My pizza crust recipe

A while back I made home-made pizza (most items I make are home made…quite scary if you knew me just a year ago).  I promised ya’ll I would post the recipe and just got side tracked- so sorry!  Here it is and it is on my page too.  Enjoy!


  • 3/4 cup Gluten Free All Purpose Flour Mix (I prefer Bisquick)
  • 3/4 cup tapioca flour
  • 2 tablespoons dry Dari-Free Powder
  • 1 teaspoon Agar-Agar powder (Vegan ) OR unflavored gelatin powder
  • 1 teaspoon salt
  • 2 teaspoons xanthan gum
  • 1 package active dry yeast granules
  • 1 teaspoons sugar OR 1/2 teaspoon agave nectar
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons cider vinegar
  • 1/2 cup lukewarm water (hot water will kill the yeast!)
  • Rice flour for rolling the pizza dough (A LOT OF EXTRA)
  • Gluten Free cornmeal to sprinkle on baking sheet


Preheat oven to 400 degrees.Line a large baking sheet with parchment paper and sprinkle lightly with gluten-free cornmeal.

  1. Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.
  2. Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water (you may need extra water if it seems a bit too crumbly).
  3. Mix on high-speed for 3 to 4 minutes.
  4. Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour (I mean liberally or it will be too sticky- I also tape down parchment paper to my island).
  5. Work enough rice flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas or leave as is for one large.The key to shaping this dough is to continue to sprinkle the work surface and the dough with rice flour or it will be too sticky.
  6. Shape each piece into a circle making sure to sprinkle enough rice flour on the dough and the work surface to prevent it from sticking.
  7. With a rolling-pin shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.
  8. Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza.
  9. Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool parbaked crusts, wrap and freeze for convenience.

Tip: A pizza stone creates crisp crusts by absorbing moisture in dough. If you like your pizzas crisp consider using a pizza stone.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s