Total Time
Prep 25 mins
Cook 30 mins

A simple, straightforward gluten free pizza dough recipe. Also egg free! From one of the Mom's that raised me...thanks Alice! Omit the xanthan gum if your mix already includes it.

Ingredients Nutrition

  • 2 cups gluten-free flour, mix (such as Pamela's or this recipe here #184330 by Charlotte J)
  • 1 (1/4 ounce) envelope yeast
  • 2 teaspoons xanthan gum
  • 1 teaspoon sugar
  • 14 teaspoon salt
  • 2 tablespoons oil
  • 1 12 cups hot water


  1. Mix dry ingredients together and add oil and water, mixing well.
  2. Pat onto lightly oiled pizza pan with hands.
  3. Bake in pre-heated 425 oven for 20 minutes.
  4. Add your choice of delicious toppings.
  5. Bake another 15 minutes, or until cheese and crust start to get golden brown.
  6. Enjoy!


Most Helpful

Wow - awesome! I used a mixture of flours: the first cup, I used brown rice flour. The for the second cup, into a measuring cup, I put in about 1/2 c millet flour, 1/4ish cup of sorghum flour, heaping tablespoon of potato starch and heaping tablespoon of corn starch, then filled the rest of the 1 cup measure with brown rice flour. I was concerned with the texture - it reminded me of cake batter or brownie batter, but I used a scraper and spread it across the pan and it worked wonderfully! I did let the dough sit for about 20 minutes before I put it in the oven. Thanks for posting this recipe!!

MakeMineCadburys April 09, 2011

Very simple and very tasty. Thanks for posting!

April in DE May 01, 2009

I was really worried when this was mixing up in the bread machine and was completely liquid, but after the hour it spent in there, it was a bit firmer (close to the consistency of gluten free pizza dough, which is always more like muffin batter that you spread out with your fingers than regular pizza dough that you can stretch out). And it did puff up as baking. But I am not leaving stars because the one thing I did differently may have adversely affected the outcome. I only parbaked the crust 10 minutes in step 3. This is how I prepared my last gluten free pizza dough (Arrowhead Mills boxed, which came out excellent). The edges were pretty good, but a lot of the middle wasn't done. It could be that 10 minute difference was what caused that.

Maito December 16, 2012

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