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Tuesday, 23 April 2013

Kristin's Gluten-Free Pizza Crust (with an egg-free option, too!)

I have tried a lot, and I mean a lot of gluten-free pizza crusts and pizza crust recipes.  I don't have a brick oven, so I just can't replicate easily the brick oven crunch and flavor at home.  But this recipe has been a hit with all who have tried it and it makes for a quick and tasty pizza with the option for adding whatever toppings you desire!  The key is to remove the pizza from the pan and let it cook the last few minutes directly on the oven rack, helping to crisp up the bottom. Yum! Enjoy!

Topping with gluten-free pepperoni, cherry tomatoes, fresh basil & red pepper flakes.

Pizza Crust - Gluten Free
Makes 1 large pizza crust

Turn your cookie sheet upside-down. (This makes it easier to slide your pizza directly onto the rack to crisp the bottom). Line with parchment paper OR silicon mat.  Ready any toppings you would like for your pizza: sauce, cheese, pepperoni, veggies, fresh basil, ham, pineapple, ricotta cheese, etc.

Preheat oven to 425F. 

Combine the following in a bowl and let stand 5 min.:
2 tsp rapid rise yeast (quick-rise yeast)
1 tsp sugar OR 1 heaping tsp honey
¾ cup warm water

In a large bowl mix together:
1 ½ cups Kristin’s gluten-free flour mix *(see note below)
2 tsp xanthan gum
½ tsp salt
1 Tbsp flaxseed meal (optional, but adds a bit more fullness to the taste, I find)
1 tsp dried oregano (optional)
1 tsp dried basil (optional)

Then, add the following to the yeast/water mixer:
1 egg (OR 1 Tbsp chia seeds soaked in 3 Tbsp water for 5-10 minutes)
1 Tbsp olive oil

Add the wet ingredients into the dry ingredients.  Mix with spoon. Use the back of the spoon to help smooth out the dough.  

Scoop onto pizza pan lined with parchment paper.  Wet your hands with water and use wet hands to spread the dough over the sheet.  Keep getting more water on hands, as needed. 

Smooth dough into whatever shape (circle, rectangle) you want.

Now, add toppings and bake ~ 15 minutes, until browned nicely. 
Slide the pizza from the baking sheet directly onto the oven rack for 3-4 extra minutes of baking.  The bottom crust will be browned already, but this helps it get crispier. 

Note: Gluten-free crusts have a tendency to be cooked, but not crisped.  Using a pizza-stone helps, but I’m all about practical meals I can whip together and remembering to heat a pizza stone for an hour isn’t on my to-do list.

Carefully remove from oven onto a wooden cutting board.  Slice the pizza, then slide the pizza back onto a wire rack (optional, but keeps the crust crispier since steam accumulating under the crust can make it not as crispy) and serve!  

* To measure flour just for this recipe use:
¾ cup brown rice flour
¼ cup sorghum flour
¼ cup cornstarch
2 Tbsp potato starch
2 Tbsp tapioca starch
½ tsp xanthan gum
Our half & half pizza. We were indecisive on toppings that night so we ended up with half Hawaiian and half pepperoni & veggies.


  1. Kristin,
    I've recently had to go gluten-free with my family. We especially enjoyed your pizza crust. I only changed it slightly by adding garlic powder to the crust and substituting arrowroot for the cornstarch. I also forgot to soak the chia seeds beforehand but it still turned out great! Thank you so much for posting all your recipes.

    1. You're so welcome! I'm glad you enjoyed it.