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Gluten-Free Pizza Crust

Rated as 4 out of 5 Stars
1

"This is a healthy, high-protein, gluten-free pizza crust with few ingredients."
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Ingredients

30 m servings 135
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 500 degrees F (260 degrees C).
  2. Coat the bottom and sides of a cast-iron skillet or an oven-proof baking dish with 1 tablespoon olive oil; heat in oven for 5 minutes.
  3. Whisk garbanzo bean flour and water together in a bowl until batter is smooth. Add remaining olive oil, garlic, and salt; mix well. Pour batter into the heated skillet.
  4. Cook crust in the preheated oven until lightly browned, about 15 minutes.

Footnotes

  • Cook's Note:
  • I add pressed garlic to this crust for immune system benefits. You may also dress this crust up by adding basil, rosemary, Parmesan cheese, etc., for something interestingly different.
  • Top crust with choice of toppings. Turn oven down to 350 degrees F (175 degrees C) for 15 to 20 minutes or until cheese is melted and toppings are sufficiently cooked.

Nutrition Facts


Per Serving: 135 calories; 7.8 12.5 4.1 0 199 Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Made this from Bobs Gluten Free Flour and it was really good. It can appear runny when first mixes but just pour it into your pizza pan and it will turn into a nice crust.

Most helpful critical review

Good flavor, but the recipe could really use some clarification. I had no idea what size of pan to use, so I guessed and used an 8x8 glass dish. The crust was pretty thick and a little doughy. ...

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Made this from Bobs Gluten Free Flour and it was really good. It can appear runny when first mixes but just pour it into your pizza pan and it will turn into a nice crust.

Good flavor, but the recipe could really use some clarification. I had no idea what size of pan to use, so I guessed and used an 8x8 glass dish. The crust was pretty thick and a little doughy. ...

Tip learned from another recipe: let batter rest for at least 30 minutes before using

This recipe was a great start- and super easy too, but to get it a little crispier I've since tweaked it a little. I use half garbanzo bean flour and have rice, as well as adding an extra table...

I didn't add any garlic to the crust but instead added some thyme, oregano and garlic powder and cooked in a large oven proof casserole pan. I topped with eggplant, dried cranberries, mushrooms ...

This was better than some pizza parlor gluten-free crusts I've had. It could be a little crisper on the bottom, and I'll add more salt next time, but other than that, it's the closest I've found...

Really good recipe! I will make again and add some herbs to the batter. I was worried that I forgot to preheat my cast iron skillet and that the crust would stick, but it still turned out ok. I...

it was GREAT! I added Italian seasoning and garlic powder. The texture was a little grainy, but my gluten loving 9 year old said it was delicious.

I used a gluten free flour and extra virgin olive oil. The crust turned out great!!