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close up of gluten free pizza crust with pesto and asparagus spear on metal pan with hand above holding asparagus

Gluten-Free Pizza Crust Recipe

Author: Janet Harlow
Course: Baked Goods
Cuisine: American/Italian
Servings: 1 12" crust
Super easy recipe for a thin gluten-free pizza crust with fun and new toppings.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

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  • oil spray
  • 1 Tbsp gluten-free corn meal
  • 2/3 c sorghum or brown rice flour
  • 1/2 c millet flour or brown rice flour
  • 1/4 c potato starch
  • 2 Tbsps tapioca starch
  • 1 tsp kosher salt
  • 1 tsp guar or xanthan gum
  • 3/4 c warm water about 125°
  • 1 packet Fleischmann’s Pizza Crust Yeast or rapid rise yeast
  • 1 Tbsp olive oil
  • 2 tsps sugar


  • Preheat the oven to 400°
  • Spray a 12″ round pizza pan or a baking sheet with a vegetable oil spray then sprinkle it with the corn meal.
  • Fill a small bowl with some cool water.
  • Whisk together the flours, starches salt and guar or xanthan gum in a mixing bowl.
  • Combine the water, yeast, oil and sugar and mix for 1 minute – you can use the measuring cup as your mixing bowl to save doing extra dishes.
  • Pour the liquid into the dry ingredients and mix well. It will be a sticky dough.
  • Drop the dough onto the center of the pizza pan or baking sheet. Dip your fingertips into the water bowl. Working from the center, gently and gradually press the dough out to the edges. You will need to continue dipping your fingers to prevent sticking.
  • Bake for 10 minutes. Use a fork to poke the top of the crust several times and bake for an additional 5 minutes.
  • Remove from the oven, load up with your favorite toppings and bake for 10-15 minutes, until the crust turns golden brown. Or you can save the crust for later. Wrap up snugly in plastic wrap and store on the counter for 1 day, the refrigerator for 2 days or frozen for several weeks. If freezing, wrap tin foil over the plastic wrap.


Serving: 1/4 crust
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.