Gluten-Free Yeast-Raised Pizza Crust

[Photograph: Tina Rupp]

Just because gluten can't be a part of your life doesn't mean you have to live without pizza. Our own gluten-free guru Elizabeth Barbone has created a rice flour based Yeast-Raised Pizza Crust that can take on any topping combo without cracking or drying out, the way so many GF adaptations do.

The method here is simple: the dry ingredients are mixed with the wet, rolled out, and left to rise until puffy and ready to bake. To ensure a crisp, sturdy crust, the dough is baked until lightly golden before being topped and finished. This two-part baking plan makes a crust that doesn't collapse under the weight of the toppings.

What Worked: This yeast-raised pizza crust can stand up to whatever toppings you throw at it, crisping up nicely in the oven.

What Didn't: It doesn't have that tenderness and chew that we like in a pizza crust, but hey, it doesn't have gluten either.

Suggested Tweaks: Top this bad boy with anything your heart desires; it functions well as a flatbread as well, so think outside of the sauce and mozz box.

Reprinted with permission from How to Cook Gluten-Free by Elizabeth Barbone . Copyright © 2012. Published by Lake Aisle Press. Available wherever books are sold. All rights reserved.

Gluten-Free Yeast-Raised Pizza Crust

About This Recipe

Yield:makes 1 pizza crust, about 16 1/2 by 12 1/2 inches
Active time:15 minutes
Total time:1 hour
This recipe appears in: Gluten-Free Yeast-Raised Pizza Crust


  • Dry Ingredients
  • 2 cups white rice flour
  • 3/4 cup tapioca starch
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 packet (2 1/4 teaspoons) instant yeast
  • Wet Ingredients
  • 1/2 cup very warm water (120º to 130ºF)
  • 2 large eggs
  • 2 tablespoons olive oil, plus more for brushing


  1. 1

    In a large bowl, whisk together the dry ingredients. In a small bowl, mix together the wet ingredients with a fork or small whisk until combined. Pour the wet ingredients over the dry. Using a wooden spoon, stir to combine until a dough forms. The dough will be on the dry side. This is normal.

  2. 2

    Generously sprinkle your counter with white rice flour. Turn the dough out onto the counter. Knead the dough until it is smooth. If, after kneading for a minute, the dough is still dry and doesn’t hold together, add a tablespoon more water.

  3. 3

    Center the dough on a 16 1/2 by 12 1/2-inch piece of parchment paper. Dust the dough generously with white rice flour. Roll out the dough until it covers the parchment paper.

  4. 4

    Set a rimmed baking sheet very close to the rolled-out crust. Grab the corners of one of the long sides of the parchment paper and slide the crust into the pan. Do this quickly.

  5. 5

    Lightly brush olive oil over the top of the crust with a pastry brush. Cover the dough completely with plastic wrap. Allow to rise at room temperature for 45 minutes, or until dough is light and slightly puffy.

  6. 6

    Top and bake as directed. If recipe calls for brushing the crust with olive oil, you can skip that step because the crust is already brushed with oil.


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