20 Comments / Best Gluten Free Recipes, Gluten Free Dinner Recipes, Gluten Free Pizza Recipes / By Mary Frances Pickett
Nothing says Friday like a cold drink and a large gluten free pizza. If pizza hasn’t made it back into your diet, try our favorite Gluten-FreeÂpizza recipe tonight. We’ve been trying new topping combinations lately and are using the menus from these restaurants for inspiration. What’s your favorite pizza topping?
For more quick pizza topping ideas, check out my ebook, The Gluten Free Survival Guide. I’ve included all of my favorite recipes, plus a bunch of quick and easy Gluten Free Pizza Recipes. You also might want to checkout my other Gluten-Free Cheese PizzaÂrecipe.
Instructions
Ingredients:
- 1 Tbsp. yeast
- 1 1/3 c. water
- 1 tsp. sugar
- 2 1/3 c. of my Gluten Free All Purpose Flour mix*
- 2 tsp. xanthan gum
- 1 tsp salt
- 2 tsp. olive oil
- 2 tsp. cider vinegar
Cooking Instructions:
- Put your pizza stone into the oven and preheat the oven to 400 degrees .
- Heat the water in the microwave so that it is warm. Combine the water with the sugar and yeast in a small mixing bowl. Let your liquid mixture sit and “proof” while you get the dry ingredients ready.
- Combine the flour mix, salt and xanthan gum.
- Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then add all of liquid ingredients into the flour mixture and mix well with your hands.
- Place the dough onto a heavily floured rolling board (I use rice flour) and knead the dough for several minutes, working in the rice flour until you dough is pliable and not sticky.
- Roll the dough out into a circle that is approximately 1/8″ thick. Move the crust to the hot pizza stone ( a pizza peel makes moving the crust into and out of the oven much easier) and bake at 400 degrees until the top of the crust gets just a hint of color.
- Remove the crust from the oven. Add all of your toppings, and then put back in the oven to bake until your toppings look well done (e.g. cheese starts to brown).
Yields: 8 large slices
* If you’re allergic to soy, you can substitute All Purpose Flour Mix Recipe
More of our Pizza Posts:
- Gluten Free Pizza: Cheese Pizza and Pizza Party Tips
- Easy Gluten Free Pizza Crust: Pan Pizza Recipe
20 thoughts on “Homemade Gluten Free Pizza Crust Recipe”
October 17, 2008 at 4:38 am
A gluten-free pizza crust you can knead by hand, love it! I miss kneading bread… This looks good, I can’t wait to try it. I’m intolerant of nightshades, so I top my pizza with a white sauce, bacon, roasted zucchini and onion, with lots of cheese. Yum!
Diana
October 17, 2008 at 8:35 am
@ Mary Francis,
Because my diet doesn’t allow yeast, do you know of the amount of baking soda/powder I could use for this so it is light and puffy?
Now, I have to find a non-dairy cheese that will melt… All these restrictions on my diet are driving me crazy. :\
- See Also33 Genius Three-Ingredient Recipes10 Easy Thanksgiving Recipes Celebrity Chefs Serve Their FamiliesThese Chocolate Crinkles Are a Timeless Easy Cookie RecipeVegan Banana Caramel Smoothie Recipe from OhMyVeggies.com
Stephanie
October 17, 2008 at 7:32 pm
Diana, the Rice Dream Mozzarella Cheese (in the brick, not the shreds) melts very well for me, especially if I cut it in thin slices. Some batches are more “melty” than others, but that specific kind works well.
Diana
October 18, 2008 at 7:55 am
@ Stephanie,
Thanks for the information. I will see if that brand is carried here. I live about an hour north of Toronto, but there is such a limited supply of anything with regards to a special diet here, it’s disgusting. Regarding my diet, it’s working, because I had really great test results from an MRI I had on Saturday… I’m still on cloud 9 and more determined than ever to do what it takes to stick to it. This forum/thread has helped me with it, definitely, since diet is one of my main hurdles I’m struggling with.
Mary Frances
October 22, 2008 at 6:09 pm
@Diana: I’d try using 1 tsp of baking powder and 1/2 tsp. of baking soda. I haven’t tried it myself, but that’s what my intuition is telling me =)
Diana
October 22, 2008 at 6:18 pm
@Mary Frances,
I’ll definitely try it this weekend. I’m going to Toronto tomorrow, so I’ll stop in at a big grocery store that has a lot of dairy alternatives and hope I find the cheese Stephanie mentioned. I like to keep things as normal as possible, since so much has changed that hasn’t been under my control.
October 22, 2008 at 10:05 pm
Wow, I like the idea of a gf pizza dough. I have friends who could use this.
As for favorite toppings, I like to keep it simple. Fresh tomatoes, basil, and mozzarella.
I have been gf less than a year. I’ve tried a few pizza recipes and have almost given up. But I tried your recipe tonight and WOW! it was great. I savored every bite. I used your soy free gf flour blend as a guide replacing the masa harina with teff and the corn starch with tapioca flour. Tomorrow I will attempt a rustic bread with the same flour blend. I’m keeping my fingers crossed. Many thanks to you for this recipe!!
Jeff
June 2, 2009 at 5:22 pm
This looks like a great recipe. My fiance is Celiac and since im the cook of the house im always looking for new recipes to make some of her fav foods. For those in a bind i’ve come up with this easy to make quick pizza crust recipe which tastes almost like the real thing.
1 cup Brown rice flour
1 cup tapioca flour/starch
1 tbsp quick rise yeast
1 tbsp xanthum gum
1 tsp salt
optional spices ( we like 1 tsp oregano and basil)mix dry ingredients then mix in :
1 cup warm water
1 tbsp olive oil.. mix thoroughly into a large ball and coat with olive oil (1 TSP).. let sit 30 minutes to rise..
recipe makes 1 12’in thick crust pizza, or thin crust..
make sure to pre-cook crust for about 5 minutes before putting toppings and sauce…
i’ve also used this same dough recipe to make her hamburger buns when i’ve been in a bind for ingredients.. its easy to whip up, requires only a few ingredients.. and always turns out great..
thanks for all the great recipes!!
Andrew Cookler
October 16, 2009 at 12:39 pm
Why on earth did it take 9, YES NINE!!!, pieces of paper to print 1 recipe? Never will I look at your web site again.
Kat
November 4, 2009 at 9:26 pm
Do you have to adjust the baking time if you don’t have a pizza stone? All we have are 12inch pans, but this recipe looks better than any of the mixes we’ve had so far. Bf and I are both celiac, and assuming that our baby will be as well. Pizza is a favorite meal, but it’s been hard to find good crust anywhere! Canada (well, just Saskatchewan) seems to be behind on a lot of the ingredients, so I’m also wondering how fine of a grind the corn flour you use is?
kim
March 10, 2010 at 12:00 pm
I have used spelt flour, both white and whole grain for years. I am type O blood type and had put my clients on it all the time for those grain intolerant like us Type “o”‘s. Rice and spelt flours almost always worked. Spelt will rebuild the body from autoimmune and degenerative disorders too.
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Pingback: Gluten Free Cheese Pizza | Gluten Free Cooking School
Doris
April 21, 2010 at 4:23 pm
This recipe is great. Mine rose a little since i hadn’t docked it like ishould have for a pizza. Came out lite and chewy with a crispy bottom and crust. This would be a great recipe to use for foccacia. Has enough ability to rise.
Linda
April 29, 2010 at 4:28 am
I know Andrew won’t see this, but a quick trick to print one recipe from this awesome site, is to cut & paste into a word document. I’m brand new to this site, so haven’t tried any recipes so far, but will leave my comments as I make each recipe. I can do this GF diet for me & my husband. Thanks very much!
Mandy
May 23, 2010 at 7:19 pm
just tried it tonight…it was good!!!!! I added leftover chicken and canned tomatoes spiced and used olive oil for the sauce topped with mozzerella – excellent!!! It makes a BIG pizza for one person, there’s no way I can eat it all!
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Bex
October 7, 2010 at 11:35 am
FYI, @ kim, spelt is NOT gluten-free!
Jan
November 27, 2010 at 5:11 pm
In fact Spelt IS Wheat.
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