Crispy thin-crust pizza with rice flour blend
Gluten-Free Pizza
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
1 pizza
Difficulty
Medium
Cost
Budget
$
Gluten-Free Pizza
Crispy thin-crust pizza with rice flour blend
★4.7(15)
A crispy, foldable gluten-free pizza crust made from a rice flour blend, topped with your favorites and baked until charred in spots. Real pizza night for the gluten-free household.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This GF pizza crust does not just pass as acceptable—it is genuinely delicious. A blend of rice flour and tapioca starch creates a crispy, pliable crust with real chew.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
- 1 1/2 cups GF flour blend (rice flour, tapioca, potato starch)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar, 3/4 cup warm water
- 2 tbsp olive oil
- 1/2 cup pizza sauce, 1 1/2 cups mozzarella
- 1 tsp xanthan gum, 1/2 tsp salt
Instructions
- 1
Dissolve yeast and sugar in warm water. Let sit 5 minutes until foamy.
- 2
Mix GF flour, xanthan gum, and salt. Add yeast mixture and olive oil. Stir into a thick, sticky dough.
- 3
Press dough onto a parchment-lined baking sheet into a 12-inch round using oiled hands.
- 4
Pre-bake at 425°F for 10 minutes until set and lightly golden.
- 5
Add pizza sauce, mozzarella, and toppings. Bake 10-12 more minutes until cheese is bubbly and crust is crispy.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
GF flour blendStore-bought GF pizza crust
Convenient shortcut on busy nights
Xanthan gumPsyllium husk powder
Natural alternative with similar binding properties
Tips & Storage
Pro Tips
Oil your hands when pressing the dough—GF dough is sticky and does not roll like wheat dough.
Pre-bake the crust or toppings will make it soggy before it has time to crisp.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a skillet over medium heat, covered, for the crispiest result.
Nutrition Facts
Per serving (30mg) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates42g
Fat14g
Fiber480mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my GF crust crumbly?
- You likely need xanthan gum—it replaces the binding properties of gluten.
- Can I make the dough ahead?
- Yes, refrigerate the dough for up to 24 hours. Let it come to room temperature before pressing.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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