This fantastic thin-crust recipe for gluten free pizza is achieved with a carefully-curated blend of flours for delicious flavour and texture. It’s an authentic yeast pizza crust blended easily without any wait time for rising. The crust holds up well under your favourite toppings without tasting like cardboard.
To incorporate fresh veggies with your pizza, serve some crudites with Avocado Veggie Dip.
Gluten Free Flour
I modified the crust recipe from the recipe on GlutenFreeandMore. Where that recipe calls for 2 1/2 cups of the flour blend of your choice, I’ve given you the exact breakdown. Two and one-half cups of flour is most of the dough. The contents matter! Your choice of flour here can make or break the recipe! While I appreciate the convenience of having one all-purpose flour blend, I just find that specific flours work well in different recipes. For example, I use a cup of chickpea flour here. You might not want that in a light, delicate cake. To learn more about the characteristics of the various flours, check out this post on Gluten Free Flours.
What I recommend is that if you’re making pizza crust often, you could mix up a large amount of the flour and store it in the refrigerator. Although I haven’t done a cost comparison because prices can range so much from one location to another, I’m sure you’ll save money be making your own flour blend.
Dry Mix for 8 Pizza Crusts
These are the amounts you’ll need to make this recipe four times. (Each batch makes two crusts.) If you mix this up ahead, use 1/4 of it with the wet ingredients in this recipe to bake 2 crusts. Store your pre-made mix in the refrigerator.
- 4 cups chickpea flour
- 2 cups potato starch (not flour)
- 2 cups tapioca starch
- 2 cups white rice flour
- 2 cups millet flour
- 1/4 cup xanthan gum
- 6 tablespoons + 2 teaspoons instant active dry yeast
- 2 tablespoons + 2 teaspoons dried rosemary
- 1 tablespoon + 1 teaspoon sea salt
More Recipes with Other Customized Gluten Free Flour Blends
Does Gluten Free Pizza Have Yeast?
This pizza crust has yeast just like any regular pizzeria wheat crust.
Yeast is a living organism and needs to be handled with care. While it needs a warm environment to be activated, too much heat will kill it. The optimal range is 105 to 110 degrees F.
You can check the temperature of the water used in a yeast recipe with an instant read thermometer. Or, use the method that hasn’t let me down in years. Simply dip the underside of your wrist in the water, or dribble a little over your wrist. It should feel warm but not so hot that it’s uncomfortable.
Vegan Gluten Free Pizza Recipe
This is a vegan-friendly crust recipe if you sweeten it with maple syrup rather than honey. Incidentally, the sweetener is required. Sugar of some sort is necessary to feed the yeast.
For a vegan alternative to cheese and tomato sauce, I like to spread a dairy-free pesto over the crust before I add my veggies.
What do you like on your pizza?
I’d love to hear how you like your pizza. Is dairy an issue for you? Drop me a comment below.
- 1 cup chickpea flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 1/2 cup white rice flour
- 1/2 cup millet flour
- 1 tablespoon xanthan gum
- 5 teaspoons instant active dry yeast
- 2 teaspoons dried rosemary
- 1 teaspoon sea salt
- 1 1/3 cup warm water (105 - 110 degrees F)
- 2 tablespoons avocado oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon apple cider vinegar
- Preheat oven to 450 F, with pizza stone inside if you have one.
- Whisk together the dry ingredients in a large mixing bowl.
- Add avocado oil, honey or maple syrup, and vinegar to warm water. Test the water temperature by dipping the inside of your wrist into it. It should feel warm, but not too hot for you skin.
- Add the wet ingredients to the dry mixture. Mix together well. I beat mine in the stand mixer on medium-high speed for 3 to 5 minutes.
- Divide the dough in two.
- Roll each ball of dough between two sheets of oiled parchment paper to a 12" round crust or rectangle of similar size. Remove the top parchment paper.
- Add your favourite toppings.
- Carefully tugging on the bottom parchment paper, slide the unbaked pizza onto your hot pizza stone or a baking sheet.
- Bake for 10 to 20 minutes, depending on the toppings and whether or not you are using a pizza stone.
Nutrition Information:Yield: 16 Serving Size: 1 slice
Amount Per Serving:Calories: 135 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 141mg Carbohydrates: 25g Fiber: 2g Sugar: 3g Protein: 4g