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
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!
- 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
- Preheat oven to 425 degrees. Prepare pizza stone/pan by brushing on a little olive oil.
- 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.
- Spread dough onto baking stone using rubber spatula or wet hands to smooth dough out.
- Pre-bake for 20-22 minutes, until slightly golden (you will continue to bake after you add the sauce/toppings).
- Remove crust from oven. Let cool slightly. Top pre-baked pizza crust with your favorite sauce, cheese, and toppings.
- Return pizza to oven and continue to bake for 10-12 minutes until bubbly and delicious!
Michelle McCarl says
My husband said that this is the best pizza he has had in a very long time. Thanks for the recipe and your site.
This makes me so happy! Thanks for sharing, Michelle!
Diana Arellano says
Can I do it without the parmesan cheese to make it vegan?
Yes, I make it all the time without the Parmesan cheese and it is still amazing!
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!
Wise Mama says
Do you know if well water would work??
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.
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?
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 🙂
Would it be okay to make this without the dried herbs?
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Sarah you never cease to amaze me….I'm definitely going to make this. Thank-you.
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?
You really do need the xanthan gum to help bind the dough. It is a thin dough, though.
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.
Any plain, non flavored sparkling water will work just fine!
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!
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!
yay! so glad you enjoyed it, Amelia!
Will this work with Bob’s Red Mill all purpose GF blend (the one thats heavy on the chick pea flour)?
Will this work with Bob’s Red Mill GF blend (the one with chickpea flour)?
Eileen c says
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 !
Anjana Pathania says
Great Recipe!!! One of the best Gluten free pizza crust!! Thank you so much!!
I’m so glad to hear you enjoyed the recipe!
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! 🙂
Thank you! I’m so glad you enjoyed it!
This has become my go-to pizza crust. So good, so consistent. Thanks!