Homemade Gluten Free Pizza

pizza3 Homemade Gluten Free Pizza

When I went gluten free, I was living in Scottsdale, AZ. If you have never been to the Phoenix/Scottsdale area before, it is a great place to be gluten-free. I was working full-time there when I was pregnant with my first son and was suffering from unusually extreme morning sickness (if by morning sickness you mean inclined to be sick just about all the time). I think I cooked once the entire pregnancy. The hormones were so intense I would get sick just from the smell of cooking something. I was literally starving when I got off work and had to be rushed to the nearest restaurant. I was new at the gluten free diet when I got pregnant and it made for a long pregnancy. One of my most vivid memories of the pregnancy is crying when a Papa John’s commercial came on because I couldn’t order any pizza. My husband tried to come to my rescue and made several decent pizzas from gluten free mixes- he made both the Namaste Foods mix and the Arrowhead Mills Pizza mixes. The sweet man struggled with the sticky gluten free pizza dough just so I could have my pizza craving. Then one day, I heard about a pizza restaurant in town that supposedly had the best gluten free pizza. (If my husband swore, he probably would have done so then after making those pizzas with take out just down the road). Gluten free pizza that came in a box? Sign me up. The first time I ordered from Picazzo’s I ordered my pizza ‘to go’ just so it would come in a box. This pizza lived up to the reviews. It is still the best gluten free pizza I have ever tasted. And I think the fact that it comes in a box is only about 15% of the reason it is so good. tee hee. If you are ever in the Phoenix/Scottsdale area, you must have this gluten free pizza. If you are looking for the best gluten-free buffalo wings ever, they can provide that also! I loved Picazzo’s and was very sad to have to leave it behind when we moved to Raleigh. Apparently, the availability of take-out gluten-free pizza can not rank in the top ten reasons to stay in a particular city. I thought that it was a good reason to stay in Phoenix at the time, but maybe it was just the hormones.

Anyway, having been spoiled in Scottsdale, I have been reluctant to make gluten-free pizza at home. However, those stupid Papa John’s ads in my mailbox kept taunting me so a couple months back I decided to give it a go. I made gluten free pizza several, several times and never came up with anything special until tonight. I really like this gluten free pizza crust recipe; it is by far the best one I have made to date. It is different than Pizza Picazzo’s recipe (it doesn’t come in a box!), but it is delicious and has the texture of gluten pizza just like Picazzo’s pizza did. I hope you enjoy it!

pizza1 Homemade Gluten Free Pizza

GLUTEN FREE PIZZA CRUST RECIPE

1/4 cup millet flour

3/4 cup white rice flour (or use a mixture of brown rice and white rice flour)

1/4 cup sweet rice flour

1/4 cup arrowroot starch (or use cornstarch or more tapioca starch)

1/2 cup tapioca flour

2 teaspoons xanthan gum

3/4 teaspoon salt

1 1/2 Tablespoons sugar

1 teaspoon sugar for proofing yeast

2 1/2 teaspoons active dry yeast

3/4 cup warm water, (heated to 115 -120 degrees)

2 Tablespoons ricotta cheese (for casein free try almond meal)

2 eggs

2 1/2 Tablespoons olive oil

1/2 teaspoon red wine vinegar or apple cider vinegar

1 Tablespoon Honey

Note: If you like your pizza dough seasoned, try adding some Italian seasoning to the dough. I like to keep mine plain.

DIRECTIONS:

Place your pizza stone (or pan) in the oven and heat the oven to 170 degrees to get the stone warm. Prepare your liquid ingredients. Mix the olive oil, ricotta cheese (if using almond meal, save and add to the dry ingredients), honey, and vinegar in a med. measuring cup or bowl and set aside so the mixture comes to room temperature. This mixture should not be cold when mixed with the dry ingredients. Next, combine all the dry ingredients and sift together in the bowl of your stand mixer. I used my paddle (not the dough hook) for this recipe. Heat 3/4 cup of water until it reaches 115 -120 degrees. In a separate small bowl, place your yeast and the teaspoon of sugar. Mix with about 1/4 cup of the heated water, stir, and let it sit for a few minutes. Once you know the yeast is active, proceed with the recipe. At this point, you want to double check and make sure all your ingredients have come to room temperature. Turn the stand mixer (fitted with paddle) on and give the dry ingredients a few twirls. Add the egg, ricotta mixture to the dry ingredients and give it another few twirls. Add the yeast mixture. At this point, gauge the liquid level. You want the dough to look like stiff cake batter. The dough should still hold the swirls of the mixer, but it should be shiny and not dull. Add the rest of the water slowly until the right consistency is achieved. I used another 1/2 cup – making 3/4 cup of warm water total. Since different brands of flour and measuring techniques vary, it is best to eyeball this and add the water slowly to get the texture you want. You will get good at knowing what gluten free pizza dough is supposed to look like.

Once you have the pizza dough made, take the pizza stone out of the oven. You can turn the oven off at this point and leave the light on in the oven. Fit the pizza stone with parchment paper (do not use waxed paper) and lightly brush olive oil over the parchment paper. With a cake scraper, slowly spread the pizza dough batter in a 12-13 inch circle. You want the batter to be evenly distributed. At this point, you want to create a beautiful crust edge to your pizza. This can be tricky with such sticky dough. Cover your hands in olive oil and shape the edges like you want them. If you find your hands getting too sticky get a little more olive oil on your hands. You don’t want your dough to be too wet, so be careful. At this point, I put my stone back in the oven for a 40 minute rise. Once it has risen for 40 minutes, turn the oven to 375 degrees for 10 minutes to prebake crust.

Then add toppings. Hormel has gluten-free pepperonis! Turn the heat up to 400 degrees and cook for about 7 minutes maybe more. If you want your cheese to brown, turn the broiler on for about 2 minutes before taking the pizza out. Be careful though because the pizza will burn if left too long- I recommend watching this process carefully!!

Update: I have also made this pizza without letting it rise with excellent results! I was impatient, I confess, and it came out with an even thicker, fluffier, crust. So no matter which way you roll, it will come out great.

Makes 1 12-13 inch pizza crust.

Check out Gluten Free Guide’s Pizza Party for more gluten free pizza recipes.

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47 Responses to “Homemade Gluten Free Pizza”

  1. Aww Honey, I’ll buy you a pizza box. (Although I’m skeptical that it could make your pizza 15% better)

    The crust was soft and chewy and had a mild flavor that really showcased the ingredients – like a good crust should. I’m glad your fifth pizza this week was finally blog worthy. We were going to have to certify you otherwise. /wink

  2. Hubs- Thanks for commenting. tee hee. Glad you liked the pizza. Oh, and my random percentage. I really should stop blogging at midnight. And I think we should go back to you dealing with the sticky dough now.

  3. hey nat!
    this looks delicious! I don’t know if you ever tried Karen’s GF pizza crust, but it is very good too! I will definitely try this though!! Yum!

  4. Carrie- I am glad you found a pizza you enjoy! That is great!

  5. Hey Nat~
    Is ricotta cheeese supposed to be listed twice in the recipe. If so that would make it 41/2 TLB ricotta for the recipe right.? Does that all get mixed with the olive oil? Please clarify for me. Thanks!

  6. Dillygirl- Thanks for watching out for me! It is only 2 Tablespoons of ricotta and 2 1/2 Tablespoons of olive oil. i accidentally wrote ‘ricotta’ instead of ‘olive oil.’ I really have been bad with this lately!

  7. Yum- your recipe (and photos) have inspired an official pizza craving. (Love your new blog design!)

  8. This looks like it’s worth a try! All my pizza attempts have been disasters :( Thanks for the great tips about pre-baking the crust and almond meal for a CF ricotta cheese substitute!

  9. That looks yummy and that gluten free pizza place was awesome! I miss you!

  10. Nat,
    We tried the crust last night! We sprinkled oregano and garlic on the crust when it was rising (oh boy did it smell heavenly)! This is a fabulous crust! Good job!! Michael loved it! I didn’t have ricotta cheese, but the cottage cheese I used worked perfectly! Excellent recipe!

  11. The pizza looks absolutely fabulous! Nothing like having to look at such a tempting food picture at 9pm when I could easily still bake a “snack” for the evening :)

    Your web site is looking really good by the way! nice job.

  12. Natalie, you have me drooling. We’ve been eating a thin-crust pizza, which is fine, but this looks divine. I wonder if it could work with an egg sub?

  13. [...] Wednesday: Pizza [...]

  14. [...] Friday: Homemade Pizza [...]

  15. My grandson must eat only gluten-free food, so I’m interested in your blog–I’ll make the pizza this weekend. Thanks for making it available.

  16. Can you make this pizza dough in a bread maker on dough setting? Thanks

  17. Gisele- I am not sure! This recipe really is extremely easy now that I have made it several times- I don’t even let it rise now before I bake. It is much easier than making a gluten crust, so I wouldn’t even bother putting it in the bread machine.

  18. I finally made your pizza! We went with a Hawaiian pizza…I crave this about every month…
    IT WAS SO GOOD!
    and it was not hard at all.
    Thanks! I cannot tell you how happy I am. =)

  19. Picazzos is my favorite.I ‘m in Temepe, AZ and go there at least twice a month. I’m new to your site and am looking forward tomaking some of these wonderful recipies. Do you know where in Az you can buy some of the flours

  20. Cristin,
    I used to buy mine at Whole Foods or online at Amazon. Thanks for commenting!

  21. [...] those who eat gluten-free don’t have to go without pizza, as deliciously demonstrated by Natalia the Gluten Free Mommy and Karina the Gluten Free Goddess. Photo by Susan [...]

  22. I made this crust yesterday and I thought maybe it was too soft and too sweet and that the underneath stayed raw when I pre-baked it.

  23. Nat

    I think I am going to have to thank you every time I make this crust. It makes me soooo happy. Not only am I have pizza, i’m having great pizza, homemade great pizza! I’ve decided I prefer to use the almond meal in it to the ricotta because then i can mix bags of the dry ingredients to keep in my freezer and only have the egg/honey/oil/vinegar combo plus yeast to toss in with it. It ends up being a quick dinner to prepare!

  24. TD- I am sorry you had a bad experience. I have had good luck with this recipe or I would not have posted it. I don’t have any suggestions for you.

  25. Do you know if this can be made ahead and frozen? I have just recently started glutten free diet and love your site, but I miss pizza. I was told I could have spelt crust although I would love to make my own.

  26. This was yummy, and soooo easy! I think next time I will try and add some more salt and Italian seasonings to the crust…cuz I like that. I used the Almond Meal. I have also tried the Angel Food Cake (the best), and the Lighter Than Air Cake (restaurant quality). Thanks for the awesome recipes!

  27. I tried this for my son and it was just so wonderful!!! Your bread recipe is great, too. Thank you so much for your website and sharing your knowledge. Question: Has anyone tried this with baking powder instead of yeast? My fam has yeast issues most of the time, so just looking for input there.

  28. Made this pizza crust last night. I made a couple of substitutions due to not being able to get a lot of ingredients in my town. I used buckwheat flour instead of millet and cornstarch instead of arrowroot starch. Otherwise, I did everything the same. I turned out very good, in my opinion. My GF son loved it. My husband thought it tasted weird, but since he is not GF, I don’t really care if he didn’t like it!!! I was the best GF pizza I have made to date. Will try to get the millet flour for the next time. What other flours would be a good substitute if I can find millet?

  29. Long time subscriber, first time poster. You have to love the home made pizza. I’ve recently bought my own dedicated oven so I will be making my own soon. Promise I’ll be around more often :)

  30. Wow, I made this pizza last night and it is honestly the best GF pizza I have ever eaten. Thanks for the recipe GFM! :D

  31. [...] Gluten Free Pizza Crust Gluten Free Pizza Gluten Free Crust & Sauce [...]

  32. I am so excited to find this recipe. I am going to try it as soon as I can get the ingredients. Your instructions leave something to be desired though. They are too long and almost all in one paragraph. Recipe instructions should be clear and easy to read.

  33. My father owns a pizza restaurant and has had his fair share of pizza and over the years has developed some problems attributed to the body having a hard time digesting and breaking down the gluten. He’s 63 and still owns his pizza restaurant and just adopted a gluten free pizza and has a gluten free diet and his health has improved.

    Since his pizza place is a long way away, I’m going to try this recipe out. Thank you for posting this.

    Stuart McMullin
    http://www.macspizzashack.com (in case you wanted to check out his shop)

  34. [...] from the Gluten Free Cooking School was the base recipe, but I used Gluten Free Mommy’s pizza flour blend as inspiration for the flour mix. Below is what I came up with. This will be our new pizza. The [...]

  35. Just came across your site today. So excited that you have a gluten free pizza crust recipe. Cant want to make it!

  36. is casein something that is not allowed for celiacs??? all of this is so new to me!!! :-S

  37. I live in Phoenix! Thanks for the tip about Picazzo’s, I’ll have to try that place out when I don’t feel like making my own pizza.

  38. Made this tonight–thank you! I loved the taste imparted by the millet flour, which I ground fresh in the VitaMix. This came together easily. It was a little sticky, as you say. It’ll take me a while to get the hang of it. I think I’ll make it thinner next time. I don’t have a pizza stone, which would have made the crust crustier, but it was good anyway. I especially liked the pizza slices dipped in olive oil and balsamic and a little salt on the way into my mouth. Oh, yeah. No, this is not exactly like non-GF pizza crust, but neither did I come away feeling deprived, like I do w/ most GF bread products. I’d go so far as to describe it as “rich.” Loved it. Thank you again.

  39. Newly pregnant and would love to have this in the freezer in bulk–
    Is that possible?
    Pre-cook part way?
    thanks, Natalie

  40. I have tried this recipe several times now and it is great. In case anyone else would find this useful here is the recipe written in a more logical and easy-to-read format.

    * 2 1/2 Tbsp olive oil
    * 1 Tbsp honey
    * 1/2 tsp apple cider vinegar or red wine vinegar
    * —————
    * 3/4 cup white rice flour or a mixture of brown rice and white rice flour
    * 1/2 cup tapioca flour
    * 1/4 cup millet flour
    * 1/4 cup sweet rice flour
    * 1/4 cup arrowroot starch (or cornstarch or tapioca flour)
    * 2 Tbsp almond meal
    * 4 1/2 tsp sugar
    * 2 tsp xanthan gum
    * 3/4 tsp salt
    * —————
    * 2 1/2 tsp active dry yeast
    * 1 tsp sugar
    * 3/4 cup warm water, (heated to 115 – 120 degrees F)
    * —————
    * 2 eggs, beaten and at room temperature

    Directions

    1. Mix olive oil, honey, vinegar and set aside.
    2. Combine all flours, arrowroot starch, almond meal, sugar, xanthan gum and salt and sift together in the bowl of your stand mixer.
    3. In a small bowl, combine yeast and sugar. Add warm water, and set aside to let rise.
    4. Make sure all your ingredients have come to room temperature before following the remaining instructions. Add the eggs to the flour and mix until incorporated. Add the olive oil mixture and mix until incorporated. Add the yeast and mix again. The dough should be quite sticky.
    5. Fit the pizza stone with parchment paper (not waxed paper) and lightly brush olive oil over the parchment paper. With a cake scraper, spread the pizza dough batter in a 12-13″ circle so that it is evenly distributed.
    6. Preheat the oven to 170 degrees F. Put the pizza in the oven and let rise for 40 minutes.
    7. Remove the pizza and preheat the oven to 375 degrees F. Bake for 10 minutes to prebake the pizza crust.
    8. Take pizza crust out and add toppings. Preheat the oven to 400 degrees F and cook for about 7 minutes. To brown the cheese, turn the broiler on for the last 2 minutes before taking the pizza out.
    *Note: Since I can store almond meal long-term in the freezer I have never used ricotta in this recipe.

  41. Our local pizza joint’s crust for pan pizza is leavened with baking powder, ‘Im pretty sure. Doesn’t taste like yeast. Is this an option?

  42. My search for gluten free crust brought me back to this site 2 yrs later!
    Does anyone know what can be substituted for whole eggs in this recipe?
    I am going to try it again and found out recently I am allergic to egg whites.
    I have a box of “egg replacer” (powdered) but haven’t used it yet.
    Having given up eggs, it is difficult to now bake gluten free.
    Thanks

  43. Thank you so much Natalie! This pizza crust recipe is AMAZING! I have found that people without a gluten intolerance still really enjoy it too :)
    I made it slightly different from the original recipe.
    1) Instead of Millet flour I use the same amount of Sorghum flour (I don’t have millet and haven’t found it at a store yet)
    2) I don’t add the ricotta cheese or almond flour. And don’t use anything in place of it.
    3) The first time I made it I put olive oil on the parchment paper, but I forgot to this time and it turned out just fine.
    4) I also have never risen the crust and I love the texture of it with it just being pre-baked. Today I made the crust, pre-baked it and then took it to a party where almost 2 hrs later I topped it and baked it. It turned out amazingly and was all gone before the other pizza was.

    Question, is Sorghum flour similar to Millet flour? I have used it in place of millet in all my baking and haven’t had a problem with any of the recipes…

  44. This was excellent!!!

  45. I had to comment on this because this crust is DELICIOUS. I’m writing it out as we speak because this will be our new staple. THANK YOU! OH, we used 3/4 cup quinoa flour instead of millet (didn’t have it) and 3/4 cup brown rice flour and 1/4 cup white rice flour (didn’t have sweet rice flour)… turned out great still!

  46. Hi Natalie, thank you so much for sharing this recipe! We’re having a birthday party and planning to order pizza, but one of our guests has a long list of allergies, so I’m planning on making a pizza for him.

    He is allergic to millet, any suggestions on a substitute? I can’t wait to try your recipe!

  47. Thank you thank you- my husband and I, through the Clean cleanse discovered a sensitivity to gluten and he is having a very hard time with it – Friday night pizza has been a tradition in this house. it turned out brilliantly! I will try egg and yeast-free today for me, and let you know how it turns out.

    Thanks again

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