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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.
As always with our Cook the Book feature, we have five (5) copies of How to Cook Gluten-Free to give away.
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