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Gluten-Free Pizza Crust

Didn't think a gluten-free diet could include pizza? With this inventive crust, gluten-intolerant kids and adults alike can indulge in their favorite pie. —Sylvia Girmus, Torrington, Wyoming
  • Total Time
    Prep: 20 min. + standing Bake: 20 min.
  • Makes
    6 servings


  • 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


  • 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 toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through.
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.
Nutrition Facts
1 slice: 142 calories, 2g fat (0 saturated fat), 1mg cholesterol, 223mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 starch.

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  • TanteCindy
    Sep 7, 2014

    Looks like a pretty good crust recipe. I think I may try it for making bread sticks also. If you need to avoid dairy, just skip the dry milk powder and replace the water with rice or almond milk. If you do not want to use gelatin and need to avoid eggs, you can use agar agar. This is a seaweed product that you can substitute for unflavored gelatin measure for measure. Most food co-ops carry it, and there are several vendors on Amazon who offer it as well. (It is also the gelling product used in vegan fruit jello-type desserts.)

  • ravebail
    Sep 5, 2014

    Finally!!!! I have struggled with finding a good pizza crust for 5 years and finally found this one it is the best. I substituted the egg for the gelatin also. I also just wet my fingers and press it into the greased pie pan. It is soft and chewy just like wheat based pizza crust!

  • nancyjo100
    Sep 5, 2014

    This sounds really good, but just wondering, is there anything I could substitute for the yeast? Thanks!!

  • Beckers68
    Apr 12, 2013

    We made this tonight for the first time and the kids loved it! We have only 2 members of the family that are gluten free, but everyone said it was the best we had made so far. I did substitute an egg for the gelatin as the other reviewers suggested and it turned out soft on the inside and crusty on the outside! I didn't have any dairy free powdered milk so I substituted part of the warm water with warm rice milk. It tasted great! We also had to double the recipe to feed our 6 person family. I will definitely be keeping this recipe and using it frequently. Thank you!

  • JennaSmith
    Feb 3, 2013

    Best gluten free pizza recipe ever! I used Gluten free Mama's Almond flour blend and 2 eggs And 1/4 c more flour and no gelatin.

  • fathimaSA
    Jan 19, 2013

    i haven made this yet...cant wait 2 try it out however id like 2 know wat can i substitute broen rice flour with as its not readily available in south africa and wen it is its really expensive

  • marcielrp
    Sep 9, 2012

    YES!! Finally a GF pizza crust I like. The only change I made is I used buttermilk powder instead of dry milk and also an egg instead of the gelatin because thats what I had on hand. Turned out great, even my son who isn't crazy about GF foods loved it!Thanks for a great recipe.

  • joseem29
    Aug 4, 2012

    I didn't have gelatin the first time I made this dough, so I added an egg. It turned out very well. I was pleased with how it rolled out. The second time I made this dough I added the gelatin and it didn't turn out as well. It was tough to work with and dry even though I added a little more water. It seems that the wet to dry ingredient ratio is wrong. I will make this again, but with the egg instead of the gelatin.

  • Christina_K
    May 22, 2012

    This crust turned out great! I only modified the recipe slightly, I used half brown rice flour and half garfava flour, and took the advice of another review and let it rest for about 30 minutes instead of 10. When I worked with the dough I first scraped down the sides of the bowl, oiled my hands and patted it into a ball. Then I rolled it out on parchment and transferred the parchment to a preheated baking stone after it rested. Working with GF dough can be tricky as they almost always are soft and sticky, floured surface or floured hands just don't seem to work for me. I always turn out dough right onto parchment and keep my hands and rolling pin oiled and have no problems. Other than those few things no changes were necessary! Nobody even missed the wheat or thought to ask if it was GF ;) you KNOW it's good when nobody notices. Thanks for this one, it's a keeper!

  • mom:)
    May 6, 2012

    Unfortunately my son and I much like babysk8er can't have dairy. Is there a substitute for it in pizza crusts as it appears to be in most?