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  • Scott Adams
    Scott Adams

    Yeast-free Pizza Crust (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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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    My son also can't have corn. Is it possible to replace the cornstarch with potato starch or something else. I've been looking for a pizza recipe that he can eat for awhile. This one sounds great.

    I replaced cornstarch with tapioca starch because the label said it would make it crusty while potato starch would make it crumble, and it turned out good.

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    I replaced the flour and starch with 1 cup of Bob Mills gluten free flour mix and added 1 table spoon of oil to the batter as I like my pizza thin and crusty. I poured it out very thin on a cookie sheet and baked for 10 mins, added toppings and then another 10. Turned out PERFECT! I'm so excited finally finding a pizza crust that doesn't come out tasting like cardboard!!

    Thank you for the info about the substitution and the time you added the toppings; I baked for 20 minutes and was a little afraid of overcook or burn when I added the toppings and put it back in the oven to melt the cheese.

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    Why is there cornstarch in this recipe? I thought this was a safe recipe on a celiac disease website.... corn has a protien that is equivlent to gluten and is not safe for people with celiac. It builds up in your body just like wheat.

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    Why is there cornstarch in this recipe? I thought this was a safe recipe on a celiac disease website.... corn has a protien that is equivlent to gluten and is not safe for people with celiac. It builds up in your body just like wheat.

    Corn gluten is considered safe for those with celiac disease.

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    I know this is an old post but I hope you answer me if you read my comment. Can I use one cup of rice flour instead of ½ cup cornstarch? Is it necessary to add eggs or can be done without it?

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  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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