Sarah Bakes Gluten Free

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gluten free pizza crust

July 2, 2012 by Sarah 26 Comments

Who says you can’t have pizza when you can’t have gluten?  It took me a while to get the courage to try out a gluten free crust.  I was scared.  My greatest fear was that it would taste like cardboard.  We had tried a few gluten free pizzas at local restaurants and were not impressed.  So expensive for paper thin crust.  I just had to make a tasty, gluten free pizza right at home.

My dear friend Kerri, gave me this recipe for a gluten free, yeast free pizza crust.  Being that there was no yeast, I was a little skeptical.  However, I LOVE that this crust doesn’t have to rise.  I can have pizza on the table in no time!  The secret ingredient…sparkling mineral water.  Works like yeast so it’s a must in this crust.  I added honey to the recipe, which really helps to keep the crust chewy.  I also add dried Italian herbs and grated parmesan cheese.  Everything is better with more cheese.  Am I right?  This crust may not be your typical thick, yeast dough…but it is tasty, has great texture, and satisfies your deepest desire for a fresh-baked
pizza!

In our house, we like to top our pizza with a basic tomato sauce, shredded mozzarella cheese, and fresh veggies.  I just use whatever I have in the fridge.  My kids love mushrooms and onions.  Weird, but so awesome.  Spinach and artichokes are two of my favorites.  Turkey pepperoni or chicken sausage adds great flavor too!  Be creative.  Get your kids in the kitchen and let them help.  Have a family pizza-making night.  This pizza crust is a great canvas for a delicious meal to enjoy with those you love!

5.0 from 7 reviews
gluten free pizza crust
 
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AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: bread
SERVES: 14-inch pizza crust
INGREDIENTS
  • 2 cups Sarah's gluten free flour blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon dried oregano, crushed
  • 2 tablespoons grated parmesan cheese (optional)
  • 1/2 teaspoon sea salt
  • 1 1/2 cups plain sparkling water
  • 2 tablespoons honey or pure maple syrup
  • 2 tablespoons olive oil
INSTRUCTIONS
  1. Preheat oven to 425 degrees. Prepare pizza stone/pan by brushing on a little olive oil.
  2. In large mixing bowl, whisk together flour blend, baking powder, herbs, cheese and salt. Pour in sparkling water, honey, and olive oil. Stir until just combined.
  3. Spread dough onto baking stone using rubber spatula or wet hands to smooth dough out.
  4. Pre-bake for 20-22 minutes, until slightly golden (you will continue to bake after you add the sauce/toppings).
  5. Remove crust from oven. Let cool slightly. Top pre-baked pizza crust with your favorite sauce, cheese, and toppings.
  6. Return pizza to oven and continue to bake for 10-12 minutes until bubbly and delicious!
3.5.3208

Filed Under: breads Tagged With: bread, gluten free

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Comments

  1. Michelle McCarl says

    February 16, 2013 at 3:46 am

    My husband said that this is the best pizza he has had in a very long time. Thanks for the recipe and your site.

    Reply
    • sarahbakesgfree@gmail.com says

      February 16, 2013 at 6:28 am

      This makes me so happy! Thanks for sharing, Michelle!

      Reply
  2. Diana Arellano says

    October 7, 2013 at 10:38 pm

    Can I do it without the parmesan cheese to make it vegan?

    Reply
    • sarahbakesgfree@gmail.com says

      October 8, 2013 at 2:34 pm

      Yes, I make it all the time without the Parmesan cheese and it is still amazing!

      Reply
  3. thedianestory says

    October 21, 2013 at 8:20 pm

    Thank you so much! I am friend's with Jenni Goodlin and asked for your blog, hoping you'd have a recipe! I am having a pizza making party for my brother's birthday and needed a gf option for my sis and I. I can't wait to try it!

    Reply
  4. Wise Mama says

    March 27, 2014 at 5:47 pm

    Do you know if well water would work??

    Reply
  5. breezy says

    April 12, 2014 at 2:16 am

    I made this for the first time last night and thought the crust was almost to thick for my preferences.I made this again tonight and used half the dough for the crust. The crust turned out thin and perfect. I'm saving the other half of the dough for lunch tomorrow. The texture of the pizza reminded me of a flat bread pizza. I used vegan cheese and pizza sauce and I was in heaven for dinner tonight. Thank you so much for bringing pizza back into my life.

    Reply
  6. nanabear says

    April 27, 2014 at 1:01 pm

    You mention adding xanthan gum in the directions but it's not in the list of ingredients. Is it helpful to add? and if so, how much?

    Reply
    • sarahbakesgfree@gmail.com says

      April 27, 2014 at 3:12 pm

      nanabar, originally I had extra xanthan gum in the recipe (additional to what was in my flour blend). Since then, I have tried it without adding more and it works just as well! I just fixed the instructions for you 🙂

      Reply
  7. Rebekah says

    May 13, 2014 at 3:23 am

    Would it be okay to make this without the dried herbs?
    -Rebekah

    Reply
  8. Highly recommended Indianapolis Web Design Company says

    October 9, 2014 at 9:28 pm

    Sarah you never cease to amaze me….I'm definitely going to make this. Thank-you.

    Reply
  9. Melissa says

    September 6, 2016 at 2:42 pm

    I tried this twice, following the recipe exactly & had a very runny batter, like cupcake batter. Is that right? I since realized reading another comment that my flour blend did not have xanthan gum in it. I made it in pie plates because it would have run off the pizza pan. Any suggestions?

    Reply
    • Sarah says

      September 14, 2016 at 9:21 pm

      You really do need the xanthan gum to help bind the dough. It is a thin dough, though.

      Reply
  10. Jackie says

    January 4, 2017 at 6:52 pm

    I made this a while back….very, very good! I am having trouble finding soda water. Is it the same as seltzer? I notice that club soda has other things added, so that’s probably not a good choice.

    Thanks

    Reply
    • Sarah says

      January 27, 2017 at 5:03 pm

      Any plain, non flavored sparkling water will work just fine!

      Reply
  11. Magali@TheLittleWhiteHouse says

    January 17, 2017 at 11:02 am

    I tried it tonight with my own flour mix and it worked perfectly. I baked it in a smaller pan, so it made a thicker bread crust, but it baked perfectly. Here’s too many more delicious pizzas! I’m going to have fun changing the topping now!

    Reply
  12. Amelia says

    December 30, 2018 at 2:19 am

    I’m always skeptical about gluten and yeast free pizza bases after so many disappointing recipes, but this is such a winner! I used dried herbs, still water and just a generic gluten free flour from the supermarket – and it was delicious!

    Reply
    • Sarah says

      January 1, 2019 at 9:03 pm

      yay! so glad you enjoyed it, Amelia!

      Reply
  13. Ryan says

    April 1, 2019 at 8:07 pm

    Will this work with Bob’s Red Mill all purpose GF blend (the one thats heavy on the chick pea flour)?
    Thanks!

    Reply
  14. Ryan says

    April 15, 2019 at 6:27 am

    Will this work with Bob’s Red Mill GF blend (the one with chickpea flour)?

    Reply
  15. Eileen c says

    June 22, 2019 at 7:44 pm

    I made this with my own rice flour blend that has physillium husk in it and it turned out awesome. I did make a few tweeks just because I was afraid it would turn out a little too thin for my liking. I only put 1 and 1/4 cup sparkling water because it was really soupy and added about an extra 1/4 cup flour for a thicker consistancy. Im so glad I did! this is even “poofy” for gluten free. super awesome! I’ve made GF pizza crusts for years with really cruddy results and this one is a keeper for sure! thanks !

    Reply
  16. Anjana Pathania says

    August 14, 2019 at 8:00 am

    Great Recipe!!! One of the best Gluten free pizza crust!! Thank you so much!!

    Reply
    • Sarah says

      August 19, 2019 at 9:50 am

      I’m so glad to hear you enjoyed the recipe!

      Reply
  17. Lexi says

    May 2, 2020 at 3:05 pm

    This crust is absolutely amazing! Thank you so much for sharing your recipe.
    It was my first time making gluten free pizza dough and it was delicious.
    Thanks again! 🙂

    Reply
    • Sarah says

      June 30, 2020 at 9:21 pm

      Thank you! I’m so glad you enjoyed it!

      Reply
  18. Emily says

    May 8, 2020 at 12:10 pm

    This has become my go-to pizza crust. So good, so consistent. Thanks!

    Reply

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I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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