out!!!!
REPLY
Dana says
haha, don’t be nervous! It’s a fairly forgiving recipe. If it gets stuck (which it
might on the pan), simply gently lift it off with a spatula. You’ll do great! ;D
Brittany says
August 10, 2013 at 8:26 pm
The crust was horrible! It crumbled like crazy and tasted like cardboard. I wouldn’t suggest this
to anyone!
REPLY
Sarah says
I definitely had the same experience, but there are so many good reviews, I’m going to try
again.
Fingers crossed!
REPLY
Sarah says
December 30, 2013 at 12:47 am
Tried again. It was better, but lacked flavor and didn’t rise very much. I wonder if I’m
doing something wrong, although it looks like the crust in the pictures.
REPLY
Molly says
August 11, 2013 at 10:35 pm
I made this pizza crust and have to say that it was some of the best I have had in a long, long
time. So excited to have a good crust alternative! I mixed an extra batch of the flours with salt,
baking powder, and extra sugar, so all I have to do is add the proofed yeast and olive oil and I
have my dough. I will try the approach of brushing with olive oil next time. So easy and so
delicious! The family members who can eat gluten even said it was delicious! Thank you so
much for sharing!! You are my hero. :)
REPLY
Dana says
August 11, 2013 at 10:43 pm
Yay! So glad you liked the crust Molly. It’s definitely become our go-to G-free crust!
REPLY
Misty says
August 13, 2013 at 6:52 pm
My dough had a great flavor but it didn’t rise so it was gooey! Help! Any advice? I want to try this
again!
REPLY
h7opolo says
August 18, 2013 at 1:07 pm
Misty, the dough will never rise due to lack of gluten for yeast to feed on. I’m not so sure
yeast is even required since yeast is only necessary to make dough rise, which will not occur
due to gluten-free flour. If the dough is too gooey, add some more flour until it has the
consistency you desire.
REPLY
Sonya says
Misty – If you are not gluten sensitive as much as you are wheat sensitive, try it with
spelt flour?
REPLY
Michelle says
The yeast feeds off of the sugar so it should rise a little bit but not much.
REPLY
Zoa says
Hi, Misty! It sounds to me your yeast was old or the water you used to activate it was either
too hot or too cold. A few things you need to know when using yeast you may not know:
First your yeast needs to be fresh and alive. To ensure yeasts’ freshness, first make sure it’s
within the “best if used by” date printed somewhere on the package. Also, when you have it
at home, especially if you rarely use yeast in your cooking, it MUST be stored in the fridge!
Otherwise, the yeast will become ineffective much sooner. Second, the water used to
activate the yeast must be no hotter than 110 degrees Fahrenheit. It can’t be much cooler
than that either, or your yeast may not activate very much or at all. When I prep yeast, I use
a kitchen thermometer to test the water temp before I add my yeast so I’m sure the water is
just right. The other important thing to know is that yeast feeds on sugars! It never has and
never will feed on gluten. So that’s why the recipe states to let the yeast sit in the warm
water for about 3 minutes THEN add SUGAR and stir it, then let it stand while you finish
prepping your dry ingredients. These things are important, or your dough will never rise.
Anyhow, hope this helps!
REPLY
Sarah says
August 14, 2013 at 6:36 pm
This is the BEST pizza crust – gluten free or not. I was diagnosed with an allergy to dairy last
year and my boyfriend was great about cooking dairy free for me. When he was recently
diagnosed with a gluten allergy – I decided to return the favor. He was overjoyed when he took a
bite of this pizza crust and realized he wouldn’t have to sacrifice one of his favorite foods! I
found this recipe about 1 month ago and I’m making it for the 4th time tonight. So I finally had
to leave a comment since the other comments are what swayed me to give this a shot. The
directions are foolproof and the crust is seriously amazing!!!! THANK YOU AGAIN!!!
REPLY
Sarah says
August 14, 2013 at 6:38 pm
I realize I just admitted that we have eaten pizza once a week for a month. I guess it just
proves how great this recipe is.
REPLY
Dana says
August 15, 2013 at 10:49 am
So cool!!
REPLY
Niamh says
August 16, 2013 at 4:28 am
hi there, just had to leave a comment. Made your pizza last night for my husband who had to go
gluten free this year. He loved it, I had enough dough to make two fairly big pizzas so he took one
for his lunch today. Hes delighted with himself. :) I cant thank you enough.
REPLY
Sarah (appifanie) says
August 17, 2013 at 12:54 pm
I’ve been using rice/tapioca as my mix lately and it works so well for everything! Trying this
recipe tonight. (Side note, love the guestbook font!!)
REPLY
Emily welch says
August 21, 2013 at 4:48 pm
I can’t have sugar and so I am going to try it with coconut sugar. Any suggestions?
REPLY
Lynn says
August 23, 2013 at 10:21 am
Can I use coconut sugar??
REPLY
Michelle says
Yes you can sub coconut sugar for granulated sugar any time use a 1:1 ratio.
REPLY
Daniella says
August 26, 2013 at 4:00 am
Hi!
Could I substitute tapioca flour for Potato flour?
Thanks1 :)
REPLY
Dana says
August 26, 2013 at 3:50 pm
It’s worth a shot but it will likely affect the outcome/texture.
REPLY
daniella says
August 27, 2013 at 6:01 am
I also have arrowroot flour. Would that be a better sub than potato flour? Haven’t got
any tapioca at the moment.
Could I also use Nutritional Yeast Flakes instead of instant dry yeast?
REPLY
Katie says
August 26, 2013 at 1:37 pm
I had to leave a comment to tell you this is the best pizza crust I’ve ever made since being
diagnosed with Celiac 6 years ago! I’ve had some delicious GF pizzas from restaurants in
Pittsburgh, Philadelphia, and Rome, but have never been able to re-create that taste at home. I
did tonight with this crust! Thanks for an awesome and super easy recipe!
REPLY
Dana says
August 30, 2013 at 5:50 pm
Katie, love to hear it! Thanks for sharing your experience with this crust – it’s truly one of
my faves.
REPLY
daniella says
August 27, 2013 at 6:09 am
Is the sugar essential?
REPLY
Dana says
August 30, 2013 at 5:50 pm
I would say yes, but if you absolutely don’t want to add it it should be OK without.
REPLY
Colleen says
April 4, 2014 at 7:39 pm
I used raw honey instead. I also subbed out the flours with 2 cups GF All purpose flour
and 1 cup almond flour/meal. I am new to Gluten-free baking and I really enjoyed it.
Mine was a crunchy thin crust. I also added cheese and garlic powder to the the top of
the extra dough and made garlic bread sticks. Yum!
REPLY
Annabeth says
August 27, 2013 at 4:11 pm
Thanks for this! The first time I made it, I told my husband while putting it in the oven that I
don’t even care how it tastes, because I’ve never had a dough come together so easily. I am a
LAZY cook and this is a dream for simplicity.
Of course, as it turns out, this is the best GF crust I’ve had. I might always dream about the
pizzas of my childhood, but those risen and fluffy crusts simply aren’t possible with GF flour.
I used the flour I mix ahead of time and keep around as a standard GF replacement. For anyone
who is interested, the crust gets fine results with a flour made this way: 6 parts white rice flour, 2
parts potato starch, 1 part tapioca starch. (Plus the xanthan gum, I just keep it separate from my
premixed flour.)
REPLY
theresa says
August 28, 2013 at 10:16 pm
FINALLY!! My gluten sensitive husband likes a pizza crust recipe! Yay!
REPLY
kourtni says
August 29, 2013 at 9:51 pm
Not kidding. I barely even chewed this it was so good! Paired with beet pesto from Dishing Up
The Dirt’s Blog…this is to die for!
REPLY
Rosie says
September 2, 2013 at 6:33 pm
This really is the BEST gluten free pizza dough EVER! Thank you so much!
I did have to make a few substitutions based on what I had / didn’t have; I used melted butter
instead of oil, and my dough mix was a blend of rice flour and gluten free baking mix.
Again, THANK YOU!!!
REPLY
Anna says
This was amazing! The dough puffed up so nicely and it smelled like… normal pizza! Thank you
so much for this recipe! New family favorite!
“That’s the best pizza I’ve ever had” ~ My Mother :)
~Anna
REPLY
Jessica Tente says
This recipe turned out excellent. Thanks for sharing!
REPLY
victoria says
September 15, 2013 at 9:27 am
My bubby cant havw gluten but the rest of us can so last night i made one gf pizza and one
regular. Everyone loved it! Thanks!
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Victoria Jessian says
Hi I’m 11 yrs old and since I was born I have been diagnosed with Coelaic Disease. It’s been hard
getting proper pizza and this is something I will try out epically because this has no egg and I am
a pure veggie- courtesy of my religion- this means I can’t eat fish, meat or egg plus my allergy
thrown on top!!!!
Well I hope you can reply to this post. Try not to email me as my email is a little dodgy.
Bye thanks for your help.
P.S. I give you 5 stars for all your help
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Kristin says
I’ve just made this pizza and it really is the best ever. I’ve missed pizza so much and the ones I’ve
tried before have been rubbish and usually quite spongy made from weird, elaborate recipes. I
was a little intrigued that the dough didn’t have to rise before, but it didn’t taste of yeast at all, it
was just delicious. The only thing I did was use a teaspoon of yeast instead of a tablespoon since
it says on the packet of the yeast I use 1 tsp for every 500 grams, maybe you have different yeast
in America or something (I’m in the UK), anyways, it worked to a tee. Thanks so much for this
recipe, I’ll be using it alot!!
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Michelle says
Hi! Excited to try this. I only have brown rice flour. Can I use 2 cups of that instead of the
brown/white mix?
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Jenifer says
what brand of pepperoni are you using that is gluten-free?
I’m having a really hard time finding pepperoni for my DS with allergies (which includes gluten
& corn.)
Can’t wait to try the recipe.
thanks
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Dana says
Hmm, it’s just the generic brand at our Kroger store. If you still have trouble finding it, I’d
recommend going to an organic/whole foods market. You should be able to find quality
pepperoni there. Hope that helps1
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Sarah says
We will have to try this recipe tonight! I have been buying Bob’s Red Mill Gluten-Free Pizza
Dough mix but it’s not organic. It’s nearly impossible to find flour mixes that are both GF and
organic. I don’t want to substitute organic and non-GMO for GF. I’m hoping this is as awesome
as you all say!!!
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Kristin says
I *JUST* pulled this out of the oven and almost fell over. This is good. Incredibly good. I’m glutenfree-ish by choice so don’t have the stock of suggested flours. I used Bob’s Red Mill gluten free
blend. I also futz with recipes on the first go so instead of xanthan gum I threw in ground
flaxseed, added a bit more oil and a touch of butter and substituted honey for sugar. This crust
beats out every glutinous crust I’ve ever tried to make. Thanks so much!
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Dana says
Yay! So glad you liked this Kristin.
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Rachel R. says
I can’t comment on the crust yet, as I haven’t tried it yet. (And, actually, am more likely to try
doing the same thing with our own family favorite recipe first.)
But I had to comment to say what a blessing I’m sure you are to Laura! Friends who will honor
the allergies – and still eat together with you – are gems. That must have made the transition
easier!
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Miriam says
Made this dough and it’s incredible!! Thank you so much!
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Janelle says
I made this recipe tonight and it really is the best gluten free pizza I have ever made or eaten!
Thank you so much for this easy to use recipe. It was helpful to be able to refer to the pictures. I
like that there is a printable version, too.
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Deedee says
October 2, 2013 at 10:13 am
hi there, I am going to try to make this in the next couple of days, and I could find everything
except brown rice flour, could I just use 2 cups of white rice flour? or something that’s readily
available, please? thanks so much
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Dana says
Deedee, I think that will work but no guarantees as the two have different textures and
tastes. But give it a try and let me know how it goes!!
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Alison says
Oh my goodness! After learning my daughter was gluten intolerant 4 years ago, I have continued
to search for a likable pizza crust. Friday night is pizza night at our house and though we
sometimes have pizza delivered, it is more fun to make it. Last week I tried a new crust recipe
that caused my 6 year old daughter to eat most of it before asking if it had gluten in it because it
was actually nasty! I found this recipe. I love that you don’t use a premix flour. This was
fantastic! My husband said it was the first time (in 4 years) that he loved pizza night! Yippeeee!
Thank you much.
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katie says
my crust was very doughy and cardboardy.
what am i doing wrong??
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Dana says
Hmm, it may have just been that you needed to bake it longer. Also, did you make any
ingredient substitutions? That flour blend is the one I recommend using for best
flavor/texture.
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Maria Trader says
Made this tonight and it is the best gf pizza dough I’ve tried yet! Thumbs up from the whole
family, thank you :)
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Dana says
Love to hear it!
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Christi says
I did make flour substitutions but the crust is still delicious. Way better than any of the almond
meal ones I have tried and far better than the box mix I had been using.
Next one I will not mess with your recipe. ;)
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Dorothy says
Thank you! I have tried many different wheat free pizza crust mixes and recipes, and yours is by
far the BEST. It actually formed a DOUGH ball and spread quite nicely. My son is 5 and allergic to
wheat and egg and dairy (and so many other things) and many wheat free crusts calls for eggs
(or sometimes milk!). We’ll be making this again!
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Dana says
So glad to hear it, Dorothy!
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Tara Graham says
Made this last weekend and it was AMAZING! It was my first attempt at Gluten/Egg Free crust
and I will make it again for sure!
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AJ says
My three year old has severe food allergies. I cannot wait to try this…thank you for this lovely
post! We will try this soon!
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AJ says
I’ve tried to google arrowroot vs tapioca and the resulting articles didn’t give me much info. I
typically use arrowroot. Any advice here? I can pick up tapioca starch at the store today if that is
recommended…but I have a bulk supply of arrowroot at the present!
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Elena says
The pizza crusts are so expensive at the store. I have just discovered Chebe cheese bread and
have made that in pizza crust form. I was good. I came across this pizza crust recipe and decided
to try it tonight. I did follow it exactly and the dough was great to spread in the pizza pan. I put
on a glove and coated it with olive oil then spread the dough easily. The crust came out a good
consistency and crispy on the edges. Very nice pizza dough consistency. I think next time I will
add shredded cheese to the dough and see what happens. Thanks it was very good.
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Nicole says
Thank you very much for sharing this recipe. It came out just perfect, and my kids are gobbling
it up as I write. So easy to make and tasty!
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AJ says
Update: turned out great! Thank you again!
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Meg says
October 25, 2013 at 10:34 pm
Decided to make this at the last minute tonight, but had everything but the white rice flour so I
used chick pea flour instead. It was delicious and rustic because of the texture of the chick pea
flour. But anxious to try it with white rice flour as well. We too have had “pizza night” every
Friday for years but when I discovered I was gluten intolerant 2 years ago I have been using a
frozen GF crust. It was so nice to be making homemade pizza again, and my non GF husband
LOVED it. Double score :-). Thanks!
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Tara Seguin says
I’ve made this three times (with a store-bought GF blend) in the last seven weeks – finally we
have a from-scratch pizza on the post-gluten rotation! It’s a life saver. :-)
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Tol says
We just tried recipe today with my family and it came out great. Best GF pizza I have ever had. I
have been really missing decent pizza and this passed up “decent” by a mile. My sister who is not
GF also enjoyed it. Followed the recipe exactly for tonight, but may add some spice into the
dough next time, like oregano.
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Michelle says
October 31, 2013 at 10:14 pm
I used bob’s red mill flour blend since I am out of rice flours right now, I think I counted wrong
when I was putting the flour in because it was a VERY wet mess I ended up adding another cup
of flour to make it form a ball of sorts. It seemed to bake well but it seemed really dark after the
pre bake time was up and the dough had lots of cracks. The pizza looked so good as I pulled it out
of the oven. The taste was great but it was extremely dry. I will for sure make it again though
with the rice and tapioca flours – that will probably make a big difference in how well it absorbs
the liquid and how moist the final product is.
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Joyce says
November 3, 2013 at 8:04 pm
This gluten free pizza crust had a very good flavor but my crust was tough and I could barely cut
it. I am wondering if I spread it out too thin and then cooked it too long for a thin crust. What did
I do wrong?
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Sandra R says
November 16, 2013 at 1:40 am
Same thing happened to me – was so happy to read all the positive comments and thought
finally FINALLY I’ve found the perfect pizza base for my gluten and dairy free son to enjoy
but I thought he was going to break a tooth on this – ended up throwing it away. Made it
exactly to the recipe – same flour mix etc. SOOOO disappointed. What could Joyce and I
have done wrong?
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Dana says
Sandra, it’s so hard to say! So many people have had success with this recipe that it’s
hard to say. Perhaps it had to do with the brand or freshness of the flours you used?
Did you bake it a bit too long? Also, I found that a pizza stone will make it crispier, but
a metal pan will keep it softer. Hope that helps in some way!
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Sandra R says
Well I made this again – did everything exactly the same except reduced the
length of time of the first bake to 10 minutes and it worked perfectly! Must be my
oven. So I’m taking back my one star rating and giving it a five. Thanks Dana!
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Matt says
I used Bob’s Red Mill Gluten-Free. My dough turned out looking like pancake batter. I followed
all the steps and this is my first time making dough. Was I supposed to proof it first or
something? Otherwise it tastes great. This was also my first try making dough. Thanks ;)
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Dana says
I honestly haven’t had good luck with Bob’s Red Mill GF mix because it has bean flour. No
bueno! Try the recommendation I listed – it works like a charm.
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Suz says
Hello, I tried your recipe and it worked great. I didn’t use the Xanthan or the extra two
tablespoons of sugar in the crust and it still worked nicely! Good texture – easy to roll – and
baking paper over the top works a treat to squash the dough out. I tried a few different ways to
cook this as the cooking time is way too long for my oven (on ‘fan bake’ setting…). I flattened the
crust out quite thin and found that it cooked great with the topping on for about 15 minutes in a
fan bake oven (without needing to pre cook the base). Have also pre cooked another base and
stored in the freezer for later. Anyway, thanks!! My mum is gluten free and I wanted to try this
for her :)
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Cheralyn says
Hi, I’m excited to try this recipe as both my husband and daughter have recently been diagnosed
with celiac disease (so we all eat gf at home) – and pizza is our fav meal. I’ve tried a few gluten
free recipes and the dough always seems quite wet – I think due to our high humidity here in
Australia. Any suggestions how to cope before I attempt this? Would adding more flour be all
that I have to do? Thanks.
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Donna says
Man, bring on the pizza for the wheat and gluten free amongst us! I made this tonight and now I
have pizza I can enjoy with no disappointments. Thank you for sharing a great recipe.
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PE says
As a personal experiment, I went meat free (except some fish like salmon), casein free (dairy) and
gluten free about 3 months ago. I used your recipe as a guideline and went with 1 cup glutinous
white rice flour, 1 cup tapioca flour, 1 cup quinoa flour (since we had a big bag of it). I sprinkled
garlic powder into the dough. I also used your pizza sauce recommendation. I used mushrooms
& green peppers and as far as cheese, I only used sprinklings of parmesan cheese on my half (ok,
so, I’m not 100% casein free… my wife’s half had regular pizza cheese).
Overall, I really like both the crust and the sauce. It didn’t crack and fall apart like a cracker
when cutting or eating. It was quite pliable. Very nice. Really liked the sauce recipe… simple yet
tasty.
I intended to experiment by adding some fish sauce to the tomato paste, but, forgot.
Anyways, overall, I really like it. Thank You!
Given how great I feel along with body weight dropping (from 195lbs to 168lbs currently), I’m
sticking with my new eating habits.
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Rei says
The taste on this crust is AWESOME. My non-GF husband approves. But it came out drier than
either of us would have liked.
Now, I DID forget the xanthan gum…maybe this kept the crust from expanding and staying
more moist in the middle. Next round I will remember the xanthan gum but ALSO reduce the
pre-bake time (I did a full 30 minutes) and brush the crust with olive oil before putting on the
toppings.
Overall, I was pleasantly surprised by how good it tastes. For all I can remember, you wouldn’t be
able to tell it is gluten free by the flavor.
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Danielle says
My husband and I both have had to go gluten free recently. As pizza was a weekly staple in our
house, it has been really hard to go without :-( especially on those nights no one wants to cook.
We found a local pizza place (Donato’s Pizza) sold a “take and bake” gluten free pizza; it was ok.
We made your dough today and it was delicious! We used rice flour, corn flour and tapioca flour.
It reminded us of our favorite pizza place’s crust! Thanks again for the SIMPLE recipe. So many
gluten recipes have a million ingredients and crazy obscure ingredients. yum.
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Chopper1202 says
By far the BEST gf dough ever!! My non-gf boyfriend and friends actually ask me to make this
over traditional crust. Make a mean version with garlic butter instead of sauce, Italian sausage,
sliced red bell pepper and red onion, a sprinkle of red pepper flakes, fresh mozzarella and grated
parm. Frickin delicious!!!! Thanks for the recipe!!
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Sarah says
This was my first time making a GF pizza crust and this recipe was so good! We all enjoyed it
much more than the traditional wheat crust I use to make. I really didn’t want mess with the
premade pizza mixes since not having much success with GF baking, but now I won’t touch
them! Thank you so much for sharing!
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Dana says
Of course! We’re so glad to know this crust continues to please our GF eating crowd!
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Sandy says
I used King Arthur Gluten free flour and the crust turned out great! I also forgot xanthum gum
but it was still good. Next time I am going to try using honey instead of sugar. It even smelled
great as it was baking. Thanks for a great recipe.
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Mitch says
Made this last night for the first time. It totally exceeded my expectations. Awesome Crust!
Definitely Adding this to my arsenal of GF recipes I am just starting to build up. Looking forward
to running through the rest of your recipe box for more great ideas and recipes. Keep them
coming!
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Candace says
I’m Allergic To Rice. Can I Sub The Flours Here For Bobs RedMiLl All Purpose Gf Flour? I’m
Desperate For Pizza. Its Been A Long Time!
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Dana says
I normally would recommend Bob’s Red Mill because I’m a big fan of their products,
however their GF flour is heavy on garbanzo bean flour and will leave it tasting beany.
Perhaps try subbing another GF flour, such as oat or buckwheat? Sorry I couldn’t be of
more help as rice is the main flour…
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Lindsay says
Has anyone tried to freeze this recipe before cooking? (Like as a dough). Just wondering if it
would still work out? Thanks!
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Chris says
OMGoodness!!
This IS the best GF pizza crust recipe.
My only alteration was I used my own favorite flour mix brand.
This pizza crust tastes like the real deal..the texture as well.
Hallelujah!!! My son and I can finally enjoy pizza again!!
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Sonya says
My son is allergic to Rice and corn. I know I can substitute the brown rice flour for oat flour but
is it a 1:1 and what would you recommend for the white rice flour?
Thanks!
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Autumn says
I made this for lunch today. Before I learned I had to go gluten free, I made the best pizza crust
ever, so I was searching for a gf version. This was my first gluten free pizza. This had a really
good flavor, however it was so tough and chewy that it hurt my teeth…
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Brad says
I made this recipe tonight. I adjusted a few things as the dough seemed a bit flat tasting. I added 2
tablespoons of additional sugar, 1/4 cup of butter, and 2 tablespoons of almond flour (all w/out
adding any more calories) The pre-baking really helps. It is the best pizza dough recipe I’ve used,
and I’ve tried about 10 different ones.
Thanks
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Dana says
Glad to hear it!
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Jessica says
Since my doc just told me to go gluten-free, and I feel so much better there are only a couple
things I miss. I look forward to trying this recipe!
But may a suggest an edit? You wrote: ‘ So John and I joined she..’ That ‘she’ on the end should be
‘her’. I’d love it if it were changed.
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Debi says
I want to make this……..does it really bake that long, seems excessive.
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Dana says
Debi to answer your question, yes it does take that long to bake. The dough gets pretty moist
from the oil/water so it needs to bake out that long or else it will be too chewy and stick to
the pan. Hope that helps!
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Tarynn says
Can we freeze the dough? Any tips on how to do so?? Thank you so much!!!
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Bev says
I have frozen GF pizza crusts before. Follow recipe, prebake as recommended, then remove
from oven. Cool, wrap and freeze (I leave my crust on the pizza pan; you could transfer it to
an aluminum pan, too)
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Justin says
just made this for the first time, my pizza came out kinda rubbery. But I also forgot to add
xanthan gum :/ could that of affected it that much? Thank you
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Debi says
Thanks Dana! I made it tonight and it was wonderful……….I used arrowroot in place of the
tapioca flour, used honey to proof the yeast and only added 1 tsp. sugar. My dough seemed a little
too wet so I added more of the rice flours until I got the right consistency. (I may have put too
much water in thinking back) Will be making tomorrow for my gluten-free grandkids! Thanks
again!
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Kendra says
Oh my Gosh this is the best pizza dough recipe!!! It actually tasted like the real thing and it
worked like the real thing. I had some left over dough that I made some rolls with and man they
tasted so good too! This is perfect for pizza rolls and pizza crust, try it guys you won’t regret it :)
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sarah jane says
this is. hands down. THE best GF pizza recipe we have made. ever.
for the record, we used cup4cup flour and just one packet of yeast. (which I think is a little less
than the recipe calls for.) we also added garlic and basil to the crust.
holy moly. so good.
has anyone tried to freeze this yet? the recipe seems easy enough to half, but freezing would be
perfect.
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Adelle says
I must admit, I was skeptical! I’ve tried so many different “from scratch” pizza crust recipes and
they were pretty much ALL disasters! BUT HOORAY – this was great!! I made sure to follow the
recipe exactly and it was FAB! I used a pre-packaged gluten free flour (white wings) and added
extra xanthan gum. I’ve written this recipe into my ‘fave recipe’ book and will DEFINITELY make
this again. THANK YOU!
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Dana says
Yay! So glad you liked these :D
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malinda says
looks amazing!! My oven is on the fritz..I wonder if I can cook the crust in my electric skillet…
then add topping to it after it’s cooked?
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jenn says
Was really excited to try this tonight for our family pizza night. Sorry to stay the crust was so
hard that my husband couldn’t chew it! Im baking a second one right now and reduced the first
bake by 15 mins, so hopefully that will help. I am using a pizza stone, so maybe that’s the
problem?
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jenn says
Second try was too thick (my bad) but much much better! A bit chalky though, I’ve used
Cellimix and its white rice, so that might be why.
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Dana says
Jenn, it really just takes a little practice. If it was too hard, try baking it less and/or making
it thicker. I’d say pat it out just as thin and then bake it a little less time for the best results.
And honestly, I’ve tried this dough on both a pizza stone and a baking sheet and the baking
sheet was better! Hope that helps!
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Bev says
Recent GF/CF recstrictions had cut our weekly family pizza night back to every few weeks (those
GF pizza crust mixes aren’t cheap!). But since adjusting the budget for the periodic GF flour
resupplies, this pizza crust recipe is GREAT! Whips together SO EASY! The soft dough spreads
BEAUTIFULLY with a dusting of rice flour. Smells AWESOME baking! We keep a bag of pizza
toppings in the freezer ready (great use roast and taco meat leftovers, extra mushrooms, etc.)
Now with your pizza sauce recipe, I don’t even need double check my pantry before Pizza Night
—I always have tomato paste—thank you!
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Dana says
Yay! So glad this worked out for you and your family Bev. And it always makes me happy
when it allows a GF family to enjoy pizza night again. Much love to you!
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Katya says
My mom and I tried this for Christmas and WOW so yummy! We are both vegan and gluten
intolerant so this was the perfect recipe. We made ours with homemade pesto sauce, and sauteed
veggies. Delicious! Thanks for sharing, was a great recipe, and one that will definitely be used
again.. and again.
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Dana says
So glad you and your mom enjoyed this recipe, Katya!
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Kathy says
To keep the dough from sticking on your hands I have found that using olive oil on your hand
instead of brown rice flour works much better.
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Dana says
That’s a great tip, Kathy! Thanks for sharing. It’s so great that so many people are finding
success with this recipe and perfecting it along the way. Cheers!
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Kathleen says
Are there any adjustments you’d suggest for making this at 7,000 ft altitude?
Thanks,
Kathleen
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Dana says
Kathleen, I’m sorry I really can’t speak to that! I have limited experience with altitude and
how it affects baking times/temperatures. I would assume that any modifications you’ve
made to other baked dishes would be applicable to this recipe. Hope that helps!
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Dave says
Followed this exactly, dough was runny like batter.
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Carolyn says
I ran out of Brown rice flour, so used Sorghum flour instead and increased the olive oil to 4 Tbsp.
the flavor was wonderful and the crust didn’t crack as much. Delicious! I also made a pot pie
with recipe, baking 1/3 of the recipe in pie pan for 25 minutes, then adding filling and rolling out
a top crust using 1/3 recipe between wax paper. Crimped it to bottom shell and added slits and
finished baking it. That also was very good. I made a meat/cheese turnover with the other 1/3
and baked it about 45 minutes.
I will continue to share this with my GF friends!
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Janet Mylin says
Thanks for these ideas, Carolyn!
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Amber says
Carolyn, may I live at your house, too, please?! :)
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Janet Mylin says
I am THRILLED with this recipe. We just found out our 6 year old son has strong bodily
aversions to gluten AND dairy. (We’ll find out Monday if he has Celiac – praying it’s not.) Pizza is
his absolute favorite and when I made this and served it to my family tonight, everyone loved it.
No complaints with the texture, taste or appearance. Thank you! Thank you! Thank you! This
will be our Friday night tradition. I can’t thank you enough for posting this and giving such great
instructions.
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Dana says
This makes my heart glad. So glad it worked out, Janet! Thanks for sharing. Happy Friday
night pizza tradition!
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taylor says
this was my first time experimenting with or even tasting gluten free pizza and it was great! i
probably under baked it a little because i was impatient and 50 minutes sounded like a long time
to me for pizza! it was delicious and really no more time consuming that regular pizza. just wish
those GF flours weren’t so pricey!
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Dana says
Glad to hear it! Thanks for sharing, Taylor. For GF bakers, part of the downside is cost, but
hopefully as it becomes more popular the prices will go down. If you have a natural grocers
in your area, go there for cheap bulk bags. Otherwise, order in bulk online to save $!
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ewayne says
This is a great simple recipe. I’ve been making many types of GF pizza for years and this is as
good as it gets! A tip I discovered is to use parchment paper (or silicone sheet) when pressing the
dough/mixture very thin. Then will remove it after the pre-bake. Thanks for the great pizza.
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Heidi says
January 16, 2014 at 12:40 pm
Would honey work instead of sugar?
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Dana says
It may change the consistency a bit (you might need more flour to offset the moisture) but it
should work just fine!
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Jamie says
January 17, 2014 at 11:00 am
My partner and I have been making this crust non-stop since we found it. It’s so quick, easy and
way better than any delivery option. Even if he didn’t have a gluten allergy, we would still choose
this thin crust over ordering in!
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Dana says
January 17, 2014 at 12:39 pm
I agree! I don’t have a gluten allergy and I STILL make it! Thanks for sharing, Jamie!
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Zoa says
Thanks a bunch of roses for this steller recipe! I made it last night with fantastic results! I made
my own flour blend especially for this because I like to experiement and my diabetic mom can’t
have simple carbohydrates like a whole cup of tapioca starch. Too many simple sugars for her,
besides, we like a more “whole-grain” taste without adding denseness. The finished product was
lighty crisp on the bottom and was perfectly moist in the middle, and had an AMAZING flavor
that could be mistaken for wheat crust! I figured out 2 years ago that I’m gluten intolerant and
only recently decided to take on the challenge of Gluten Free baking. I learned to cook through
baking with wheat and was a quite good at it, so it was hard to give up baking. Now, thanks to
folks like you and my research, I’m armed with knowledge and companions on the journey to
great Gluten Free baking! I am so grateful you shared this recipe! This was the first time I’ve
made pizza at home and loved the results!
Allow me to share how I made it and modified it to be more “whole-grain” like so it would be
healthier for my diabetic mother and lower on the glycemic index.
My flour blend using the proper measuring technique I recently learned (It happens to be really
important how you measure your ingredients because this is kitchen chemistry! Here’s the link
to the tutorial where I learned it. And FYI, it matters in all kinds of baking!
http://glutenfreecooking.about.com/od/glutenfreecookingbasics/ss/howtomeasure.htm ) :
1/2 cup white rice flour (since I’m saving my brown rice flour for scones!)
1/2 cup sorghum flour
1 cup buckwheat flour
3/4 cup unmodified potatoe STARCH (potatoe starch and flour are different)
1/4 cup ground flaxseed (flax adds to the sticky quality to anything it’s in and can be used in
place of eggs and butter with the right amount of water added. It’s also high in nutrition and
omega-3s! Plus, when added to baked goods, it lends a nutty, “whole wheat”, flavor)
And the 1/2 teaspoon xanthan gum, the remaining two tablespoons of sugar, the 1/2 teaspoon
baking powder, and then I eyeballed the salt because I never measure salt. I don’t like much salt
in baked goods. I really like this blend of flours but next time I try this I’ll use some amaranth
flour and brown rice plus the sorghum and buckwheat and potatoe starch and flaxseed for a
richer flavor.
For the rest, I pretty well followed the recipe, except the thickness of the crust (I went with a
thicker crust since I didn’t want left over dough) and baking times since my oven is fairly
accurate but I mostly bake by intuition, sight and smell, so I don’t know how long it actually took
to prebake the crust and then finish the pizza. I did, however have to flour my pizza stone to be
able to spread it out. Next time, I’ll take someone else’s advice from the comments I’ve read and
I’ll use olive oil on my hands instead of flour so the dough won’t stick to my hands! I wish I had
thought to do so while I was making it! Gluten free things really do tend to be much wetter than
wheat things or much drier!
Thanks so very much again and keep up the good work! You make a difference!
Sincerely,
Zoa
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Dana says
Thanks for sharing, Zoa!
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Katie says
I cannot wait to try this recipe!!!! Been GF for a couple of years and have yet to find a good
enough gf pizza crust. I did not see that this dough needs time to rise, is that correct? Also, will
any yeast work for my gluten intolerant tummy (I’ve been curious if yeast has gluten?)?
Thank you! :)
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Zoa says
Hi, Katie!
In my experience, the dough just needed to be wet all the way through and had bubbles
from the yeast doing its’ job just from combining the wet and dry ingredients.
As fas as what yeast is and what it contains, the strain of yeast we use in baking is
Saccharomyces cerevisiae and is a fellow member of the fungi family just like mushrooms.
Being a fungi, it does not contain gluten and is actually used in other applications and not
just in food prep and comes in a variety of forms. It’s what’s used to ferment grape juice to
create wine and is used in beer making as well. It’s entirely safe for those who have gluten
sensitivities. Good luck when you make the recipe yourself!
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Dana says
Katie, it doesn’t need time to rise. In addition, yeast does NOT contain gluten. You should be
good with any kind, just be sure to double check the package. Hope that helps!
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rachel says
January 20, 2014 at 11:48 pm
This recipe is platinum! I was so sick and tired of paying $20 per 6″ gf pizza, so i mustered up the
courage to try this one out. So glad i did- I can’t believe how easy it was! I winded up making 3
pizzas to share (with non-gf people). Everyone flipped out and wanted seconds/thirds. This is a
FANTASTIC recipe (the 4th recipe in 3 days I’ve tried from this site). I just want to say THANK
YOU for taking the time to perfect your recipes, and give accurate instructions and
measurements. I have had tragic results with recipes from elsewhere…. such a waste of time and
money. I’m subscribing now, and looking forward to your new book.
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Dana says
Yay! So glad to hear it, Rachel!
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Leah says
January 22, 2014 at 12:56 pm
Thank you for this recipe, I found it works even better with an additional 1-1 1/2 Tbsp of olive oil
in the dough. It browned and crisped beautifully and it did not crack. Also, I baked it at 375 and it
got golden brown and delish in about 15 minutes. I made it into a flatbread and topped it with a
roasted garlic coconut milk and sun dried tomato sauce. I sautéed some spinach and roasted
some asparagus. I am a strict vegan so I used the daiya cheese. Phenomenal! Thanks again!!
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Dana says
Thanks for the tips!
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Brian says
Tried it tonight. They were all out of brown rice flour at the store. Subbed more tapioca and a
half cup each of arrowroot and coconut flour. Cooks a little quicker with this mix, but the dough
was easy to handle and it tasted great. Have a number of gluten free relatives, and this recipe will
get plenty of use.
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Lisa says
Hello,
I am excited to try this. I just wanted to know what brands of the three flours that you mix
together, do you use? The brand name of each one….. sometimes it makes a difference.
Thanks!
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Dana says
I buy mine in bulk at Natural Grocers – whatever their brand is. Otherwise, Bob’s Red Mill is
a very reputable brand.
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Kenisha says
I made this today using 2 cups of Namaste Gluten Free flour and 1 cup of King Arthur Gluten
Free all purpose flour.
It is the best gluten free pizza crust I’ve ever had!
I was concerned that my dough was too crumbly so I added a smidge more warm water. I rolled
it thinly onto a baking stone and followed the recipe exactly.
Thank you Dana, Laura and Laura’s Mommy :)
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Dana says
Whoop! Thanks for sharing, Kenisha!
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Jackie says
January 24, 2014 at 10:32 pm
Amazing!!
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Keren says
January 25, 2014 at 11:13 pm
Wow-we’ve been GF for almost 2 years now and have tried at least 5 different homemade pizza
recipes. This crust was by far our favorite-my twin 13 year olds didn’t want to stop eating it-and
they are serious pizza snobs! Thanks!
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Sera says
Hi Dana, my friend loves pizza but is unfortunately gluten-free (insofar as he has the discipline
to!) I’m interested to try this but am really curious to know why you add yeast given that 1: there
is no gluten, 2: you mix the dough and put it into the oven, which kills the yeast, immediately.
Thanks!
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Dana says
January 27, 2014 at 10:49 pm
The yeast does in fact help it along (expanding a little in the oven), and it adds a true pizza
flavor to it. It’s not as essential as yeast in gluten-containing crusts, but important (I think)
nonetheless! Hope that helps and I hope you and your friend enjoy this recipe!
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jeff says
I like how she’s cutting it with kitchen shears then you sneak the knife in for the next pic….I
lol’d. Seriously though, thinking I need to go gluten (and possibly dairy) free. Pizza is the only
thing I can’t fathom giving up, so thanks……well, omelettes to, gonna have to try Daiya.
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Dana says
January 29, 2014 at 12:04 pm
I thought it was so cute/inventive I couldn’t help sneaking a shot :D
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Carolyn Hui says
Hi! I didn’t read all the comments, so I don’t know if anyone has already mentioned trying this,
but I didn’t have any tapioca starch in my cupboards (though I usually do, since we’re glutenfree here!) the first time I made this, so I thought I’d try to sub with glutinous rice flour. It turned
out great! In fact, we all loved it so much that I just always use glutinous rice flour whenever I
make this. Thanks so much for the recipe! My kids and husband thank you as well. :)
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Jann says
What oven temp do you pre-bake the crust at? 350°? 400° Let me know as my dough will be ready
momentarily :-)
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Melanie says
This was my first time making pizza, and given that I eat exclusively gluten-free & dairy-free I
thought this would be the perfect recipe to try. It was–thank you! It’s so rare that I get to eat &
enjoy pizza: one of my favourite foods. Next time, I will make sure to follow your advice and
make the crust thin, as I went a little thicker than was probably best.
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Kyle says
I tried this crust tonight and it was quite delicious! Thanks for the recipe. I might suggest a few
changes:
– I think the crust could use a little bit more salt (maybe 1/4 tsp) and some other dried spices
(oregano, pinch of garlic?). We did have a ton of (lightly salted) veggies on our version, which
perhaps made it seem like the crust was lacking salt; this might not be the case if using
pepperoni or sausage.
– I would *be sure* to press the crust to be thinner than 1/4″, except for the actual outer crust
(leave that at 1/4″). I know the recipe says “less than 1/4 in.” but I would err towards 1/8″. (I was
using an AirBake pizza screen lined with oiled parchment for the pre-bake, and the screen and
no parchment for the post-bake.)
– I would shorten the pre-bake to be closer to 8-12 minutes, especially if your crust is around 1/8″
thick.
Overall, pretty good! Can’t wait to try it again so I can perfect it. Thanks for the great recipe!
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Kacie says
I can’t wait to try making this pizza! I’m only a week in to my new gluten and dairy free diet due
to my nursing sons food allergies/eczema. I’ve been craving a pizza for the past three days and
am so excited to find one that not only looks good, but had gotten such rave reviews. Thank you
from this pizza loving mama!!!
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Olivia says
What type of yeast did you use? Fast rise or regular?
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Dana Shultz says
It doesn’t matter, but regular is what we use.
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Sheryl says
Hello!
BIG FAN! I recently discovered this site and fb page and have been coming back again and again
to try recipes!
I’ve been V/GF for sometime now, and pizza is one thing I’ve missed.
Today I tried this pizza crust. While I enjoyed the crust, the way it spread and only shrunk a
little, I found it far too sweet.
Next time I will try only 1tbsp sugar. I would also like to try adding various spices INTO the
dough itself. Has anyone or yourself tried this? For a regular crust I might add a little carom
seed, a pinch of pepper, and more salt.
Thoughts?
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Liz says
I having been eating gluten free for three years and pizza crusts have always been a hit or miss. I
am excited to try this one because it looks simple and easy, but honestly…I want to try this
recipe just because you quoted Nacho Libre! ;)
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Katie says
Delicious! We made “heart shaped” pizzas for a family Valentines Day, and everyone loved it!
Not a slice left. The only thing I did different was use a gf flour blend I had on hand (rice flour,
tapioca flour and potato starch) for convenience’ sake, but the proportions in this recipe were
perfect! Thanks for sharing this
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Dana Shultz says
Yay! So glad you and your family enjoyed these, Katie! Great idea on the heart shaped for Vday! I’ll have to try that next year or for an anniversary :D
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Kyle Rose says
OMG I LOVE THIS CRUST RECIPE! I had a heck of a time with it because I’m recipe-challenged
for some reason but it was fabulous!! I didn’t use baking powder (all the stores around me had
closed and I only had baking soda) and I didn’t use salt (I forgot..Oops!). THEN to shake things up
a bit I decided to unintentionally skip the part about baking the crust first, THEN putting the
toppings on. So I had to scrape off the sauce, cheese, and pepperoni as best I could and then
throw it back in. It ended up being kind of a good thing because is made a small baked cheese
layer on the crust. My husband and his best friend were RAVING about it! I am so excited!! I
can’t wait to try a bunch of your recipes :) THANK YOU SO MUCH!!! Subscribed and satisfied!
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Amy says
February 22, 2014 at 2:36 am
Soooo good! And easy! Thank you :)
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nadia says
Hi> I can’t wait to try out this recipe. Need to find out from you- i will be using a gluten free flour
mix that already has xanthan gum- it has 9 percent xanthan. should i still add xanthan gum and
how much?
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Dana Shultz says
Hmm, I’m not certain on this but I’d say just another 1/4 tsp, or 1/2 tsp at most.
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Greg says
I made this tonight and it was excellent. The only change I made was adding an egg (we have
chickens and love to use eggs when we can) and subtracting an equal amount of water. One thing
that works very well when spreading out gluten-free crusts is to we your hands in cold water. I
think that works better than using gluten-free flour.
Thanks for the wonderful story and recipe.
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Sofia - New Start Smoothies says
Hi!
This sounds amazing! We live in Italy and I was wondering what type of yeast you use? Is it a
fresh yeast or a dry powder? Thanks soo much for this
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Dana Shultz says
dry powder! I didn’t know fresh yeast existed!
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Melissa says
I’m new to gluten-free and have been searching for recipes that will allow me to still eat my
favorite foods. I’m so glad I found your pizza recipe. I just made it for the first time. It was really
easy to make and absolutely delicious! Thank you so much for sharing it.
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Mairi says
March 1, 2014 at 10:09 am
Thank you thank you THANK YOU for posting this recipe! I have been GF for 6 years, and have
struggled to find an acceptable pizza crust recipe all that time. This so far surpasses
EVERYTHING I’ve tried! Love it!
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Stacey says
March 1, 2014 at 10:58 am
I just want thank you for sharing this crust recipe . I’ve tried different ones and they were not
good at all!! But I tried this one last night and it was amazing!! It tasted like real pizza. Thanks
again.
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Erin says
March 3, 2014 at 10:13 am
I was so excited to try this recipe but I did have a few problems and I’m wondering if you could
help me pinpoint why the crust didn’t quite come out right. The first change I did was half the
recipe. The second was that I used my own GF Flour which was brown rice four, millet flour and
potato starch. I measured this out by weight however (i.e. 140 grams of GF flour = 1 cup, so in my
case since I halved the recipe, I used 210 grams of GF flour). Then I substituted xantham gum for
Psyllium husk but I used the whole 1/2 tsp (I did not have the amount). Following that, I did hand
mix it with a wooden spoon and finished it in my stand alone mixer. The first thing I noticed was
that my flour was much runnier than what appeared in your photo. It was about thick pancake
consistency. I added a little bit more flour a little at a time till the mixture just came together. I
had no issue spreading the dough out on my oiled pizza pan, it was very smooth and easy to
work with. I set the timer for 25 minutes in the oven at 350 degrees but it only took about 15
minutes before my crust started to dry out and formed cracks. I know you mentioned this was
completely normal and ok but the cracks in my dough were deep enough to cause the crust to
split almost all over and completely through the crust and I don’t believe it will stay together
after it drys. I am new to GF baking and so i’m certain i’ve made a ton of mistakes. I would really
appreciate the help.
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Erin says
March 3, 2014 at 10:17 am
Another thing I did notice was that most of the cracks that went all the way through tot he
bottom of the pan towards the center of the crust. Around the edge of the pan, the crust
stayed together perfectly. Maybe I made the dough towards the middle of the pan too thin?
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Dana Shultz says
March 3, 2014 at 1:06 pm
That’s a good observation! Where you saw more cracks, perhaps keep it a tiny bit
thicker in the middle. Either way, the cracks didn’t bother me much because it still
held together for me when I picked it up! Plus, still delicious.
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Dana Shultz says
March 3, 2014 at 1:07 pm
Erin at first glance I’d say it’s your mix. Potato starch probably won’t work well in this
recipe. Next time for best results, use the blend I suggest. Hope that helps!
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Erin says
March 4, 2014 at 6:51 am
Thanks so much for the advise! I’ll try it next time.
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Joy says
March 6, 2014 at 4:44 pm
Any freezing suggestions?
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Stephanie says
March 7, 2014 at 6:11 pm
I’ve never tried gf but need to have this as an option for certain family members. We like to grill
our homemade gluten pizza’s, how do you think this will work on a pizza pan for the grill?
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Sonya says
March 9, 2014 at 1:00 pm
Ok…amazing! I madr this for the first time last night for a friend who is not GF and he loved it…
couldn’t stop thanking me. Very easy to make & oh so tasty! This is going on my favorites list!
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Dana Shultz says
March 10, 2014 at 2:25 pm
Yay! It’s a hit even with non GF eaters, myself included!
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Emma says
March 10, 2014 at 7:12 pm
If you roll over the edge of the dough it makes the edge thicker.
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Rae says
March 11, 2014 at 2:07 pm
Oops. Added 1/2 C water too much. Didn’t read that yeast was added to only 3/4 C water. Added
another cup flour, etc. mixture and poured it onto a deep cookie sheet for pan pizza!
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Isadora says
March 12, 2014 at 5:50 pm
I have been searching high and low for a decent homemade gluten free pizza crust recipe (I have
found good frozen ones, but they are so expensive and small!). I saw this one a while ago and
finally gave it a try the other night and I was so impressed by it. I don’t do much gluten free
baking because I get frustrated that you can’t just substitute gluten free flour for regular flour
and I just love that it actually works in this recipe. My husband, who is not gluten free, even
loved it. I will definately be using this recipe a lot! Thanks so much!
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Clover says
March 14, 2014 at 6:54 pm
I added one egg instead of the xantham gum and my dough was thin and wet, more so than
pancake batter. I added another 1/2 c. of brown rice flour and 2 tbs of tapioca flour just to make it
look like the consistency in the picture.
The end result is like a hard, dry, crumbly, sugar cookie. I know I am partially to blame, but I
can’t help wonder about the original recipe and if it would be better w baking soda and about
half that amount of water. Chef’s thoughts?
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Nicole says
March 14, 2014 at 9:35 pm
Thank you for this recipe. The flavor is excellent but mine turned out crunchy chewy and gave
my jaw a workout. Any ideas as to why this happened?
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Dana Shultz says
March 15, 2014 at 2:18 pm
Nicole, this crust is not like regular crust in that it has more texture and “chew” to it. But it
shouldn’t be hurting your jaw. Not sure what went wrong!
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Cordelia Fiterre says
March 16, 2014 at 6:57 pm
I’ve made this a couple of times now. The first time it turned out good, though we had to watch
the baking time well in order to walk the line between underdone and overdone. The crust was
also not as flavorful as I would have liked, but still good.
I went to make it again today after getting a few more ingredients, but didn’t realise I was out of
white rice flour and had already proofed the yeast, with hungry children getting restless in the
other room. I had sweet rice flour (aka “glutinous” rice flour) so I decided to sub that in. It was
fantastic! I think I might like it even better. In the future, I’ll probably play with it, starting with
subbing half of the white rice flour with sweet rice flour. Since it’s sticky, I had to add just a little
bit more brown rice flour, but the balance of the dough was about the same. The crust didn’t get
quite as dry in the par-baking phase, and was perfect when I pulled it out after topping it.
I also added a few herbs to the dough to give me the little bit of flavor I was missing.
Looking forward to playing with this some more. I don’t think it’s perfect for us as-written, but it
is absolutely a perfect starting place for our experimentations.
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Nicole says
March 22, 2014 at 2:25 pm
Dana,
I made this again last night and it turned out perfectly! I bought new flour and I am thinking
that last weeks flour may have been old, causing the extreme chewiness. Also, I had been making
one large pizza instead of one large and one personal pizza. This explains why my dough was
thicker! Thank you again for this recipe.
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Dana Shultz says
March 22, 2014 at 7:27 pm
Great! Glad you figured it out. Yes, I think this recipe technically makes two pizzas. Glad
that worked!
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ashley says
March 25, 2014 at 11:43 am
UNREAL!!! I used Jules Gluten Free Flour as the flour and this recipe ROCKED! My kids,
husband, and parents all loved it. They said it was the best. I cant wait to try this as bread sticks
and as a dessert pizza. Thank you!
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Dana Shultz says
March 26, 2014 at 5:42 pm
Yay! This made my day. Glad you all enjoyed it!
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Doc says
March 25, 2014 at 9:24 pm
I was wondering if you could or if anyone has tried to use iat flour in this blend vs the white rice
flour ?
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Doc says
March 25, 2014 at 9:25 pm
Oat flour **
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Siri says
March 26, 2014 at 6:19 pm
As someone who has severe lactose and gluten intolerances, I was so excited to try this amazing
and simple recipe. Best GF pizza I’ve ever had! Thank you so much.
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Dana Shultz says
March 26, 2014 at 6:27 pm
Yay! So glad you enjoyed it, Siri!
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Alison says
March 29, 2014 at 6:16 pm
I have been searching for a gluten free pizza dough recipe that is simple, easy to make and tastes
like regular pizza dough. After trying so many I was skeptical that one actually existed. I’m glad I
continued to search because your recipe is exactly what I was looking for. It is absolutely
delicious and easy to make as well. Making anything successful with yeast has alluded me since
becoming diagnosed with celiac disease so thank you for providing such a wonderful recipe.
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Leeann says
March 29, 2014 at 8:27 pm
This is a great crust recipe. I think it tastes best super thin, so I use plastic wrap so that I can roll
or pat it out super-thin right on the cookie sheet and nothing sticks. I freeze leftover dough for
the next pizza. Thanks!
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Nic says
March 31, 2014 at 7:53 pm
This worked out pretty well. I really should have paid attention to the fact that I need to roll it
thin. Like really really thin. Mine came out a bit pastry dough-like and was super filling but
tasty. Pretty sure a bit thinner would help. Since this makes so much dough, it might be nice if
there were alterations to the ingredients for just one crust. Thanks!
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Ashley says
April 1, 2014 at 11:13 am
Have you tried to make breadsticks or anything else out of this recipe? If not, how do you think it
would do? I can’t wait to try it! It looks so promising and the wonderful reviews make this a nobrainer as to whether anyone should try it. :)
REPLY
Dana Shultz says
April 1, 2014 at 12:35 pm
I’m not sure! this is a tender crust that doesn’t do well when rolled too thick, so I wouldn’t
be able to speak to how well that would work. If anything, I’d just suggest making it as listed
and then cut it into strips. Sorry I couldn’t be of more help!
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kellye says
April 2, 2014 at 11:49 am
This looks great just starting a GF and dairy free diet due to a very bad health issues. Can you
make the dough and put it in the freezer? If so for how long and should u cook the dough. There
are days im doing great but then days I cant walk. Im looking for food I can pre make on my
good days. Any help would be helpful. I also have 2 picky little kids.
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Annette says
April 2, 2014 at 7:46 pm
My family has been gf since 2009 and we’ve tried many pizza recipes, this is one even my 7yr old
will eat. Thanks. :)
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Leslie says
April 2, 2014 at 8:21 pm
Good flavor but fairly flat dough. I’ve been gf for 12 years and I understand how difficult it is to
get a good product. Next time I will let the dough rise for 15-30 minutes before patting it out on
the pizza stone, hoping for a bit of a rise in the dough, other than that, pretty darn good!
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Lisa says
April 6, 2014 at 10:45 pm
What a great recipe! My 14yo daughter and I just went gluten free 2 weeks ago for her chronic
headaches. We were certainly craving pizza, and your recipe nailed it. I followed the instructions
exactly, other than letting the yeast/water/sugar rise about 15 minutes before mixing. I thought
the dough had a great texture, and even the non-gluten free eaters loved it!
I think next time I will split the dough into two pizzas to make the crust a bit thinner.
Thank you for sharing.
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Dana Shultz says
April 7, 2014 at 12:08 pm
Yay! So glad you shared your experience and your family enjoyed the recipe so much.
Cheers!
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Stacia says
April 7, 2014 at 9:40 pm
Do you really prebake the crust for 25 min? And then another 25 after toppings are on? Thank
you for sharing, I’m excited to try!
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Dana Shultz says
April 8, 2014 at 8:53 am
Yep!
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Frederique says
April 9, 2014 at 1:31 pm
In my country (The Netherlands), i can’t buy tapioca flour :(
Can I substitute it for another flour (gluten-free)?
Thankyou so much!
Frederique
REPLY
Dana Shultz says
April 9, 2014 at 4:58 pm
I haven’t tried it without tapioca so can’t speak to what substitution you’d be able to make.
So, just do what you can and let me know how it turns out! I’d love to know if it can be
modified with success.
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Samantha says
April 9, 2014 at 4:31 pm
Could i just use gluten-free oat flour? Also when you put the pizza crust in the oven is the oven
still at 110 degrees or do u put it at 350 degrees to cook the crust? This sounds soo good!! I was
thinking of using Turkey salami instead of pepperoni
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Amelia says
April 11, 2014 at 7:04 am
So we are pretty new to gluten free eating, and are loving the challenge so far. However, a lot of
the recipes online are pretty complex, with often so-so results… My thirteen year old daughter
made this crust last night, and WOW. Better than regular – seriously. We couldn’t believe how
great it was! Now, it could have had something to do with her brushing the crust with melted
garlic butter in between the pre-bake and final bake….. ridiculously yummy. We did use King
Arthur gluten-free all purpose flour in place of the flour blend posted, with the only adjustment
was needing a bit more of the flour than the recipe called for. Thanks for such a simple and
delicious recipe!!!
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Dana Shultz says
April 11, 2014 at 12:10 pm
Nice! So glad you all enjoyed it. Thanks for the tips on substituting King Arthur GF Blend.
Haven’t tried that one yet so I’m glad to hear it works as well!
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Lorri Derksen says
April 12, 2014 at 8:29 pm
Hi Dana. I am diagnosed celiac for 1 month now and just tried your pizza dough recipe. I used 3
cups white rice flour, 1 cup corn flour and 1 cup tapioca flour and it turned out great. I have been
using “Bobs red mill” gluten free pizza dough mix and wanted to try mixing my own. So glad I
found your recipe. It was a hit :) Thanks so much for making our weekly pizza night gluten free.
PS: we are a family of 8 and I doubled the recipe and it turned out just fine.
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Dana Shultz says
April 13, 2014 at 5:35 pm
Oh good! Glad it worked so well, Lorri! Thanks for sharing :D
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Luis and Jazz says
April 12, 2014 at 11:45 pm
Hi Diana,
just to thank you for this wonderful recipe, we want to try it but for something else, like regular
bread or like tortilla bread, we let you know.
and if you have any other recipe please let us know
thank you very much
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Meagan says
April 13, 2014 at 5:39 pm
So I was super pumped to try this. I bought all the ingredients, as well as the pizza stone. I made
it exactly as stated. But my dough cooked onto the stone and won’t come off at all. Definitely
bummed. But I know from the small pieces breaking off that it tastes good. But now, I don’t know
how to get this off my stone :(
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Janine Hussey says
April 14, 2014 at 8:41 am
Maybe more oil or use oiled baking parchment?
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Dana Shultz says
April 14, 2014 at 11:12 am
Bummer! One thought is that the stone wasn’t prepped for use properly. Did you read the
instructions before using? Sometimes I dust some cornmeal on the pizza stone to help it
prevent from sticking. Hope that helps!
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jonathan says
April 13, 2014 at 6:53 pm
Followed your directions closely. Resulting crust was a bit tough. Okay, very tough. Very, very,
very tough.
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Janine Hussey says
April 14, 2014 at 8:40 am
Wow! Just made for my son and I using Doves Farm GF Bread Flour (we are in UK). I converted
oven temperature to 175C but probably could have done with it being 160C as the crusts started to
brown on the edges during the first bake after 10mins. I didn’t have tomato sauce so added olive
oil to tomato puree, then topped with grated cheese, chopped ham, sliced red onion, sliced baby
button mushrooms, sprinkled with garlic granules, salt and pepper and then covered with more
grated cheese – they were absolutely delicious and we will definitely be using again. Thanks for
posting!
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Dana Shultz says
April 14, 2014 at 10:34 am
So glad you two enjoyed it, Janine! Thanks for sharing!
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Karen Bartlett says
April 14, 2014 at 2:38 pm
Do you think these could be made ahead and frozen?
REPLY
Dana Shultz says
April 14, 2014 at 2:57 pm
I’m not sure! I haven’t tried that yet. But if you do, let me know how it goes, Karen!
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Caroline says
April 17, 2014 at 10:38 am
What does the 1/2 tsp xanthan gum do for the crust? I know it’s a thickener. Does it somehow
help hold the crust together? What happens if you leave it out? Thanks.
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Cindy says
April 18, 2014 at 9:16 pm
this recipe is very good & what I found helpful was to place a piece of saran over the dough on
the cooking sheet & use a rolling pin to spread it, worked very well for me so didn’t have to deal
with the dough sticking to my hands
REPLY
Debbie Seaborn says
April 22, 2014 at 8:05 am
as a Mum to a 7 year old boy with severe allergies to wheat, dairy and egg (to name a few ) I was
keen to give this a go. Too many shop bought baked goods contain egg when omitting the wheat.
I made this today and tried a blend of brown rice flour and Dove Farms plain flour mix as had in
house and it worked a treat. I now have one extremely happy and full up 7 year old and one
happy mum! and I have to say compared to other wheat free baked goods the taste was lovely so
could do a big one for whole family. a big thank you !
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Dana Shultz says
April 22, 2014 at 11:46 am
Yay! So glad you enjoyed it, Debbie! Thanks for sharing!
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Joe says
April 23, 2014 at 9:56 pm
Help! I’ve followed this recipe (I think) correctly, yet still run into a situation where there is not
enough liquid/water when mixing. I put the 3/4 cups in with the yeast and another 1/2 a cup
when mixing together, yet within seconds of stirring the water is all gone and the mixture is way
to dry. I add more water to compensate but it gets a bit moist when taking out of the oven. Am I
doing something wrong, or missing something? Btw, this is by far the best gf crust I have tasted
in a long time.
REPLY
Dana Shultz says
April 25, 2014 at 10:37 am
Joe, you’re probably not doing anything wrong it just takes some special handling. If it’s too
dry, just add more water to the bowl OR wet your hands for easier spreading just before
baking. If it’s too wet, add more flour blend. Hope you give it another go!
REPLY
Lisa says
April 26, 2014 at 9:06 am
I am so happy I found this recipe on Pinterest. Your title is true – by far the best GF crust and I
have tried dozens. I actually ate the end crust and it was yummy! Thanks for a great and easy
recipe. I did have to sub since I did not have brown rice flour I used sweet sorghum and it was
fantastic.
REPLY
Pizza crust manufacturer says
April 26, 2014 at 11:33 pm
I own a wholesale pizza company and been making pizza for 15 years this is a great gluten free
recipe Great job
REPLY
Mariela says
May 1, 2014 at 3:47 pm
I’ve been looking for the perfect gluten-free pizza for a while and I LOVED this recipe, even
though i used a different blend of gluten-free flours :)
REPLY
Nascarchic says
May 3, 2014 at 4:40 pm
This has become a weekly tradition for us! When I mentioned making pizza tonight – even my
non-gf husband said “oohhh, the new one? I love that pizza”. :) Big hit – and easy to make.
Thanks for sharing!
REPLY
Dana Shultz says
May 3, 2014 at 10:29 pm
Great! So glad you’re enjoying it!
REPLY
Stephanie lucarelli says
May 7, 2014 at 1:32 pm
Hello! Love this recipe. My husband, whose family is straight from Italy and owns restaurants,
really enjoyed this crust. Soooo, now I’m wondering if I can triple the recipe easily. Would you
suggest any changes by tripling ingredients? Or do you think I should just make three separate
doughs? Thanks for the recipe…
REPLY
Dana Shultz says
May 8, 2014 at 6:59 pm
I don’t think you’d need to change anything! Just triple the ingredients. You’d have a bit
more control by making three separate doughs – less risk, I think. Hope that helps!
REPLY
Cami says
May 8, 2014 at 9:30 pm
That was awesome. Hands down best recipe I’ve tasted! Much better than all the gluten free
dough mixes I’ve tried! Thanks for sharing!
REPLY
Dana Shultz says
May 16, 2014 at 2:49 pm
Hope you enjoy it!
REPLY
Ashley says
May 16, 2014 at 4:45 pm
This recipe is incredible! My gluten-eating husband even bragged to his colleagues how delish
this was and now asks for it weekly. It’s a life-saver for gluten-free folks who want to enjoy great
food with friends and loved ones. No one would be the wiser. We’ve had this a few times now and
it gets better each time. Thank you thank you! Delicious pizza is back in my life!
REPLY
Dana Shultz says
May 16, 2014 at 8:26 pm
Yep! making it this weekend. So good every time!
REPLY
Leslie says
May 22, 2014 at 3:59 pm
I appreciate you sharing your recipe with us. But I was wondering how many inches does the
pizza make. Probably gonna make a smaller version for my sister, who is a vegan and has an
allergy to guten. If you can’t, then that’s ok. Im sure she doesn’t mind leftover pizza. Lol. Pizza is
her favorite!
REPLY
Dana Shultz says
May 23, 2014 at 11:50 am
You can spread the dough as wide as you want. I think the pizza stone we used was at least
12 inches. Good luck!
REPLY
Laura says
May 29, 2014 at 3:44 pm
I’ve done a lot of gluten free cooking and have done the cauliflower pizza but one of my kids
didn’t like that pizza crust so I thought I’d try a more traditional knock off of the real thing.
My crust turned out as hard as rocks. My kids couldn’t eat the crust which normally they love. I
did have all the right flour on hand so I’m not sure what went wrong. I’m off to find another
recipe…..
REPLY
Dana Shultz says
May 29, 2014 at 8:50 pm
Thanks for sharing, Laura. Sorry it didn’t work out for you. Not sure what went wrong.
Perhaps it was baked too long?
REPLY
Trish says
June 2, 2014 at 10:05 pm
In your video you use a Pizza Stone, do you find the results come out best if
using this vs. a plan old metal pizza pan? Thanks Trish
REPLY
Dana Shultz says
June 3, 2014 at 7:42 am
both work well!
REPLY
Iosune | Minimal Eats says
June 6, 2014 at 11:43 am
Hi Dana! What can I use instead of the xanthan gum? Thanks for the recipe :)
REPLY
Dana Shultz says
June 6, 2014 at 7:42 pm
Just try it without. Not sure what you can sub for that!
REPLY
Eva says
June 9, 2014 at 12:26 am
Thank you for this recipe! I tried it tonight, except substituted GF oat flour for brown rice and
potato starch for white rice and doubled the recipe to have leftovers for lunches. The dough
turned out a bit wet so I added some buckwheat flour, then used buckwheat flour to spread it out
and the consistency became good. I also added thyme and oregano.
I also baked for 25 min first then again with toppings for 25 min but my crust got a little too
brown. So next time, I will only bake for 15-20 min each time. Besides the crust being a bit too
hard because I baked it too long, they kids loved it!
REPLY
Eva says
June 9, 2014 at 12:26 am
Thank you for this recipe! I tried it tonight, except substituted GF oat flour for brown rice and
potato starch for white rice and doubled the recipe to have leftovers for lunches. The dough
turned out a bit wet so I added some buckwheat flour, then used buckwheat flour to spread it out
and the consistency became good. I also added thyme and oregano.
I also baked for 25 min first then again with toppings for 25 min but my crust got a little too
brown. So next time, I will only bake for 15-20 min each time. Besides the crust being a bit too
hard because I baked it too long, the kids loved it!
REPLY
Beth OConnor says
June 9, 2014 at 5:22 pm
Hi, I was so excited reading this post for a GF pizza crust trying to find a recipe for my husbands
birthday he could enjoy, since he’s eliminating food from his diet to help with his rheumatism. I
was thrilled to see no eggs, but than my heart sank when I saw the yeast :( which is one of the
ingredients he’s supposed to avoid. Any suggestions for replacing the yeast?
REPLY
Trish says
June 12, 2014 at 6:55 pm
Thumbs Down The BEST EVER PIZZA. I’ve tried about 20 GF pizza recipes so far and this
one nails it. Chewy, delicious, satisfying perfection! Followed recipe exactly. I found the
consistency
more like traditional dough to work with than super sticky . Definately use a
pizza stone. I lightly oiled stone with olive oil, then dusted with brown rice flour, plopped all
dough on. Sprayed saran wrap with olive oil to spread dough easier. Note: a thin dough is key to
success and texture. With excess dough extending over edge after a edge to crust is formed I
saved to make another smaller size pizza. This was a little over a cup. Pierce dough with fork,
baked 25 min. yes, it cracks.
Top with sauce, oregano spice and red pepper flakes, sprinkle of salt, mozzarella cheese,
pepperoni, thinly slice vidalia onion, yellow peppers, kalmata olives. Then use olive oil spray to
generously coat crust edge to prevent burn. Baked for another 25 min. Served right out of oven.
Sooooo delicious. Thank you for sharing this recipe as my cravings for pizza are extreme. This
tastes better than any of the GF
pizza’s I’ve ordered out, including my all time favorite pizza joint! If I could attach pics would
have.
So happy to have discovered your website and this recipe. Thanks.
REPLY
Dana Shultz says
June 13, 2014 at 2:13 pm
Thanks for sharing, Trish! Those notes are so helpful to others. Glad you enjoyed it! Thanks
again :D
REPLY
Mindy Harper says
June 15, 2014 at 11:33 am
Tried this tonight made a Pesto shrimp pizza and omg my husband and I both are in love.
REPLY
Dana Shultz says
June 15, 2014 at 7:47 pm
Lovely!
REPLY
Lisa McGavock says
June 19, 2014 at 10:00 am
I am purchasing a pizza pan today…can you recommend anything?
REPLY
Katie says
June 23, 2014 at 11:55 am
Thank you so much for this recipe! It is the closest thing to real, chewy pizza I have had since
going gluten free! It is fantastic and now I can actually enjoy pizza night with my family!
REPLY
Dana Shultz says
June 23, 2014 at 4:26 pm
So glad you liked it, Katie! My friend Laura is a genius for coming up with it!
REPLY
Kim says
June 27, 2014 at 7:53 pm
Finally! My pizza crust search is over! Made this tonight and it’s a keeper!
REPLY
Dana Shultz says
June 28, 2014 at 7:41 pm
Yay! So glad you enjoyed it, Kim!!
REPLY
Lisa says
July 1, 2014 at 9:27 am
I have eliminated refined sugar from my diet since I have been diagnosed with breast cancer. I
also eat gluten free and love homemade pizza.I was wondering if you could suggest a
replacement for the sugar in this recipe?
REPLY
Jennie says
July 1, 2014 at 11:58 am
I have made this crust probably 15 times, and it’s definitely my favorite. I have tried several
others, but keep coming back to this one. It truly is the tastiest and easiest pizza recipe out there!
After lots of trial and error, I have a few tips that might be useful to others:
1. I use a baking sheet lined with parchment paper. Seems to work best for me with no sticking.
2. I sub 1 Tbsp of psyllium husk for the xanthan gum, since it’s easier for me to digest.
3. I use 2 Tbsp of olive oil, which seems to help with sticking.
4. We like a chewier crust, so I bake for less time, in a hotter oven, 400 degrees. Usually pre-bake
for about 15 min, or until just barely browning. Then, with the toppings I bake it until the cheese
is bubbly and slightly brown.
5. I find that the pizza, made on a baking sheet would serve about 3-4 people, depending on how
hungry everyone is. If I have more than 4, I will double it and use two sheet pans.
6. Our favorite toppings are BBQ sauce, shredded chicken, bell peppers, cheese, and cilantro. :)
This is an excellent recipe, and it has been a GF lifesaver. Thank you so much for posting this!
REPLY
TJ says
July 1, 2014 at 6:02 pm
I tried a gluten free pizza crust mix before and found it to be spongy and with a “funky” taste. As
someone that LOVES food and cooking, I was heartbroken when my 20-something son was
diagnosed with a gluten-intolerance a few years ago. When he comes home for visits I love to
have tasty gluten free food he can eat, and make it my challenge to prepare new things. I made
this gluten free pizza crust tonight as he comes for a visit soon and thought it was great!!! My
husband and I ate the entire thing ourselves!!!! Can’t wait to make it again!!! I know he will love
it too!!!!
REPLY
Dana Shultz says
July 2, 2014 at 12:48 pm
Oh good! Hope he enjoys it!!
REPLY
Mike says
July 2, 2014 at 11:24 pm
Absolutely fantastic! I used 1 1/2 cups of brown rice flour, but used 1 1/2 cups of teff flour due to
what I had in stock (still used xantham gum). I spread a little bit of olive oil on the baking sheet
to keep it from sticking too much upon baking. Tell you what… it was phenomenal! Thank you,
thank you!
REPLY
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