42 Reviews of Gluten-Free Pizza Crust

From: elainegl

On Dec 9, 2004

I can't believe this hasn't been reviewed before now. This is THE BEST gluten-free pizza crust recipe. I use brown rice flour and it turns out so good! Even my non-celiac husband likes it, as do both my picky kids. I changed the cooking times to 13 minutes for the first bake and 15 minutes for the second. It takes me 45 minutes from start to table...quick as delivery!

From: Kimmer #2

On Oct 7, 2005

This pizza crust is our new favorite. We usually add Italian Seasonings to the dough to give it even more flavor. Often times we double or triple the recipe so that we can freeze it in sections. Excellent!

From: BigRedSooz

On Jan 31, 2006

This is a great recipe! I made it with garbanzo flour , and it was perfect! This crust is chewy and firm and really soothed my cravings for Papa John's!

From: Lingering_Dream

On Aug 31, 2006

I absolutely love this pizza crust! I have been partial to kinnickiniks individual pizza crusts and especailly amy's rice crust pizza. But this is a lot cheaper and so easy to make! I will be using this one from now on. Thanks for sharing!

From: cookn4fun

On Nov 29, 2006

This crust was amazing! I come from Chicago where they are famous for thier pizza! I now live in a town with 3 pizza places two being Pizza Hut and Papa Johns. This crust is right up there with the crust in Chicago. I did not have powdered milk or tapioca flour so I supplimented. For one pizza I replaced the powdered milk with brown rice flour and the tapioca flour with Almond meal. The second pizza I replaced the milk with 1 T. almond meal and 1 T. brown rice flour. The tapioca flour was replaced with 1/4 c. Almond flour and 1/4 c. brown rice flour since brown rice flour is cheaper. Both were amazing! I would like to try and make a thick crust with it. Also, thought it would make great garlic bread!

From: rosemere

On Jan 21, 2008

This crust was very good. I used a gluten free commercial all purpose flour mix(Bob Red Mills) for the 2/3 brown rice flour. The crust was very crunchy and both my husband and I enjoyed it. I will make it again.

From: kristacooks4u

On Apr 17, 2007

GREAT CRUST. I ended up overbaking it so the sauce and cheese were overdone...but the crust was great. I think next time I'll bake the crust longer by itself and then cut the cooking time after adding the toppings. It was great though, really great to have pizza after 4 months. It tasted JUST like regular gluten doughs. REALLY REALLY GOOD...MUST TRY THIS RECIPE!!!

From: jackandfiona

On Sep 10, 2005

This was wonderful, although a the pastry wasn't as easy to handle as ordinary pastry. But it was well worth it, and my kids were so happy to still be able to have pizza.

From: GlutenFreeGirl

On Feb 5, 2006

WOW!!! As a Celiac the one thing that I miss the most is PIZZA!! I have finally found an AMAZING pizza recipe!! I have tried so many gluten free pizza recipes... but this is by FAR the BEST!!!

From: Chef #1083840

On Dec 18, 2008

I have a child with autism and he is on the gluten-free, casein-free, soy-free/soy limited diet and I have tried many pizza recipes, store bought pizza, pre-packaged, and either they're soggy and not tasty, or require you to have the dough rise. This one doesn't! It is easy, quick and unbelievably tastes like the real McCoy. All of the ingredients can be found at the health food store or local grocer, which makes it convenient. It did not get soggy when we put the toppigs on, the ridges got nice and crusty, and you could not tell this pizza from a restaurant pizza. I high recommend this recipe for other parents with autistic, gfcf kids who need to be "fooled" into thinking they're eating a real pizza. To me, this is a real pizza!