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  • Scott Adams
    Scott Adams

    Pizza Crust #3 (Gluten-Free)

    This recipe comes to us from Linda Sowry.

    • 1 cup gluten-free flour
    • ½ cup Argo or Kingsfords corn starch
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 1 teaspoon xanthan gum
    • Seasoning – pinch of parsley, oregano & parmesan cheese.
    • ¾ cup milk
    • ¼ cup Mazola corn oil
    • 1/3 cup prepared gluten-free pizza sauce (I buy a small 8 oz can of tomato sauce and add spices such as basil, oregano, garlic powder, black pepper or whatever youd like, stir it up right in the can and use that).
    • 1 cup (4 oz.) shredded mozzarella cheese (I always use way more than that)
    • Favorite toppings

    Preheat oven to 425 degrees F. In medium bowl combine rice flour, corn starch, baking powder, salt, xanthan gum, and spices. Stir in milk and corn oil to form a very soft dough. Spread on cookie sheet to form a 10-inch circle, ¼-inch thick. (I use my Pampered Chef round pizza stone.) Bake 12 to 14 minutes or until lightly browned around edge. Remove from oven. Spread sauce over crust; sprinkle with cheese. Add pepperoni, sausage, green peppers, onions, whatever youd like. Bake 5 to 7 minutes or until cheese is bubbly. Makes 6 servings.


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    FINALLY! A Pizza crust that's easy to make and really, really good! If you leave out the oregano and Parmesan cheese, this makes a good crust for fruit pizza too.

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    I love this recipe for its ease of preparation. You can mix the dry ingredients together for a ready made mix. Great for college kids.

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    I liked this recipe. My daughter thought the pizza was great and it was easy to make. I also have a pizza stone that made it really easy. Thank you.

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    I was a little hesitant to try this crust but the comments were so positive...it was full steam ahead. I live in Argentina so we do not have much choice in gluten free flours. I used a cup of white rice flour and a half cup of cornstarch. I used sunflower oil instead of corn. I mixed in dried oregano and something we call provenzal here which dried parsley and garlic. It was fabulous. The only thing I would do next time is double the recipe. This recipe barely covered my 12" pan. (Super thin crust) Thanks so much.

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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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