BreadJune/July 2017

Hearty Gluten-Free Pizza Dough Recipe

Sorghum and millet flour make this a wholesome, whole-grain crust that’s crisp with a slightly nutty flavor.

gluten free pizza crust tools

Oksana Charla

What you'll need: parchment paper, a large mixing bowl, a dough roller, large spoon, measuring cup and measuring spoons.

This gluten-free pizza crust recipe a delicious base for your favorite toppings. Bake it in the oven or on a hot grill to make a perfect pie every time. This recipe can be doubled. It can also be made egg-free; see instructions below.



gluten free pizza crust ingredients

Oksana Charla

1½ teaspoons active dry yeast
1 teaspoon honey or sugar
1/2-¾ cup warm water (about 110°F)
¾ cup sweet white sorghum flour or brown rice flour
¼ cup millet flour
¼ cup potato starch (not potato flour)
¼ cup tapioca starch/flour
1 teaspoon xanthan gum or guar gum
1 teaspoon salt
1 large egg, beaten
2 tablespoons olive oil


1. In a small bowl, mix together yeast, honey and 1/2 cup warm water. Let mixture sit 5 minutes until a light foam forms on top.

yeast rising for pizza crust

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Let the yeast activate for 5 minutes.

mix the gluten free dough

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Combine the wet and dry ingredients.

2. In a large bowl, whisk together sorghum flour, millet flour, potato starch, tapioca starch/flour, xanthan gum and salt. Add beaten egg, oil and yeast mixture and stir until thoroughly combined, about 2 minutes. If dough feels too stiff, add additional water, 1 tablespoon at a time.

scoop the gluten free dough

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Scoop the gluten-free dough mixture onto parchment paper.

3. Transfer dough to a 12x14-inch length of parchment paper. Lightly oil or spray another piece of parchment paper and place the spray side down over the dough. With a rolling pin, shape the pizza crust to desired thickness (about ¼ to ½ inch thick) in a round or rectangular shape. Peel off the top layer of parchment paper and finish shaping the crust with wet fingers. Slide parchment paper and dough onto a greased baking sheet. Place crust in a warm, draft-free place to rise, about 15 minutes.

spread the gluten free dough

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Cover the top of the dough with more parchment paper and roll it out.

4. Preheat oven to 400°F.

spread the gluten free dough

Oksana Charla

Remove top parchment and shape the dough by hand.

5. Arrange toppings of choice on risen crust. Place pizza in preheated oven and bake 20 to 25 minutes or until bottom is golden brown.

add topping to pizza crust

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Add toppings!

For Egg-Free Hearty Pizza Dough, omit 1 egg. Combine 1 tablespoon flax meal with 3 tablespoons hot water and let cool. Add this mixture to replace 1 egg in step 2. If using tomato sauce, parbake the crust in a preheated 400°F oven 10 to 12 minutes to prevent sogginess. Add toppings and bake 10 to 15 more minutes or until done.

Each serving contains 136 calories, 5g total fat, 1g saturated fat, 0g trans fat, 26mg cholesterol, 301mg sodium, 22g carbohydrate, 2g fiber, 1g sugars, 3g protein, 13Est GL.

Contributor Mary Capone is author of The Gluten-Free Italian Cookbook (The Wheat Free Gourmet Press) and owner of Bella Gluten-Free, a company that produces healthy allergy-friendly baking mixes.

Comments (5)

I'm wondering if this pizza could be baked for 10 to 15 minutes in the oven then frozen for topping & baking later? Or par baked and paper removed for easier transfer to a grill? My bbq is unreliable... parchment is safe to 425degree... on my grill we'd be having flaming pizza 😉 I've been searching for a hearty gf pizza crust recipe. Thanks for sharing 😊

Posted by: Mary-Lyn | April 30, 2018 8:01 AM    Report this comment

Yes, you can bake pizza using parchment paper, they are safe for up to high heats.

Posted by: Moderator | April 20, 2018 11:49 AM    Report this comment

Do I leave the parchment paper under the pizza while I bake or grill it? If not, how did you get it off there? I've not done a GF pizza before so I am out of my element. Thanks for all you do.

Posted by: SashieGirl | April 20, 2018 8:07 AM    Report this comment

Hey I'm planning out a gluten free pizza dough and I'll be using the ingredients suggested but I'm thinking of adding instant mashed potatoes, cheese, 1 teaspoon apple cider vinegar, sauteeing garlic, onion powder, oregano in oil (letting it cool) I just want to check if anyone has added this and if it will retard the dough. Thanks for any tips

Posted by: filtereye | October 15, 2017 9:00 PM    Report this comment

Mary, I've tried several mixes and recipes, but yours is by far the best. Thank you!

Posted by: Pattypro | July 13, 2017 10:55 AM    Report this comment

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