• 1 tablespoon active dry yeast
  • 2/3 cup warm milk
  • 1/2 cup teaspoon granulated sugar
  • 2/3 cup white rice flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon salt
  • 2 teaspoons xanthan gum
  • 1 teaspoon unflavored Knox gelatin powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1-1/4 teaspoons olive oil
  • 1 teaspoon cider vinegar
  • Cornmeal & white rice flour for sprinkling / Olive oil for drizzling


  1. Preheat oven to 425 degrees.
  2. Grease the bottom and sides of a 12-inch pizza pan.
  3. In a small bowl, add sugar and yeast to warm milk. Cover and set aside for 10 minutes or until gently foaming.
  4. In a mixing bowl gently blend the flours, salt, xanthan gum, Knox gelatin powder, oregano, and basil. Slowly mix in the yeast mixture, olive oil, and vinegar.
  5. Beat on medium/high speed for a few minutes until the dough is soft. If the dough is stiff, slowly add in lukewarm water, one teaspoon at a time, until the dough has a soft bread dough consistency.
  6. Sprinkle cornmeal on the bottom of the pizza pan. Sprinkle a bit of rice flour on your hands before handling the dough.
  7. Press the dough into the pizza pan, creating thick edges. Using the tines of a fork, gently pierce dough at various spots.
  8. Bake pizza crust for 10-12 minutes.
  9. Your pizza crust is ready to go. Spread with pesto or pizza sauce, and your favorite toppings. Drizzle a bit of olive oil over the toppings before baking.
  10. Put pizza in the oven until it is lightly browned to your satisfaction. This gluten free pizza crust recipe is wonderful, hearty, and completely satisfying!

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