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Can't-Believe-Its-Gluten-Free Pizza !

Pizza is something I have missed eating since I have been gluten-free!
I finally have a recipe that is good enough to serve to guests -- Regular guests..not just Celiac ones ! It has a crisp outer crust and soft inside.
This dough smells soooo good baking !!!
I found the original recipe on line but didn't have the flours called for so I substituted and tweeked until I ended up with the following .....

Pizza Dough Ingredients
  • 2 cups brown rice flour
  • 1 cup tapioca starch
  • 3/4 cup white bean flour
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/3 tsp. Oregano
  • 1 1/2 tbsp. xanthan gum
  • 1 tsp. vinegar
  • 1/3 cup Olive oil
  • 2 eggs plus one egg white
  • 1 3/4 cup warm water
  • 2 tbsp. sugar
  • 1 tbsp. honey
  • 1 tbsp active dry yeast


  • add sugar and honey to warm water... sprinkle yeast over top and let sit until foamy
  • beat eggs, oil, vinegar in heavy duty mixing bowl
  • add proofed yeast
  • mix all dry ingredients together well -- then add to liquid in mixing bowl.
  • mix until blended , then turn mixer on high and beat for 4 minutes - you will see the Constancy of the dough change.

  • The dough will be sticky, but using a spatula turn it out onto a clean surface sprinkled with sweet rice flour (or tapioca starch) Using as little flour as possible knead the dough gently until you can handle it . It will be a very soft dough.
  • Using your hands form it into a pizza shape, making the edges higher and thicker. I find it easier to make individual pizzas rather then one big one -- but there is no reason why you can't make your pizza any size you like.
  • place pizza crusts on pans and let rise in warm place for about 45 minutes.

When pizzas have risen, bake at 350' for 20 minutes.
Remove from oven... spread with pizza sauce and desired toppings and bake at 400' for another 20 minutes.


  1. Thanks for sharing this recipe! I'm going to keep it in mind for when my friends (or sister) visit.

  2. That pizza looks amazing Julie..and now I am hungry!

  3. Is the first ingredient brow rice flour?

  4. Yes, Kyooty..thank you! the first ingredient is brown rice flour.

  5. Passing this on to my sweet niece, thanks...

  6. i am so excited to have this recipe.
    since we have celiac in our circle of friends and family i love the fact that i can make something for them when they come!
    it also makes them feel touched that people go to the extra effort!

    jules there is only one thing i can't seem to find and that is xanthum gum.....can you suggest to where i can find it. i haven't looked to hard though.....

  7. Charlotte -- Xanthan gum is a very important ingredient as it holds things together - it replaces the gluten.
    You can find it in most grocery stores and also in health food stores. (I find that it is much cheaper in grocery stores such as Save-on-Foods than in a health food store.)

    If you can't find xanthan gum or guar gum... you can use Knox Unflavored gelatin - using 2 tsp. gelatin for one tsp. gum.

  8. thanks so much for the quick reply

  9. Your pizza looks fantastic! I've been playing around with different crust recipes as well, and we find we like a thinner crust over at thicker crust. So, the tweaking is still happening. :)

  10. Sounds like a recipe I would like to try. I always make our pizzas from scratch and made one last night!

  11. Julie...just curious. (First of all I should say that I am, as always, astounded at your ability to recreate these recipes we all love...another good one...) anyway....curious about the xanthum gum. I use Gum Arabic for my Indian recipes and I am this is a 'binder' as well...would it work? Have you ever used it? Is it the same thing? It is easily found in 'real Indian food import' stores.

  12. Trish, I have never used gum Arabic, nor have I heard of it being used in gluten-free baking but I don't know why gum arabic would not work since it is a binder ...the only thing is that it may change the color of your baking?
    If you ever do use it, would you let me know how it worked?

  13. I love your blog! Love the recipes, so enjoyable to read! The pictures are do you find the time to do it all?

  14. Oh my gosh, I found your blog last night when I did a Google search for a recipe and today I stumbled across your gluten free pizza crust! Thank you for posting this. I have only found one gluten free pizza crust worth making and it was alright. I will be trying yours next.
    Love the blog!

  15. I made this today for the celiac's in my family and they loved it!

    Just a question though... is sweet rice flour different than white rice flour?

    I didn't have sweet rice flour so I just used white rice said to add as little as possible but I had to add at least a cup and a half is that normal???

  16. Becki, I'm so happy you enjoyed the recipe. Yes, Sweet Rice Flour is very different from rice flour. Sweet rice flour is the starch part of rice flour. If you don't have sweet rice flour you can use tapioca starch.

  17. Julie,

    I made pizza last night and used your was FABULOUS! I did exactly as you said (used as little of the sweet rice flour as possible) and the crust was amazingly tender.

    My husband loved it. I've known for a while that I have celiac disease but he just found out that he probably does too, and knowing that he can still enjoy really good pizza made him so happy!! Thank you!


  18. I can't find the white bean flour anywhere? Do you think quinoa, another high protein flour, could substitute? I am really wanting to try the Roll Kucken too!

  19. I used gluten-free flour mix (Bob's) in place of the bean flour because I didn't want to take time to grind beans.

    WOW! this was amazing!!! Can't believe how well it worked. Thanks so much!

  20. I have tried several GF pizza dough recipes and have found none that I really like...this one sounds super and will give it a try. Would it be possible to freeze these (if made in small pizza dough forms) after the first bake?

  21. I have tried several GF pizza dough recipes and find none so far that I especially like. This one may be it! I will try. If I made smaller pies would they freeze well after the first bake?

  22. Hi Gen, I hope you do like this pizza dough ! and yes, it should freeze well after the first baking.

  23. Hi Julie!

    Can unflavoured gelatine be used in place if xantham gum in all of your gluten free recipes? Does it produce the same results?

    Also, I cannot find tapioca starch. Can I use corn or potato starch instead and will it make a big difference?

    Thank you!

  24. hi Providence... I'm surprised you can't find Tapioca starch (or Tapioca flour - same thing) It is in the Asia section of grocery stores -- but if you can't find it , yes, potato starch is a good substitute.
    Xanthan gum or guar gum are binders so, no.. gelatin isn't a sub. but you can try leaving it out... your end product will just be more crumbly. In cookies/pastry/cakes it is not as necessary as in yeast breads.

  25. Hi Julie, thank you so much for posting all these lovely gluten free recipies. My Husband got diagnosed with Celiac a year ago and it's been a huge learning curve for me to cook for him. I was wondering what kind of white bean you use? I went to our health food store and he gave me 3 kinds of flours and said they were all white bean flours. Just wondering if you knew which one would be best. I have a chickpea, garfava and a romano bean flour. I would love to make your pizza crust but am not sure which one to use??

  26. Hi Stephanie .. the beans flours you mentioned would be fine, if you don't mind the 'bean' flavor... The chickpea probably the best of the three.
    I use the white beans (navy beans) from the grocery store.. the ones you buy to make Boston Beans - They have almost no bean smell/flavor, which is what I want!
    You can grind your own with a coffee grinder ... grind/sift/grind again until no gritty feeling between your fingers.
    But you could use the chickpea flour for the pizza crust, if you like!

  27. Julie, thank you for this recipe. We've been gluten free for almost a year now and we've tried nearly every packaged gluten free pizza crust available. This was by far the best crust we've had! The crust was GREAT, however, I made the center a bit too thick - largely because the dough was soo sticky that I ended up using a wet rubber spatula to spread it out. I used quite a bit of sweet rice flour to make it easier to manipulate but not nearly enough. I didn't want to use too much thinking it may change the taste or texture. I could have used a 1/2 cup or more to make it spreadable and not sticky to the touch. How much did you use and what do you think would be ok? Also, can I use all egg whites?
    Thanks so much!

  28. Kev... I'm happy you liked the pizza dough.. I use very little extra sweet rice flour to make the dough managable but finding the balance between liquid and flour in gf baking is so important and yet unpredictable - the air can change how the dough turns out. If your dough was that sticky maybe try using a little less liquid than I have called for -- or if you are going to use only egg whites, that would eliminate the liquid of the two yolks which would help too. But get the dough tooo stiff - it won't rise at all.. so finding the balance that works in your kitchen is trial and error. I hope next time it works perfectly for you!

  29. Thanks Julie for the help, I'm going to try the crust tonight with the chickpea and I'll let you know how it turns out. Thanks again!

  30. would this work to make naan or pita bread? have you tried a recipe for them?

  31. I think it would be fine as a Pita bread !

  32. I do not have a stand mixer, nor can I afford to buy one but I have a brand new, never-yet-used bread maker that was a wedding gift. Can I use your recipe in a bread maker? I think it requires that I add all ingredients together. The book that came with it does not tell me how to make dough in it and I am curious how it proofs the yeast etc. Thanks. I welcome any suggestions. Robin

  33. Dear Robin ... I don't know how you would do this recipe in a bread machine because it bakes it as well in the process... A stand mixer changes the dough in a way that hand mixing doesn't .. but why don't you try this mixing it by hand and see if it is adequate?
    (and maybe put a stand mixer on your secret-or-not 'wish list')

  34. Just found out yesterday my 17 year old daughter is celiac. We have a family tradition of pizza on Friday nights. I must try this! Two questions - can I use my regular Fermipan Instant yeast in this recipe? And with baking for someone with celiac, how fussy does one need to be with cross contamination? Can I still use flour and bake for the rest of us in my kitchen? any thoughts would be most helpful! Thanks.

    1. Hi Karen... I'm sorry about your daughter.. but if she is going to get a chronic disease, Celiac is one of the best to get -- no meds needed and a strict diet returns the body to normal! can use your regular yeast .. I use the regular yeast rather than the fast rise or instant .. I just seem to have better results -- others may disagree.
      You do need to be very fussy with cross contamination. I do still use wheat flour in my kitchen - my husband doesn't want to give up all his favorite food but if I do .. I will bake anything gf first and put it out of the way before I pull out my wheat flour and then make sure that I clean everything well immediately after.
      I have a new pizza crust recipe that my son-in-law has declared to be the best even for wheat-eaters. I will be posting it on the 23rd of this month. So try this recipe and if you like it, fine .. if not, wait for the new recipe and try that one.
      Any questions .. I am happy to answer them! It is a learning curve to learn to cook/eat gluten free but there is lots of help out there today, since it is becoming more common and with the numbers increasing of those who make gf a 'diet of choice' even if they are not Celiac the market has really opened with new and improved products.

      I hope that helps ... and give your daughter a hug!


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