The Best Gluten-Free Pizza Crust + Sauce

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.

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,
Maria

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?

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

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!

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.)

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!

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!!!!

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!

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?

Finally! My pizza crust search is over! Made this tonight and it’s a keeper!

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!

I am purchasing a pizza pan today…can you recommend anything?

Tried this tonight made a Pesto shrimp pizza and omg my husband and I both are in love.

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.

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?

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!

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!

Hi Dana! What can I use instead of the xanthan gum? Thanks for the recipe :)

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

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…..

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!

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!

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!

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…

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!

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 :)

I own a wholesale pizza company and been making pizza for 15 years this is a great gluten free recipe Great job

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.

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.

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 !

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

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.

Do you think these could be made ahead and frozen?

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!

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

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 :(

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

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.

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!!!

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

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

Thankyou so much!
Frederique

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!

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.

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!

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

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.

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. :)

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!

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!

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.

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.

Oat flour **

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

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!

Dana,
I made this again last night and it turned out perfectly! I bought new flour and I am thinking that last weeks flour may have been old, causing the extreme chewiness. Also, I had been making one large pizza instead of one large and one personal pizza. This explains why my dough was thicker! Thank you again for this recipe.

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.

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?

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?

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!

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!

If you roll over the edge of the dough it makes the edge thicker.

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!

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?

Any freezing suggestions?

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.

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.

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!

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.

Hi!

This sounds amazing! We live in Italy and I was wondering what type of yeast you use? Is it a fresh yeast or a dry powder? Thanks soo much for this

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.

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?

Soooo good! And easy! Thank you :)

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!

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

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! ;)

Hello!
BIG FAN! I recently discovered this site and fb page and have been coming back again and again to try recipes!

I’ve been V/GF for sometime now, and pizza is one thing I’ve missed.

Today I tried this pizza crust. While I enjoyed the crust, the way it spread and only shrunk a little, I found it far too sweet.

Next time I will try only 1tbsp sugar. I would also like to try adding various spices INTO the dough itself. Has anyone or yourself tried this? For a regular crust I might add a little carom seed, a pinch of pepper, and more salt.

Thoughts?

What type of yeast did you use? Fast rise or regular?

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!!!

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!

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.

What oven temp do you pre-bake the crust at? 350°? 400° Let me know as my dough will be ready momentarily :-)

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. :)

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.

Hi Dana, my friend loves pizza but is unfortunately gluten-free (insofar as he has the discipline to!) I’m interested to try this but am really curious to know why you add yeast given that 1: there is no gluten, 2: you mix the dough and put it into the oven, which kills the yeast, immediately.

Thanks!

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!

Amazing!!

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 :)

Hello,
I am excited to try this. I just wanted to know what brands of the three flours that you mix together, do you use? The brand name of each one….. sometimes it makes a difference.
Thanks!

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.

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!!

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.

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! :)

Thanks a bunch of roses for this steller recipe! I made it last night with fantastic results! I made my own flour blend especially for this because I like to experiement and my diabetic mom can’t have simple carbohydrates like a whole cup of tapioca starch. Too many simple sugars for her, besides, we like a more “whole-grain” taste without adding denseness. The finished product was lighty crisp on the bottom and was perfectly moist in the middle, and had an AMAZING flavor that could be mistaken for wheat crust! I figured out 2 years ago that I’m gluten intolerant and only recently decided to take on the challenge of Gluten Free baking. I learned to cook through baking with wheat and was a quite good at it, so it was hard to give up baking. Now, thanks to folks like you and my research, I’m armed with knowledge and companions on the journey to great Gluten Free baking! I am so grateful you shared this recipe! This was the first time I’ve made pizza at home and loved the results!

Allow me to share how I made it and modified it to be more “whole-grain” like so it would be healthier for my diabetic mother and lower on the glycemic index.

My flour blend using the proper measuring technique I recently learned (It happens to be really important how you measure your ingredients because this is kitchen chemistry! Here’s the link to the tutorial where I learned it. And FYI, it matters in all kinds of baking! http://glutenfreecooking.about.com/od/glutenfreecookingbasics/ss/howtomeasure.htm ) :

1/2 cup white rice flour (since I’m saving my brown rice flour for scones!)
1/2 cup sorghum flour
1 cup buckwheat flour
3/4 cup unmodified potatoe STARCH (potatoe starch and flour are different)
1/4 cup ground flaxseed (flax adds to the sticky quality to anything it’s in and can be used in place of eggs and butter with the right amount of water added. It’s also high in nutrition and omega-3s! Plus, when added to baked goods, it lends a nutty, “whole wheat”, flavor)
And the 1/2 teaspoon xanthan gum, the remaining two tablespoons of sugar, the 1/2 teaspoon baking powder, and then I eyeballed the salt because I never measure salt. I don’t like much salt in baked goods. I really like this blend of flours but next time I try this I’ll use some amaranth flour and brown rice plus the sorghum and buckwheat and potatoe starch and flaxseed for a richer flavor.

For the rest, I pretty well followed the recipe, except the thickness of the crust (I went with a thicker crust since I didn’t want left over dough) and baking times since my oven is fairly accurate but I mostly bake by intuition, sight and smell, so I don’t know how long it actually took to prebake the crust and then finish the pizza. I did, however have to flour my pizza stone to be able to spread it out. Next time, I’ll take someone else’s advice from the comments I’ve read and I’ll use olive oil on my hands instead of flour so the dough won’t stick to my hands! I wish I had thought to do so while I was making it! Gluten free things really do tend to be much wetter than wheat things or much drier!

Thanks so very much again and keep up the good work! You make a difference!

Sincerely,
Zoa

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!

Would honey work instead of sugar?

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.

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!

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.

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!