gluten-free pizza


When you first find out you have to go gluten-free, this is probably one of the first foods you remember with genuine grief. I can’t have pizza anymore? What am I going to do?

You make gluten-free pizza. And I don’t mean the pizza that tastes like cardboard painted brown, or the pizza that is so gritty you swear they threw a handful of sand into the dough, or the frozen gluten-free pizza crust barely bigger than your palm that costs $7.99, and that’s without the toppings.

I mean real, homemade pizza. A crisp crust with a chew and that warm yeasty smell that lets you know something’s cooking in there.

See that crust up there? It’s gluten-free. You could be making it today.

Actually, you might have been making it for months.

This is the pizza recipe from our cookbook, the one we teased you with for months. See that dough, how pliable it is? How you can knead it, and dig your fingertips in, and turn it over and roll it out?

That dough. The one from our cookbook.

(And the one that is disguised as a flatbread cracker recipe on page 156.)

So many of you have written to us to tell us how much you love this pizza. We’re thrilled.

Take a look at Gluten-Free Guinea Pig’s pizza and Gabby’s Gluten-Free attempt to overcome her fear of bread dough. If you’re a fan of the Gluten-Free Girl and the Chef page on Facebook, you can see the gorgeous photo Nita Kroninger took of the pizza she made with our recipe. And we love that Sara Ann of Celiac in the City made pizza with a little guy, who clearly enjoyed using that rolling pin.

(All these wonderful posts were inspired by the weekly cook-along challenge we’re doing on the Facebook page. Come on over and cook one dish out of the cookbook with us all each week.)

We have seen and heard, over and over again, that people have made the pizza recipe in our cookbook into their pizza recipe.

This makes us so happy.

Danny knows how to mold pizza dough into something ready to bubble in a hot oven.

You can learn from him in this video we made about how to make pizza in your own home.

Make this recipe a few times  and you’ll feel like a pro too.

Our daughter loves this pizza. I couldn’t stop her from reaching for the pizza when I was trying to take photographs.

Lu loves our friend Brandon, who runs Delancey. When I was gone a couple of weeks ago, Danny and Lu had pizza at Delancey. The next day, she told me, “Brandon make pizza for the people!” (She also says, “Daddy make food for the people” and “Mommy make cookies for the people.”) She has eaten some of the best gluten pizza around.

She eats this gluten-free pizza crust with enormous delight. She ate three slices of the whole-grain pizza I made the other day (the one you can see in the photograph below).

She can’t tell any difference.

So why are we telling you about the pizza here again? Are we trying to persuade even more of you to buy our cookbook for the 100 recipes you can make that are sure to delight?

Well sure!

But actually, no.

We’re going to give you the pizza recipe right here.

You see, since I discovered that xanthan and guar gum mess up my intestines, I don’t want to make the pizza with them anymore. I certainly didn’t want to go without pizza anymore.

So we adapted our own recipe for you.

A few people have been asking me if I feel awkward about promoting our cookbook since it contains two ingredients I’m now avoiding. My answer? Of course not!

Most people seem to be fine with xanthan and guar gum, so feel free to use them in those recipes!

(Also, out of the more than 100 recipes in the book, only 10 involve baking with gluten-free flours at all. You have 90 other recipes to cook.)

And for those of you who don’t want to use the gums? Here’s the good news.

You don’t need them.

The pancakes, the waffles, the blackberry-peach cobbler, the apple-rosemary muffins, the focaccia, the carrot cake, and the chocolate-peanut butter brownies? Just omit the gums. You don’t need them at all.

That’s easy.

The bread, the pizza, and the pasta?

Flaxseed. Or chia seed. That’s all you need.

Follow me to the recipe below and I’ll show you how.

And then you can make pizza.

p.s. If you grow serious about making pizza at home, you’ll want a pizza stone in your oven. May we suggest a pizza stone like this one?


Here’s the part about this recipe I like the best: it’s a ratio that works for any pizza you want to make.

Our original recipe was for 125 grams each of cornflour, cornstarch, potato starch, and sweet rice flour. I made that mix again for the first five photographs you see in this post. If you’re going for a traditional-looking pizza, use that. If you eat can’t corn, substitute millet for the cornflour and arrowroot for the cornstarch. If you can’t have potatoes, try tapioca flour. If you can’t eat rice, try any of those starches in its place. All you have to do is substitute flours by weight and you’ll have your own pizza. It won’t be the exact same pizza, but it will be darned fine.

However, these days, I’m interested in baking more with whole-grain flours. I tried the same multi-grain flour mix we used for the muffins in this pizza. Oh yeah. See that above? It has flavor, a flavor other than whiteness. It’s crisp on the bottom and has a chew in the center. I love it. If you’re looking for an interesting texture and a pizza that is entirely itself, this is what you want.

1 tablespoon ground flaxseed or ground chia seeds
500 grams whole-grain gluten-free flour mix
1 1/2 teaspoons kosher salt
15 grams (4 teaspoons) active-dry yeast
50 grams (1/4 cup) extra-virgin olive oil
85 to 190 grams (1/2 to 1 cup) warm water, about 110*

olive oil for brushing on top of the crust
Making the flaxseed or chia slurry. Mix the flaxseed (or chia seed) into a bowl. Pour 2 tablespoons of boiling-hot water over the seeds. Whisk immediately and quickly until you have a thick paste. Let this set aside and cool down.

Combining the dry ingredients. Put the gluten-free flours and the salt into the bowl of a stand mixer. Mix them up together.

Activating the yeast. Put the yeast, olive oil, and half the warm water into a small bowl. Stir gently. Let them sit for a moment to activate the yeast.

Making the dough. Add the slurry to the dry ingredients and mix for a moment. Pour the yeasty water into the dry ingredients. With the mixer on medium, whirl for a few moments, until the dough comes together into a soft ball around the paddle of the stand mixer and feels soft and pliable. If the dough feels too dry, add more of the warm water in small amounts until the dough feels right. (You might not need all the water. You might need more. Yeast doughs can differ from kitchen to kitchen.) Set the dough aside in a warm place and let it rise for 1 hour.

Preparing to bake. Preheat the oven to 450°. (If you feel comfortable with heat, take it up to 550°. Just watch the dough in the oven, carefully.) If you have a pizza stone, make sure it is in the oven. If not, sprinkle a pizza tray or baking sheet with gluten-free cornmeal.

Rolling out the dough. Grab 1/2 of the dough and put it between 2 pieces of parchment paper. Through the paper, roll out the dough to your desired thickness. (We like super-thin crust around here. You might like it thicker.)

Pre-baking the dough. Take the parchment paper off the dough, then transfer the dough to the pizza stone or prepared pizza tray. Brush the top with olive oil. Bake until the dough has started to crisp up and browned at the edges, about 8 to 10 minutes. (And less if you have the oven cranked up to 550°!)

Take the crust out of the oven. You now have a pre-baked pizza crust. Top with anything you fancy and continue baking until the cheese is bubbly and melty.

Makes 2 8-inch pizza crusts or 1 16-inch pizza crust. (We usually make 2.)

And finally, this crust. This is the same multi-grain pizza crust made by cutting 50 grams of cold unsalted butter (that’s about 4 tablespoons) into the dry ingredients — as you do with pie crust — instead of using the olive oil. It’s fabulous. The top of the crust is even crisper than the other and the chew is more pronounced.

Play with this.

You see? There are so many ways for you to make gluten-free pizza.


110 comments on “gluten-free pizza

  1. Esther

    Thank you so much. Like you I have recently realised that xanth gum are doing me no good. I’m not sure if I have got more sensitive or if it’s just the fact that gluten free baking has got so much better these last few year that I eat more of it. Either way I want to cut it out so your experiments are very, very welcome here ! I have adapted several traditional British recipes without gums and from what you are saying the reason I have found it easier than others seem to is our recipes are by weight not volume normally.

  2. Nita

    Wonderful! Can’t wait to try it with butter. This weekend. : )
    And thanks for including my photo – that made my day.

  3. Catherine

    Thank you so much for sharing this! We are trying to get away from gluten as my husband has ulcerative colitis and have read that gluten may be an irritant. I just know he’d happily consider the thought if he can still have pizza!

    1. Kate

      Hi Catherine,

      I hope being gluten-free has helped your husband. I’ve got Ulcerative Colitis as well and removing gluten from my diet helped immensely! That said, I still have a very restricted diet because I can’t digest much anyway, but being gluten free made such a difference that I’ll never go back…

  4. carrie @

    Love you Shauna! Pizza is on the menu this weekend! Can’t wait to see how it turns out minus the gums! 😉 Hopefully I didn’t miss this in the post, but can you tell me what’s on your pizza — the very first picture?

  5. Melanie

    Thanks for sharing this incredible Pizza crust recipe! After looking at the pics, I can’t wait to make it myself. I’m excited to use butter in the crust as well…everything really is better with butter :)

  6. Jenn Sutherland

    Thank you for sharing the new method & flour mix, Shauna! I had full intentions of going home and making your dough sans gums last night, and then faced with the shell-shocked new greyhound and a big clean-up job, I went for the last Bob’s pizza mix instead. It was the first time I’d eaten stuff with gums since the holidays, and my body did not like it one bit. I will be trying out the whole grain version this weekend, for sure!

  7. Julia Sarver

    After I read your first post about the gums, I’ve been noticing how much they seem to bother my system, too. It’s been especially noticeable this week as I’m running a 5-day detox for my clients and have been following the program with them. My stomach is less bloated, I’m much less gassy, and my digestive system just seems to be functioning better this week. I think I’ve just been getting lazy in the mornings and I’ve been having an egg or turkey with one of the commercial GF breads pretty much every day, and then sometimes again for lunch when I’m in a hurry. Not a good idea! I’m thinking it’s probably not only the gums but also the starches that are getting to me. I’m excited to start using your new whole grain mix. I’ve had teff flour sitting in my cupboard for ages and I wasn’t quite sure how to use it, but now I can include it there. Thank you!

    1. Gayle

      The gums are GMO sourced so that in itself is a problem, but adding yeast to a diet seems just as bad or worse since most of us, whether celiac or not, have a problem with candida. For the yeast I substitute the well beaten egg whites from organic pastured chickens. To manage the yeast I currently take Olive Leaf Extract, Candex, Premier Research Labs Salt and can’t see myself adding yeast back into the diet. When I crave pizza I make a flat bread pizza with no yeast and it works great! Never any bloating. I also take HCL with my meals too and that helps tremendously with any bloating.

  8. NatC

    Shauna – I finally FINALLY just bought myself a copy of your cookbook. I am so excited to start cooking from it! It’s more beautiful than I imagined.

    This alternative is really interesting – I’ve used this technique with flax- or chia-seed slurry for egg-free baking, and sometimes use a lightly beaten egg-white instead of xanthum and guar gums in GF baking. I have found that it works particularly well (if you can eat eggs) for GF-dough recipes that tend to be a little too dense or heavy.

  9. Gail S.

    I want to try this for my GF spouse (and send it to the GF daughter & grandson), but need some British-American translation. Is cornflour the same as cornmeal? The grainy stuff one makes cornbread out of, or dusts muffins with? Thanks for your help.

    1. Helen

      Gail, what they refer to in the US as cornflour is what we in teh UK would call fine polenta. That’s not the “polenta” generally available, which is cornmeal (i.e. coarse), it is ground more finely. Fine polenta is not easy to find, but you can get GF fine polenta from The Flour Bin, Look for maize flour (fine polenta) in the “Speciality flours” section (for some reason they don’t list all their GF flours under the “GF flours” section). They have plenty of other GF flours too, if you wanted to make ordering worthwhile. In his book “Gluten Free Baking”, Phil Vickery says you can substitute chestnut flour for fine polenta, but it is more expensive.

  10. Vicky

    Thank you – this looks wonderful. I might try to make this at the weekend because I am having problems sourcing sweet rice flour and I love the fact that there is no gum in this!

    1. laura

      Vicky, you can find sweet rice flour in the Asian store or Aisle in the supermarket- hopefully; i have it here in little white boxes- koda farms

  11. Casie

    Looks amazing… I’m wondering: I can’t eat nuts or seeds, but the gums are ok. Can I substitute backwards? (Is it the seeds that hold the crust together?)

  12. Margaret Wright

    Thank you for this — I just made up a batch of whole grain flour yesterday and am excited to try the “no-gum” dough. Your discovery about the adverse effects of the gums was very timely for me because I’d been having the same problems every time I made something with commercial (or even your cookbook recipes) GF dough — now I know and (sorry, Bob) commercial pizza dough mix will no longer be in my pantry. Also, I love the tip about rolling out the dough between sheets of parchment paper — that is always one of the hardest, most time-consuming steps for me because the dough just doesn’t roll out for me like traditional gluten dough. But with parchment paper I’m able to make it very thin, making for happy eaters in my house! Thank you again.

  13. Daniela

    Thanks so much for this! I made the pizza from your book last week, and was sooo happy! I kept telling my husband: “Look at this dough! It’s JUST like gluten dough!!!” So soft and elastic… That’s what I’ve been missing!!! You’re a lifesaver, Shauna :-)

  14. Claudia

    Do you ever use sourdough starter? I have one I’d like to use with your gluten-free AP flour. I just mixed up a batch of that and can’t wait to try baking with it. Thanks for all your good work.

  15. CJ

    OH, you’ve made my weekend! I’ve been suspecting the gums aren’t working for me, as well, and I’m just dying for a GOOD pizza…Thank you, thank you.

  16. Theresa

    Shauna I am looking forward to making this for my daughters but have a slightly different question. Do you think that the pizza crust would work if I made it and didn’t put toppings on it for a day, then cooked it in a wood fired pizza oven? I am taking my children camping next week and the place we are going camping at, next to the sea (yay!), has a wood fired pizza oven – and I would love for the girls to be able to have gf pizza that isn’t the thin cardboard bases that I can buy commercially in Australia. If I could make the base at home and then put toppings on and in the oven the next night that would be magnificent! (The campsite isn’t powered so I am dubious about making it on site – although if you think the base wouldn’t last a day before topping, I will try it!)

  17. Beth

    I made this yesterday – it was even better then the ‘plain’ original version in the cookbook. I’m allergic to Flax Seeds but I did buy Chia Seeds and used those – so far so good.

    And, the pizza video, my kids love it. Whenever I make your pizza they say “Oh, It’s a Boo Boo Pizza.” because of how Danny says “It’s a Boo Boo.” on the tape. My kids giggle and giggle and say it again and giggle some more. Then, they demand to watch the video and replay that part, ad nauseum. The kids ate the new version yesterday – their only request was that I add more garlic to their pizza – so a hit even with my picky eaters!

  18. Peter Bronski

    Hi Shauna… These pizzas look great. I’m very interested to try them out. I’m a bit of a pizza fiend, and am always playing with new crusts and new styles of pizza. I’m currently in love with a Chicago-style deep dish, topped with a San Marzano tomato sauce, and baked with the oven cranked to 500+ degrees. Sooo good. I think our daughters are about the same age, and I can totally sympathize with that little hand sneaking into your photo to grab a slice!

    Cheers, Pete

  19. CJ

    This is great! My sister turned me on to your Blog! And I am sure you hear time and time again how your story resinates to those on this new gluten free journey. I so excited to finally have the “fog” lifted from my life. You are correct in assuming that pizza was one of those things I went….ughhh not gluten – no pizza. Thanks for being the test kitchen and good sell…I bought the book.

  20. Maggie

    I can’t wait to watch the video! I love your videos. Thanks for sharing this great recipe Shauna. You handle EVERYTHING with such class! I made some muffins today with NO gums and they turned out the exact same as they did with gums. Thank you so much for teaching me every time I read your blog.

  21. Jamie

    The pizza was fantastic. My husband liked it and he is a hard sell. The whole grain flour mix made the difference from previous GF attempts at pizza. Wheat who?

  22. Andrea

    I am new to the GF diet but am already cooking egg, dairy and nut free due to my daughters allergies. My son is now gluten intolerant and I need to relearn how to bake. What is the ratio for the flaxseed? Is it 1 tbsp flax plus 2 tbsp water for every recipe you use in place of the gums? Do I use this ratio whether the recipe is 500 grams or 200 grams of flour? Will this only work with your new whole grain mix or can I use the old mix with the flax? Can I sub in your AP mixes plus flax into my own gluten recipes (as long as I’m converting to grams)? Would adding another egg replacer work as the flax mixture you are using is an egg replacer. We use Ener-G. If I’m making cookies could I increase the amount of Ener-G to replace the gums? Sorry I have so many questions! I really don’t want to use gums and need my baking to work as we can’t buy any commercial baked goods due to our already restricted diet. I could really use some advice!

  23. Tracey

    My husband’s been going gluten free for a few months now. I made us this pizza crust tonight! Yum! So good! It’s not the same as wheat crust but it’s delicious. In the same way a cookie is not the same as a slice of pie, the differences can be delightful.
    Thanks for the recipe, we’ll be using it often I am sure.

  24. Cindy Baugh

    Shauna, can you have regualr old Play-Doh in your home for your little girl? I am asking because I just discovered a neat website. A mom has developed a gluten-free play clay and it really looks neat. It is scented with essential oils too and colored with natural dyes. It is called Mama K’s aromatic play clay. Kinda pricey. I am thinking of ordering some for my grandaughters and they are not gluten intolerant. I just like the concept of its naturalness.

    1. laura

      I bet you can make your own with one of the gluten free blends. add essential oil, color. home-made play dough generally consists of flour, salt and water… no need to pay extra for such stuff when mixing and using what is at home would be easy enough. and fun!!

      1. Rebecca Scudder

        I’ve written a gluten free recipe for play dough using buckwheat flour. You can see the recipe here: It is easy to make, and quite cheap. I hope people find it useful. Kids find mixing the color into the play dough is almost as much fun as using the play dough. It will dry out a bit quicker than wheat flour play dough. I have not tried scenting it – I’d like to know if anyone tries that.

  25. Stacey

    Pizza was the absolute last thing I gave up. I have been on the crust quest ever since. I missed it so much. Just got the book a couple of weeks ago. Thank You guys! I also love love love the pasta recipe.

  26. Natalie

    What am I doing wrong?! I’ve tried the recipe from the book twice (with the gums) – once measuring with cups and once with weights. And both times the dough is sticky and horrible. I want this to work!

  27. Brooke

    Cant wait to try it! I have been missing pizza. Gums are hard to get in my small town,so these alternatives will let me try some recipies ! Thankyou dont let the negative get to you some people need a beating post.

  28. Sarah

    Hi Shauna,
    That pizza looks soooo good :) Thanks so much for sharing all your wonderful recipes

    I have a question. I tried leaving the xanthan gum out of our favorite cornbread recipe, I figured I’d try it after reading your post about quick breads not needing the gums. Instead of big, hearty slices of cornbread we had cornbread that literally dissolved into crumbs when touched. Any ideas what could have gone wrong?

  29. Sheryl

    What nice recipes. Xanthan gum does not bother me at all; but I like the direction you’re going with whole grains.

    I am vegan and my body just can’t tolerate highly processed grains, even if they’re non-gluten, anymore. They make me fat! So although not a purist, I do eat the whole grain whenever possible. They are much more filling and satisfying.

    The pizza dough recipes sound great!

  30. Amy Webb

    This looks great. I have another question, though, about the new book and the crusty bread recipe contained within it. Does that bread require a 2nd rise after shaping into boules? After the first 2 hours, do i bake directly? also, if i have a stone, do i still need to bake them in a dutch oven also? and if i make a sandwich loaf, do i rise for two hours, put in loaf pan, then rise again for 1 hour? or do i rise one hour, put in pan, rise another hour? i want so much to make a decent GF bread. but the ingredients are expensive, and i can’t afford to mess up! thanking the GF community in advance!

  31. Caryn

    I had a dream about this pizza last night. Someone across the table from me was eating it and I had that regret feeling from ordering wrong… I woke up laughing at myself – and then realized it is time to get to baking!

    Thanks for sharing, Caryn

  32. i-geek

    We did the whole-grain pizza on Saturday with flaxseed meal in place of the gums. Since I didn’t have the heart to throw out my beloved glutened pizza stone, I wrapped it in foil and baked the crusts on that. The husband says that other than the 6% amaranth flour (he took one bite of the crust end and said “Amaranth again?”), it’s my best pizza effort yet. I might try upping the starch to 50% for a bit more lightness, but we didn’t miss the gums at all. AND the crust didn’t sog out when we added the toppings. Rock on.

    I love the consistency of this dough. Pre-celiac disease, I used to make my own bread by hand, from scratch. I loved the kneading, rising, punching down, shaping, etc. So many gluten-free bread “doughs” are really batters and I’ve really missed the sensory experiences. I actually got to punch this dough (real dough!) down, roll it out and pull it into shape- almost like the old days. And it smelled SO good while it was rising. Thank you for this.

    (Side note about gum-free baking: I used a store-bought flour mix with guar gum added, measured by volume, to make lemon bars for Christmas. The shortbread crust layer fell apart as soon as someone picked one up and took a bite. I made the same recipe with a 50% whole grain flour and 50% starch, measured by weight, with no gums for last weekend’s family dinner. The crust held together, my sister-in-law said they were the best yet, and my mother-in-law took all of the leftovers home with her. So long, gums!)

  33. Angela West

    This GF pizza crust recipe is HUGE for me. As a mom preparing food for my five-year-old twins it is difficult to find a pizza recipe the twins will love to eat. We have pizza once a week at our house and I have tried numerous store bought crusts. I am hoping this will be a hit. We shall have a taste testing contest this weekend. Thanks, we love your website!

  34. Emily

    Shauna –
    I love your website and the recipes look delicious! I have paged through the cookbook as well, but have one question for you. I have recently discovered that I have a wheat/gluten allergy and have to cut it out of my diet, but I am a graduate student on a limited budget and have only ventured as far as an all purpose gluten-free flour mix. Can that be substituted for the various mixtures that you use in your recipes? If so, is it a 1:1 weight wise?

  35. Dru

    This looks incredible! I’ve always loved reading your blogs- we stumbled across them after my sister found your book at the library. What a Godsend! 4 out of 6 people in my family are on a gluten free diet, along with several cousins, aunts and uncles (obviously it runs in the family), so this is a treasure for us. However I have a question- I also cannot tolerate corn, and I can normally substitute things easily- but I haven’t been able to figure out how to replace yeast. Is there a way to make this pizza crust without yeast? I don’t want it extremely dense either. Thanks!

  36. deb1ie

    I love your website. I was recently diagnosed with Celiac. At first I thought my world was going to end when I realized I couldn’t have pizza, bread, rolls, croutons – all those foods I grew up with and loved to eat. Now suddenly they were the enemy? How was going to survive? Of course, I did survive and little by little I was able to adapt some of my favorite recipes to make them gluten-free, plus I found new gluten-free recipes and products that taste good too. But things were getting complicated because being gluten-free at least initially requires much more prep work, time and cooking just to get dinner on the table. I began to look for shortcuts, and one of these shortcuts is why I’m writing to you. I discovered (all on my own) that some gluten-free products can be used for things they weren’t originally intended to be used for. I found one such item at Trader Joe’s. It’s their gluten-free frozen toaster waffles. I use these frozen waffles as a base or substitute for the crust or the “bottom” of many of my recipes that call for bread or a wheat-based crust. One of these is a recipe I make that I call Breakfast Quiche. I start by defrosting several frozen waffles and then tear them up into smaller pieces and put these in the bottom of a casserole dish. Then I take several defrosted frozen hash brown cakes (also from Trader Joe’s) and defrost these and chop them up and put them on top of the waffles. Then I get creative and add spices and herbs and onions and garlic to several beaten eggs and pour this mixture on top of the other stuff. Then I add any leftover chopped chicken or turkey or beef that I have in my frig on top of the mixture and cover everything with grated white cheddar cheese. I cover the dish with foil and bake it in a 375 degree oven for 40 to 50 minutes or until a knife comes out clean and the cheese is browned and bubbling hot. After the dish cools, you can cut it into bars and put them into a covered storage container and eat them all week long for breakfast – just microwave each serving for about one minute on high. Everytime I eat one of these bars, I’m actually glad I have Celiac ’cause I get to eat foods that are much more special to me than any of the old fare I used to eat and take for granted. Next, I’m going to develop a homemade chicken pot pie recipe using the frozen waffles in place of a traditional crust.

    Does anyone have any ideas for using ready-made store-bought gluten-free items as shortcuts to traditional dishes?

  37. Linda

    In the latest pizza dough recipe you say to use 500 grams of whole grain flour mix. I’m not sure what you are referring to. I made the recipe in your book. I liked it best as a cracker. I know you also talk about mix and matching grains and starches to equal 700 grams. Is this different than those two?

    Since I’m new to GF baking could you give me an idea of how to choose which grains & starches in your 700 grams mix and match? This is a separate question from the one about the pizza grain mix.
    Thanks, I’m enjoying your book and recipes. Next I’m try the pasta.

  38. Madeleine

    You are my hero! I live in NJ and we are completely iced in today with the groundhog day storm. So I decided to play in the kitchen. I have never made my own pizza dough before – but this was sooo easy! I used teff, sorghum & brown rice flours which made for a wonderful nutty, crisp crust. Since I needed a reminder that warm weather will come soon, I topped with the last of our roasted tomatoes and pesto that I made last summer and froze. A little fresh mozzarella and torn proscuitto and YUMMY! Thank you so much for sharing – this will be a treasured recipe. I love your cookbook and I look forward to reading every post!

  39. Harmony

    This looks amazing Shauna. I’ve baked gluten free pizza with a recipe that included egg whites. It was a lovely, light crust but a lot of effort. This seems easy peasy and we’re having it for dinner tonight. Thank you!

  40. Laura

    This recipe turned out great! I used to use the Whole Foods brand pizza mix, and it was the only one that I liked (that didn’t have evaporated cane juice in it — I’m allergic to cane), but they discontinued it. Your recipe was perfect! I used it as an opportunity to use up a lot of different flours that I had hanging around in my fridge. I spread it over a whole baking sheet, so the crust is fairly thick. Next time, I’ll try making it thinner. This recipe really helped me to get over the fear of using the “wrong” flour. I just dumped them all on the scale to the right weight – sorghum, brown rice, sweet white rice, tapioca, cornmeal, millet – and it turned out wonderfully. Thank you!!!!

  41. Baking 'n' Books

    Oooh – I like the last one. Will have to try it with butter :) An 8-inch pizza should serve 1 person right?…:) And technically then you just need 4 different flours of the same weight – as long as it equals 125 g?

  42. Val

    Great!! I tried this last night using 75% protein to 25% starch. I got nervous when my kitchenaid started groaning (she’s never been the same since the day i used her to make 24 lbs of bread) and accidentally added WAY too much water. I ended up with a really wet ‘spreadable’ dough (back-of-the-spoon style) and thought “the flax seeds will never hold this together.” I ended up with three 11 oz. crusts that my husband said were the best crusts yet. I’m stunned at the magic of flaxseeds and the resiliency of this recipe. Thank you again!

  43. Dave

    Thanks very much for the recipe–it worked really well when I made it.

    However, I didn’t use all the dough on the first try; I put some in the fridge. When I went to use it tonight to make a second pizza, it absolutely crumbled to pieces. Couldn’t work with it in the slightest–it was too crumbly (big chunks crumbled off just trying to lift it out of the tin).

    Has anyone else been able to use this dough after it’s been refrigerated?

  44. Ann

    Shauna, thank you so much for this! I’ve been making your cookbook crust madly since I got the book – and last night I tried the crust with chia seed slurry instead of the gums. I freaked out at the moisture content, and added in a little more flour mix, but we still ended up with the most delicious, CHEWY crust! My SO (gluten eater) said it was much better than the gum version, really preferring the chew. I am just delighted. I can’t wait to try the chia slurry in bread.

  45. Dawn W

    Hi- made this last night for V day and it turned out inedible! I don’t know what I did wrong but went to find the recipe in the book (had used the online version) and now can’t find the recipe in the book either. Good thing I’m already in love or my “date” would have run the other way …. :) All I can figure is ….I need a scale…never had a bad GF pizza crust am a bit flustrated.

    1. Margie

      I used a scale… This crust did not turn out at all :( was crumbly and nearly impossible to work with… Very disappointing. I ordered the cookbook a few days ago, sure hope the recipes are better than this pizza crust. Sorry, but true.

  46. Anahata Little LMP

    Thank you for the great recipe w/o the gums! X.G. is made from corn–and 90+ % of the corn planted in this country is Monsanto GMO Roundup Ready corn. Absolutely evil. Did you know, in India alone, over 150,000 farmers have committed suicide out of desperation because of their debts to Monsanto for SEED. It’s true. So, THANK YOU for taking out the XG!

  47. Bonnie Novak

    I made a delicious pizza a while back using coconut flour, tapioca flour and brown rice flour
    with coconut flour you can use eggs inplace of the gums. I still used yeast and olive oil and the taste was really good.

  48. Melanie


    I am a longtime fan, but I have never posted before this. From fear of the unknown, For fear of trying, For self-defeating. For lack of courage…until tonight.

    First of all, you are an inspiration. I was diagnosed 8 months ago, after having two surgeries for gall bladder issues that was supposed to ‘fix’ my stomach problems. I didn’t even know what Celiac was. To ease things after surgery I was told to eat the B.R.A.T diet. Things only worsened. Finally my husband had me go in after reading on the internet about Celiac and its effects. A month later, and I will spare the rest of the details of some of the tests, since I am sure most already have experienced them, I was diagnosed. Within two weeks I was forced to quit my job. Of all irony, I was a pastry chef. My skin looked like I had rosacea, but all up my arms, my hands looking chapped no matter what I used on them. Taste testing for quality…you get the idea.

    I literally gave up baking. Six months ago, I found your site. Started reading, but just couldn’t muster up the desire to even try to recreate things I had once done for a living as well as from love for my husband, family and dear friends.

    I have read and read, all the way back to your start. Your writing and passion, led me to buy your book (though I had yet to use it, I love to read from cover to cover first, since the journey is the reward for me)

    Your switching to weighing made me smile from ear to ear. Its how I had been taught and now I could finally revel in the thought of attempting this scary world of gluten-free baking.

    My first recipe was tonight, and it was your beautiful and creative pizza crust. I was astounded. Literally, I was so hesitant, from the preparation, to the pizza stone warming to the moment of truth when I flipped the dough from the parchment paper to the piping hot stone.

    I think I watched it the whole time it was baking, hoping, wishing that my first foray could work. Praying to the goddess that it would be edible. Oh the waiting…

    Et Voila!

    Creating had been such an outlet for me, through food, and you make me believe that I can do this, that we all can do this.

    Thank you, from my very soul. Thank you.

  49. Dave

    I’ve tried this recipe a few times now, and can’t get it to work. It “sort of” works, I can make the dough, but it’s just too hard to work with–very hard to roll out and extremely fragile. Can anyone else please weigh in with their experiences in making this recipe?

    1. shauna

      If you send me an email about what your process was, I’d be happy to talk you through it. I’ve heard from hundreds of people now that they have loved the dough. Are you baking by weight? Do you substitute other flours? The dough as written should not be fragile at all. In fact, it feels very much like gluten dough. So feel free to send me an email and we’ll figure it out together.

  50. Dave

    And again…has anyone been able to refrigerate this successfully? I can’t see how this recipe can possibly be refrigerated for future use.

  51. Sandy

    Is flaxseed meal the same as ground flax seeds? I made the pizza tonight and was not at all happy with it. It was too too chewy and very heavy. It didn’t look or act like yours either, even though I followed the directions exactly. The flax mixture was not very thick, which makes me ask my question. No much of it either.

    I used millet and sorghum, arrowroot and tapioca. Used my scale. Oh, also I used quick rise yeast which should not have made any difference. I also used at least a cup of water. Mixed it up in my Kitchenaid, mixed it maybe a minute or two.

    After the rise it was high but not at all looking or acting like yours. It was sticky yet I could spread it out on the stone just fine with parchment. I put the entire batch on a 16 inch pizza stone.

    So where did I go wrong? I really want this to work as it is so easy compared to my usual recipe which is an entire afternoon in the kitchen.

  52. melanie @

    Hi Shauna,

    I’ve been putting off trying a g-free pizza crust – my husband loves pizza so much (when we met he was eating pizza several times a week) – I was afraid of disappointing him. Well, finally I dove in tonight. It was a bit of work (I made 4 small pizzas) and he dough was a bit fragile – and it did not feel like a gluten dough. My primary issue was rolling it out, but once I got the hang of parchment paper, I was on my way.

    The flavor was incredible! I was so pleased and my husband loved it! Can’t wait to make crackers out of this dough. And, although I did have some difficulties – it turned out so nicely in the end – I certainly intend to keep working with it. Thanks so much!

  53. Kerry Wilder

    Hi all –
    Have tried the store-bought GF crusts – wow, that’s a sad state of affairs there. We are heavy BBQ grillers in the summer – has anyone attemped a grilled pizza with this dough yet? If so, please let me know how it worked for you!

  54. Eva

    Thank you for posting such wonderful recipes, and thank you especially for pointing out ways around cornflour and other corn products. While I seem to be able to eat wheat, I have several friends who are celiac and/or gluten allergic. I, on the other hand, am allergic to corn. I thought it would be difficult to bake for everyone, and what I’m seeing is that it make take some more creativity, but it won’t be impossible.

  55. Fred Brown

    Your pictures above look great! I’m not a very good cook, so when I tried this recipe today one went way undercooked and the other pizza tasted like a bitter cracker. When I mixed the yeast, it clumped a little to the spoon. Do you know how the pizza could end up so bitter and unappetizing? Thanks!

  56. Colleen

    I made your pizza crust the other day and was very disappointed. It was heavy and strong tasting, with a dry texture. This is what I have come to expect from a lot of gluten free recipes, but I really wanted this one to work. So I put on my thinking cap and revised your method, not the ingredients, mind you.
    Instead of making a chia seed slurry I stirred the ground seeds directly into the flour along with instant yeast. Oh, yes, I did make one small change there. Next I added the very warm water to the flour intil it was a nice consistency and kneaded it a bit. I didn’t wait for it to rise at all but shaped it immediately. I covered those nice flat crusts with some greased plastic and let them sit there for an hour while my stone was preheating. I whipped the plastic off them and into the oven they went. Now those crusts were wonderful! I don’t know if this made a difference but I used the old ratio of flour mix, 30% whole grains and 70% starches. I wouldn’t have thought that should make a dif but it might. I actually made these into breadsticks with a topping of seasonings and parmesan. We could hardly stop eating them.

  57. Samantha Richert

    Just made the first successful pizza since I went gluten-free two years ago. Thank you SO much!

  58. Laurie

    I am new to gluten free cooking and was really excited to finally have pizza. I tried this recipe twice and both times the dough didn’t rise. Not sure what I did wrong. I wonder if the flour was too cold having come from the freezer or if I didn’t let the yeast foam enough or if it’s because the air was too humid or…?

    1. shauna

      There are quite a few things that could have gone wrong. You might have old yeast. That’s my first guess. If you didn’t get a good foam on the yeast, then it may have been inactive.

  59. Ava

    Thank you SO much for this updated recipe! I have both of your cookbooks and I keep eyeing the flatbread/pizza but since I’ve been trying to eliminate xanthan gum (and thinking about eliminating corn), I hadn’t tried it yet. But then I was googling about gluten-free gum-free pizza, and this post popped up! I don’t know how I missed it. I made two pizzas the night before last, using the original (not so whole grain) flours, but substituting millet for the cornflour, since millet is my new love. And oh WOW! My boyfriend (who can eat anything he wants, and is very opinionated about pizza) loved it and thought it was some of the best pizza he’s ever had. I’ll have to get a coffee grinder so I don’t have to grind the chia seeds by hand in a mortar and pestle, but seriously Shauna, this pizza made my world a better place. THANK YOU!

  60. Kevin

    My wife and I would like to try your GF pizza. My wife’s had other GF pizzas but just hasn’t found one she likes. We’re looking forward to trying this one. I do have a question though. When you refer to “whole-grain gluten-free flour mix” what type are you referring to? All I’ve been able to find at WholeFoods is “whole-grain gluten-free oat flour” by Bob’s Red Mill. Will that do or is there another kind of “flour” I need to look for?

  61. Melanie

    I assume the “food processor” kneading trick would work for those of us not lucky enough to own a stand mixer?

  62. Sheila

    I tried this last night and it was great! I have a GF cookbook, but have never been happy with the pizza dough recipe in it. I used a GF flour which is a mixture of rice, tapioca, maize, buckwheat. The dough came together perfectly with just my hands, and was so easy to handle. I’m well impressed! Thank you!

  63. Tiffiny

    I was recently told that I should avoid wheat and cow dairy, but that gluten isn’t necessarily my issue. My confusion lies somewhere within the differences between a wheat-free lifestyle and one that is gluten-free. For example, can I make this pizza dough using whole-grain flour? I’ve been cautioned against assuming everything GF is WF, but isn’t that kind of the point?

    Please help! I very much look forward to indulging in this new lifestyle.

  64. Kellie

    This looks amazing! Does anyone know what toppings are used on the pizza in the first picture? I’m guessing capers and bruschetta…what kind of cheese? Thank you!

  65. Adina

    Has anyone tried freezing the pre-baked crust? I’m going on a trip to a cabin with a bunch of friends and working on ways to prep meals for myself that just need to be heated up. I was thinking of making the pre-baked crust, letting it cool, topping it with sauce, cheese, and toppings and then freezing that. I figure when I’m ready to eat it, I’ll let it thaw for just a bit and then bake it normally. Any thoughts on if that’s going to be a good idea?

  66. Camery

    Oh MY Gooooodness! Made this last night with a teff flour mix (based on your flour blend guidlines). I have tried many commercial GF breads and attpmpted to bake a bit of my own – and EVERY time the result was ICK. I topped this pizza with grilled chicken, kalamata olives, mushrooms, and goat cheese – it was the best meal I’ve had in 6 months, since going GF. Bless you! 😉 Can’t wait for the new cookbook!

  67. Jessica Weiss

    I tried this recipe w/ chia seed slurry and buckwheat and oat flours. Not only was I pleased with the pizza crust. I made cinnamon rolls the next morning with the remainder and liked those too. Thanks for the ‘workaround’ without ‘gums.’

  68. Cathy

    This looks wonderful. I am allergic to seeds, so can I omit the flax seed/chia seeds and still be good?

  69. Naomi

    My sister in law just got told she was wheat intolerant. We went to a pizza party tonight at a friends house who has a wood fired pizza oven. I made this dough and was delighted with the result! Thank you so much for making someone who thought they would never enjoy pizza again smile and feel part of the party.

  70. Vanessa

    Thanks for the recipe! I just tried it with what I had on hand; plain rice flour, cornflour and whole flax seeds- it tasted very good but it was a little crumbly. Could this be because the flax seeds weren’t ground and therefore couldn’t act as a binding agent?

  71. Amanda

    I’ve used this recipe twice now and both times we found the crust to be too dense. First time I used King Arthur GF flour, second time I used the mixture of flours called for in the original recipe. The second try (last night) was better but still not quite “there”. The flavor was great but it was so heavy. Not sure if it’s something I am doing wrong or if it might benefit from different ratios of flours/starches. I am using a cast iron pizza pan which should have similar effect as using a stone I think… We had an AMAZING GF pizza at a restaurant in Sedona, AZ and I would so love to figure out how to make a crust like THAT!

    1. shauna

      Hey Amanda,

      Keep trying! The cast-iron might make a difference. But did you see that this recipe makes 2 crusts? Some folks have missed that and made the big dough ball as one pizza. That might affect it!

  72. Stacy

    I just made this tonight using quinoa, corn, brown rice, and tapioca flours. I added 1 tsp of Italian Seasoning to the mix and otherwise followed the directions. It was amazing! Thank you SO much for posting such a great recipe; my husband and I just didn’t want dinner to end tonight!

  73. shawna

    Ok so i have been gluten free for almost 6 years and i am always trying to find a new pizza recipe because it is vital for gf-er’s to have pizza!! This turned out amazing!! Seriously the best. My 5 year old that is gf loved it and my 12yr old that is not kept trying to steal pieces. Thanks a million for this delicious gift….!!

  74. Kate

    Hi there,

    I am new to Gluten-Free and need some guidance. When this recipe calls for “whole grain gluten free flour” what exactly is that? Is it any one of Bob’s Red Mill gluten free flours? (oat, garbanzo, almond, etc?) If you could tell me what brands or specific products this is that would be awesome! Thanks!!!

  75. Allyson Kellner

    Not sure if this has been asked yet or not, but can I put all the ingredients into my breadmaker and put it on the dough cycle?

  76. Sarah

    Just bought my kitchen scale, but it won’t be arriving for another week or so. I’m so anxious to try this wonderful recipe for my now-gluten-free boyfriend tonight, our traditional pizza night! Does anyone know (especially you, Shauna!) approximately how many cups of the flour blend that would be? I’m planning on using a great all-purpose blend I have (Meister’s) until I get my scale and can really start playing with my own. Hope someone can help! Thanks!

  77. Dymphna

    I tried your Fantastic Recipe tonight and can I just say YUM! wonderful, Chewy, Crunchy just perfect for Pizza, definitely the best I have tried since going gluten free, maybe the among the best I have every Tried! Thanks!

  78. FreeResumeTips.Net

    I just made this to start off my New Year right! It turned out fantastic. I even rolled some cheese into the crust and it worked perfectly! I definitely recommend it. Overall the time it took me was about 8 minutes to cook and 2 minutes to cook the ingredients and melt the cheese. It was amazing!

  79. Angela


    I tried this recipe today with corn flour, potato flour, rice flour and arrowroot (tapioca flour). I also added a teaspoon of sugar to help activate the yeast. The taste of the crust was fine but I found it was so hard I could hardly cut it with a pizza cutter or a sharp chef’s knife and then eating it felt like each bite might break my teeth. There was nothing chewy about the crust at all but it didn’t appear to be burnt or overcooked. Any ideas on what I did wrong?

  80. Diana

    At the risk of sounding ridiculous, can someone who has made this tell me if it is possible to *toss* this dough? (I actually can hand-throw a pizza crust, and I prefer them that way).

    Since, generally speaking, it’s the gluten in that gives the dough the stretchiness to be hand-tossed, and since I don’t actually have any gluten tolerance issues I’m completely unfamiliar with GF baking, I’m entirely unsure.


    1. shauna

      Nope. Tossing pizza dough requires gluten. But, gluten-free dough doesn’t require tossing! Try to think of it that way.

  81. Bekah

    Can I just say THANK YOU! I have been feeling a little low lately because I COULD NOT get gluten free pizza crusts to work. I am 3 months pregnant and wanted pizza so badly it was sad. Baking used to be my thing until I had to go egg, gluten, soy, corn and dairy free and now I feel like one of those girls that couldn’t boil water. I found your recipe today and made a special trip to the store just so that I could try it and it is AMAZING! THANK YOU!!