Gluten-Free Pizza Crust

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  • 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


  1. In a small bowl, dissolve yeast in warm water.
  2. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour.
  3. Beat until smooth.
  4. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky).
  5. On a floured surface, roll dough into a 13-inch circle.
  6. Transfer to a 12-inch pizza pan coated with cooking spray; build up edges slightly.
  7. Cover and let rest for 10 minutes.
  8. Bake at 425° for 10-12 minutes or until golden brown.
  9. Add toppings of your choice.
  10. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through.
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