So GoodOct/Nov 2011 Issue

Gluten-Free Presto Pizza Crust

Quick, easy and delicious

Pizza tops the list of foods many of us miss most when we go gluten free (and dairy free, too). And why not? Who doesn’t love sinking their teeth into a hot, chewy crust topped with fresh tomato sauce, melted cheese and favorite fixings?

Yes, it’s getting easier to find gluten-free pizza these days—but homemade still tastes best. Plus if you make it yourself, you can customize ingredients and tailor toppings to your taste buds and dietary needs.

This gluten-free, dairy-free, egg-free pizza crust can be prepared in the blink of an eye. Start to finish, it takes just 25 minutes for a thin crust (not including time in the oven). It’s certain to make pizza night a regular happening at your house.

Double or triple the recipe to feed a crowd. Then line up bowls of toppings and let everyone personalize their own pies.


Gluten-Free Presto Pizza Crust

Photo by Oksana Charla

8 ingredients | 25 minutes

Gluten-Free, Dairy-Free Presto Pizza Crust


Anything goes with this basic pizza crust. Enjoy traditional toppings of tomato sauce and dairy-free shredded cheese or make it Hawaiian with slices of prosciutto and pineapple. Measure out ingredients ahead of time to speed preparation time.

1½ cups gluten-free All-Purpose Flour Blend (preferably with some high- protein flour)
2 teaspoons yeast
2 teaspoons sugar
2 teaspoons xanthan gum (if not included in flour blend)
¾ teaspoon salt (if not included in flour blend)
¾ cup warm water (110°–115°F)
1 tablespoon olive oil
1 teaspoon cider vinegar


1. Combine flour blend, yeast, sugar, xanthan gum and salt. Add liquids and beat 2 to 3 minutes until dough forms.

2. Lightly oil a 12-inch pizza pan.

3. Transfer dough to center of prepared pan. Cover with an oiled sheet of plastic wrap. Using the palm of your hand, press the dough to flatten and fill the pan. Dough should be about ¼-inch thick.

4. Leave the plastic wrap over the dough and let it rise 10 to 20 minutes.*

5. While dough rises, preheat oven to 425°F.

6. Remove plastic. Cover dough with your favorite gluten-free tomato sauce and toppings.

7. Place pizza in preheated oven and bake 12 to 14 minutes on lowest rack until cheese melts and crust browns at edges. If crust is thick, bake 20 minutes.

*TIP The longer the dough rises, the thicker the crust will be.

Each slice of crust contains 105 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 223mg sodium, 19g carbohydrate, 1g fiber, 2g protein.

Food editor Beth Hillson ( is author of Gluten-Free Makeovers, available at

Comments (5)

Why must there always be Xanthan Gum listed in recipes? This stuff is way TOO expensive for me to buy! I hear it can also upset some people's innards as well. Can we get some recipes that use Basic Ingredients instead of gums etc. What I would like to see is basic ingredients being added to a Basic Non-gluten flour mix. Basic ingredients and with less of a list of things to buy. If I have to add more than 7 items to get a recipe done I'm just NOT going to be bothered!

Posted by: Kate248 | January 18, 2016 4:19 PM    Report this comment

If you look next to the title there is a green box labeled "Story Tools". The last button is "Printer Friendly." If for some reason it does not work for you, simply highlight the part you want to print and "copy." Then open any blank word document and "paste." Before saving, delete any items you don't want to retain (logos, photos, etc.) - Moderator

Posted by: LW Moderator | October 10, 2012 6:11 PM    Report this comment

I would like to "print" this recipe, how can I do that?? I don't see any "print" button.

Posted by: Unknown | October 10, 2012 4:12 PM    Report this comment

Honestly, this is the BEST crust! I make a double batch, portion into 4th, roll VERY thin, par-bake them and stick them in the freezer for quick use later on. YUM!

Posted by: Jena G | June 25, 2012 1:39 PM    Report this comment

cool recipie

Posted by: Unknown | February 20, 2012 12:41 PM    Report this comment

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