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Weren't sure you'd be able to eat pizza again? With this inventive crust, gluten-intolerant kids and adults alike can cure those pizza cravings. Sylvia Girmus - Torrington, WY
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutritional Facts 1/6 of crust (calculated without toppings) equals 142 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 223 mg sodium, 30 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchange: 2 starch.
Originally published as Gluten-Free Pizza Crust in Healthy Cooking June/July 2009, p16
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Reviewed on Sep. 30, 2011 by Allergyfreemom
I made this into a thin crust and a thicker crust. Both turned out well. I also added 1/2 tsp pectin. I rolled my crust out on the pan so I don't have to transfer from the counter. I put parchment on top and quickly roll it out. I omit the Italian seasoning and add a little garlic powder instead. The flavor is great. I mix all the dry ingredients (except the yeast) together and store them in a Labeled ziploc bag so when it's pizza night it is quick and easy. Thanks so much for a great recipe that will save me $$$ on ordering premade crusts!
Reviewed on Feb. 09, 2011 by mistiedee
I use this recipe at least once a week! my family was so excited to have pizza back in our diet... & it is so versatile! Thanks
Reviewed on Sep. 28, 2010 by Lanie1690
We've tried every gluten free/egg free pizza we can find at the grocery and natural food stores and this wins by a mile! In fact, my husband who is not on a restricted diet loves it as well. The crust is so flavorful! I still am trying to figure out how to transfer the rolled dough on the cookie sheet without breaking it. Our kids love it too! Thanks for this recipe!
Reviewed on Sep. 24, 2010 by emalkireegf
Omit the Italian seasoning. Just don;t like it in crsusts.For the tapioca flour tapioca starch is the same thing. To sub for the milk powder any milk alternative powder such as Better than milk or just add more tapioca flour. Also could use potato starch (not flour).
Omit the Italian seasoning. Just don;t like it in crsusts.
For the tapioca flour tapioca starch is the same thing. To sub for the milk powder any milk alternative powder such as Better than milk or just add more tapioca flour. Also could use potato starch (not flour).
Reviewed on Feb. 18, 2010 by daruehle
Yeast SubstituteYeast SubstituteA great substitute for those who are yeast intolerant.Ingredients:Baking soda (as fresh as possible)Lemon juiceDirections:Follow recipe instructions as directed. To substitute the yeast, take the amount of yeast called for and add in equal parts the baking soda and lemon juice. (eg. 1 Tbsp of yeast will equal 1/2 Tbsp of baking soda and 1/2 Tbsp of lemon juice). Omit the rise time in the your recipe when using this yeast substitute for the dough does not need time to rise. Make sure the yeast substitute is the last ingredient you add in order for the reaction to properly work. Bake recipe as directed.
Yeast Substitute
A great substitute for those who are yeast intolerant.
Ingredients:
Baking soda (as fresh as possible)
Lemon juice
Directions:
Follow recipe instructions as directed. To substitute the yeast, take the amount of yeast called for and add in equal parts the baking soda and lemon juice. (eg. 1 Tbsp of yeast will equal 1/2 Tbsp of baking soda and 1/2 Tbsp of lemon juice). Omit the rise time in the your recipe when using this yeast substitute for the dough does not need time to rise. Make sure the yeast substitute is the last ingredient you add in order for the reaction to properly work. Bake recipe as directed.
Reviewed on Jan. 28, 2010 by tkarinas
Gluten free pizza crust is one we can use many times and one we like a lot. It's a good pizza with any toppings we want and it works beautifully for my family. It's a keeper, for sure. As for the tapioca flour and nonfat dry milk powder, that I cannot replace as I don't know what would cover that.
Reviewed on Aug. 15, 2009 by BabySk8er114
Does anyone know what would happen if I did not add yeast nor powdered milk to this? Is there anything I can substitute? I have allergies to both.
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