Gluten Free All Purpose Pizza CrustContributed by: Bob's Red Mill Natural FoodsGluten Free Pizza Crust.
DirectionsStep 1Combine yeast, sugar and water in a large bowl and let stand about 5 minutes.Step 2Combine dry ingredients in separate bowl. Add egg and oil to wet ingredients, then add dry ingredients. Mix with a hand mixer for a minute, adding a teaspoon of water if dough moves up beaters.Step 3Scoop onto greased pizza sheet. Wet your hands with water and spread dough over sheet and smooth. For a thicker crust, let rise for 10 - 15 minutes. Otherwise, continue with the baking directions below.Step 4Cover with favorite sauce and toppings. Bake at 425°F for 15-20 minutes.Notes*Eggless Option: Combine 1 Tb Flaxseed Meal + 3 Tb Water. Let stand for 5 minutes, then use as egg. |
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Ratings & Comments (19)
19 Reviews 
Amanda January 8, 2012
Its a nice alternative when youre craving pizza! Follow the directions and expect a chewy crust, but not thick. It was VERY easy to make too.
John Salter March 27, 2012
Only the best GF pizza crust ever. Ive made lots of pizza crust that are GF, many of them quite good, this one is the best.
Linda LaFianza April 6, 2012
This was my first crack at GF baking, and I was extremely impressed with the results. I would never be able to distinguish this from a gluten-laden pizza crust. I followed the directions exactly and got great results.
sweetberry May 22, 2012
The best! My family agrees that this recipe is best made with egg. We do like the vegan version as well using flax meal; however, this works best as thin crust and not thick. We now enjoy pizza (gf,df, and sometimesvegan) every week. So easy to make!
Rebecca June 27, 2012
Just made this and it was really good!! The crust was fluffy and soft. I put pesto on it, then added sliced tomatoes, broccoli, fresh basil leaves, and cheese. Tasty!!
Jojo August 13, 2012
I followed the recipe to the letter. I ended up with great pizza because of some spectacular toppings (caramelized onions and roasted tomatoes) but the crust was pretty spongy. Eh... still looking for a better crust but this one is pretty easy.
lisa September 7, 2012
Definitely the best GF pizza crust I have tried! My picky eaters tell me that you can't tell the difference-that is amazing.
I would try it again and use the same toppings: fried hamburger, onions, mozarella, fresh crushed basil and lots of garlic. Yum!
Cristina September 7, 2012
Yum! I use it as pizza crust, but also cut it up and use it as a wrap for sandwiches or just break it up and dip it in butter or EVOO. For someone that LIVED on non-GF breads my whole life, this is high praise.
Jerry October 2, 2012
This is by far NOT the worst crust recipe out there and I will probably want to use it again.
My only issue with it is that I thought that it would be crispier if I didn't let it rise for the 10 minutes after fattening it. It wasn't crispy at all, and was instead pretty soft.
lisann09 October 2, 2012
A good crust with a nice texture. The only criticism is that I can taste the garbonzo bean and I\'m not a big fan of the bean. But other than that it\'s good :)
Robin November 7, 2012
The best ever...i pre cooked mine to put in the freezer for a quick meal...YUM!
Jessica December 9, 2012
I only have been gf for a little over three weeks but have had this pizza at least three times! So good!
Pat December 15, 2012
Pretty good although once crust is made salt it a little before adding toppings. A little hard to spread but I put some of the flour on my fingers.. i pre-baked for about 8 mins before adding toppings - made 2 - a white pizza with pesto base and a margherita pizza. Would do again.
Sherri ann January 4, 2013
I made this,it was like cake mix.maybe i was just too tired...will try again
Bob's Red Mill January 9, 2013
Gluten free doughs are very different from wheat-based items. Bread and pizza doughs are very wet and resemble thick muffin batter instead of a traditional wheat bread texture. Shaping gluten free doughs can also be a challenge. We find using wet hands makes this process much easier.
paul February 9, 2013
It's easily one of the best pizza dough's I ever had....GF or regular dough. We follow the exact directions on the plastic bag, but we use as fresh as ingredients as we can find for our toppings. I'm not GF, but my wife is, so we use this mix all the time.
Tamar March 30, 2013
Raving reviews for this pizza crust! I make multiple crusts and bake them without any sauce or topping. Then I top them with sauce and veggies and pop them in the freezer for later in the week. Defrosts well and so much healthier than a store-bought , GF frozen pizza.
Bethan April 29, 2013
This was my first attempt at a GF pizza crust, and I was extremely pleased with the result! I left the "dough" to stand on the baking tray for about 45 minutes and it rose really well to give a light and crisp base.
Natalia May 9, 2013
I'm very impressed! First time baking gluten free, followed the recipe exactly, including 15 min of rising. I cooked just the pizza dough because I wanted to see how it stood alone. It was slightly crispy on the outside but oh so soft on the inside. I really enjoyed the texture.
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