gluten-free pizza

Gluten-Free Pizza Recipe. Customizable.

Gluten-Free Pizza. Yay!

Gluten-free friends rejoice: You can have your gluten-free pizza and eat it too!

The following recipe leaves you lots of room not only for the choice of flours, but also for the choice of toppings. No need to ever buy a commercial gluten-free flour mix, which you might not find in your neighborhood, and which will cost you much more . Rather, experiment with your favorite flours, and take good note of your favorite results. And same goes for toppings.

If it is tomato-and-cheese topping you like, go right ahead,  but if you would like to explore a little further, get exciting variations each time!

Let’s Talk Tapioca:

I urge you to experiment with the whole-grain flour gamut, but for gluten-free flour mixes, please be sure a third of your flour mix is tapioca flour. Good old tapioca, a blast from the past, is now all the rage! Made from the cassava root, tapioca is great as a thickening agent and adds a very pleasing chewiness and lightness to baked goods, and is easy to find.

Xanthan gum is an emulsifier easy to find in health food stores.



Dough ingredients:

  • 1 1/2 cups warm water
  • 1 tablespoon dry yeast
  • 1 tablespoon sugar or honey
  • 3 cups gluten-free flour (teff, rice, millet, buckwheat, etc…)
  • 1 cup tapioca flour
  • 1/4 cup flax meal (health food stores)
  • 1/2 cup soy, coconut or rice milk powder
  • 3 tablespoons olive oil, plus a little more for brushing the dough
  • 2 teaspoons xanthan gum
  • 1 tablespoon salt


Preheat the oven to 425 degrees. Mix the water, yeast and sugar in a bowl and let the mixture foam. Add all remaining ingredients and knead 1-2 minutes. Let the mixture rest a few minutes, then spread on 2 well-greased round 12 inch pan, or 1 large cookie sheet. Brush with olive oil. Add the toppings of your choice, and bake 20-25 minutes. If using an all-liquid sauce topping, bake the crust 15 minutes, add the sauce, then bake 10 more minutes.

Gluten-Free Pizza Toppings:

Choose from the following suggestions and don't hesitate to add your own.  Do not pile on the toppings, or they won't cook properly: arrange them all snugly in one layer. Be sure to slice your vegetables very thin so they get are fully cooked at the same time as your dough: sliced tomatoes,sliced zucchini, sliced red onion,  sliced mushrooms, roasted red peppers, broccoli or cauliflower florets, spinach or other good green leaves, capers, pitted oil-cured or other good olives, sliced basil leaves, flaked mock crab, grated cheese (even shredded cooked  chicken or smoked turkey if your pizza has no cheese) oregano, salt and pepper.

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