Gluten-Free Pizza Crust Recipe

Don’t worry, this Gluten-Free Pizza Crust Recipe holds its own with heavy toppings.

| March/April 2013

hands kneading dough

Using a combination of different flours such as brown rice flour and sorghum flour can result in a deliciously doughy, Gluten-Free Pizza Crust.

Photo By Fotolia/Olga Nayashkova

Understanding the need for gluten-free pizza these days but not being a gluten-free cook, I turned to an expert for advice. Karina Allrich, the “Gluten-free Goddess,” spent a considerable amount of time developing this superb “GF” crust. “These particular flours bring superior flavor and a perfect pizza crust texture,” she says. “Slightly golden crisp at the edge, with a tender, flexible middle. Not too thick and not too thin. You can hold a slice in your hand and bite.”

Learn How to Make Homemade Pizza

Gluten Free Pizza Crust Recipe

1 cup tapioca starch
1 cup sorghum flour
1 cup potato starch
1/2 cup brown rice flour
1/2 cup gluten-free millet flour
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons plus 1 teaspoon organic light brown sugar
1 packet (1/4 ounce) active dry yeast
1 1/4 cups warm water (110-115°F), divided
1/4 cup good-quality olive oil
1/4 cup organic free-range egg whites, beaten, or egg replacer equivalent to 2 eggs
1/4 teaspoon light-tasting rice vinegar
Extra-virgin olive oil
Fresh garlic and Italian herbs
Fresh vegetables and cheese

Grease two 12-inch pizza pans; dust lightly with gluten-free flour. Set aside.

In large mixing bowl, whisk together flours and dry ingredients.

Proof yeast in 1 cup warm water with a pinch of sugar.

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