Do you miss pizza? I did…  I still can’t order it when I am out. Even if they have a gluten free crust, it would still have yeast and dairy that would make me so ill.

Believe me. Last year I decided that I would try one bite of my husbands regular pizza. I chewed that one bite ever so slowly,I thinking that everything would be fine… Was I wrong. I had such a bad asthma attack that I was sick for three days.

Now I just make many different versions of my own crusts. This is the most basic one:

Pizza Crust

Pizza Crust (Gluten Free/ Refined Sugar Free/ Yeast Free)

1 1/2 c.gluten free flour mix                              2 eggs
3 tsp. baking powder                                                 1/3 c. olive oil
1/2 tsp. xanthan gum                                                 1/2 c. water

1/2 tsp. herbed sea salt
1 Tbsp. palm sugar

Preheat oven to 350 degrees. Mix dry ingredients in one bowl; wet in another; then add wet into dry. Mix.
Line a cookie sheet with parchment paper. Put a couple of tablespoons worth of dough onto paper, and spread around to make a flat six inch(or so) pizza crust. Makes about six of them.

Plain Pizza Crust


Bake for 17-20 minutes.You can either pop them in the freezer for future use or top with pizza sauce, toppings and dairy free cheese.I enjoy using Daiya Vegan Cheese.
Put back into the oven until cheese melts. I usually freeze the extra ones.

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4 comments on “Pizza Crust (Gluten Free/ Yeast Free)”

  1. I would have to use flax egg or chia egg or ener-g as I cannot have egg (allergy and asthmatic too) have you tried it that way too? Would it still be a good pizza with this recipe.
    I like the idea of some for freezer, always good to know.

  2. Just finished eating this. It’s was super delicious.I increased the recipe by half, so I could make a 15″ pizza on my new stone.I probably didn’t have to. I had it spread out at 1/4″ because that’s the thinnest you should go and I like a thin crust. But to my surprise, it almost doubled in size. But ok, thick crust it is. The flavor of the crust is good. It doesn’t overpower or get lost. Plus I put a bunch of fresh chopped rosemary in the dough. OMG It also held up to sauce, 8oz of cheese and piles of onion, garlic and basil. It cut great, didn’t stick and was flexible in your hand, when eating. Next time I’ll stick with the original recipe so see if I can achieve a thin crust that will hold up to all the yummy goodies on top. I’ll back back to you. Thanks, it’s a keeper.

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