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Sunday, 30 June 2013

Gluten Free Crispy & Thin Crust Pizza

I was so excited when I finally came up with a recipe for thin crust pizza that hits the spot!  (Can you hear the Hallelujah Chorus!? Because I sure can!) I tried a lot of recipes that just weren't what I was hoping for, and I did a lot of experimenting with some less-than-stellar results, but after a great deal of experimentation, we have success! I am thrilled with this pizza crust!!! It's a super thin, tasty crust and I think you'll just love it!  It was SO easy to whip up, too! 

Update: You can also do the final cooking of your thin crust pizza on the BBQ!  It's easy and quick.  If you make your crusts in advance, you can top and do the final bake later. Tips for BBQ'd pizza are below. Enjoy!

Absolutely delicious thin crust pizza topped with fresh basil (purple and green, in case you're wondering), and served with baby romaine lettuce on the side.  Yum!!!

Gluten-Free Crispy & Thin Crust Pizza
Makes two 12-14” pizzas

Preheat oven to 400F. Prepare two cookie sheets or pizza sheets by lining with parchment paper.

Mix dry ingredients in a large bowl:
1 cup brown rice flour
1 cup sorghum flour
1/3 cup tapioca starch
1 tsp sugar
½ tsp xanthan gum
1 ½ tsp quick/instant yeast
1 tsp salt

Mix together in a mixer, using regular beater:
1 ¾ cup water
1 tsp apple cider vinegar
2 Tbsp olive oil

Add dry ingredients into wet ingredients.  Beat 4 minutes, scraping occasionally.

Divide between the two pans and use a spatula to spread evenly into large circles or ovals on pan.  Try to have it spread as evenly as possible.

Let crusts sit and rise/rest 15-20 minutes in a warm location before baking.

Bake pizza crusts at 400F for 20-25 minutes, until turning brown at edges and the bottoms are browned.  I find I have to rotate the pans between the middle shelf and the next down during cooking since my pans won't fit side by side on one oven shelf.

Top pizzas lightly, using less than you would for a normal pizza crust, with the following:
  1. Sauce (I prefer Classico spaghetti sauces)
  2. Mozzarella cheese, grated or thinly sliced
  3. Pepperoni
  4. Fresh chopped basil and oregano
Place topped pizzas directly on the rack (no pan or parchment paper) and bake ~7-10 minutes, until toppings are cooked and crust is crispy.  * You can also do the final cook on the BBQ! See below.
Remove pizzas from oven, putting on a wooden cutting board.  Slice pizzas and slide quickly onto cooling rack. This keeps the crust from getting soggy and keeps it nice and crisp!

Serve with baby Romaine lettuce or other greens and extra sliced fresh basil for topping.  Enjoy!
mmm... Yum!
2 and 7 year old approved!

*To cook in BBQ: (using a propane or gas grill is easiest, I find) Cook pizza directly on the grates at low to medium-low on the BBQ.  When the toppings are getting close to being done, turn up the heat to get the bottom crust where you like it.  It shouldn't take more than 5-6 minutes per pizza.  Remove from heat to a wire rack.  Slice on a cutting board and return to your wire rack (this ensures your pizza stays properly crispy on the bottom).  Enjoy!


  1. This is awesome. I made a mistake and only used 1 cup of water but it turned out beautifully. I also used psyllium husk instead of xantan and used white rice flour instead of brown because those are what I had.

  2. Great! I'm so glad you enjoyed it, too.

  3. I recently started cooking gluten free. I have made homemade pizza for years, but this pizza crust is the best I've ever baked! I didn't have sorghum flour, so I ground oatmeal in a seed grinder to make the same amount of oatmeal flour and it worked well for me. The crusts came out thin, crispy, and just as delicious as my favorite bought pizza. Thank you so much for posting this great recipe :)

    1. You're welcome! I'm glad you enjoyed it - and that's good to know about the oatmeal flour, too.