Recently, I started doing some research about gluten free baking. I read a lot about different types of flours and how to do substitutions with wheat based recipes. It all seemed so confusing, so I figured I’d just give it a whirl.

On hand, I had rice, soy, corn, and teff flour. I decided to keep my recipe simple to start, only use two types of flour. One light and one medium flour. I referred to this post from Tessa the Domestic Diva. I found it very helpful to understand a lot about different flours and how mixtures are often better than using just one kind of flour.

I forgot to put in the baking powder first time around and my crust didn’t rise as much as I would have liked, so I’ll definitely remember to add it next time 😉


3 cups gluten free flour blend* (2 cups white rice flour, 1 cup teff flour, 1 Tbsp xanthan gum)
1 tsp salt
1/2 tsp baking powder
1 Tbsp corn starch
1 tsp sugar
1 Tbsp quick rising yeast
1 1/4 cup warm water, divided
1 Tbsp olive oil
1 egg (beaten)


  1. Preheat oven to 350 degrees.
  2. Place all dry ingredients in a mixer with dough hook attachment, mix until dry ingredients are blended.
  3. Add all wet ingredients and mix until a dough forms and all ingredients are well mixed. It’s ok if you over-mix, there’s no gluten to worry about over-mixing.
  4. Lightly coat a baking sheet or pizza stone with olive oil and plop your dough down. Using your hands and a little rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge. You can use a rolling pin to evenly flatten the dough. You want it to be pretty thin – less than 1/4 inch.
  5. Cover with a tea towel and let stand for 10 minutes.
  6. Put the pizza in the oven to pre-bake for roughly 10 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.
  7. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. Pop back in oven for another 25-30 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
  8. Cut immediately and serve. Reheats well the next day in the oven or microwave.