Rella’s Gluten-Free Pizza

gluten-free pizza

I really, really miss pizza. Over the last few years, I have made some good and a lot of really awful pizza crusts trying to replicate the crispy chew of pizza dough (straight into the trash with those!). I still haven’t been able to replicate quite the right “chew” for pizza crust (yet!), but this recipe is pretty darn close, plus it comes together pretty quickly (less than 30 minutes) which is key on weeknights. This recipe is also vegan if you swap out the honey for sugar, so if you observe a vegan diet or are allergic to eggs, this pizza crust recipe is for you!

Note 1: As usual, you could use 3 cups of a gluten-free flour blend, but I like the flavor of the particular mix of flours listed below. I primarily use the Bob’s Red Mill brand for all of my gluten-free baking, and I buy all of my gluten-free flours from

Note 2: If you prefer to be able to roll your pizza dough, grill rather than bake it, or want to make calzones, add an additional 1/3 cup corn or sorghum flour. The dough will be a little tougher but it certainly gives you more options.

Rella’s Gluten-Free Pizza


1 packet active dry yeast (2 ¼ tsp)
1 ¼ cups warm water
1 Tbsp honey

1 cup sorghum flour
1 cup corn flour (NOT cornmeal)
1 cup tapioca or potato starch
1 tsp salt
1 tsp garlic powder
½ tsp baking powder
½ tsp xanthan gum

2 Tbsp olive oil, divided


  1. Preheat the oven to 525 degrees (if you have convection, use it!) and cover a large baking sheet with a silpat or parchment paper.
  2. Place yeast, ¾ cup warm water, and honey in a measuring cup. Set aside and allow to proof for 5-6 minutes.
  3. In a large bowl, mix together sorghum flour, corn flour, tapioca starch, xanthan gum, salt, garlic powder, and baking powder. Create a well in the center and add proofed yeast, remaining water, and 1 Tbsp olive oil. Using a wooden spoon, stir until all ingredients are uniformly combined.
  4. Turn the dough out onto the prepared baking sheet and, using wet or greased hands, spread out evenly onto the baking sheet. Brush remaining 1 Tbsp of olive oil over the top of the crust (this will help it crisp up).
  5. Bake the crust for 8-10 minutes until the edges are crispy and the crust is browned and firm to the touch in the middle (it may crack a bit but that’s ok). Top with your favorite toppings (I used sauce, mozzarella, and fresh basil leaves) and return to the oven for an additional 6 minutes until the cheese is bubbling and browned. Slice and serve.

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