Pizza Crust (Gluten Free and Dairy Free)

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"This is a recipe DH found on the internet when wanting to surprise me with a gluten free, dairy free pizza. He made a few changes to the original recipe using what we had on hand and it turned out so delicious. He added my favourite toppings and "Daiya" non dairy mozzarella style shreds. This could also be topped with vegan toppings for a great pizza."

Original is 4 servings


  • Serving Size: 1 (84 g)
  • Calories 164.3
  • Total Fat - 3.6 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 4.8 mg
  • Sodium - 343.4 mg
  • Total Carbohydrate - 29 g
  • Dietary Fiber - 3.8 g
  • Sugars - 3 g
  • Protein - 6.1 g
  • Calcium - 67.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 425 degrees F.

Step 2

In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm milk, sugar, oil, and vinegar.

Step 3

Beat on high speed for 2 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough.

Step 4

Put mixture on a greased 12-inch pizza pan. Liberally sprinkle rice flour onto dough, and then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands.

Step 5

Bake pizza crust for 10 minutes.

Step 6

Remove from oven.

Step 7

Top crust with sauce and your preferred toppings.

Step 8

Bake for another 20 to 25 minutes or until top edges are nicely browned.


  • Pizza Pan

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