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Yeast-free Pizza Crust (Gluten-Free)

By Scott Adams
Published 07/26/1996
Gluten-Free Pizza Recipes
Rating: Unrated

Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

View all articles by Scott Adams

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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17 Responses to "Yeast-free Pizza Crust (Gluten-Free)"

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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 :-)

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Jan McClay-Coles Rating: ratingfull

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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!

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Cecilia Navarro Rating: ratingfull

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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!

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Kevin W Rating: ratingfull

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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...

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Jane Rating: ratingfull

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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.

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Johanna Rating: ratingfull

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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!

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Karyn Healy Rating: ratingfull

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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!

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Allan Rating: ratingfull

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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.

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judy Rating: ratingfull

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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.

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a person Rating: ratingfull

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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.

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Redemption Rating: ratingfull

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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!!

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Elisa Rating: ratingfull

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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.

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Lance Wingfield Rating: ratingfull

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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

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Lance Wingfield Rating: ratingfull

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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

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Lyd Rating: ratingfull

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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.

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Angela Rating: ratingfull

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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!

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Tammy Rating: ratingfull

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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.

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