The Best Gluten Free Pizza Crust + Sauce

The Best Gluten Free Pizza Ever | Minimalist Baker

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.”

Gluten Free Pizza Dough!Gluten Free Pizza Dough | Minimalist Baker

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 ; )

Making PizzaPizza-Crust-SpreadingPizza Sauce Recipe || Gluten Free PizzaGluten Free Cheese Pizza Recipe

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.

Gluten Free Pepperoni PizzaThe Best Gluten Free Pizza Dough

What are you waiting for? Make. This. Pizza!

Gluten Free Pizza Recipe | Minimalist BakerThe Best Gluten Free Pizza Recipe

4.6 from 176 reviews
The Best Gluten Free Pizza Crust + Sauce
Prep time
Cook time
Total time
A 7-ingredient gluten free pizza crust that requires 1 hour from start to finish and rivals any pizzeria style pizza crust.
Recipe type: Bread
Cuisine: Gluten Free Pizza
Serves: 1.5 pizzas
  • 3 cups gluten free flour blend (1 cup white rice flour + 1 cup brown rice flour + 1 cup tapioca flour + 3/4 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
  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 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.
Nutrition Information
Serving size: 1 slice Calories: 104 Fat: 1 g Carbohydrates: 21 g Sugar: 3 g Sodium: 194 mg Fiber: 1 g Protein: 1 g

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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Talk About It

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    • KR says

      I ran across one that does not use yeast and it did not work, maybe for AP flour but did not require eggs or other blends, does anyone know how ? Sorry I used your comment section.

      • says

        I too am looking for that pizza crust with NO yeast. Can this recipe be modified to fit this? Can the minimalist baker help with their super cooking powers on this one?

        • Seraphim says


          You can replace the gluten free flour and yeast with a cashew meal or an almond meal. These both are yeast free, and all you need to add is an egg or two, water, salt, coconut sugar (optional), and a coconut or olive oil to base the pan your using to bake in. I usually bake the crust first til it’s a little before done then add the toppings and let it all bake together. The whole process usually takes about an hour or so.

        • Mel says

          Try a simple cheese crust. It is simply 4 cups cheese (3 mozz and 1 ched/jack), 4 eggs and seasonings. Pat into a greased pan (I like to use a cookie sheet with sides). Bake at 425 for 10-15 min, top and bake again for 7-10 min.

      • says

        Elana’s Pantry has a great almond pizza crust but it has eggs, I think you could try adding the egg substitute if your egg free. This recipie sounds great only I can’t do sugar so the yeast sugar things no good for me. I’ll stick to the Almond flour Elana’s crust! We do love pizza! I also need to get one of those pizza pans those are cool!

    • Martin says

      Not sure if anyone has actually tried this recipe. I just did. maybe our measurements are different. I live in Canada, don’t know what country this recipe came from but I definitely should have researched it before I wasted my time with it.
      Your mixture of all measured ingredients turns into a powder of nothing but wasted materials and time.
      The only thing this recipe will satisfy is the weight of your hungry garbage can.
      Avoid at all costs!

      • Mister Smith says

        I also live in Canada and just tried this for the first time with Canadian ingredients and measurements. It worked flawlessly! I have struggled to find a good gluten-free, vegan pizza crust. This one is perfect. It produces a tasty slice that is crispy on the bottom, soft on the inside, and holds together well when picking up the slices.

        I made two slight alterations: I didn’t have white rice flour, so I used 1/2 cup of chickpea flour and 1/2 cup of millet flour. I also had to sprinkle in a little bit of extra brown rice flour (perhaps 2 tbsp) at the end to dry it out a tiny bit. Other than that, I followed the steps exactly as indicated in the recipe.

        • Nancy D. says

          Just wanted to add my experience: this recipe is the bomb-dot-com. It more than appeased my gfree self and my gfree 14, 12 and 8 year old. I used Namaste flour blend in place of the individual flours (it contains the same ones), and actually had fun proofing yeast and all that jazz. I’m noshing on this pizza freh outta my Montreal kitchen, so the Canada theory doesn’t really pan out.. It’s a fairly simple recipe so the idea of it not working out lies most likely in the prep or ingredient quality. All that to say, thank you for the recipe! It’ll be my Friday-pizza-night staple from here on out!

        • says

          Millet actually contains a Glutinous protein in it called Panicin. Most people aren’t aware but there are several classes of glutinous proteins called prolamines. You will find them in wheat, corn, sorghum, barley, rye, millet, oats, teff, and rice. Rice is the only one listed that contains less than 5ppm, which is the acceptable amount for people with gluten allergies or intolerance as stated by

      • Madeline says

        Hi there, I’m also Canadian but I don’t think that has anything to do with the results of your attempt. The measurements worked perfectly for me, the only problem was I needed to make more! Perhaps you missed a step or added too much flour.

      • Tia says

        What happened to your dough? Was it thick? Runny? Did you use Sweet White Rice Flour or White Rice Flour. Also, do you weigh your ingredients or use the simple measuring cup method? I have read and have learned through experience that it is better to weigh your ingredients when using gluten free flours, etc. this has made a big difference in my GF recipes coming out successful as opposed to flops and disappointing disasters.
        My crust came out “okay” and I realized that I forgot to add the xanthan gum. I think next time will be a complete success once I remember the xanthan gum. ;)

      • Mike says

        Hey, I also live in Canada and I just tried this recipe. I had the same problem with the end result being just powder and wonder if it is because I did not let the yeast grow or if I killed it. Regardless, all I did was add in another few cups of water to make the dough.

        It tastes ok and will try doing the yeast activation correct next time and see if that works.


        • Alicia says

          Sorry, was directing my comments to the person who ‘trashed’ this fine recipe….gonna give this one a try, looks great, thanks for sharing!!!

    • Rita says

      I’m about to go gluten free, due to dietary issues that might be due to it. Trying to get all egg out of my system first because I also have an egg sensitivity (but not so much to prevent getting a flu shot, so I’m waiting until the egg from that is out of my system!

  1. Shelly says

    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 ;-)

    • Tiffany says

      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.

          • says

            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

      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!

  2. says

    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!

  3. Gwen says

    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?


    • jds says

      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.

    • says

      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. :)

      • says

        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 ( 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.

        • ND-girl says

’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.

          • Stacie says

            I agree about Bob’s Red Mill! The garbanzo bean is way too overpowering. Especially when I would try to make pancakes.. ech. Has anyone tried this pizza crust recipe with Pamela’s? Sometimes it has a sweetened taste to it but I was just curious. I’m trying this recipe as soon as possible!

      • Linda says

        So glad to see this comment– I thought I was just imagining Bob’s Red Mill’s weird taste! I have a wonderful muffin recipe I adapted for my wheat-free diet (due to allergy), but it took switching from Bob’s to King Arthur AP GF flour to get it really delicious! Thanks so much!

      • Heather says

        Laura, I completely agree with you about the flavor or aftertaste left with Bob’s Red Mill gluten free all-purpose flour mix. To me, I find it to be somewhat of a metallic taste. I have had wonderful results with Betty Crocker all-purpose gluten free Rice Flour Blend and Betty Crocker Bisquick! I have made cakes, pie crusts, dumplings, biscuits, pancakes, gravies, etc, all that my family and I have loved and no strange taste. Most people haven’t been able to tell the difference! I love trying new gluten free recipes to find what’s easiest and has the best taste and texture.

        • Amanda B. says

          Heather, have you used the BC GF rice flour blend for pizza crust? I want to try it but don’t know how much of everything to use.

  4. Sarah S. says

    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 :)

  5. John says

    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.

    • Dana says

      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

  6. says

    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!

    • Dana says

      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!

  7. Angela says

    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!

  8. Caitlin says

    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 :)

    • Dana says

      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

  9. Edna says

    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.

  10. Bridgette says

    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!!

  11. astro says

    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!

    • christine says

      I respond well to millet and GF oat flour. Can you tell me what proportion of these flours you used? (i.e. 1 cup millet + 1 cup oat flour + did you still add 1 cup of tapioca flour and 3/4 teaspoon zan gum?) Or did you omit the tapioca etc….??

      Looking forward to trying this.

  12. 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!!

    • Kristin says

      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!

        • 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!!!!

          • 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

  13. Brittany says

    The crust was horrible! It crumbled like crazy and tasted like cardboard. I wouldn’t suggest this to anyone!

      • Sarah says

        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.

    • FODMAP Restricted says

      I also found this crumbly. I am baking it now and will see the end result, although at this point it does not look promising.

  14. Molly says

    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. :)

    • h7opolo says

      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.

    • 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!

  15. Sarah says

    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!!!

  16. Niamh says

    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.

      • daniella says

        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?

        • tracy says

          I wouldn’t try potato flour, but maybe sub the tapioca for potato starch, which are two very different animals! The potato flour is likely to make your dough like a brick. I don’t keep white rice flour in the house, so I like to make this crust with garbanzo flour, brown rice flour and tapioca starch, plus guar gum to cater to my corn sensitivity. Last night I was short on tapioca and tried half arrowroot and half tapioca. It ended up runny and brownbrowned too quickly.

          • tracy says

            Sorry… the comment editor was acting up! The result was still tasty, but was my least favorite iteration of this usually delightful crust. I personally think the tapioca is crucial!

  17. Katie says

    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!

      • Colleen says

        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!

  18. Annabeth says

    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.)

  19. kourtni says

    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!

  20. Rosie says

    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!!!

  21. 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 :)


  22. victoria says

    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!

  23. 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

  24. 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!!

  25. 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.

    • 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

  26. 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!!!

  27. Kristin says

    I *JUST* pulled this out of the oven and almost fell over. This is good. Incredibly good. I’m gluten-free-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!

  28. 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!

  29. 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.

  30. Deedee says

    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

    • 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!!

  31. 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.

    • 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.

  32. 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. ;)

  33. 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!

  34. 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!

  35. 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!

  36. 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!

  37. 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.

  38. 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!

  39. Meg says

    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!

  40. 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. :-)

  41. 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.

  42. Michelle says

    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.

  43. Joyce says

    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?

    • Sandra R says

      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?

      • 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!

        • 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!

  44. 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 ;)

    • 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.

  45. 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 :)

  46. 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.

  47. 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.

  48. 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.

  49. 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.

  50. 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.

  51. 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!!

  52. 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!

  53. 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.

  54. 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!

  55. 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!

    • 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…

  56. Lindsay says

    Has anyone tried to freeze this recipe before cooking? (Like as a dough). Just wondering if it would still work out? Thanks!

  57. Chris says

    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!!

  58. 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?


  59. 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…

  60. 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.


  61. 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.

    • 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!

    • 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)

  62. 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

  63. 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!

  64. 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 :)

  65. 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.

  66. 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!

  67. 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?

  68. 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?

    • 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.

    • 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!

  69. 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!

    • 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!

  70. 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.

  71. 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.

    • 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!

    • 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!

  72. 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!

  73. 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.

  74. 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!

    • 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 $!

  75. 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.

  76. Jamie says

    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!

  77. 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! ) :

    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!


  78. 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! :)

    • 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!

    • 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!

  79. rachel says

    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.

  80. Leah says

    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!!

  81. 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.

  82. Lisa says

    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.

  83. 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 :)

  84. Keren says

    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!

  85. 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.


    • says

      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!

  86. 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.

  87. 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 gluten-free 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. :)

  88. 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.

  89. 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!

  90. 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!!!

  91. Sheryl says

    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.


  92. 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! ;)

  93. 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

    • Dana Shultz says

      Yay! So glad you and your family enjoyed these, Katie! Great idea on the heart shaped for V-day! I’ll have to try that next year or for an anniversary :D

  94. 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!

  95. 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?

  96. 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.

  97. 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.

  98. Mairi says

    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!

  99. Stacey says

    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.

  100. Erin says

    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.

    • Erin says

      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?

      • Dana Shultz says

        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.

    • Dana Shultz says

      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!

  101. Stephanie says

    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?

  102. Sonya says

    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!

  103. Rae says

    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!

  104. says

    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!

  105. Clover says

    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?

  106. Nicole says

    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?

    • Dana Shultz says

      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!

  107. Cordelia Fiterre says

    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.

  108. Nicole says

    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.

    • Dana Shultz says

      Great! Glad you figured it out. Yes, I think this recipe technically makes two pizzas. Glad that worked!

  109. ashley says

    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!

  110. Doc says

    I was wondering if you could or if anyone has tried to use iat flour in this blend vs the white rice flour ?

  111. Siri says

    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.

  112. Alison says

    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.

  113. Leeann says

    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!

  114. Nic says

    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!

  115. Ashley says

    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 no-brainer as to whether anyone should try it. :)

    • Dana Shultz says

      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!

  116. kellye says

    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.

  117. Annette says

    My family has been gf since 2009 and we’ve tried many pizza recipes, this is one even my 7yr old will eat. Thanks. :)

  118. Leslie says

    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!

  119. Lisa says

    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.

  120. Stacia says

    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!

  121. Frederique says

    In my country (The Netherlands), i can’t buy tapioca flour :(
    Can I substitute it for another flour (gluten-free)?

    Thankyou so much!

    • Dana Shultz says

      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.

  122. Samantha says

    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

  123. Amelia says

    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!!!

    • Dana Shultz says

      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!

  124. Lorri Derksen says

    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.

  125. Luis and Jazz says

    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

  126. Meagan says

    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 :(

    • Dana Shultz says

      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!

  127. jonathan says

    Followed your directions closely. Resulting crust was a bit tough. Okay, very tough. Very, very, very tough.

  128. Janine Hussey says

    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!

  129. Caroline says

    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.

    • Blaine says


      Xanthan gum and guar gum are used as replacements for wheat gluten. It is the gluten which binds it all together

      If you have corn allergies, use the guar gum instead of xanthan. They can be used interchangeably without any issues.

  130. Cindy says

    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

  131. Debbie Seaborn says

    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 !

  132. Joe says

    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.

    • Dana Shultz says

      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!

  133. Lisa says

    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.

  134. Mariela says

    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 :)

  135. says

    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!

  136. Stephanie lucarelli says

    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…

    • Dana Shultz says

      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!

  137. Cami says

    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!

  138. Ashley says

    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!

  139. Leslie says

    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!

    • Dana Shultz says

      You can spread the dough as wide as you want. I think the pizza stone we used was at least 12 inches. Good luck!

  140. Laura says

    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…..

    • Dana Shultz says

      Thanks for sharing, Laura. Sorry it didn’t work out for you. Not sure what went wrong. Perhaps it was baked too long?

  141. Trish says

    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

  142. Eva says

    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!

  143. Eva says

    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!

  144. Beth OConnor says

    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?

  145. Trish says

    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.

    • Dana Shultz says

      Thanks for sharing, Trish! Those notes are so helpful to others. Glad you enjoyed it! Thanks again :D

  146. Katie says

    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!

  147. says

    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?

    • Casey says

      I make this recipe with honey. It’s DELICIOUS! Omit the white sugar. After letting the yeast and hot water sit for 5 minutes add 3 Tbsp honey to the warm water and stir until dissolved/well blended. Then proceed with recipe (again omitting the sugar added later.)

  148. Jennie says

    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!

  149. says

    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!!!!

  150. Mike says

    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!

  151. Casey says

    Thank you for this recipe! It’s delicious. The first time I made it I followed it. The next time I made it we subbed honey for the sugar to mimic my favorite Honey Wheat crust from my pre-gluten free days. I think it’s even more fabulous with the honey. Friends & family love it too! If anyone else wants to try it, what I did was let the yeast and water sit for 5 minutes then add 3 Tbsp of honey and mix thoroughly, then go on with the rest of the recipe (omitting the white sugar.)

  152. Karla says

    Thanks so much for taking the time to share this. I had a go at it today and it was by far one of the best Gf pizza crusts i have ever made. I could actually pick up a piece without it crumbling to bits! I did two batches and let one rise to see what would happen and just ended up needing to add heaps more flour to turn it back into a usable dough, but it acted like a dough which is hard with Gf…so good, so thanks!

  153. Bailey says

    How well would this recipe translate if I put the dough in a bread mold and tried to bake it for bread/sandwich purposes?

  154. Lauren says

    I’m going to try and make this recipe tomorrow, and we don’t have the ingredients for the flour blend, but have a gluten free flour blend by Nameste, that has xanthan gum already in it. Do you think it would turn out with Nameste’s blend rather than flour blend that is in the recipe?

    • Dana Shultz says

      I haven’t tried this blend but maybe halve the recipe first so you don’t end up wasting a lot of product if it doesn’t work out. I only know the blend I list to work well with this recipe. Good luck!

  155. maria says

    Just tried your gluten free crust and it came out perfect, love it! Thank you so much for sharing with us your talents and again I appreciate it.

    God Bless,

  156. Paublo Sanchez says

    A tip for all those new to Gluten free doughs, do not add flour to make a dough un-sticky or to spread easier. Gluten free doughs and breads are already dry enough without adding more flour. Roll it out on a greased sheet (as suggested) or wax paper (for pie crusts) and WET your hands to spread out the dough. That way it will not stick to your hands, be easier to spread and keep the moisture content high without the unneeded extra flour. Completely opposite to gluten filled doughs.

  157. Madeleine says

    This recipe is awesome!!!! We have made it twice and had wonderful results. I substituted chia seed for the xanthan gum and it turned out great. Both the gf and non-gf family likes it. We made a thai chicken pizza and even the picky 11 year old requests this! Thank you!

  158. says

    This really WAS the best pizza crust.

    I used Bob’s GF flour and added 2 teaspoons of xanthan gum to the dry ingredients.

    Subbed powdered sugar for the sugar cause I didn’t have any.

    Followed the rest of the instructions exactly.

    My crust came out much thicker than the one in your pics (which I liked), and I didn’t have any problems with it cracking. This would definitely pass a taste test of GF vs. non-GF pizza! Thank you!

  159. Debbie says

    I Made this crust but substituted 1 cup of white rice flour with 1 cup of spelt flour. The dough was the texture of brownie batter. I lined my pizza pan with non stick pan lining paper( one side parchment and one side foil). Spread the batter then baked as directed. Once baked I took the paper/foil off from under the pizza, loaded the shell with garlic sauce , roasted veggies, herbs and mozzeralla cheese and cooked as directed.. This was so easy and so good, this was great. I just found out I have a wheat allergy and thought I’d never eat a good pizza again! Thanks for the recipe!

    • Claire says

      Sorry to disappoint you, but spelt is an ancient wheat species and therefore not allowed in celiac diets. If you are just “intolerant” then it is probably fine as it contains much less gluten than modern wheat. Gluten appears to have been selected for in wheat domestication–making the bread chewier etc.

      • Debbie says

        A great deal of confusion has risen concerning spelt recently. The United States Government is now requiring that foods be labeled to indicate whether they contain any of eight food allergens. As part of the implementation of this law, the FDA has declared that spelt is wheat and that spelt must be labeled as wheat. Although spelt and wheat are indeed closely related, they are two different species in the same genus. Spelt is Triticum spelta and wheat is Triticum aestivum. When asked why they had decided that spelt is wheat, an FDA official said that it was because spelt contains gluten. (They had no answer to the question of whether rye would also be considered wheat because it contains gluten, and indeed, bags of rye flour in the health food store are still labeled “wheat-free”). Spelt does indeed contain gluten and should not be eaten by anyone who is gluten-sensitive or has celiac disease, but the presence of gluten does not make spelt wheat. Being that I have an allergy to Wheat not Gluten this is a perfect substitute for my needs.

        • Claire says

          I agree with you that food labeling for wheat is confusing and I’m not in the food industry. I’m glad you don’t have the gluten allergy and can enjoy ancient wheats like spelt. My husband is celiac, so he can’t. It’s probably why I have taken such an interest in wheat. I am going to try the pizza recipe but substitute in some cornmeal.

          In my profession we refer to all members of the Triticum genus as wheat (Triticum spp.). Triticum dicoccum (emmer wheat) s one of the earliest domesticated wheats in the world and comes from Triticum dicoccoides (a wild wheat). Spelt is a later wheat species (~8,000 years ago) that appears to have developed as a hybrid of an earlier wheat, such as emmer wheat, and a wild grass. Interestingly bread wheat Triticum aestivum may well have developed from the hybridization of spelt.

          Wikipedia gives a list of many of the different species of wheats–wouldn’t it be fun to try them all?
          T. aestivum
          T. aethiopicum
          T. araraticum
          T. boeoticum
          T. carthlicum
          T. compactum
          T. dicoccoides
          T. dicoccon
          T. durum
          T. ispahanicum
          T. karamyschevii
          T. macha
          T. militinae
          T. monococcum
          T. polonicum
          T. spelta
          T. sphaerococcum
          T. timopheevii
          T. turanicum
          T. turgidum
          T. urartu
          T. vavilovii
          T. zhukovskyi

        • db says

          in Australia we have much clearer labelling laws. although a product maybe wheat free it can still contain gluten, this includes rye, oats and barley. even if a product that contains no gluten has been processed in a factory that also processes gluten, a statement on the product advises this.

      • Debbie says

        Yes it does. I made just a wheat free pizza crust not a gluten free crust. My dietary restrictions are on wheat not gluten.

  160. Andres says

    I made this for my wife today, and not only did she love, but so did I even though I eat gluten regularly. I think we are going to be making a lot this pizza in the future. THANKS!

  161. Jan says

    Can’t wait to try this, especially after reading GRAIN BRAIN by Dr. David Perlmutter. Once you read this book and find out that most grains can and do alter genes you will find ways to eliminate our typical American diet that is causing a rise in illnesses early man never had, not to mention brain disease, mental illness, diabetes, you name it….the list goes on!

  162. suzie says

    I love this recipe!! The flour mix was not very extensive and the dough tasted DE.LI.CIOUS. It was quite wet, but with a little extra brown rice flour I didn’t have a problem. Being gluten free I appreciate easy and tasty recipes! I will always use this in the future for my gluten free pizzas!

  163. says


    I’ve made this a few times now, cutting the sugar a bit and using Authentic Foods’ GF Multi Blend flour.

    The first time, I pre-baked it as directed and the crust was nearly inedible. Taste was good, but crust was really hard. The second time, rolled it out and topped the dough right away, baking at 425 degrees for about 20 minutes, and it was perfect. I rolled half of the dough out a bit on the thin side, the second a little thicker (resulting in more of a bread-y crust). Worked perfectly either way. Then, I ran out of yeast (oops!) and followed the recipe without it. The pizza still came out well though without any sort of rise at all, perfect if you like a more thin, doughy crust.

    My kids really love chili cheese fry pizza, with a thin base of chili as “sauce”, a layer of crinkle fries, and topped with cheese. I use Daiya shreds on mine with fresh basil underneath and fresh veggies on top.

    Adding herbs like Alessi to the dough really perks up the flavor even more.

    I *highly* recommend skipping the pre-bake step.

    Great, versatile recipe. Thanks so much for sharing!

  164. Melissa says

    This recipe was great and I have tasted a lot of gluten free items that were lackluster and a compromise. We did this pizza with half Daiya Cheese for me and half real Colby Jack and Mozzarella for hubby and my son. They loved the pizza! We were really surprised when just as you stated, the Daiya cheese side was actually just as good or better truly than the real cheese side! The next thing I want to ask is if I can freeze this? Thank you soooo much- it has been a very long time since I have had pizza, not to mention something that is not a horrendous compromise. Mellow Mushroom was the only place I could find that had any kind of crust I could eat. You have made my day for sure!

    • Dana Shultz says

      I’ve never tried freezing but scan the comments for other people’s adaptations – there may be something in there!

  165. Bee says

    I followed this recipe to the letter and it was OUTSTANDING. I mean, SERIOUSLY AMAZING. The taste was beautifully toasty (just exactly like standard pizza), and the texture was firm on the crust and delightfully chewy-yet-solid on the bottom. As a gluten free gal, sometimes you just want a good ol’ slice of pie and it’s hard finding a good recipe that’s not gluey, crumbly or eggy (or made out of flax / cauliflower) and this totally hit the spot.

    I think the bake times depend on your oven – mine is a reliable gas oven and I pre-baked for 25 and baked for 20. In my experience, the pre-bake step was a great idea – I think the last commenter who had a problem had substituted a different brand of flour. I had no such problems – if I’d skipped it, the ingredients would have sank into the dough and made a gooey mess – I can’t even image trying to spread sauce!

    I did find that rubbing a little water or olive oil on my hands to handle the dough worked really well – I didn’t try to use flour because it seemed liked that might have made it stickier.

    Highly versatile recipe for any number of toppings – I used a pesto base with garden herbs, fresh mozz, fresh tomatoes, basil and anchovies. Scrumptious! Thank you SO MUCH for sharing.

  166. Sarah says

    I’m so amazed I’ve suffered so long with problems & after 12years found out that I was gluten intolerant, my worst thing was I couldn’t have a great pizza again! But found this few weeks ago made it for my family even my fussy daughter eaten the lot, my husband didn’t notice and said it was great make it again !!
    I used the left overs for a galic bread – which went down well also
    Thank you so much for this god send of a recipe xx

    • Dana Shultz says

      Of course! Glad we could share our friend’s amazing recipe! It’s helped so many people reclaim pizza night!

  167. Ash says

    I have made this twice now and both times it has turned out great! It is definitely the best crust I’ve had since altering my diet a couple of years ago. My partner (who never eats gf pizza) loves it and always goes back for seconds.

    I use the Orgran brand of flour with rice flour which always makes for a nice blend :)

    The first time I made it I rolled it a bit thicker than suggested, topped the dough straight away and put it in to bake, if you like your pizza a little on the softer side it turns out just fine and is the perfect amount of firm on the outside but soft to taste. The second time I pre-baked the dough and found it cracked a little (nothing major) and was much crispier, as to be expected.

    Either way the pizza was delicious!, Thank you for such a simple tasty recipe!

  168. Alycia says

    This recipe is just awesome! My husband and I are on month two of going gluten-free cold turkey and boy have our lives improved. Can’t tell you how much we appreciate minimalist baker for all your wonderful GF recipes. Pizza night is the most fun for us and I’m just now making pizza for dinner. This recipe is perfecto (and so is the sauce)! :-)

    • Dana Shultz says

      Ah, thanks Alycia! So glad you love this recipe! It’s always so wonderful hearing from people who have reclaimed pizza night because of this crust! xo

  169. Eline says

    I want to make a few pizzas to be frozen. We have busy schedules and sometimes it is just nice to come home and pop a pizza in the oven. Would this recipe work for that?

  170. says

    This was a great pizza crust recipe! It was way better then the ones you get at the store or at the pizza restaurants. I used a different gluten free flour blend to make it a bit more “whole grain”. I used 1 cup white rice flour, 1/2 cup tapioca starch, 1/2 cup sorghum flour, 1/2 cup millet flour and 1/2 cup oat flour. Perfect combination!

  171. Keith says

    Just because this is gluten-free doesn’t mean you shouldn’t rise the dough once, it really enhances flavor. Also it only gets cracks when it’s either too dry or not enough oil.

    If it’s dry when baking, the top quickly heats up, dries out, and contracts. If you like a wet dough like toothpaste or a brownie mix, a top drizzle in oil might be needed before baking.

    Once I get rid of the stockpile of white rice flour I have, I’ll try replacing the white 1 cup with brown. I grind my own brown, so no sourcing problem there.

  172. Keri says

    OMG this was amazing! I loved it even better than regular pizza! Made it exactly as per the recipe. I’m going to try to freeze this for my daughters lunches (if there’s even any left!) I’m still new to GF so any suggestions on freezing would be helpful!

  173. says

    Seriously the best gluten-free crust I’ve ever had! Made this the other night for my family, who are huge authentic pizza fans and hate all things gluten-free, and they LOVED it! Thank you thank you thank you! So delicious!

  174. Crystal says

    I made this crust for my two-year old daughter who has multiple food allergies. However, it was so tough she (and I) could barely bite through it. She loves pizza, and I really want to give it another try. Any ideas on what I did wrong or what I could do better the next time?

    • Dana Shultz says

      Perhaps you overbaked it? Did you add sauce after par-baking? Not sure! It shouldn’t be that hard. Although sometimes the outermost crust does get a little crisp.

  175. tracy says

    I love love love this crust! Being allergic to corn and gluten, I’d almost given up. on pizza. This recipe and the magic that is goat mozzerella have made delicious, non-pain -inducing pizza a reality again! I like the flavor of garbanzo flour, so I use that in place of the white rice flour, and sub guar gum for xantham(corn derived), and the results are delicious! Thanks for sharing it!

  176. Jenny S says

    This was a fantastic recipe! So far this is the best gluten free crust recipe I’ve found. It wasn’t gummy like so many of them and had a nice crunch on the outside of the crust yet still chewy in the middle. I’ll definitely be using this as my go to recipe.

  177. Samantha says

    I’ve been gluten free for over a year and oddly enough, never tried making pizza crust from scratch before now. I love that this is so close to “regular” pizza crust and doesn’t require eggs. Buying an expensive mix and THEN having to add more of my own stuff at home always seemed silly. This turned out pretty good. I didn’t have the specific flours listed so used the Betty Crocker GF Rice Flour blend. I definitely think using the flours in the recipe would have made it better, but it was still good! Like the recipe says, I feel like this takes more than one try to get perfect, and I’m sure after I try it again I will be giving it 5+ stars! This site is AMAZING for gluten free bakers like me who just want to eat tasty stuff without going out and buying 35 different ingredients! Thank you, thank you, thank you!

  178. Laura says

    I forgot to add the Xanthum Gum and it didn’t even matter, which is awesome! Crust turned out wonderful: crisp, tasty, chewy. I am so grateful. I have tried too many disappointing gluten free crust. And the Rice/tapioca blend is so affordable and easy. Thank you!

  179. Carol says

    I have tried this crust multiple times, with and without the xanthum gum. I have to say that, without xanthum or arrowroot, this crust is absolutely perfect (for gluten free :) ) and I actually prefer it without an adhesive agent–the crust is wayyyyy easier to spread in a pan and makes a thin crust, and it always stays together despite. Par-bake the crust for 5 minutes, and it’s the perfect crispy, cracker-like crust. Thanks for sharing this amazing recipe! :)

  180. Mark says

    This crust was amazing, I’ve tried a bunch of different gf recipes recently for pizza and this one is easily the best yet.

  181. Åsa says

    I am gluten intolerant and love this crust. I spread out some olive oil on the crust (with a brush) after baking it the first time and added lots of sauce (the suggested sauce, plus pesto made with sundried tomatoes). It was deliscious and not dry.

    I wonder, what’s the point of adding the yeast if you don’t give the crust time to rise before baking it? I will give the yeast time to work a bit next time before baking, in the hopes the crust will become a bit less dense. I will also make it a bit thinner.

  182. Kay says

    I tried this pizza crust for the first time this evening. It was excellent! I made a large pizza and then made the extra dough into cheese bread. Very, very good! Thanks for sharing this recipe!

  183. Rin says

    Thank you I’ve been trying so long to find a workable consistent recipe that can easily be varied to taste. Even going straight in after the par bake its great, I’m going to give it a bit more time and make some a bit thinner perhaps build up the sides a little. The crust was so very good and tasty, no more bland gf pizzas ever again. I know a lot of people will absolutely love this crust.

  184. says

    I have made this recipe exactly as it is a couple times but I have a habit of playing around and I discovered an even better recipe which will be on my blog :-) Thank you for the starting point!

  185. Angela says

    I finally made this tonight – using Bob’s Red Mill APF. Super good – I halved the recipe because it was just for me:-P I think my son might even like this. I just used a good jarred pizza sauce and added veggie toppings. No cheese or mock cheeses (vegan and GF here) – didn’t even miss it. Used onions, mushrooms and pineapple as my toppings. The crust has a nice crunch and chew – next time I might add some Italian seasoning to the mix.

    Thanks so much!!

  186. Pam Betro says

    This is absolutely THE BEST gluten-free pizza crust I have found!!! My grandson and I need to eat gluten-free, my hubby does not. I made this the other night and everyone agreed it tasted every bit as great as the pizza house pizzas! Delicious and it made a large pizza and a small pizza that I baked partially and put in the refrigerator for lunch the next day. Thank you so much for sharing this… it was wonderful to actually enjoy pizza again as we remember it!

  187. Heidi says

    Hi from Portland, Oregon!
    I wanted to say thanks for this recipe, it was excellent! I tweaked it using what I had in my own pantry. I ended up Using one cup of Pamela’s artisan gluten free flour mix ( because it doesn’t have xanthan gum which gives me an upset stomach.) and one cup millet flour and one cup of corn flour. I put a generous amount of oil in the bottom of the pan and all over my hands before pressing it into the pan. It behaved just like regular pizza dough before and after it was baked, it even tasted like real pizza crust! :)

  188. says

    I’m really looking forward to trying this recipe. My partner and I have tried several gluten free pizza crusts over the last couple years but nothing worth keeping yet – usually it’s too complicated or doesn’t taste very good. But the comments make this recipe look very promising!
    We just got a few new varieties of all purpose gluten free flour mixes. One of them is Bob’s “1 to 1 Baking Flour”. I thought the other commenters would like to know this mix has no garbanzo bean flour! I’m not a big fan of that mix either. Not sure if this Bob’s mix is new but it just contains, “Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum.”
    I’m wondering if you think this mix is fine the way it is or would you add something to your existing recipe to make this mix work better in your recipe?
    Thanks a bunch!

  189. Mandy says

    This is our go-to pizza crust recipe now. Thank you! I love how simple it is. We have multiple food allergies in our home, so I was excited to find one without eggs, potato starch or corn starch. I’ve made it on a pizza stone and a baking sheet and I definitely prefer the texture of the crust made on the pizza stone. I’ve made it twice for get-togethers with gluten-eaters and they loved it, too.

  190. says

    This is a perfect recipe for my gluten-free diet. You’ve such a great help to my problem.
    I’ve read that the FDA recently set a standard for gluten-free on food products. May I ask what specific flour that is gluten free did you use?

  191. Jo says

    Seriously best GF pizza base EVER!!! I’ve tried so many and just about gave up when I came across yours. Well done guys, such a good base and my kids don’t even notice the difference. Thanks for sharing!!!! (we eat it cold out of the fridge next day and kids take it for lunches too.)Jo

  192. Kim says

    Happy Holidays! I just premade your pizza crust recipe for making GF, vegan pizzas for dinner on Christmas night. I can hardly wait! Also made your pumpkin sage biscuits for Thanksgiving dinner — yum! They were also very tasty the next night served with mushroom gravy.

    I was wondering if you can make anything else with the pizza crust flour recipe? If so, could you post some recipes?

    Love your site. Thanks!

  193. Amanda says

    I am very excited to try your Gf pizza crust recipe. It truly sounds great, feeding an eight year old JVD w/ celiac disease is hard I need all the help I can get. Btw, The nacho libre reference is the cheese on the crust! (happens to be my favorite movie)
    I will come back and rate as soon as my daughter and I make it and eat it. Lol

  194. Lisa says

    How can we make the crust a bit softer? I have a two year old and the crispy crust is a little hard for her to chew. She’s not gluten free but I am and this is one of our favorite meals to cook together.

  195. Mike says

    I just want people to know, this person is a life saver. I’m gluten intolerant so this comes as a big moral boost. I’ve been gluten intolerant for the last two years. I’ve tried many frozen pizzas and god fathers gluten free version. This by far, I mean by really far. Beats all the rest. It also saved me a lot of money.

    I followed the recipe to the dot but I did add an egg and alittle cornstarch/potato starch. Because I do not have xanthan. I also left the doe to bake for only 20 minutes and then heated it for only 15 minutes after placing the toppings. Because I wanted it to be more soft. Using simple mushroom prego as the sauce. Oh was it good. So good I’m going to definitely make this again in the future.

    Thank you again for this recipe.

  196. Kalyani says

    Thank you. My husband has been GF for 5 years. This is the first pizza for him. Such a perfec recipe. Loved it. Thank you

  197. Amanda Morey says

    I’m new to GF baking and was really excited to find this recipe. When I told my husband I needed to be GF for a while, his words were “WHAT ABOUT PIZZA???”. I’m following the low FODMAP eating plan and are staying away from gluten foods due to the fructans in them.

    I tried to make this dough tonight (and I’m a fairly experienced cook), but did not have good results. I used a GF flour that I assume contained the ingredients listed above. I added in everything else, in the exact order and steps. It was almost entirely liquid. I added in more GF flour to try and thicken it, but it was still very runny. I eventually added in whole wheat flour and it helped to thicken it.

    Is there something I could have done differently? I have a feeling the answer is in the type of GF flour I used.


    • Dana Shultz says

      Hmm, not sure. It must be your gluten free flour. Check the ingredients next time and take heart! Gluten free baking has its learning curve!

      • Amanda Morey says

        Thank you for your reply! I actually found an article from Cook’s Illustrated and it’s helped me understand more of the science behind GF cooking. Looks like flour was the culprit ;)

        Have a good one!

  198. Mica says

    Hi Dana thanks for sharing this awesome recipe! I’m not even 100% GF, but it’s our new pizza go to. Of course recipes are always tweaked to ones liking so I made a few small substitutes as already mentioned by others, unsweetened psyllium husk for xanthan and honey for sugar. Have you experimented with letting it rise? Thanks again, delicious!

  199. says

    This recipe truly is deserving of its’ great ratings. Not only was it so SO simple and quick to prepare, it was delicious! It was moist with a great texture. Not to mention that its structure was solid enough to hold up to toppings. I patted mine out on a 13×9-inch sheet pan lined with parchment. I would suggest using an 11×15-inch sheet pan instead because this does make quite a bit of dough. I also used the sauce recipe suggested and it was wonderful. Great recipe.

  200. says

    I did this recipe incorrectly the first time, rather than baking powder I used baking soda, but in doing so I have discovered that it actually makes the crust crispier than the recipe posted here. I have tried other variations as well but that by far has made the biggest difference for me on this recipe. I would give it a try if this recipe is not crispy enough on the crust for you.

  201. Carol says

    Like all things gluten free, flour really matters with this recipe. I thought it was just okay with the suggested flour blend, but OUT OF THIS WORLD DELICIOUS using Mama’s Almond Flour blend. The Mama’s blend makes the crust a bit softer and more moist. Best pizza I’ve ever eaten! I use this recipe over and over.

  202. Nikki says

    Hey Dana,

    I was just wondering if you can put this pizza in the freezer? Or should y0u pre bake it first and then put it in? Or just leave it as the dough?

    Thank you (and Laura) so much for a pizza crust that I can actually enjoy!!

  203. says

    Hey there. I was searching for a crust to tie in with my Kale recipe roundup (Kale and smoked mozzarella pizza) and found your site. I have tried so many recipes for pizza crust and been disappointed. I can’t wait to try yours. I love your site by the way, I will be subscribing!

  204. Julie says

    Wow! I just pitted a shop bought base against this recipe, filling both with identical toppings, and this one won hands down. I’ve tried numerous g-f pizza base recipes over the last 3 years, but this is really the best. I used bread flour, but otherwise follows the recipe. Perfection – many thanks!

  205. Chad says

    Looks like a great recipe and I can’t wait to try it. However, I noticed your recipe calls for yeast, yet you don’t allow the dough to rise. Is that correct?

  206. Samantha says

    I wrote in October saying that I would probably give this a better rating once I used the flours specified in the recipe, and here I am! The first time I made it, I just used the GF flour blend I had on hand. I have since hit up the bulk aisle at my local food co-op and yes, it is the absolute best with the rice/tapioca flour blend. I recommend this recipe to all my gluten-free friends!

  207. Joni Marcellino says

    My 12 year old Daughter and I make this pizza at least 4 times a month… Last night I switched the sugar for Organic Coconut Sugar… I highly recommend it… it made the yeast and water mixture bubble up but it worked fine… also I just realized last night that we have been using baking soda rather than baking powder and that is just fine too… We use the whole box of Glutino non GMO pantry flour for this recipe… We use all of the dough for our pizza so the crust is soft and thicker than the recipe photo … on my half I add finely chopped up brocolli and sometimes other veggies… Super Yummy… So Thankful for this Recipe!

  208. Jen says

    My husband was recently diagnosed with Celiac. We tried a store-bought gf pizza and it was terrible. I tried your recipe, excluding the xanthan gum (what does that do?) and it came out pretty darn good! Miles better than the store-bought.

    My question is this. Is there a way to make the crust just a little bit fluffier? I don’t know if maybe my yeast I had on hand had maybe spent a year or two too long in the freezer or if there was something else I could try? Also, when we went back for seconds, they dough seemed a bit more gummy than round one. I followed your baking directions completely. I may have used too much tomato sauce, I’m not sure.

    We will definitely try this again though!

    Thank you so much for sharing!

    • Jake says

      Hi, Jen.
      The xanthan gum is a type of gum that actually makes the crust chewier, “fluffier” just like you are looking for. I would strongly recommend this small yet important ingredient to achieve the best consistency of the crust. I am speaking from years of experience with working with this awesome GF pizza crust recipe.

  209. Ashley says

    Worked beautifully!! I used Namaste GF flour blend because well I was just too lazy to make my own ;). It is awesome though. It makes me sad that there are negative comments because chances are something just didn’t go as planned, please don’t blame it on the recipe or the recipe developer- they are both wonderful!!

  210. Kristin says

    This is amazing!!! I’m newly gluten and dairy free (like Laura not by choice) and starting to miss things like pizza. Tried this recipe (with daiya cheese and a multitude of other toppings) and it turned out GREAT. So much so that my husband got tired of hearing me talk about how fantastic my dinner was! Thanks for such a fantastic recipe.

  211. Mike Pfirrman says

    As a home cook for 40 years, this crust looks / sounds incredibly dry. You can visually tell it looks like gunpowder.

  212. says

    I love this recipe! I have tried others and keep coming back to this one! My daughter and I have been gluten free for a few years now and finding a good pizza crust has been the hardest thing to find over the years. This one is definitely the best!

  213. Lacie says

    Hi there! Was excited to try this but mine turned out a little tough – as in my jaw was tired after eating it. I had to use two cups brown rice flour because I did not have any white, and I also think it was a little thicker than yours (I couldn’t get it under a quarter inch – and it kind of shrinks up also to be thicker when cooked). Do you think either of these could be why it ended up tough? I didn’t overcook it. How thick was yours after it was cooked?

  214. Doris says

    This pizza crust is FANTASTIC! I’ve been trying to find the perfect GF pizza crust since my daughter was diagnosed with Celiac Disease almost a year ago. This is it! I found another one we liked as well, but the dough was a sticky, impossible mess. This dough was so much easier to work with. My kids devoured it, even my picky ones! Thank you so much for this recipe! You made our family so happy. We are having this tonight and everyone is so excited. Pizza night! Yay!

  215. Dave says

    Gluten free baking is a journey and takes a developed “feel” to get quasi-consistent results.

    It’s been my experience, when working with this kind of sticky dough, that after you’ve mixed the dough, cover the bowl with plastic wrap until roughly doubled in volume. This allows the yeast to work, the flours to properly hydrate and the flour-yeast flavors to develop. Then work the dough.

    Another tick I use, is to cover/line whatever surface/pan you’re using, with parchment paper; spread the dough into the rough shape, cover it with sprayed plastic wrap then work the dough into the finished shape. Next, REMOVE the wrap THEN par-bake it at 350 degrees per the recipe.

    After it’s par baked and cooled, put the stone (if using) on the lowest rack and allow it to come up to temperature (Personally, I use a 450-475 degree oven). Ideally, you would bring the stone up to temperature in a cold oven to prevent thermal stress and possible breakage.

    Next, prepare the pie with your toppings. If you don’t have a peel, get one, they’re cheap, or use an inverted baking sheet for the next step. Next, slide the par-baked crust off the parchment paper and onto the peel or the inverted baking sheet then to the oven and CAREFULLY slide it onto the hot stone or leave it on the inverted sheet. It won’t stick anyway. A stone makes for a nicer crust and more even baking.

    Bake until desired doneness is reached. This method makes a crunchy crust. If you don’t like it so crunchy, don’t par-bake it as long to retain more moisture and then bake at the lower temperature.

    Hope this helps.

  216. Kate says

    Hi, I tried this recipe twice, but the crust came out hard. Please give me some advice on making it softer, bendable as mentioned earlier.
    Thank you!

    • Jake says

      Hi, Kate!
      I know what you’re talking about; a hard, break-your-teeth-when-you-bite-it crust can be tasty but not very enjoyable to eat. The crust can get like that when there isn’t enough moisture and air in the dough. To get more moisture, keep the dough slightly sticky (don’t add too much flour) and pre-bake the crust after it has risen (all ingredients mixed, no kneading required) for 30 min – 2 hours.
      For a softer, more airy crust: use the xanthan gum (gives the dough some fluffiness that translates to chewiness). By going GF, you omit the ability of your food to trap air. Xanthan gum is your friend in this case.

  217. ramona k says

    In January I decided to go Gluten free because of joint pain. Here it is almost two months later and I have no pain and off of my nerve and muscle relaxer meds. This will be the 2nd time I’ve made your pizza crust recipe and it’s the best. Love your site and all you offer. Keep up the good work.

  218. Pk says

    Just made this recipe. the sauce is GREAT! And easy too. The crust dough however turned out to have a bit of an awkward powdery feel and took way less time to bake- ended up pretty much rock hard. I have a question about the yeast…the recipe just says “yeast” so I used my glass tub of Fleishmann’s yeast. Not instant yeast, not active dry yeast; just “yeast”. Is that my problem? I also thought it interesting that the recipe didn’t call for the dough to have to rise. Maybe I need to do some yeast research. Is there a specific yeast everyone is using?

  219. kirsten says

    Hi! I made this tonight, and it was very tasty, my whole family enjoyed it! I had a few problems though: I used Bob’s Red Mill GF 1-1 Ratio Flour, and ended up needing to add a bit of water to the dough (maybe 1/3 cup) as it was very dry and not mixing. But then I ended up with a quite chewy/tough crust, especially on the edges. Was this due to the added water, overmixing, rolling it out too flat, or the Bob’s flour I wonder? Any thoughts? I will try it again. Either way, it was a very successful first try at GF pizza dough. Thank-you!

    • Dana Shultz says

      Kirsten, it is by nature a chewier, tougher crust, but I happen to like that! Next time you can roll it a little thinner so you don’t have to bake it as long. Good luck!

  220. Julie says

    Hi Dana,

    Thank you for a fabulous GF pizza crust recipe. I tried it twice so far – first with not-so-good results and second with out-of-this-world results. I wanted to share my experience with it in hopes that my trial & error may help other readers on your site.

    Trial #1:
    – I followed the recipe exactly except I mistakenly used the entire batch of dough to make a 12-in pizza.
    – Result: crust was way too thick and dense; texture was not appetizing at all.

    Trial #2:
    – For my gluten free flour blend, I used: 1 c of brown rice flour (bob’s red mill), 1 c of tapioca starch (bob’s red mill), 1/2c millet flour (bob’s red mill), 1/2 c super fine sweet rice (aka: glutinous) flour (bulk from Amazon), and 3/4 tsp xanthan gum.
    – I used “quick rise” dry active yeast
    – After mixing dry and wet ingredients and forming everything into a dough, I reserved 1/3 of the dough in the fridge (not freezer) and took 2/3 of the dough to make a very thin (1/4-in thick) pizza that was slightly larger than 10-in in diameter. I then baked it for 25 min in 350 F, added topping, and finished baking for 15 min in 350 F. Result: this resulted in a great thin-crust pizza with a perfect crispy-ness on the bottom and a slight chewiness.

    But what I did next got me most exciting:
    – With 1/3 of the dough I reserved in the fridge (I let it sit in the fridge for about 50 minutes), I rolled it out to a thin (but thicker than my last pizza; about 1/3-in) crust and baked it for 15 min in 400 F. At this point, the crust looked very dry with cracks emerging on top. I added toppings and baked it for about 12 minutes in 400 F.
    – Result: this gave me a pizza that reminded me of a true, NY style pizza (chewy but not crispy on the bottom; more dough-y and lighter). I could tell the yeast had definitely been activated and worked its magic here.

    Thank you so very much for a wonderful recipe – it made my gluten-free boyfriend so happy and it made me even happier knowing that this is the last pizza recipe I will ever need for him. Thank you!!


  221. Summer says

    This is such a great, simple recipe. Right now I have to eat gluten, dairy, AND corn-free and the fact that I can still make pizza (as long as the xantham gum isn’t corn derived and I made a baking powder substitute) is sooo relieving.

  222. RM says

    I never usually post on these things but had to comment. I had been using a no-yeast GF recipe before and had very good results. This, however, blew that one out of the water. Awesome.

    Just another hint – I added a small scoop of potato flour to make it a bit more chewy and it came out great – worth a try.

  223. says

    There is not a thing wrong with this recipe–in fact, I didn’t even use it for a pizza crust. I made broccoli and cheddar roll-ups which I’ll including in my April 1st blog (I’ll link you). I used half a cup of organic Greek yogurt and all brow rice flour from Bob’s Red Mill. I also included fresh organic chopped oregano and half a cup of Sprite for added moisture. It rolled beautifully and tasted great!

  224. Janey P says

    I am an Aussie GF who has tried several GF pizza crust recipes with not much success ,,,, read the reviews and decided to give yet another a go …. turned out to be the best ever!!!! Fantastic result for the first time trying this recipe …. as extra goodness for my GF kiddies I added a few chia and sesame seeds to the dry dough mix prior to combining – once cooked – I KNOW they are in there, but the children could not detect! …. the dough spread out exactly on a full size rectangular oven tray quite thinly – the end result was not dry and crumbly at all which has been my past experiences, this cooked base is flexible like regular pizza base, holds the topping well and has a slight chew to it, lovely. This is the pizza base I will definitely stick with. Thanks Dana and John.

  225. says

    I have tried a lot of gluten free pizza crust variations, including a heavy reliance on Bob’s GF pizza mix. This crust is by far the best. Very easy to put together, and very easy to adapt a little depending on what we have on hand (this time I used half Bob’s GF AP and half brown rice flour for my flour mix). We just finished leftovers from last night and we’re already looking forward to making pizza again. I’ve really been enjoying your blog, which I just discovered a few months ago. So many great recipes, and I especially appreciate the simplicity of your ingredients.

  226. says

    This was the best– and easiest– gluten-free pizza crust I have made to date! I made two pizzas on baking sheets, spread out on parchment paper for damage control. I topped mine with jarred sauce (Rao’s was on sale!), Daiya, olives, and fresh basil; I made my guy’s the same except I used fresh dairy mozzarella. He hopes this pizza goes into regular rotation around here. It was so easy it actually might. THANK YOU! :)

  227. April Goodrich says

    What kind of yeast? Active dry yeast or instant/rapid rise yeast? If you are using a tbsp., I would assume active dry, but could you clarify? Thank you!

  228. Jess says

    I passed this recipe up at first because it looked dry and crumbly in the picture. I went back to it because it was one of the few that I already had the ingredients for. So glad I did! So good! We liked this crust better than any of the store-bought or even restaurant GF pizzas we’ve had. Thanks for sharing!

  229. Suzanne says

    Thank you for a wonderful recipe. I made this for a gf friend who has tried many different gf pizzas and she declares this one the best ever. The dough was perfect, and we cooked it on a terracotta flowerpot base in the bbq.
    5 stars – sorry the rating buttons aren’t working!

  230. Dan says

    Just tried this tonight and turned out great. Far better and cheaper than the store bought frozen gluten free crust I had been using (Udi’s, which aren’t terrible but not great either).

    One tip for those trying to get the texture right, I’ve found Krusteaz brand gluten free flour is pretty great (not just for this but in general). You can buy it at Sam’s Club in giant bags and it is WAY CHEAPER than Bob’s or any of the other alternatives I’ve found and (equally important) works fantastic.

    I did goof up slightly when I made this and forgot to pre-bake. But I had extra sauce on and it did just fine with about 35 min in total. Not too dry and not tough.

  231. Kat says

    I really liked the making of this recipe, it was super easy and the dough was actually doughy and not like sticky cookie dough like most GF dough recipes. Spreading it out on the cookie sheet was like bliss. The taste was great but next time I think I will let the dough rise before cooking it and then cook it for less time. The crust, although tasty, was super hard on the edges. But I will definitely try this again and tweak it for my oven and humidity.

  232. says

    bookmarked! and definitely will give this pizza recipe a try very soon. lately, i’ve been baking my own vegan pizzas in the oven in a 12″ cast iron skillet. but i’ve been buying the pizza dough & sauce from Whole Foods. i promise to try yours soon, though.

    thanks for sharing!

  233. Shaleesa says

    Hi there, I loved the flavor of this crust recipe!
    My only problem was this: the crust was so crunchy that it literally cut up the roof of my mouth. :(

    The only thing I did differently was not use the xantham gum because it was pretty expensive! Could this be the problem? Or something else?

    Thank you!!

  234. Dan says


    I’ve made it twice, once without additional xanthum gum and once with. Actually mine wasn’t really hard either time, but I did prefer it with the xanthum gum (it didn’t make a huge difference just gave it a bit more substance).

    But in neither case was it very crispy. It was firm enough that it it didn’t droop at all but it wasn’t crunchy, maybe you pre-baked the crust a bit too long? I did add a tiny bit more oil to my dough (less than a teaspoon).

    • Shaleesa says

      Thanks for the response! I will try again with a little extra oil and a little less bake time :) Maybe I will try to keep it a bit thicker when I roll it out on the pan, too.

  235. Dan says

    Another possibility is the specific flour combo. The Krusteaz flour I use leaves it kind of moist and chalky (in a pleasant way).

  236. Vickie says

    Absolutely love this crust! Several members of my family are gluten free, including my 5 year old grandson. I make 4 pizzas at a time, 1 to eat and 3 to put in the freezer for later. My daughter, who is not gluten free, says this is the best pizza she has ever eaten.

  237. Jenni says

    Hi, I’m looking forward to trying your recipe tonight and its my first attempt at a GF crust, I’m nervous!
    I was wondering if I could use “Bread Machine” yeast for this recipe, or if it has to be a different kind?

    • Dana Shultz says

      Not sure about the differences in yeast. If at all possible, use the one I recommend and no a bread machine one. Good luck!

  238. Jen says

    Thanks for this! My friend was touched that I made homemade crust –my first time cooking for a GF diet! I liked it too! Thanks for the animation of shaping the dough onto the crust. That definitely helped this newbie out!

  239. Teri Anderson says

    Thank you!!!!! Today is the first day of our gluten free 30 day challenge and pizza night was my biggest concern. I am a ‘from scratch’ kind of cook and not making my own bread, pizza dough, bread sticks, etc. has seriously stressed me. This recipe has made my MONTH!!!! So again, thank you, thank you, thank you!!!!

    I did leave out the xanthan gum and doubled the recipe for our family of six! Hubby says he likes it better than the regular pizza I make!!!

  240. Roy Lamontagne says

    I’ve been using this recipe for a while with one change. The flour mix I use is 1 1/4 brown rice, 1 1/4 white rice, 1 tapioca, 1 sticky rice. Always use the xanthan gum. I use that flour mix for everything.

    I’m the one with the allergy, but my second oldest declares that it is his favorite pizza ever. He’s an 11 year old fussy eater.

  241. Joy says

    Like your friend Laura, I too have food intolerances. This recipe made a great crust. I suggest topping it with sauce, onions, broccoli, precooked chicken, and garlic. Finish with goat cheese right before serving. Its delicious! Thank you for the great recipe. It made it into my weekly rotation!!

  242. Stephanie says

    I have tried this recipe once with mediocre results. My flour blend is brown rice, sorghum, potato starch and tapioca. I ended up with quite a dry dough and the crust baked up with a biscuit-like texture. It was dry and not at all like pizza crust y but I will try some of the suggestions and have another go.

  243. says

    Thank you for sharing this recipe! I thought I should comment because somebody had asked about substituting arrowroot flour for tapioca. Unfortunately, I forgot to buy the tapioca, so I had to use 1 c arrowroot flour, 1 c white rice four, and 1 cup brown rice flour. I didn’t have xantham gum. I followed the remaining recipe exact. It turned out great! My husband said he it’s the best gluten free pizza crust he’s ever had…and we’ve tried several! Next time I will make it as written (although the Dude said, “Why mess with perfection?”). My dough was more wet, and I spread it out on a jelly roll pan, so it was probably half an inch thick. I used white rice flour on my finger tips to keep it from sticking while spreading out. The crust was crisp on the outside and chewy inside. I par-baked 25 minutes, baked on sheet for 20 minutes, then slid it onto pizza stone for 5-8 minutes more. I used my own homemade pizza sauce, added cheese and pepperoni. Yum! I can’t wait to try it again and follow your recipe exact.

  244. Katie says

    Phew, finally made it to the bottom! Haha, lots of comments.
    This was my first time eating and making a gluten-free pizza crust. Mine tasted delicious. It’s a little chewy, but only a little. I made it on a cookie sheet, so it’s a square pizza. I ate four slices already ;)
    The sauce combo is perfect. I measured all ingredients with 1/4 tsp.
    I used Follow Your Heart vegan mozzarella cheese, which melted/softened nicely. I hate Daiya, and the FYH has a subtle undertone of Daiya, but I can handle it. :)
    Super yummy all around. Thanks Dana and Laura!

  245. Mary says

    Thanks for sharing this recipe. I made it for the first time this evening, using exactly the ingredients you listed. I found I had to add about a quarter cup of water extra to get the dough to come together. I think I should have tried to get the crust a bit thinner as it was quite chewy and filling – I’ll know better next time. But I’m wondering, should I have left the dough to rise for a while after adding in the yeast? Would this have made a lighter crust?

  246. Psyletta Gilroy says

    I LOVED this recipe. I did find that I had to add MORE water than what was called for, but who knows why that was. Bottom line, this was an excellent recipe with a GREAT taste. I have tried MANY of the flours mentioned by other posters and this was by FAR the best tasting! It held up well under the sauce and ingredients. I will roll it a BIT thicker next time, though and maybe handle it a bit less. As you mentioned, it is a recipe that can be worked with and I am SO grateful to have one that actually TASTES GOOD!

  247. Emi Cuoss says

    Hi, after yesterday’s gluten-free pizza disaster from some other recipe I decided to find sth doable. This one seems alright but one question before I start: can I change tapioca for sth else? It’s pretty expensive where I live, but don’t want to do any changes on my own to be sure I don’t waste ingredients. Let me know :) cheers

  248. Tracee says

    After some shenanigans of converting cups to UK grams and mls, plus a random substitution of bicarb instead of baking powder (as I didn’t have any but felt it needed something), this came out really well. The only thing I think I’ll do differently is less cooking. Went in for 20 mins blind and was on the verge of catching so I think 15 mins would have done, then just another 15 with toppings. Very happy to have found this recipe.

  249. Cat says

    Love this!
    Made it just now and it will be my go to gf pizza recipe from now on! Thank you so much for sharing.
    Mostly due to operator error it wasn’t perfect, but pretty close.
    I’m a slap dash, measure by eye kind of cook, with enough experience to get away with that for the most part, but I’m also lazy, so here’s what I did differently, which resulted in a slightly cakey middle:
    Slap dash measure, using cups – this bit worked perfectly, great recipe!
    I don’t have baking powder, and I’d just been to the supermarket and didn’t want to go back, so I subbed in a little gf self raising flour to get the effect, about half a cup.
    I used pre mix gf flours, Orgran brand.
    I’m in Australia, and hadn’t thought in Fahrenheit for years, so guesstimated 200° Celsius, worked great!
    I used passata for sauce, it was a bit thin really, but delicious!
    Thanks again

  250. Trey says

    Dana –

    I don’t leave comments very often, but I wanted to be sure to let you know that your web site has become our “go to” site for gluten-free and dairy-free recipes.

    Yesterday, I made your gluten-free and dairy-free pizza recipe. To be honest, I was skeptical during various stages of the process, including as I was spreading the dough out on the baking sheet, and even as we were about to taste it. But my family of four (myself, my wife and our two fairly picky teenagers) ended up eating the whole thing and enjoying it. For what it is worth, I used Daiya mozzarella shreds on the pizza and then sprinkled your vegan parmesan over the whole thing after it came out of the oven.

    Thanks again and please keep the recipes coming!

    • Dana Shultz says

      Trey, you’re so kind! I’m so glad you’ve been enjoying the recipes. This one is by my friend Laura – wish I could take the credit. Let me know if you have any recipe requests / suggestions in the future! xo

  251. Alycia says

    Would this pizza be good to cook until right before the toppings and just freeze it for a quick meal to replace a regular frozen pizza?

  252. michele says

    Do you have to use the sugar in this pizza crust recipe? One thing I don’t like about commercial pizza is that there are always sweet notes…….thanks!

    • Dana Shultz says

      I don’t think it’s necessary, but I haven’t tested it without so can’t confirm that. Let me know if you give it a try!

  253. Michelle says

    Hi- so I am new to making GF foods from scratch like this.
    I bought Namaste Foots Gluten Free Perfect Flour Blend. It has Sweet brown rice flour, tapioca starch, arrowroot powder, sorghum flour and xanthan gum. Can I use this for this recipe? If yes- I do not need to add more xanthum- right?

    Thanks- Can’t wait to try this!!

  254. says

    Hi, I tried this recipe last night.
    Just had to put some more warm water at the end because the mix was too dry. I added approximately 1/3 cup of water.
    Tasted alright after baking in the oven, but not the best gluten free pizza crust ever.

  255. Lauren says

    I make this using regular plain (all-purpose) flour and after a few tries I think I have mastered it! The last time I made the dough I kept it in the bowl, covered it and left to prove for an hour. It tripled in size and then I punched the air out and made my pizza bases! I think the proving made it extra fluffy inside but it’s great without proving too if pushed for time. I was always scared of yeast and attempting dough before but now I love making my pizza from scratch on a Saturday night. I find the recipe makes enough dough for two quite deep bases.

  256. Nancy says

    Can you use the the KitchenAid dough hook to mix the dough? Can’t wait to try the recipe going gluten free from now on😉

  257. Suzie says

    Made this for the first time tonight. I added a flaxseed gel consisting of 1 tbs flaxseed and 3 tbs water to help bind the dough and it turned out perfectly.. Fantastic crust, held well against the toppings we put on. Great recipe! Thank you

  258. says

    Tried this recipe with my own GF flour mix and it was great. I usually do as a rule of thumb 1 tsp xanthan gum per cup of flour for cake/cookies and 2 tsp xanthan gum for bread/pizza dough. It holds better together this way.

    I added the extra xanthan gum to this recipe and the dough came out great. You can roll it out really thin using a rolling pin, just like you would with regular pizza dough.

  259. Michelle says

    OMG!!! Please say thank you to your friend!! This is seriously tasty and easy base (and sauce) – I do not think I’ll bother getting takeaway gf pizza anymore!! My topping: caramelised onions, roast pumpkin and feta… Delicious!! Amazing!! I’m so impressed I’ve interrupted eAting it to write to you to say thank you!! This will be a weekly menu cook for me!!

  260. says

    Hello! I made this last night to much success. Not only was it super easy to make, the result was exactly what I was after…thin, crispy, able to hold a few toppings and really delicious. Restaurant quality, if you ask me! I don’t have xanthan gum and it didn’t seem to cause an issue to omit this ingredient from the dough. Thanks for sharing!!

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