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Yeast-free Pizza Crust (Gluten-Free)

½ cup cornstarch
½ cup rice flour
2/3 cup milk or milk substitution
2 eggs
1 teaspoon salt
1 tablespoons Italian spices
Dash of garlic powder or salt

Mix gently, do not over-beat. Pour batter into greased pizza pan. Bake at 425F for 20 minutes.

For crispier crust, brush top with oil and bake five additional minutes. Add sauce and bake or freeze for future use.

Option: Cook on top of stove in a small frying pan like a crepe. Use medium-low heat, cook until set, do not brown. Use a 6 pan for kids size.

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29 Responses:

 
an unknown user
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
16 Jan 2008 11:05:07 AM PST
I wasn't able to have pizza for a year (that's when I found out I was allergic to wheat and yeast). I have to say this is SO easy and very yummy! I make it at least once a week :-)

 
Jan McClay-Coles
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Feb 2008 10:13:21 AM PST
I was just diagnosed with celiac at age 51 and I've been a little depressed until I read this article - there is hope and it can taste good too!

 
Cecilia Navarro
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
29 Feb 2008 5:30:56 AM PST
Thank You! After poisoning myself for over a decade, I have finally discovered that I am intolerant to yeast and gluten. The thought of not enjoying a pizza again has been difficult for me. Finding your article and recipe has made me a happy woman! Thanks again!

 
Kevin W
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
24 Apr 2009 12:58:24 PM PST
Pretty good crust. Descent texture for being gluten free. I was a little puzzled though when my dough was a liquid. I poured it into a pan, baked about 5 min till it was solid/spongy like. Moved to bigger pan added my topping and finished cooking. This method worked perfectly...

 
Jane
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
19 Mar 2010 3:03:26 PM PST
When cooking the crust make sure you fill a pizza pan at the oven while on the rack, like a pumpkin pie. Its all liquid so make sure the pan is 12inch and has a small lip on the edge. Also grease the pan very, very well. It's very good. Nice texture and holds shape like pizza should.

 
Johanna
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said this on
20 Apr 2010 6:42:48 PM PST
I decided to try this, since it's a batter, and I've discovered that anything that involves bread is better when made with batter, because it's softer and not as dense.
It worked great! I had awesome pizza this evening, thanks to you!

 
Karyn Healy
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said this on
18 Jun 2010 4:58:07 PM PST
I am a 31 year old mother of four little ones (1-7 yrs.). Our son was diagnosed with autism two years ago and we began the gluten-free diet then. Since then, our daughter has been diagnosed with Lyme's disease (which we heard people with Lyme's are often gluten intolerant as a result of their disease) so we put her on the same diet. Well, two weeks ago I was diagnosed with celiac, so now I am on the diet as well. Funny how things like that work out. Anyway, our son is also yeast intolerant, so finding this recipe was such a blessing - our family loves pizza! Thank you so much for helping families deal with gluten/yeast intolerance's!

 
Allan
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said this on
16 Sep 2010 8:04:23 PM PST
Yeast intolerance can be tough to deal with, but it is not the end of the world.

 
judy
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said this on
26 Sep 2010 10:31:41 PM PST
this crust tastes just like popovers. I think this same recipe will actually make popovers. I liked it a lot as a pizza crust. It seems really too thin when you pour it in the pan (I used a 9x13 cookie sheet) but it does puff up to a nice thickness. Thanks for the recipe.

 
a person
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
06 Nov 2010 4:01:23 PM PST
Really good to put in a glass pan and it doesn't bubble as much as a mettle.

 
Redemption
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said this on
23 Dec 2010 7:28:47 PM PST
Made this for a friend cuz I wanted to give her homemade pizza as a Christmas gift. She can't have corn, gluten, yeast or dairy so I substituted arrowroot for the cornstarch, unsweetened almond milk for the liquid and added a tablespoon of olive oil to the batter. It came out great especially compared to the commercial pizza crusts out there. I'm gluten intolerant myself so I've tried my fair share of them. After I cooked it, I took the crust out of the pan, put it on a wire cooling rack, added the toppings and put the rack/crust back in the oven so it would be crispy vs bready. The finishing touch was some fresh basil on top. Had some left over toppings so I whipped up a batch so I could taste the crust/pizza myself. I'm so impressed with how quickly it can be made as well as the flavor. Thank you!!

 
Jane
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said this on
06 May 2012 10:41:49 AM PST
Thanks for the substitutions, I have the EXACT allergies as your friend. What a great friend you are!

 
Elisa
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said this on
21 Jan 2011 11:04:57 AM PST
Made this for my housemate who can't have gluten, yeast, or sugar. I thought, "Surely this will be like putting cheese and sauce on a cardboard sheet," but no. This recipe produces a crust with a great texture, and great flavor.

My housemate and I both thank you.

 
Lance Wingfield
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said this on
14 Feb 2011 10:18:20 AM PST
This is the recipe I have been searching for! Works perfectly every time and absolutely delicious. Thank you so much

 
Lance Wingfield
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said this on
14 Feb 2011 10:21:25 AM PST
This is the recipe I have been searching for. Works perfectly every time! Thank you

 
Lyd
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said this on
20 Jul 2011 2:30:41 PM PST
So delicious!! Almost better than regular pizza. Pie tins are very good for smaller pizzas.

 
Angela
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said this on
05 Sep 2011 11:31:30 AM PST
I had no trouble refusing to eat the wheat based pizza that the rest of my family ate because of this great recipe. Myself & two of my younger boys suffer from wheat allergies, so I am so glad to find something we can feel good about eating. I substituted the milk for rice milk because my boy's also have dairy allergies and I accidentally added too much flour not realizing it was suppose to be liquidy. Even so, it turned out great! Thank you for sharing this recipe!

 
Tammy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Oct 2011 10:21:12 AM PST
Having a family with multiple food allergies I found this recipe to be great tasting and easy to make. We have one problem however, the crust sticks like glue to the bottom of the pizza pan and I am looking for suggestions as to how I can avoid this. I have to use an egg substitute (flax seed and water) and was wondering if this had anything to do with it sticking? Any advice would be greatly appreciated.

 
no name
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
05 Apr 2012 1:52:08 PM PST
I tried this gluten free pizza crust and it was fabulous. I had a hard time finding pizza crust recipes that were gluten free but I would give this one a 5 star .

 
Ann
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said this on
14 Apr 2012 5:04:48 PM PST
My son also can't have corn. Is it possible to replace the cornstarch with potato starch or something else. I've been looking for a pizza recipe that he can eat for awhile. This one sounds great.

 
Tracy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
10 Jan 2013 6:59:05 AM PST
I use arrowroot starch since we cannot have corn either and it comes out great!

 
Lily

said this on
27 Dec 2014 9:29:13 PM PST
I replaced cornstarch with tapioca starch because the label said it would make it crusty while potato starch would make it crumble, and it turned out good.

 
Linda
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
28 Apr 2012 4:41:07 PM PST
I replaced the flour and starch with 1 cup of Bob Mills gluten free flour mix and added 1 table spoon of oil to the batter as I like my pizza thin and crusty. I poured it out very thin on a cookie sheet and baked for 10 mins, added toppings and then another 10. Turned out PERFECT! I'm so excited finally finding a pizza crust that doesn't come out tasting like cardboard!!

 
Lily

said this on
27 Dec 2014 9:36:25 PM PST
Thank you for the info about the substitution and the time you added the toppings; I baked for 20 minutes and was a little afraid of overcook or burn when I added the toppings and put it back in the oven to melt the cheese.

 
Shelly
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said this on
25 Apr 2013 10:20:51 PM PST
I was surprised to read pour batter rather than roll it. I haven't made it yet, but I will tomorrow. In the past, I have always had yeast on hand and rolled my gluten-free dough. I am thrilled to see I have all the ingredients in my house. If it wasn't so late at night, I would be making it rather than typing to you all. Thanks! You made me one happy celiac. I too hate cardboard pizza, so I am happy to see this has been tried by those gluten intolerant as myself!

 
Jenii
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said this on
07 Jun 2014 7:48:11 AM PST
I was doubtful as I poured this batter onto the sheet but it came out wonderful! I substituted egg whites because that's what I had on hand, topped with daiya cheese, mushrooms, green pepper and homemade chunky pizza sauce (onions, garlic, tomatoes, a little salt) - not in that order of course! It was absolutely excellent. Thanks so much!

 
jadon
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
25 Mar 2015 11:03:02 AM PST
Why is there cornstarch in this recipe? I thought this was a safe recipe on a celiac disease website.... corn has a protien that is equivlent to gluten and is not safe for people with celiac. It builds up in your body just like wheat.

 
admin
( Author)
said this on
25 Mar 2015 11:03:49 AM PST
Corn gluten is considered safe for those with celiac disease.

 
Aia
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
06 Jul 2016 3:41:16 AM PST
I know this is an old post but I hope you answer me if you read my comment. Can I use one cup of rice flour instead of ½ cup cornstarch? Is it necessary to add eggs or can be done without it?




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