Gluten Free Pizza Dough Recipe

Real Pizza Crust, but gluten free. If you have struggled with this seeming contradiction in terms, looking for something to satisfy that craving for a crispy on the outside, fluffy-but-with-a-chewy-pull on the inside crust, I feel your pain. Or did until yesterday. After trying countless recipes, and inventing as many on my own, I finally invented a pizza crust I love.

gluten free pizza crust

gluten free pizza crust

Oh, and I like this one better than any homemade pizza crust I tried back in my wheat eating days. This was what I was aiming for all along and I am so excited about it that I’m going to post this right now – no pictures yet –  ’cause we ate it up before I could get any. I’m sure I’ll be making it again in a few days.

Fair warning, I did not develop this recipe for simplicity of ingredients, nor for maximum healthiness. I was going for satisfying a craving, no more, no less. While the recipe does have a lot of ingredients, you may find it goes together pretty easily in one bowl.

Whether the 3 kinds of starch and two kinds of gum, etc. are strictly necessary, I am not sure. I may experiment more later with simplification, but earlier, simpler versions were not this good – I hate to mess with success!

This would also make a stellar french bread recipe. Gotta try that. Let me know if anyone out there tries it.

Gluten Free Pizza Crust Dough
Preheat oven to 425º

  • 1 1/2 Cups White Rice Four
  • 1/2 Cup Sorghum Flour
  • 1/2 Cup Tapioca Flour
  • 1/2 Cup Potato Starch
  • 1/2 Cup Cornstarch
  • 1/4 Cup Sweet White Rice Four
  • 1 Tbsp Potato Flour
  • 2 tsp Xanthan Gum
  • 1/2 tsp Guar Gum
  • 1 3/4 tsp salt
  • 1 TBSP (scant) Dry Yeast
  • 2 Egg Whites, beaten until frothy
  • 2 TBSP Olive Oil
  • 2 TBSP Soy Milk, unsweetened and unflavored
  • 2 TBSP Agave Nectar
  • 2 tsp. Plain Rice Vinegar
  • 1 3/4 Cups Warm Water

Mix all the dry ingredients in stand mixer bowl with a whip (by hand is fine) until well mixed. Place bowl on mixer with paddle attachment and add all the wet ingredients. Mix on low until blended together then beat on high for 2 minutes.

Prep two large flat cookie sheets by covering with parchment paper and spraying the paper with oil spray. Scrape 1/2 the dough into the center of each sheet. Oil your hands really well with plenty of olive oil and use your hands to pat and smooth the dough into a circle leaving the edges higher than the center. The olive oil both keeps your hands from sticking, and coats the dough to keep it from drying out. You can make the crust thicker or thinner depending on your preferences. Both come out well.

Carefully prick the pizza crusts all over with a fork. Preheat oven (425º) while you let the crusts rise for about 1/2 hour or until it it is looking puffy (rising time is dependent on many factors including temperature in the kitchen and of the dough, so it may take longer).

The pre-baked pizza crust - ready for toppings.

The pre-baked pizza crust - ready for toppings.

Prebake the pizza crusts on the cookie sheets for 10-12 minutes until the dough is cooked but not yet started to brown. Remove from oven. Top with desired sauce and toppings. Replace in oven – one pizza at a time –  this time sliding off of the cookie sheet/parchment and directly onto the rack (for crisp crusts). You can also bake on the parchment for a softer crust. Continue baking until crust is golden brown and crispy and toppings are hot – 14 – 18 minutes.


Notes: you can cool and freeze the pre-baked pizza crust blanks for later pizza cravings.

Adding oregano, a hint of fresh rosemary and/or some dry crumbled sweet basil to the dough would give a lovely flavor boost. I’m also thinking of sprinkling in some parmesan next time.

If you are using toppings with a lot of moisture, like veggies, you may find that precooking them by roasting or sauteeing will keep your crust from getting soggy. I saute my mushrooms to help remove excess water and concentrate flavor.

My favorite veggie pizza – carmelized onions, sauteed mushrooms, olives, and feta cheese on a pesto sauce base. An irresistable combo of sweet, salty and earthy!

Update… I just made this recipe again but I doubled it (everything but the yeast) I used brown rice flour instead of white. I also used mostly Guar Gum as I ran out of Xanthan Gum. It was wonderful! There was enough dough for 4 pizza crusts, 2 to eat and 2 prebaked blanks to wrap and freeze. My Mom, who is a wheat-eater thought it was the best pizza she had had in years!

Let me know how this recipe works for you!

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  1. I read your comment on my biscuits so I had to check out your site. I must say this pizza crust is the first on my list to try this week. We eat pizza every Friday so this could definitely be a staple in our household.

  2. Brenda, I’d love to hear what you thought. Everyone has a different idea of the perfect pizza crust, but I hope this one works for you, or at lest makes a good jumping off place!

  3. I had this for dinner and it was amazing. It was the best gluten free pizza crust I had ever had. Thank-you so much for this recipe.

  4. Hi Jessica! So glad you liked it! That reminds me, it’s time for me to make some homemade pizza – it’s been awhile. :)

  5. I assume that you dissolve the yeast and agave into the warm water and add that mixture into the other wet ingredients before adding to the dry?

  6. Hi Kelly. No you don’t have to dissolve the yeast first. Just follow the instructions as written. :)

  7. These recipe’s all sound so delicious the only thing is, where do you buy the ingredients? I should add I live in Northern Ireland .

  8. Hi Joanne! Many supermarkets now carry at least some gluten free flours and other items. You can also Google search ‘where to buy “product” in “your area”‘ There are lots of online retailers that sell GF products. Good luck.

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