This recipe is for a crust that can be used for pizza or flatbreads. After 2 years of being GF, this is the best pizza crust/flatbread recipe I have. It is based on trial and error in an effort to improve other recipes. My kids say this is better than our homemade wheat flour crusts.

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
20 mins
total:
1 hr
Servings:
1
Yield:
1 large crust
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.

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  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  • Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.

  • Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.

  • Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.

Cook's Notes:

The recipe for my gluten-free flour mix is on this site.

Use any kind of herbs you like.

After baking, add whatever toppings and cheese you like and return to the oven until the toppings are heated through and cheese melts.

Nutrition Facts

1632 calories; protein 37.5g 75% DV; carbohydrates 276.9g 89% DV; fat 51.5g 79% DV; cholesterol 0mg; sodium 1305.6mg 52% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2017
I made this using tom sawyer blend. I was very happy with the crust and I have tried many thin crust recipes over the past 25 years. Only suggestions are: maybe omit the xanthan if the blend you use already has it in there, and, I would love the weights used for the flours as blends are all different volume. Thanks for a great recipe! Read More
(4)

Most helpful critical review

Rating: 3 stars
05/03/2018
This tasted entirely like apple cider vinegar even though I mixed it well and used the right amount. Next time I will use either milk or water and update my review Read More
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/06/2017
I made this using tom sawyer blend. I was very happy with the crust and I have tried many thin crust recipes over the past 25 years. Only suggestions are: maybe omit the xanthan if the blend you use already has it in there, and, I would love the weights used for the flours as blends are all different volume. Thanks for a great recipe! Read More
(4)
Rating: 5 stars
03/27/2017
Gluten free brothers and sisters gather 'round. I believe we have a winner! This recipe is quite accurate and obviously well thought out. I used the submitter's flour mix and even though I normally don't like millet flour it really is good. Both texture and taste are impressive. I used the whisk attachment to aerate the dry ingredients before mixing in the wet ingredients with the paddle. I mixed everything as directed but after 4 minutes on high I had a batter not a dough. So keep your eye on that. I used a wet rubber scraper to transfer it to the parchment paper. The baking pan size is also worth mentioning. I baked it on a 10" x 15" sheet and the dough didn't cook completely throughout because there was simply too much dough for the amount of space available. Next time I will use a larger sheet in order to have a thinner crust. I also added a bit of oil on the parchment paper; both the bottom and top sheet. Thank you Allen for the recipe!! Read More
(2)
Rating: 5 stars
06/05/2017
I made this tonight and totally buggered it up because I didn't follow the instructions well - hello doughy middle. However the result was so very tasty that my husband preferred the gluten free crust to the ordinary one I made as well! WOW! I will make this recipe often - but follow the instructions carefully next time! Read More
(1)
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Rating: 5 stars
04/02/2018
I used a mix of garbanzo bean potato and sorghum flours. No xanthum gum or gelatin. No parchment paper; just pressed out on a pizza stone sprayed with Pam and baked for about 20 minutes; cooled then added pizza toppings. Baked for another 20 minutes to melt cheeses. Excellent texture and flavor! Read More
Rating: 5 stars
12/01/2017
really good and easy Read More
Rating: 5 stars
02/19/2018
Best GF crust hands down! Used Presidents Choice GF flour and it turned out amazing. Thanks for sharing. Read More
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Rating: 3 stars
05/03/2018
This tasted entirely like apple cider vinegar even though I mixed it well and used the right amount. Next time I will use either milk or water and update my review Read More
Rating: 5 stars
07/12/2019
This is amazing crust!! Great flavor and texture. I'm a baker who had to cut out gluten. I'm relearning to bake again. I'm putting this on the charcoal grill and making a pizza. Try it you will love it too. Thank you to the person who made this recipe. Read More
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