13 Reviews of Yeast-Free Pizza Crust (Gluten-Free)

From: Chef #1399393

On Sep 30, 2009

Well, I tried the recommendation to double the recipe and use 3 eggs, and it would have turned out great, but I over mixed it. It puffed up nicely with the initial bake, but became really dense once I baked it with the toppings. I will definitley try it again, but mix sparingly...

From: WiGal

On Feb 15, 2009

Very good and easy as can be! Thin like we prefer, poured out easily into pan, and did not stick. I used brown rice flour to make. We did like the Italian seasoning in the dough. Next time though, and there will be a next time, I plan on using a bit less salt. I emailed this out to a friend with celiac. Thank you for LARavenscroft for posting an excellent recipe. Made for Potluck tag.

From: Chef #636472

On Feb 13, 2009

I really liked this crust. The only thing I changed was that I used one large egg, two seemed to be too much for the amount of flour and starch used. It was very good. Next time I think I will cook it a couple of minutes more before I add toppings though. Thanks for such a yummy and easy recipe.

From: Chef #924586

On Apr 6, 2009

Interesting recipe. Great taste, although the ingredients quantity need some work. We used 1 cup of flour. Instead of egg, we used agar substitute, worked great. No oil in the recipe ? - Used 1T of olive oil - needed 2T. - next time. Trying to eat healthier/ vegan, excluding eggs (loaded with bacteria) and cornstarch- GMO. Also used richer goat's milk, instead of standard milk - no antibiotics, steroids, etc.

From: tjsailing

On Mar 7, 2009

Wow!!! This was awesome - we doubled up the recipe to make 2 pizzas and after reading one of the reviews we only used 3 eggs for a double recipe instead of 4 - the crust was fabulous - crisp enough to stay together but not so much it breaks your teeth!!! Awesome!!!

From: **Jubes**

On Oct 4, 2008

Reviewed for Aussie NZ Forum Recipe Swap September 08 This pizza base was so easy and gave a good crust. Who would use a packet mix??? I love that the recipe uses rice flour and cornstarch that are both staples in a gluten-free pantry. I used brown rice flour for my crust. Thanks Lori for posting such a great, quick and easy gluten-free recipe

From: Chef #962004

On Sep 20, 2008

It sounded so simple i thought it might not taste good,but my daughter who has celiacs loved it! I tried it myself and was quite impressed.

From: Fairy Nuff

On Sep 9, 2008

This is a great alternative to a wheat flour pizza crust, it bakes up nicely, doesn't stick to the pan and tastes great. I was a bit worried that it would have an eggy taste but that fear was unfounded. In trying to find gluten-free recipes for my brother I've found some that are just great and this recipe is one of them. I made this exactly as posted and used Margherita Pizza Topping to top the pizza. Thanks so much for the recipe!

From: Chef Lisa S

On Feb 11, 2009

I have a friend that says she hasn't have a good pizza in 2 years since her diagnosis. Of course, being the foodie I am I took that as a challenge. I made this crust and added a few extra spices and made her 2 personal pan pizzas. She called me telling me we should market it because it was the best pizza she had eaten in 2 years. Thank you so much for posting!

From: Been There, Baked That

On Aug 30, 2009

I've been using this recipe for about 6 months now and absolutely LOVE IT! I make the recipe exactly as listed & the only time I had trouble was when I forgot to grease my pan. Speaking of pans - it works best on a solid pizza pan that has a bit of an edge on it. That way the pizza crust can curve up a bit at the edges.