Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
raquel @ erecipe says
August 26, 2011 at 8:58 am
I love the crust looks so crispy.
August 26, 2011 at 12:36 pm
oh, how I’ve missed pizza! I cannot wait to try this.:-)
August 26, 2011 at 3:06 pm
Ummm…. Can I come over for dinner? Looks absolutely DE-LISH!!
charlotte mgcc says
September 2, 2011 at 9:45 am
Have you tried Julies gluten free recipe from MGCC, I hear it is pretty close to what the gluten crust tastes like?
September 7, 2011 at 10:24 pm
I made this tonight for my family & inlaws. It was so easy to make & fairly easy to spread. My 4yo told me it was the best pizza ever. That’s a huge compliment coming from her. So glad I found your site. She’s the reason we’re a gf family & she’s been loving your recipes.
September 21, 2011 at 12:26 am
I have made this 4 separate times now, each time i make it, it just gets better, i think i beat it a little longer this time, let it rest for 10mins, then baked it for 15mins on the fan forced bake setting in our oven, it came up beautifully browned, then topped and baked just like you said.
I think the most important step is putting it on the wire rack after it comes out of the oven. (I made this when we went away, and didn’t have a rack- still good, but not to full potential).
My G’ma said she thought it was a regular pizza (she’s never tried gluten free), and my husband, requests this pizza even thought he doesn’t eat gluten free.
So 10/10 from our family.
Sarah Barbour says
September 22, 2011 at 6:32 pm
My family and I love the GF pizza crust I’ve developed, but it has a hand-tossed texture… which is great and all but I miss crispy pizza crust soooooo much!!! I cannot wait to try your recipe, it looks fabulous! 😀
September 24, 2011 at 10:34 am
Looks scrumptious. What toppings did you put on the top pizza? Have you ever tried a BBQ chicken? Do you just put BBQ sauce instead of pizza sauce?
September 24, 2011 at 10:39 am
Thanks, Adriana! The top pizza was…I believe…olive oil brushed on the crust, then a mixture of fried up onion, garlic, spinach & chicken. Feta cheese, tomatoes & green peppers topped it off. YUM!
For the BBQ chicken recipe, check out this one: http://www.thebakingbeauties.com/2008/06/barbecue-chicken-pizza.html
March 17, 2014 at 3:49 pm
Hi, just wondering if you’ve ever frozen this crust and used it later?
March 17, 2014 at 3:52 pm
Nevermind saw that you haven’t…anyone else tried to freeze it?
March 17, 2014 at 3:53 pm
Nevermind saw that the prebake idea and that sounds better to me. Thanks!
January 3, 2012 at 10:17 pm
This pizza crust was great! Good flavor and very firm.
January 6, 2012 at 8:53 pm
Thanks for the review, Star, I appreciate it! Glad you’re enjoying the crust. 🙂
January 13, 2012 at 9:30 am
This post made me smile! When I went off of gluten, I think I tortured those around me by being my guinea pigs and shoving their mouth with pizza crust that tasted just like dust and something chewy, not sure what that was… There is a pizza chain out here in Cali that makes gluten free AND vegan pizza options and it’s the best I have had! <–that's saying a lot. Your crust reminds me of theirs which means it must be awesome (said in high-pitched, singing voice) 🙂
January 13, 2012 at 2:16 pm
Oh my goodness, we had at least a year of horrible, horrible ‘crusts’. Glad to see I’m not the only one. lol (and funny, cause I read that in a high-pitched singing voice too). 😉
Lisa @ GF Canteen says
January 13, 2012 at 11:40 am
jeanine – that looks awesome. I wonder if the crust would work without x-gum or maybe with a tiny bit of guar gum? I hate that I cannot have x-gum cause it would be so much easier! I love the way it bakes up crispy (I love thin crust) and holds up the toppings! I want some. now! I’m going to try it soon and will let you know what happens without the gums. That pizza looks so very good and it is still breakfast time here!
January 13, 2012 at 2:17 pm
Hey Lisa! Since it’s not overly ‘bready’, I wonder if a little guar gum would still do the trick. I find that with bready things is when I have to up the xanthan. Let me know how it works for you, as I’m sure there are others wondering the same thing. 🙂
Lyndsay from CHARMED says
January 15, 2012 at 12:18 pm
Jeanine, this recipe looks absolutely beautiful. I like my pizza crust thin and crispy. I’m sending this link to a friend of mine who has just began eating gluten free. Thanks for another amazing recipe!
Tammy Wakley says
February 8, 2012 at 7:41 pm
We tried this recipe last week and I fell IN LOVE! My husband and boys loved it too! I like it so much I made it again a few days ago, just as cheesy bread to have with GF Spaghetti. And….then tonight I used it to make pita’s for chicken gyro’s. I just spread it in little 4″ circles instead of the large one. It worked beautifully! I may never eat another G-Free bread again. Thank you for sharing!!
February 9, 2012 at 9:06 am
Yeah!! that is so great to hear, Tammy! I’ve never tried making it into pitas, but I will now. 🙂
February 12, 2012 at 2:04 pm
I also like to use fresh grated garlic in place of the powder. It adds an extra little zing, and seems to add some moisture. But, we are kinda garlic nuts here.=)
August 8, 2012 at 4:50 pm
Oh my, dear Jeanine, where have you been all my glutenfree baking years? This is the second recipe I tried after being completely blown away by those AMAZING cinnamon buns (within three weeks a firm favourite of my coeliac daughter, the rest of my non-coeliac family, friends and neighbours, they beg me for it, can you imagine?)
And again this is a winner! I got the exact pizzacrust you promised: thin, light, crispy, tastefull and indeed holding it’s shape. And very important: super easy to make! And mind you, my rapid-rise yeast was rather old, still got this beautiful result. I used Doves Farm Gluten Free White Bread Flour which combines more or less the first two ingredients and which is easily obtainable over here. If you’re ever in need of a European testpanel, please let me be in it! For the time being I will definitely keep on checking your blog and frantically be repinning your recipes. Thanks sooo much!!!
August 9, 2012 at 10:56 am
Woohoo!!! So happy to hear that, Jools! Glad that the recipes are working for you with the flour change you are having to do too. Are individual gluten-free flours not available there? I’ve heard of the Doves Farm GF Flour, seems to be a popular one over there.
Thanks for the support, I appreciate it! 🙂
November 24, 2012 at 9:30 pm
I made this a week ago for the first time. I was a bit skeptical after trying several other pizza crust recipes that were a big failure. Not this time. All of my family loved it, and my pickiest eater told me it was the best pizza I have ever made! That is saying a lot since I was an avid pizza maker before eliminating gluten from our diets. I am very thankful for wonderful people like you who share their talents with others to benefit from.
cheryl weeden says
January 12, 2013 at 2:26 am
can’t wait to try these. my husband and I are new to the gluten-free world and has been a challenge finding good tasting recipes. thanks
February 13, 2013 at 10:34 pm
A very nice gf pizza crust……my husband, who is not gf gave a ‘thumbs-up’, too…..he went back for seconds!
February 17, 2013 at 10:46 am
Glad to hear that, Sue! My family isn’t GF (Just me), and they all go back for seconds & thirds too. 😉
March 16, 2013 at 6:22 pm
This is the best gluten free pizza crust I have tried! I tried gluten free bisquick and it did not taste like pizza crust. I purchased a pizza. I also purchased a pizza stone. This came out crispy and yeasty.
I actually got a “This is good.” instead of “It’s okay from my hubby.
I will be using this crust for our weekly pizza meal from now on.
Jill Anderson says
September 6, 2013 at 4:18 pm
I only want to make one pizza. Can I freeze half of the dough for another time? I would thaw it and then let it rise, and then cook it…..
Jeanine Friesen says
September 6, 2013 at 4:23 pm
I haven’t tried freezing the dough, but, you can form it into a crust, partially bake it for 10 minutes, let it cool, wrap it, and the next time you want pizza, just take it from the freezer, top it, and bake it at 425*C until bubbly. 🙂 (but I ‘think’ freezing the dough would work too)
September 21, 2013 at 10:49 am
I made this last night for our weekly pizza night, and for the last 3 years our pizza night has been interesting because i keep trying new pizza crusts. I have found a couple that have been ok but this one has been the best by far! The only think I did wrong was… I used the dough hook in my stand mixer instead of the whisk attachment and it didn’t mix extremely well so the dough was a little lumpy. But I was able to flatten it out and it still tasted really good. Next time i’ll know to change the attachment. Thanks again!!
October 4, 2013 at 3:42 pm
OMG, I made this last night, and we LOVED it!!!
I can’t have potatoes or rice, since I have a food sensitivity to both. So, I used my homemade gluten free All-Purpose flour mix. I left the batter on the loose side, since you said to make it like a thick cake batter, let it rise for 30 minutes, and it worked like a charm. The edges were crispy and the center crisp, but a bit soft/bread-like in the center, which was perfect.
I put a piece of wide parchment paper over my cookie pan (with sides), and baked it until it was just starting to turn golden around the edges. Then, I took it out of the oven, and allowed it to cool, for about ten minutes, so I could peel the paper off. I like to oil my pizza crust with olive oil, so poured a couple tablespoons into the cookie sheet, and on top of the crust, brushing to spread evenly. A sprinkle of garlic powder (top and bottom), and back into the oven for about 5 minutes, to brown it, and allow the olive oil to crisp it a bit.
I have a recipe program, that give calories, carbs, protein, etc. so I put this recipe in the program. With 8 servings, it told me each serving has:
Calories: 334 grams
Carbohydrates: 54 grams
Fat: 10 grams
Protein: 4 grams
Sodium: 241 grams
Of course, what you choose to put on top, needs to be included in the final numbers, for each piece of pizza. We went whole hog (with organic/uncured bacon and organic sweet Italian sausage, and three different organic cheeses), so the count was up a bit, but even so, one serving was 527 calories, and since that was all I ate, it was still within my calorie limits for the day. For me, protein intake is important, and my pizza has19 grams of protein, so I can’t complain.
I have been gluten free for about five years, and never tried pizza dough, because I didn’t think I would get a satisfactory crust. My husband kept saying, “This is SOOO good!”, the whole time he was eating it. So, in our house, this is a winner! Thanks for all your hard work, perfecting a gluten free pizza crust!!! 😀
October 9, 2013 at 11:22 am
Oh, Claudia, you have me wishing it was pizza night TONIGHT! Your pizza sounds awesome, and I’m so glad that everyone gave it the thumbs up! Yeah!
October 24, 2013 at 1:44 pm
I need to figure out what flour to use in place of rice to do your recipes. I think millet flour will work. I use a lot of Bob’s Red Mill All Purpose flour too. I don’t think it will work for some of your recipes.
I have allergies to rice, soy, hemp, oats, flax, and wheat. I think I left something out.
I don’t do canola or vegetable oil either. I have allergies to both.
If you have suggestions for me, please let me know. I love your recipes, but some of the ingredients will make me deathly sick and i will loose my vision too.
I rate the idea of this recipe as a five as a result.
January 14, 2014 at 6:56 pm
Jeanie, your recipes are the best! My daughter is gluten intolerant and we keep looking for her favorite foods that don’t “taste” gluten free. This dough recipe is so much tastier than boxed, easy to make and easy to spread out.
DD pre-baked about 10 minutes, cooled and wrapped. We baked it the next day with all the usual pizza toppings. It was delicious and crisp.
This recipe is another keeper!! So glad we found your site. 🙂
January 29, 2014 at 2:20 pm
Perfect, Karen! When I’m planning ahead (or remember to play ahead) that is what I like to do too, nothing beats crusts that are ready to use! 🙂 The dough makes you wonder how it will work, but once it’s baked up, it’s as good as wheat. 😀
Ronalyn Hurley says
June 12, 2014 at 11:25 am
Jeanine, I used your pizza crust recipe, including the Italian seasoning and garlic powder, last night and it was fantastic. I replaced the water with sparkling mineral water and also let it rise, as you suggested. Thank you for sharing.
June 12, 2014 at 12:32 pm
So glad to hear that, Ronalyn! Pizza night has returned! 🙂
August 11, 2014 at 2:22 pm
Hiya, im 17 from the UK and just tried out this recipe! I’ve been diagnosed with coeliac disease since I was very young and have always struggled to find a light, crispy, thin pizza dough. They have always turned out stodgy and thick – Not ideal! This recipe was far better than any other pizza recipe I’ve tried before and even better than the ones they sell in Tesco’s! Thankyou very much for posting this, my family and I thoroughly enjoyed it! I’ll definitely be using this recipe again and be checking out your others!
Michelle Cooper says
October 15, 2014 at 5:10 pm
Hi Jeanine, I know this is one of your older recipes, but I just discovered it so it’s new to me. I have made so many gf pizza crusts and we are always disappointed. This one is AMAZING. I have made it several times now, and my kids and husband are so happy with it. It’s just wonderful!!! I never have to use over the 1.25 cups of water and it’s SO easy and quick… it kind of blows my mind. It’s easier than gluten crust. THANK YOU for publishing! I’m so glad I stumbled across it!! I will try some more recipes from your blog… 🙂 Thanks again!
October 15, 2014 at 5:22 pm
You’re so welcome, Michelle! My family & I ate a LOT of really, really bad pizza crusts before I came up with this one. I’m glad to hear that it’s a winner with your family too! Woohoo for pizza night! 🙂
October 27, 2014 at 1:11 pm
I was curious if anyone has tried this recipe in a bread maker? Is it too thin for that?
October 27, 2014 at 2:28 pm
Good question, Deb! I’m not sure! I know it is a very soft bread. I don’t have a bread machine, so I’ve never played with it.
November 24, 2014 at 4:05 am
I made this last evening. I nearly wept because it was the first time I had made pizza in years that actually tasted like pizza and the old crust I used to make. Oddly enough it is my old wheat crust recipe, with the modifications of GF flour of course , xanthan gum and an egg.. I had tried it all before never adding the egg.. What a joy it was to sit and enjoy this pizza.
February 10, 2015 at 4:55 pm
Love!!! I was picky before I went gluten free a little over a year ago and most of my “go to foods” including pizza had to go. They first 6 months I had more salads and white rice than I could stand so I started to venture out and make my own foods, some good and some not so good but this has become one of my favorite recipes to whip up and even my sister who thinks gluten free means nasty loves this.
I seen the comments about freezing the crust after baking and then topping and baking again but has anyone tried to top before you freeze?
February 11, 2015 at 9:44 am
So glad to hear that, Vanessa! I went through a LOT Of nasty pizza crusts coming up with the two recipes that I have on my site (one is for a chewier crust, this one is a crispier crust). I haven’t tried topping the pizza before freezing it, but I guess as long as your toppings freeze well, it should work. If you try it, please report back! 🙂
February 18, 2015 at 11:15 am
Excellent! Finally pizza dough that has real crunch and crisp–even when reheated. How I wish I had found your site years ago when half my family went GF (and corn-free, soy-free, and dairy-free). Instead I spent hundreds of dollars on GF cookbooks, recipes, and ingredients trying to produce food that was palatable–especially bread. Your bread recipes actually produce breads that have the feel of read bread in the mouth instead of the all-too-familiar-wet-pop-over feel. Thank you! Thank you! Now when my GF family comes for visits, I can serve them food that is tasty with excellent texture, and I can highly recommend your site to others on the GF track.
February 18, 2015 at 3:32 pm
Yeah!! So happy to read this, Sandi. You have no idea how many BAD pizza crusts my family went through in the first few years. I feel your pain! lol Thank you so much for sharing, I appreciate it!
March 16, 2015 at 8:17 pm
Thank you thank you! I tried this for the first time tonight! I have been making “edible” gluten free pizzas for my 9 year old for the last year using a variety of store bought mixes. Tonight he finally got a pizza that was as good as the pizza I made for the rest of us. In fact, we all ate some of his also, and my pickier 12 year old (who probably should be gluten free but refuses) said “I think this as close to regular pizza crust as you are ever going to get.” That is a big compliment coming from him. Next time I think I will just make gluten free for all of us. Thanks!
March 19, 2015 at 8:01 pm
Yeah!!! Love that, Pam! I only make gluten-free pizza now, and my 3 gluten eaters have no complaints. 🙂 Plus, we can make a variety of toppings, and all share without the fear of cross contamination. So glad that it got the thumbs up! Woohoo!
June 28, 2015 at 4:43 pm
I made this yesterday. With Orgran brand SR gluten free flour blend. It was ok, a bit thick when I made 2 pizzas from the one batch, next time I think i’ll make 3 pizzas and roll them thinner. or try the plain blend. It didn’t feel like it was cooked through properly, and I prefer a thinner base. But, it’s hopeful. It’s much better than the pre-bought bases I’ve made, and the price is alot more reasonable. It was so quick to make with the Kenwood mixer.
I’ll definitely be playing with this recipe until I get the right mix. I was surprised it rolled pretty well with the rolling pin when I added a bit more of the flour so it didn’t stick. I’ve frozen one of the bases, so I’ll report back with how it froze. I rolled it out, and wrapped it in plastic and froze it on the pizza tray to keep it flat and to stop it from breaking in the freezer.
June 29, 2015 at 8:31 am
I’ve never heard of that flour blend, Kristy.That could make all the difference too – because as written, the dough is too sticky to roll out. You can decrease the amount of liquid to make it roll out, and that does work, but the flour blend may be throwing you off there.
July 24, 2015 at 6:07 pm
I just made a double batch of this and accidentally threw in 3 cups of water without thinking…it is definitely a thinner dough than I made before…do you think it will still be ok?
Richard Ferris says
October 20, 2015 at 11:53 pm
Can the pizza be baked on a pizza stone? Also have you made frozen this dough before and if so did it come out okay?
October 21, 2015 at 1:23 pm
Hi Richard. I usually spread the dough (it’s too soft to roll without using water to keep it from sticking) on parchment paper on a baking stone, then after parbaking it, I will remove the parchment and bake it directly on the stone. Works great on the BBQ like that too! I’ve frozen the par-baked thick pizza crusts before, but haven’t tried the thin crust. I would think it would work just fine though.
October 21, 2015 at 3:27 pm
Thanks for your quick response!
November 30, 2015 at 9:46 pm
How come it says 2 and a half cups total of flour, but then in the note it says to use 4C rice flour as well as others?? Confused and hungry lol x
Dick L. says
December 1, 2015 at 6:12 am
The note is the recipe for the flour blend. It makes 6 cups of the blend. You only use 2.5 cups out of the six for the recipe; save the rest for another project.
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