Gluten-free, Dairy-free, Yeast-free Pizza

One of the first things that people miss on a gluten-free diet is pizza. It’s inexpensive, tasty and really hits that spot – but for Celiacs and those with food sensitivites, it can easily become a distant memory. During my first detox almost 9 years ago, I had given up wheat, dairy, sugar, yeast and tomatoes (among other things)… basically everything that’s in a pizza. So I eventually learned how to make my own.

Well, today’s blog entry is a gift to all my readers – my favourite recipe for pizza (which happens to be my own!) This is the recipe as appears in my book Where Do I Start? Your Essential Gluten-Free, Dairy-Free and Sugar-Free Food Allergy Cookbook.

This crust is gluten-free, dairy-free, sugar-free and yeast-free. Since it doens’t have yeast, it doesn’t take long to prepare, and comes out as a thin and crunchy crust (definately not like pizza chain crusts). I’ve suggested some spices, but feel free to experiment with your own favourite spice blends to your pleasure!

Herbed Pizza Crust

3 cups Brown rice flour
1 cup Tapioca starch
1-1/2 tsp Baking powder
1/2 tsp Sea salt
1/2 tsp Pepper
1 tsp Oregano
2 tsp Garlic powder

1/4 cup Grapeseed or olive oil
1-1/4 cups Water


  1. In a large bowl, combine all dry ingredients.
  2. Blend with an electric beater on low and gradually pour in oil.
  3. Add water gradually while beating. Dough should stick together easily, but should not stick easily to hands. If the dough is not sticky enough, add more water; if too sticky, add more flour.
  4. Lightly grease a cookie sheet or pizza pan. Place half the dough across the centre of the pan lengthwise. Roll flat with a rolling pin to 1/4 inch thickness, or flatten with your palms. Remove excess dough from edges, and add more dough where needed until it is spread evenly and thinly across the pan. Make a second crust out of remaining dough, or refrigerate for later.
  5. Bake at 350ºF (175ºC) for 10 minutes, or until surface appears dry. Add 5 minutes if baking from frozen.
  6. If storing for later, roll dough out onto a long piece of plastic wrap in desired shape and size. Seal with plastic wrap. Place one sheet of wax paper and a piece of cardboard between each crust to ensure they freeze flat and separate easily.

I like to top my pizza with a spiced oil (I find tomato sauce overpowers the flavour of any other toppings I use), goat mozzarella, green onions, mushrooms, and cilantro (and sometimes prosciutto) – but your combinations are endless!

I hope you enjoy this recipe – visit for more and keep visiting the Gluten-Free Living Blog!

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