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    Scott Adams

    Pizza Crust #3 (Gluten-Free)

    Scott Adams

    By Scott Adams •

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    Reviewed and edited by a celiac disease expert.

    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


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    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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    Guest Cam Scott

    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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    Guest R Moore

    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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    Guest Kris

    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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    Guest Deby

    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

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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