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    Gluten-Free Pizza Crust (Not Cardboard!)


    Scott Adams

    This recipe comes to us from Belinda Meeker.


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    Dry Ingredients:
    3 cups Brown Rice Flour
    ¼ cup potato starch
    ¼ cup tapioca starch
    ½ teaspoon Knox Gelatin
    1 teaspoon onion salt or regular salt
    2 ¾ teaspoons guar gum
    ½ teaspoon brown sugar
    1 package gluten-free Rapid Rise yeast

    Wet Ingredients:
    1 ½ cups warm water
    2 tablespoons olive oil
    3 mixing bowls

    Directions:
    In a small bowl or measuring cup mix ½ teaspoon brown sugar into ½ cup warm water until dissolved, add package dry yeast and set aside. In another mixing bowl add all dry ingredients and set aside. Then take 1 cup warm water 2 tablespoons olive oil and place in a medium mixing bowl and whisk together, add a little of dry ingredients until smooth, add in yeast mixture and whisk until smooth, then add remaining ingredients and work until forms a ball, place on a flour surface and kneed until no longer sticky (adding more flour as needed). Place into a lightly greased mixing bowl cover with plastic wrap and let rest for 1 hour. Roll out with rolling pin onto lightly greased pizza pan or pans of your choice, poke dough with fork and place into a pre-heated 375F oven and let bake 5-7 minutes or until soft to touch. Remove from oven and place on sauce and topping then return to oven and bake at 425F until cheese is melted or golden brown.

    Enjoy!

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    Guest Summer Gneiting

    Posted

    Thank you so much for creating this site. I have just found out that my 1 year old daughter is allergic to gluten. It has been hard to find meals that she can eat. Your site has really helped me find foods that don't make her sick. Thank you.

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    Guest JoHannah

    Posted

    I tried this and it's amazing. It certainly isn't cardboard! (:

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    Guest Rebecca

    Posted

    Oh WOW! I have been searching for a decent gluten-free pizza crust for 2 years! This is the first one that actually turned out delicious! It was soft and YUMMY! I didn't have any gelatin, so I used an egg. It turned out perfect. I will only use this recipe from now on!

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  • About Me

    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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
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