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Gluten-Free Pizza Crust

 Gluten-Free Pizza Crust
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
6 ServingsPrep: 20 min. + standing Bake: 20 min.

Ingredients

  • 1 tablespoon active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 1/2 cup tapioca flour
  • 2 tablespoons nonfat dry milk powder
  • 2 teaspoons xanthan gum
  • 1 teaspoon unflavored gelatin
  • 1 teaspoon Italian seasoning
  • 1 teaspoon cider vinegar
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 to 1-1/3 cups brown rice flour
  • Pizza toppings of your choice

Directions

  • In a small bowl, dissolve yeast in warm water. Add the tapioca flour,
  • milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil,
  • salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in
  • enough remaining brown rice flour to form a soft dough (dough will
  • be sticky).
  • On a floured surface, roll dough into a 13-in. circle. Transfer to a
  • 12-in. pizza pan coated with cooking spray; build up edges slightly.
  • Cover and let rest for 10 minutes.
  • Bake at 425° for 10-12 minutes or until golden brown. Add

2 of 2

Gluten-Free Pizza Crust (continued)

Directions (continued)

  • toppings of your choice. Bake 10-15 minutes longer or until crust is
  • golden brown and toppings are lightly browned and heated through.
  • Yield: 6 servings.
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.