Gluten-Free Rice Flour Crust Pepperoni Pizza

Celiac.com 09/06/2025 - Pizza, with its universal appeal and comforting flavor, has gone through centuries of transformation. Though it gained global recognition from its Italian roots, it continues to evolve to meet the needs of changing diets. One of the biggest challenges in the gluten-free world has been recreating the chewy, golden crust that makes pizza so iconic. Enter rice flour—a naturally gluten-free ingredient that, when combined with a few key additions like xanthan gum and yeast, can replicate the structure and softness of traditional dough without the gluten.

This Rice Flour Crust Pepperoni Pizza brings together the familiar flavors of classic pizzeria-style pie—tangy tomato sauce, melty mozzarella cheese, and zesty pepperoni—on a simple homemade crust that's safe for those with gluten sensitivity or celiac disease. The dough is soft, rises nicely, and bakes into a crust that holds its shape and flavor without compromise.

Ingredients

For the Crust:

• 2 cups white rice flour
• 1 tablespoon xanthan gum
• 1 packet (about 2¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• ¾ teaspoon salt
• 1 tablespoon olive oil
• ¾ cup warm water (about 110°F)

For the Toppings:

• ½ cup tomato sauce (plain or seasoned)
• 1 cup shredded mozzarella cheese
• 12–16 slices gluten-free pepperoni
• ½ teaspoon dried oregano
• Optional: crushed red pepper flakes or fresh basil for garnish

Instructions

1. In a small bowl, combine the yeast, sugar, and warm water. Stir gently and let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together the rice flour, xanthan gum, and salt.
3. Make a well in the center and pour in the olive oil and yeast mixture. Stir with a spoon or spatula until a sticky dough forms.
4. Cover the bowl with a clean towel and let the dough rise in a warm area for 30–45 minutes.
5. Preheat your oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper.
6. Turn the dough out onto the prepared sheet and, using oiled hands or a spatula, spread it evenly into a 10–12 inch circle, about ¼ inch thick.
7. Bake the crust for 12 minutes to set.
8. Remove from the oven and spread the tomato sauce evenly over the crust. Sprinkle with mozzarella cheese and layer on the pepperoni slices.
9. Sprinkle with oregano and return to the oven. Bake for another 10–12 minutes until the cheese is melted and bubbly and the edges are golden.
10. Let cool slightly before slicing. Garnish with red pepper flakes or fresh basil if desired, then serve warm.

Conclusion

Celiac.com Sponsor (A12):
This Rice Flour Crust Pepperoni Pizza proves that a satisfying gluten-free pizza can be made entirely from scratch in your home kitchen. With a soft yet sturdy base and the classic toppings you know and love, it’s perfect for pizza night without the gluten worries. Whether you’re newly diagnosed or a seasoned gluten-free eater, this recipe brings the joy of traditional pizza back to your table—crispy, cheesy, and delicious down to the last bite.