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Pizza Crust & Pizza Sauce (Wheat-free) Recipe

User Rating 4 Star Rating (5 Reviews)


Gluten-free pizza
Jessica Boone/Taxi/Getty Images
Wheat-free pizza crust is perfect for those with allergies and the herbed pizza sauce is made in 15 minutes.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


  • Pizza Crust:
  • 1 Tablespoon dry yeast
  • 2/3 cup brown rice flour or sorghum flour (see note)
  • 1/2 cup tapioca flour (see note)
  • 2 teaspoons xanthan gum (see note)
  • 1/2 teaspoon salt
  • 1 teaspoon unflavored gelatin powder (Knox)
  • 1 teaspoon Italian herb seasoning
  • 2/3 cup warm milk (110 degrees F.) or non-dairy liquid
  • 1/2 teaspoon sugar
  • 1 teaspoon olive oil
  • 1 teaspoon cider vinegar
  • Extra rice flour for sprinkling
  • .
  • Pizza Sauce:
  • 1 can (8 oz.) tomato sauce
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon crushed dried rosemary
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon garlic powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • .
  • Toppings of your choice


Sauce: Combine tomato sauce, oregano, basil, rosemary, fennel seeds, garlic powder, sugar, and salt in small saucepan and bring to boil over medium heat. Reduce heat to low and simmer for 15 minutes, while Pizza Crust is being assembled. Makes about 1 cup.

Crust: Preheat oven to 425 degrees F. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm milk, sugar, oil, and vinegar.

Beat on high speed for 2 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough.

Put mixture on a greased 12-inch pizza pan. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings.

Bake pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with sauce and your preferred toppings. Bake for another 20 to 25 minutes or until top is nicely browned.

Calories, 153; Fat 1.5g, Protein 4g; Carb. 33g; Chol.1 mg; Sodium 635 mg; Fiber 3g (crust and sauce only)

Note: Available at health food stores by Authentic Foods, Bob's Red Mill, and Ener-G Foods.

Yield: 6 servings, 1 slice each serving

Recipe Source: Wheat-Free Recipes and Menus by Carol Fenster, Ph.D. (Avery)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 3 out of 5
Was edible but wouldn't make again, Member vicki_in_florida

This pizza was edible but not the best recipe. I'm still on the hunt for what I'd consider the best recipe. This pizza had that gluten free after taste that I hate. Also, it was a bit gritty. I buy all of my flours from Whole Foods or Earth Origins. I use the extra fine flours too and if they don't have the fine flour, I put it in my vitamix for a few seconds to make it finer. Still researching to find ""the one"". This recipe was good but I wouldn't make it again.

8 out of 8 people found this helpful.

See all 5 reviews

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