Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts

*good* gluten-free Pizza Dough

9 posts in this topic

I had a great recipe but lost it and now I can not find it. I found a gluten-free one online last night and used it....IT WAS HORRIBLE lol.

If anyone has a good recipe they wouldn't mind sharing I'd appreciate it.




Share this post

Link to post
Share on other sites

Ads by Google:

if you are near a whole foods, i highly recommend their own pizza crusts. I normally do not like "pre-made" gluten free products, but this one is to die for.

hope you find something that works for you! :)


Share this post

Link to post
Share on other sites

Gluten free pantry's is really, REALLY yummy. I highly recommend that one!


Share this post

Link to post
Share on other sites

Food's by George has yummy pizza crusts..........


Share this post

Link to post
Share on other sites

This is the recipe I always use . . . my whole family eats (and enjoys) it. There is also another pizza crust thread out there somewhere that has another couple of recipes, in case you'd like some more ideas!

Good luck!

True Yeast Bread/Pizza Crust – Adapted from Bette Hagman’s Gluten Free Gourmet

3 C. gluten-free flour mix

1/4 c. sugar

3 1/2 tsp. Xanthan gum

1 1/2 tsp. Salt

1 1/2 Tbs. yeast

1/4 c. oil

1 3/4 c. water (Not too hot, or you'll kill the yeast. You want it to be about baby bath temperature.)

1 tsp. Rice vinegar

3 eggs

Mix flour mix, sugar, xanthan gum, and salt in the bowl of a stand mixer. Dump yeast on top, but don't mix it in. Combine warm water, oil, and vinegar. Pour directly on top of the yeast and let sit for 5 minutes or so. (The yeast should bubble and foam a bit.) Turn the mixer on low, and mix well. Mixture should be slightly warm. Add the eggs, then beat on high speed for 5 minutes. Turn oven to 375 degrees.

For Bread: Spray pans well with Pam. Spoon into pans (or English Muffin rings), and let rise on oven as it heats (about 20 minutes). Bake loaf pan for about 35 minutes. Bake muffin rings about 20 minutes.

For Pizza: Spray 2 13x18 jelly roll pans with Pam. Place half of the dough on each pan. Spray the top of the dough with Pam, and press the dough flat in the pan. (Or just wet your hands with water to spread it.) You don't have to let it raise. Bake about 10 minutes (til top is golden brown). Remove from oven. Top with sauce, cheese, and toppings. Return to oven and bake until cheese is melted – about 15 minutes. (For thicker crusts, use smaller pans.)


Share this post

Link to post
Share on other sites

this ia a recipe i really like.

traditional pizza crust:

1 1/2 cups rice flour

1 cup tapioca flour

1/2 cup potato starch flour

1 tablespoon xanthan gum

1/4 tsp. salt

1 tsp. unflavored gelatin

1 package dry yeast (2 1/4 tsp)

1 cup water

2 tablespoons cooking oil

1 tsp vinegar

1 large egg

combine dry ingredients in large bowl

heat water to 120-130 (i used it hot out of the tap)

add oil to the water

with mixer on low, slowly add water and oil to the dry ingredients

then add vinegar, followed by egg

beat on high for 3 minutes

i spread it out on a piece of waxed paper on a cookie sheet. i sprayed the paper with pam spray, and used a rolling pin to roll it to the edges. i used a little rice flour to keep the rolling pin from sticking.

bake the crust at 425 degrees for 8 minutes and then add toppings and cook for another 15-20 minutes.

i was so excited when we made this crust---i could eat the pizza slices with my hands!!


Share this post

Link to post
Share on other sites

PLEASE look under the other pizza crust thread. Someone posted the recipe from Bette Hagman's book The Gluten Free Gourmet Cooks Fast and Healthy. OMG I just made it for lunch today and it is sooooooo good!


Share this post

Link to post
Share on other sites
I had a great recipe but lost it and now I can not find it. I found a gluten-free one online last night and used it....IT WAS HORRIBLE lol.

If anyone has a good recipe they wouldn't mind sharing I'd appreciate it.



There is a pizza place in Arizona called Picazzo's pizza (I've had their pizza and it it AMAZING) They use Tom Sawyer Gluten free flour and I found the recipe for the pizza crust on their website (The Tom Sawyer website)

Gluten Free Pizza Crust

All ingredients should be at room temperature. Recipe is for one 12-13 inch pizza.

If a thinner crust is desired, the extra dough may be used for bread sticks or a larger pizza. NOTE: Read all labels to insure all ingredients are gluten free.

Yeast Preparation; place in small mixing bowl

2 tsp. - Sugar

¼ cup + 3 Tbsp. - Warm water (100-105 deg F)

1 pkg - Rapid rise dry yeast (gluten free)

Combine sugar and water, then sprinkle yeast on top. Mix well. Set aside. Mixture should develop nice foam on top.

Dry Ingredients; place in medium size mixing bowl

1 ¾ cup - Tom Sawyer gluten free flour

1 tsp. - Italian seasoning (adds flavor but is optional)

½ tsp. - Salt

2 Tbsp. - Dry low fat powdered milk

1½ tsp. - Baking Powder (gluten free)

Blend dry ingredients well

Wet Ingredients; place in medium mixing bowl

2 tbsp. - Olive oil

½ cup - Refrigerated egg product (recommend Egg Beaters)

1 tsp. - Vinegar (gluten free – rice, apple, or wine)

Add yeast preparation and mix well

Pour wet ingredients slowly into dry ingredients while mixing well. Blend until dough develops a sheen and is very soft and sticky. It may be necessary to add extra flour or water to develop the proper consistency. If necessary, add flour or water 1 T at a time to achieve this consistency. Gluten free flour requires slightly more liquid to allow the yeast to rise. If the dough is too dry, a rise cannot be obtained and will be thin and tough. If the dough is too moist, the rise will collapse during the rise. Note: at this point the dough may be refrigerated or frozen for future use.

Place dough on greased and gluten free floured pizza sheet, cover with plastic wrap and press dough out, under the wrap, to achieve a thickness of about ¼ inch and with a rim crust as desired. Let stand in warm place for 10 minutes or more then add sauce and toppings as desired. Place the pizza in preheated hot oven at approximately 450 to 500 degrees (F) and bake for 15 to 20 minutes or until done.


Share this post

Link to post
Share on other sites

thanks all for your great advice and recipes!!!



Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Forum Statistics

    • Total Topics
    • Total Posts
  • Topics

  • Posts

    • Johnny Carinos
      If you cant be sure then don't eat it!  
    • Gluten does WHAT to the brain?
      I'm ok, just a little tired right now.  Lots of stress getting elderly parents and in-laws taken care of. My thyroid took a dip low (no surprise there) so I had to increase dose by a quarter grain. Overall, I am not dragging all day but waking up and getting going in the morning is slowwwwwwwww.  I'm sure you understand that! Yeah........Barty.  I thought of her for DAYS on end and it just saddens me to no end that such good people are the ones being taken.  Sometimes life is just so unfair. We all know that but there are times when it really hits you in the gut. There are times I think they are the lucky ones with the way the world is going these days. This terrorism plague is unnerving and I am really getting mad about it. Dear God, please stop this shyte!  I also miss nvsmom and others who have not been heard from. I hope she is feeling better and is just busy with life.  I got glutened on vacation about 6 years ago on the first day in Liverpool.  Jeez, was I sick!  I know how you feel but take heart........that was the last time I was bagged on vacation.  The longer you are gluten free and heal, the faster you recover from hits. You also get very good at not being glutened. It has been almost 2 years since it happened to me last so after 11 years gluten-free, I think I am doing well with that. I still have a little work to do with the vitamin D levels but I work so seeing much sun isn't happening.  My levels have doubled but they are still under 50. This whole Celiac thing is a part time job!
    • Test Results
      Hang in there is hard and frustrating.  Good job getting that appointment moved up.  I've done too...I've called daily looking for cancellations.  I can also remember counting down the days until my appointment.  ((((Hugs)))) and please let us know how it goes.
    • So I've been glutened....
      Miso soup has gluten in it, doesn't it? =/ I know that I've been avoiding it, which is a big shame because I adore miso!
    • Kissing and gluten
      Hi guys. I know this is a topic that has come up before, but I'd appreciate a little bit of advice. I've been 'courting' a guy for the past few months; nothing has happened yet but we have a proper date in a few weeks which is likely to lead to kissing. He didn't even know what a ceoliac was until a few days ago; I don't think he'd caught the hints that I'd been dropping beforehand. English isn't his first language - he's east Asian. Anyway, I've heard about being potentially glutened via a kiss. How do I broach this? I don't want to scare him off or make him think that I'm a lot of hard work; I know, I know, he's going to have to accept me as I am, etc. but for someone new to the entire thing, it is likely overwhelming. It would be for me if I'd never heard of it! Do I laughingly bring it up beforehand? We aren't going for food so if he isn't eating, just having a cup of tea, will I still need to be careful? If this seems safe, do I just let him kiss me and then bring up afterwards that any future kisses after food will have different precautions?  It all feels so clinical! He's a lovely guy so I do think he'll be understanding, but if anyone has any advice of first hand experience on how to approach the topic without it being a weird moment, that would be great.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      Kind Regards,
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it. Thank You,
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
    • Most Online

    Newest Member