Gluten-Free Pizza Crust Recipe | Vegetarian Times Skip to main content

Gluten-Free Pizza Crust

Because this dough is very soft, it’s spread in a lightly greased pan before it rises rather than after. The crust will shrink as it cooks, so be sure to spread the dough all the way to the edges of the pan. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.



Ingredient Line: 
1 0.25-oz. pkg. active dry yeast (2¼ tsp.)
Ingredient Line: 
2 Tbs. flaxseed meal
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1 tsp. sugar
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1½ cups tapioca starch
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1 cup brown rice flour
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1 cup white rice flour
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2 tsp. xanthan gum
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1½ tsp. salt
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3 Tbs. olive oil, plus more for hands and pan


1. Stir yeast, flaxseed meal, and sugar into 2 cups warm water. 
Let stand 10 minutes, or until liquid 
is cloudy.

2. Meanwhile, whisk together tapioca starch, rice flours, xanthan gum, and salt in large bowl. Stir yeast mixture into flour mixture until soft dough begins to form, then stir in oil.

3. Coat two 13-inch round pizza pans or one 18- x 13-inch baking sheet with oil. Divide dough between round pans or scoop into baking sheet, and coat hands with oil. Gently press and shape dough by hand to fit prepared pan(s). Set dough aside in warm place to rise 1 1/2 hours. (You won’t see much, but the yeast will be working.)

4. Preheat oven to 425°F. Par-bake pizza crusts 15 to 20 minutes, or until just golden brown. Add preferred toppings, return to oven, and bake 
5 to 7 minutes more, or until cheeses begin to melt and/or toppings brown.

Nutrition Information: 

2 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
35 g
0 mg
2 mg
2 g
<1 g
Makes 2 11-inch round pizzas or 1 large rectangular pizza

Comments on this Recipe

The recipe calls for 1 envelope of yeast, but then states 2 tbl. One envelope is 2 1/4 tsp. Which is it 2 14/tsp or 2 tbl active dry yeast?

Hi Saule: Good catch. It should be 2 1/4 tsp., not 2 Tbs. We've corrected the amount above. Apologies for the confusion!

Maybe I am missing something in the receipt but what is the size of a slice? Is it one small pizza, 1 slice from a 6 slices per pizza or 1 slice from 7 slices per pizza?

I am allergic to rice and wheat can this be substituted using other starches or flours

This crust is great! I subbed Quinoa Flour for the White Rice Flour, going to try it with Quinoa and Amaranth next! Because the Quinoa worked beautifully!! Thanks so much veggie times!!!

Oh yes, plus I used potato starch instead of the tapioca! Thumbs up!