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Gluten Free Pizza Base

Gluten Free Pizza Base
  • Casein Free/Low
  • Corn Free
  • Dairy Free
  • Egg Free
  • Gluten Free
  • Lactose Free/Low
  • Nut Free
  • Preservative Free
  • Salicylate Free
  • Seed Free
  • Soy Free
  • Wheat Free
  • Yeast Free


1 cup white rice flour

1/2 cup brown rice flour

1/2 cup sorghum flour

1/4 cup tapioca flour

1/4 cup corn starch

1/4 cup pure montina baking supplement

1/4 cup potato starch

2 teaspoons xanthan gum

1/2 teaspoon sea salt

1/2 teaspoon garlic powder

1 Tablespoon sugar

1 Tablespoon agave syrup

*1 cup milk / milk alternative

*1 large egg / egg replacement

1/4 cup + 1 Tablespoon extra virgin olive oil

additional tapioca flour for rolling dough



  1. Mix dry ingredients together in a large bowl.
  2. Heat milk, sugar and agave syrup to 40oC.
  3. Whisk egg and oil together; slowly add milk mixture and then towards the second half of the mixture you can pour it in fast. You want to do it slowly in the beginning to prevent from scrambling the egg.
  4. Combine the wet ingredients with the dry ingredients and mix with your hands until thoroughly combined and form a ball.
  5. Add about 1 teaspoon of olive oil in a bowl, coating sides.
  6. Place the dough in the bowl, rolling it around to coat it with the oil.
  7. Cover with clean dish cloth and allow to rise for one hour.
  8. Prepare your pizza toppings and set aside.
  9. After one hour, wet your hand and use the water on your hands to wet your rolling surface or counter.
  10. Knead the dough with your wet hands and remove any air pockets.
  11. Cut dough in half and again roll each in the shape of a ball and coat with oil.
  12. Cover with the same dish cloth and allow to sit for 30 minutes.
  13. After 10 minutes of rising preheat oven with pizza stone inside to 280 degrees or 260 if that is how high your oven will go.
  14. Place the dough on a floured surface using tapioca flour to about 1/4 inch.
  15. Roll each ball of dough out in the shape of circle.
  16. At the edge of the pizza, with one hand push the dough in, making a higher crust on the edge, and with the other hand press down on the dough to keep it in place.
  17. Pull pizza stone out of oven placing on top of your stove or a heat-proof flat surface.
  18. Carefully roll your dough on a rolling-pin and unroll it on the hot pizza stone.
  19. Quickly dress your pizza with sauce and toppings. You may add oil to the pizza crust itself before adding toppings if you are not using any sauce. But if you are using cheese this is usually not necessary.
  20. Cook for 5 minutes on 280 or perhaps an additional minute if cooking at 260.
  21. Carefully remove pizza stone from oven.
  22. Allow to cool on pizza stone for 2 minutes before slicing.
  23. Serve warm.



I suggest making small pizzas with this recipe as it has a tendency to break easily when transferring to the pizza stone.

If the crust dries up during rising, make a little well in the centre and add a little bit of warm water and knead in. You can do this as often as needed.

Thanks to Carla Spachler for this recipe


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Recipe submitted by Carla Spachler

GF Oats Shop

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