The first gluten-free pizza recipe I posted makes a lot a pizza and might be overwhelming for some people. Since it was more than just a double recipe, it would be hard for someone to figure out how to make one pizza. I have figured it out for you and given it a try. I also simplified it just a bit by using milk or water and eliminating dry milk powder. The instructions below are for using a standard metal pizza pan. I make mine on a pizza stone which requires a little longer bake time. If you’ve been craving pizza, you just have to give this a try. Even the flour combination can be simplified (see notes next to the ingredients). If you do give it a try, please let me know how it turns out!
Ingredients
3/4 c. brown rice flour (you can use white rice flour)
1/4 c. sorghum flour (you can use rice flour if you don’t have sorghum)
1 1/4 c. tapioca starch
1 tsp. xanthan gum
1/2 tsp. salt
1/2 tsp. sugar
2 1/2 tsp. instant or bread machine yeast
2 Tb. cooking oil
2 egg whites
3/4 c. warm milk 105-115 degrees (or water or almond milk)
Instructions
Combine the dry ingredients in the bowl of your mixer. Add the oil and egg whites and mix on low. Add the milk and beat on high for 2 minutes. Your dough should look like this:
Spray a pizza pan with cooking spray. Put the dough on the pan and spread out to the edges using your hand covered with a baggie that is sprayed with cooking spray. Let the dough rise about 20 minutes.
About half way through the rise time turn your oven on to 400 degrees to preheat. Bake the crust for 8 minutes. It should be a little golden on top.
At this point you can just add sauce, cheese, and toppings. However, what I like to do is brush the crust with a little olive oil, and sprinkle with some freshly grated Parmesan cheese. Then I add the sauce, cheese and toppings.
Return the pizza to the oven for 15 minutes. Let it sit for 5 minutes after you take it out of the oven or the sauce will run.
View Printable Recipe
I have three teen boys and they love the pizza as did DH and myself. Awesome recipe.
Do you think using egg replacer would work? I can’t eat eggs!
It’s definitely worth a try. If you have unflavored gelatin on hand, add 1 tsp. of that also. Let me know if it works.
I just made this and I LOVE IT!! I tried a few recipes that were at best like a Chef Boyardee pizza in a box. This is great. Thank you.
Fred – Thanks for letting me know. Sometimes I wonder if people have tried the recipe and what they think.
You're welcome! Keep up the good work!
Linda, sometimes I just want a quick pizza snack so I take a Chi-Chi's corn tortilla, butter the bottom and cook in a skillet with sauce and cheese until the tortilla gets a little crunchy and the cheese is melted. I use medium or less heat. They're addictive.
Fred – That sounds great. I'll give it a try. I bet my kids would like it too.
Linda- this crust recipe is great! I just made it last night! So yummy! I jazzed it up a little bit (oregano, garlic and olive oil). I posted about it on my site: http://theglutenfreediary.blogspot.com/2009/12/homemade-pizza.html
It was so good that my husband said I do not have to make him a separate gluten full pizza anymore! Wohoo!!!!
Linda,
Do you think I could make this pizza dough up this afternoon and let it rise and do the 8-minute "pre-bake" to brown it and then finish it up tonight after I pick up my daughter? (Sort of make my own "pre-baked crust"?
Could I use one whole egg instead of 2 egg whites?
One egg will work, but I like using whites better. It's been so long since I've tried the whole egg that I forget exactly why.
I think you could do the pre-bake as you suggest. I have thought about doing that and then freezing it for later use, but never have.
i live in the caribbean and i am not too sure as to what sorghum flour is. can u please help me find a substitute
You can use rice flour or millet flour.
Just had to jump on here and tell you that I finally tried this pizza crust recipe. I have been meaning to get to it for some time now. First bite my daughter took she says, "mmmm, YUM". It was the same toppings as usual so it had to be the crust. Next time I checked on her she was eating the crust, something that has next happened in her entire life!!! Only thing is my crust did not brown. Not sure that was supposed to happen but it was good none the less.
This was delicious! I will definitely make this again. My husband and son really liked it. I made a few additions: dried and fresh herbs and extra parm on the crust. I didn’t have enough tapioca starch and sorghum, so I used potato starch and millet flour. I put the oven rack in the upper 3rd of the oven and mine still wasn’t browning either, so I baked it an extra 1 minute. Brushed it with OO and parm, baked it for 2 minutes and it was browned. Then I added the rest and baked it. I can’t wait to make it again! I’ve been so bummed about not having fresh pizza, so this was perfect.
YUM!! This was incredible!! We had been buying small individual crusts that I thought tasted pretty good, but this beats all!! We won’t be buying crust anymore!! In fact, I probably will be using this recipe for our whole family. It will be nice not having to make separate gluten free and regular crusts anymore. Thanks!!!
the recipe doesnt show up for me can someone repost as a comment please
I’m not sure I understand. Can you view other recipes on my site? You could try this printable version. http://glutenfreehomemakerrecipes.blogspot.com/2010/05/pizza-crust.html
Can I spray a pampered chef pizza stone? Your recipe sounds wonderful and I can’t wait to try.
Chirstine, yes, I spray my Pampered Chef pizza stone.
I just found this recipe last week and it is the best tasting gf pizza crust. It tastes just like regular pizza crust and is VERY easy to make
I’m glad you like it, Carol. We think it’s great too. Thanks for the comment.
Just found your website while looking for gf ceinamon rolls. My husband, myself, and our 2 year old daughter all suffer from gluten intolerance to some extent and I am excited to try this recipe out. Thank you for sharing all of your recipes. Been at this since December and all the recipes nonlinear are such a blessing. God bless you.
Wow…autocorrect. um cinnamon…not ceinamon and online…not nonlinear.
are all your recipes also diabetic friendly? can you post the nutritional values on the recipes too. thanks, Denise
Hi Denise. I’m sorry, but I can’t help you out. I’m not a nutritionist and don’t have that information.
Pizza turned out great. Will be my pizza recipe. All the non-gfers thought it was good.
I have a gf flour that I use. Do need to add the tapioca starch and xanthan gum?
Pat, results will not be the same when making substitutes so consider it experimental. Tapioca starch gives this pizza crust chewiness and xanthan gum is important for holding it together. If your flour does not contain either, then you should add them.
Did you try it with the gf flour? if so how did it turn out?
Thanks so much! Im
Deffinetly going to try this recipe this weekend
Im planning to make the dough this weekend. I had one more question to ask about the dough. Iknow when you make pizza dough you have to let it rise and i think refrigerate it before using it right away. It doesnt say to let it rise and just make the pizza right away but i figured who better to ask then someone whos made this recipe many times
Hi Chris. Actually, the instructions do include rise time, but it’s not very long. 20 – 30 minutes is all you need. Keep in mind that gluten free dough is very different in how it looks and acts.
Hi Linda,
Your website has been a tremendous help and your recipes are delicious! Thank you for all your hard work. It has made my transition to gluten free much easier.
Adrianne, you are so welcome. Thanks for your comment. It made my day!