Gluten Free Pizza Crust

"You will not believe this pizza crust is gluten-free. It has a fantastic texture, you can pick it up and it doesn't fall apart, and it's easy to make! It's based on a recipe in a Bette Hagman gluten-free cookbook, I don't remember which one. I just tried it for the first time tonight, and I'm so excited with how it turned out, I just had to share it. (btw, I used chana flour for the bean flour, that's chickpea or garbanzo flour)"
photo by paulamonster photo by paulamonster
photo by paulamonster
photo by bearhouse5 photo by bearhouse5
Ready In:
1 15inch pizza




  • Spray a baking sheet or a 15 inch round pizza pan with vegetable oil.
  • Preheat oven to 425 degrees.
  • In a small bowl, whisk together the gluten free flour, bean flour, corn starch, tapioca flour, xanthan gum, baking powder, and salt.
  • Set aside.
  • In a larger mixing bowl, place the oil, egg, vinegar, and 1 tsp sugar.
  • Measure the water and add the rest of the sugar to it.
  • Drop in the yeast to dissolve.
  • Beat the egg-oil mix slightly, adding the yeast water.
  • Beat in half the flour.
  • Stir in the remaining flour and beat until smooth.
  • Pour the batter into the prepared pan, and spread, allowing the edges to stay slightly thicker.
  • Spread on your pizza sauce and add the toppings.
  • Bake for 25 to 30 minutes.

Questions & Replies

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  1. this recipe was great for a wonderful thin-crust pizza! i baked it for 10 minutes before adding toppings and found that the edges got a nice crispiness by the end of the cook time. i made this pizza crust several times, substituting differing flours and coming up with a new result each time. if you sub the 3/4 cup gf flour for brown rice flour and the 1/4 cup tapioca starch for potato starch and let the yeast/sugar water combo set for about 5-7 minutes, you'll get a thicker, more pliable crust that i was able to mold the edges of into a lovely deep dish style crust.
  2. This recipe is very good for a 'thin and crispy' pizza base. For a more doughy base try recipe #154155. For the yeast I put in 2 1/4 teasps. For metric cookers, I turned the FF oven to 200C and cooked the pizza base for 10 mins before adding the topping. I also added the liquid mixture to the flour mixture, instead of the other way around. It seemed to combine more easily this way. Altogether, a hit with ALL the family.
  3. I used 1/2 cup rice flour and 1/2 cup garfava for the all purpose flour and light bean flour. I did not use any egg. I upped the oil to 1 tablespoon and just added added 1 tablespoon of water more. It came out thin and chewy. I liked it. I baked it for 10 min. then topped it. I don't like bready pizza so this was really good.
  4. I don't know why this didn't work for me. It was the worst g-f pizza i have made yet. I was looking for a crispy crust, not gummy. What i got were slabs of chewy, gummy stuff that didn't taste apatizing. Maybe it was because my yeast was stale.
  5. Escellent recipe! I used brown rice flour and garbanzo for the bean flour. I also baked the crust for about 12 minutes before adding toppings. I tried to work enough rice flour into the mix to make Calzones, but it just wouldn't stay together very well to make and fold the smaller circles. Will stick to the pizza use. I'm the only one in the family with gluten-free diet, but everyone else was VERY pleased with the results.



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