For all you gluten free folks who couldn't enjoy the thin crust crispy pizza I posted a few weeks ago, this one is for you.

You can, of course, use whichever toppings you prefer, or even leave it plain. I used peppers and purple onion on this one.

Tip: If you have one gluten free person in your family, you can bake up a bunch of personal size crusts, freeze them in airtight Ziploc bags, and then whenever you need a quick gluten free meal you can pull one crust from the freezer, top and bake.


  • 1 cup brown rice flour or oat flour
  • 1 cup sorghum flour
  • 1 cup tapioca or potato starch
  • 1/2 tsp. xantham gum
  • 1 tsp. salt
  • 2 tbsp. sugar
  • 1 tbsp. yeast
  • 1 1/4 cups warm water
  • 1 tbsp. olive oil
  • pizza sauce
  • toppings of your choice - I used mozzarella cheese, diced peppers and purple onion


  1. Put the yeast, sugar and warm water in a bowl. Let sit for about 10 minutes until bubbled.
  2. Whisk dry ingredients together in a larger bowl. Pour in yeast mixture and olive oil. Mix with a strong spoon until dough comes together in a ball.
  3. For larger pies, divide dough into two balls. For individual pies, divide dough into 5-6 balls. Grease the pan and press the dough down with your fingers, gently spreading it until pan is covered. Dough should be very thin.
  4. Bake the crust on 350 until it appears dry and has cracks in it - about 25 minutes.
  5. Remove crust, top with your favorite sauce, cheese and vegetables and return to the oven until cheese is bubbly - approximately 15 minutes.
  6. Let pizza sit for 5 minutes before cutting and serving.

Note: Freezes well at all stages. You can freeze the dough, freeze the cooked base, freeze the base with the sauce and toppings or freeze the fully baked pizza.

Are you gluten free or cooking for someone who is? Which other gluten free recipes would you like to see here?