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Gluten Free All Purpose Pizza Crust

Gluten Free Pizza Crust.


Step 1

Combine yeast, sugar and water in a large bowl and let stand about 5 minutes.

Step 2

Combine 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 3

Scoop 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 4

Cover with favorite sauce and toppings. Bake at 425°F for 15-20 minutes.


*Eggless Option: Combine 1 Tb Flaxseed Meal + 3 Tb Water. Let stand for 5 minutes, then use as egg.
Gluten Free All Purpose Pizza Crust



Products Used in this Recipe

Gluten Free
Active Dry Yeast

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GF All Purpose Baking Flour

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Baking Aids
Xanthan Gum

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Baking Aids
Sea Salt

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Ratings & Comments (31)

5 Stars  84%  26
4 Stars 13%  4
3 Stars 3%  1
2 Stars 0%  0
1 Star 0%  0


31 Reviews

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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.
Sofia June 6, 2013
I just tried this recipe and I have to say I'm impressed! Even my gluten eating boyfriend enjoyed it :) I do have a recommendation for those who think it's too soft or chewy..use a vented pan to bake it on (with the baking paper of course) and you'll get a much tastier/crispier pizza!
lydia July 8, 2013
This is a great crust! Would it be possible to freeze a whole pizza with all the toppings? Would i need to defrost before cooking? Thanks
Cara January 10, 2014
This is our go-to crust. It is easy and fun to make. We usually add some Italian mix of spices. Yum! :)
camielle January 22, 2014
i just made this recipe 25 minnutes ago, and it's so good!!! i mmade a deep dish pizza (because I'm a Chicagoan) and its delicious! I used salted butter instead of oil to grease the pan, and I baked it for 20 minutes. Delicious!
Maggie January 29, 2014
I made the crust into a pan pizza. A little EVVO in the pan then the crust and refrigerated for 4 hours, it rose about an inch, then topped it and and baked. It was crispy on the bottom and nice and chewy inside.
mandileigh January 31, 2014
I prefer this recipe over any other gluten free crust I have ever eaten. I added some Rosemary to the crust n BAM! Amazingness. Just saying :-)
SeattleAlan February 5, 2014
This is a very tasty pizza crust! I really prefer it to any other I have had. I do bake the crust for 10 minutes first, then put the toppings on it for the next 15 minutes. I got a thinner crust by putting plastic wrap over it so I could use a rolling pin - worked pretty well!
Kris April 4, 2014
I am new to gluten free and my few attempts at baking have turned out subpar, but this turned out great. I let it rise and it was crispy on the outside and soft on the inside. I use a cast iron pizza pan and it always cooks pizzas to perfection.
Tam June 1, 2014
This is by far the best gluten free pizza dough recipe yet. It turned out great!!
Nan July 4, 2014
Excellent crust and so easy to make. Didn't bother with a mixer - a wooden spoon worked fine. I found wetting my hands with olive oil instead of water made the dough easier to spread. Baked the pizza on a vented pan in the BBQ. It had a nice soft texture with a crispy brown bottom.
Lori November 18, 2014
Absolutely perfect as a Stromboli!! Triple YUM!
Delaine February 28, 2015
I add 1/2 tsp each basil, oregano and thyme.

Use a pizza stone. Bake 10-12 minutes run a spatula around it and slide it off the pan onto the pizza stone, bake about 10 more minutes. The result is a chewy, crisp crust that doesn't droop when you pick up a slice. Delicious!

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