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    Home / Main Courses / Pizza
    4.7 from 11 reviews

    Gluten-Free Pizza Crust with Rice & Oat Flours

    By Alanna Taylor-Tobin on Dec 2, 2014 (updated Apr 4, 2025) / 83 Comments Jump to Recipe

    This thin, crisp gluten-free pizza crust recipe gets extra flavor from whole grain flour and chia seed. It's easy to stir together (no kneading required) and turns out shatteringly crisp crusts every time.

    delicious pizza with Gluten-Free Pizza Crust
    yeast into bowl

    Pizza dough has got to be the holy grail of gluten-free cuisine. Recipes are hard to find, and the majority turn out dense, chewy crusts.

    bowl

    For the past year, I've been working on this recipe for a dough that's made from alternative flours, bakes up crisp and crunchy, and ousts gums in favor of cute-sounding chia seed. It's been rough "disposing" of all those pizzas, but I think I finally nailed it. I'm super excited to share it here today.

    bowl of ingredients

    The right blend of flours (er... seven of them...) along with proper hydration (not too wet and not too dry) create a pliant dough that's easy to work with. A few techniques and tools result in a crispy crust that's full of flavor all on its own, forming a sturdy, flavorful base when par baked and topped with melty cheese and the toppings of your choice. The texture is a bit denser than a traditional crust, more akin to a whole-wheat dough, which I like. This dough and I have become well-acquainted over the past year, and I've shared some of its qualities and quirks, tips and tricks below.

    mix in bowl

    Ingredients
    It's true that this dough uses a bunch of different grains; seven, to be precise. I've found each one necessary to create its light, crisp texture. Once you've gathered the ingredients, this dough is easier to make than wheat-based dough; no mixer or kneading required. Here's a list of the flours I use and the purpose each one serves, and potential substitutions if applicable.

    Oat flour lends a warm, earthy flavor similar to whole wheat. Bits of bran and germ create a light crisp texture. Make sure to use gluten-free oat flour (you can grind your own from GF old-fashioned rolled oats). Sorghum and brown rice flours make adequate substitutes (but oat is my favorite).
    Millet flour has a butter yellow color and soft, creamy texture. However, too much millet flour can give doughs a bitter flavor. You could likely trade this for a gluten-free all-purpose blend, and I'm curious to try using chickpea flour here.
    Brown rice flour adds bulk and a mild taste. I think you could likely trade in white rice flour or sorghum flour if you preferred.
    Sweet white rice flour (also called glutinous rice or Mochiko) is finely ground and smoother than regular white or brown rice flour. Made from sticky rice, it has a naturally sticky, starchy texture that stands in well for all-purpose flour.
    Tapioca starch/flour (same thing) adds stretchiness to the dough making it more pliable and adding a bit of chew.
    Cornstarch is essential for crispiness and browning. If you can't tolerate corn, you can substitute tapioca or potato starch, but the texture might not be as lovely.
    Chia seed replaces xanthan gum, making the dough sticky and stretchy. It can be replaced with flaxseed or 1 teaspoon xanthan gum.

    ingredients being mixed

    Gluten-free pizza doughs tend to be either wet enough to need spreading with a spatula, or dry enough to roll but prone to cracking around the edges. This one is somewhere in the middle – firm enough to press into a round but soft enough bake up light and crisp.

    dough in bowl
    bowl of dough

    Care and handling
    Keep it wet: This dough should be the consistency of a sticky cookie dough, firm enough to pull away from the sides of the bowl as you stir, but still soft to the touch. If it's too soft, add a tablespoon or two of brown rice flour; too firm, add a sprinkling of water.
    Keep it dry: Once risen, this dough despises excess moisture. DO NOT skip the par baking step or you will end up with a gummy top no matter how long you keep baking it and you will be very sad. A quick, three-minute bake is all it takes to dry out the dough.
    Give it time: Once patted out, the dough benefits from a brief rise which will aerate the dough, making it light and crisp.
    But not too much: The initial dough can rise and be punched down a few times, but don't let it hang out for more than a few hours prior to baking lest it over-ferment. Similarly, the dough doesn't seem to like being refrigerated, turning out tough crusts when I chilled it for a day. If not making pizza right away, you can par bake both crusts and store them at room temperature for a day or two.

    top down shot of crust
    hands pressing crust
    hands flattening Gluten-Free Pizza Crust

    And here are a few favorite tools and materials that help turn out awesome crust, but aren't strictly necessary.

    A pizza stone: Placed on the bottom rack of the oven and pre-heated for at least 30 minutes, a baking stone radiates heat and helps crisp up the bottom of the crust, similar to a pizza oven. You can use an inverted, heavy-duty baking sheet instead.
    A pizza peel: This wooden paddle makes transferring floppy pizza dough from counter to stone easy as pizza pie.
    Parchment paper: Sheets of this heat-resistant paper make the dough a breeze to move around, and they keep things neat and tidy. You can find rolls of parchment paper at most grocers, usually near the wax paper and aluminum foil. If you don't have any parchment paper, you can try shaping and baking the pizza dough directly on a well-oiled, rimmed baking sheet.
    Tongs: Use a pair of tongs to grab the super hot pizza crust and pizza from the oven and drag it onto the pizza peel; it's the best way.
    A pizza wheel: Makes pizza cutting easy and neat, but you can use a large, sharp chef's knife in a pinch.
    Oven thermometer: I never bake without one since my oven is wonky (and many of them are). You need a hot oven to get a crisp crust, so you want to make sure it's truly cranked up to 500ºF.

    hand and Gluten-Free Pizza Crust

    Treat this dough with love and it will reward you with a crust that is light and crisp, full of warm, earthy flavors and grains. Use it to make the Smoky Brussels Sprout Pizza with Lemon + Chile, shown here. So good.

    Gluten-Free Pizza Crust on board

    If you give this dough a try, let me know in the comments, or take a picture and tag me on Instagram (the_bojon_gourmet).

    slice of pizza

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free pizza dough recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    4.73 from 11 reviews

    Gluten-Free Pizza Crust with Rice & Oat Flours

    Print Recipe Pin Recipe
    This whole-grain gluten-free pizza crust recipe skips the gums in favor of chia seeds and turns out shatteringly crisp crusts every time
    Alanna Taylor-Tobin
    Prep Time: 25 minutes minutes
    Cook Time: 8 minutes minutes
    Resting time: 55 minutes minutes
    Total: 1 hour hour 28 minutes minutes
    Servings: 4 servings, two (10") thin-crust pizzas

    Ingredients

    For the dough:

    • 1 cup warm water (more as needed) (8 ounces / 225 grams)
    • 2 teaspoons granulated sugar
    • 1 packet active dry yeast (.24 ounce / 7 grams)
    • 3/4 cup GF oat flour (2.75 ounces / 80 grams)
    • 1/2 cup sweet white rice flour (mochiko) (2.75 ounces / 80 grams)
    • 1/2 cup millet flour (or white rice flour) (2.25 ounces / 60 grams)
    • 6 tablespoons brown rice flour (or 6 tablespoons [1.25 ounces/35 g] sorghum flour(more as needed) (2 ounces / 55 grams)
    • 1/4 cup cornstarch (1 ounce / 30 grams)
    • 2 tablespoons tapioca flour (.5 ounce / 15 grams)
    • 3 tablespoons ground chia seed (or 1 teaspoon xanthan gum) (.5 ounce / 15 grams)
    • 1 teaspoon fine sea salt
    • 2 tablespoons olive oil, plus more as needed (1 ounce / 30 grams)
    Prevent your screen from going dark

    Instructions

    Make the dough:

    • Place the warm water and sugar in a large bowl. Sprinkle the yeast over the top and let it sit 10 minutes to dissolve. Meanwhile, in a separate bowl, whisk together the oat, sweet rice, millet, and brown rice flours with the cornstarch, tapioca flour, chia seed, and salt. When the yeast has dissolved, dump in the flour mixture and the olive oil, and stir vigorously until the dough is smooth and comes away from the sides of the bowl, adding a tablespoon or two more brown rice flour if the dough is too wet, or a tablespoon of two more water if it is too dry. Cover the bowl with a large plate or plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 45 minutes. (If you're not ready to bake yet, just press the air out of the dough and let it sit until you're ready.)
    • Meanwhile, position a rack in the lower third of the oven, place a baking stone on the rack if you've got one, and preheat to 500ºF for at least 30 minutes to get the stone really hot.

    Shape the crusts:

    • Drizzle two sheets of parchment paper with half a tablespoon olive oil each. Divide the dough in half and form each half into rough balls. Place each ball in the center of the oiled parchment, drizzle the tops with another half tablespoon each of olive oil, and begin pressing one dough ball into a 10-11" round using the pads of your fingers. Use a cupping motion with your hands to smooth the edges and form a slight lip around the edge of the dough. Repeat with the second round of dough.
    • Rub the tops of the crusts with a little more oil and let rise until slightly puffed and spongy, 10-20 minutes.

    Par bake the dough:

    • Trim the edges of the parchment so that they are 1" wider than the crust. Slide the first crust, parchment and all, onto the pizza peel and slip it, still on its parchment, onto the hot baking stone in the oven. Par bake the crust until the top is dry but still pale, 3 minutes. Use tongs to grasp the parchment and pull the whole thing back onto the pizza peel, then transfer to your work surface. Repeat the parbaking with the second crust.
    • The crust is now ready to top and bake. The final bake usually takes around 5 minutes, sometimes a little more, until the crust is golden on the bottom and edges.

    Store the crust:

    • If not using right away, let cool completely, then wrap airtight and store at room temperature for up to 1 day, refrigerated for up to a few days, or frozen for up to a month or two. Bring back to room temperature before topping and baking.

    Notes

    See the post above for more details about this recipe. Here are a few highlights:
    -This is the flour combination I like best, but feel free to try others; I've given suggestions for substitutions above.
    -The dough should be firm enough to form a ball while stirring but still feel soft and sticky to the touch.
    -Once patted out, let the crust rise for 15 minutes or until it feels spongy to the touch.
    -Do be sure to parbake this crust prior to topping it, and avoid overly wet ingredients. (Drain fresh mozzarella or tomatoes on paper towels, use a thick marinara, etc.)
    -If you have extra dough, don't chill it to use later; parbake it instead.
    Things you'll need:
    baking stone (or an inverted heavy-duty baking sheet)
    parchment paper
    pizza peel (or rimless baking sheet/large cutting board)
    tongs
    pizza wheel (or large, sharp chef's knife)
    (If you don't have those things, you can try forming the crusts directly onto oiled baking sheets and baking them right on there).
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 437kcalCarbohydrates: 71gProtein: 9gFat: 13gSaturated Fat: 2gSodium: 594mgPotassium: 229mgFiber: 7gSugar: 3gCalcium: 69mgIron: 2.6mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    pizza on table

    You might also like...

    Millet flourOat FlourSorghum FlourSweet Rice FlourGluten-Free
    « Maple Walnut Pie & Gluten-Free Crust
    Smoky Brussels Sprout Pizza with Lemon + Chile {Gluten-Free} »

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    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

      4.73 from 11 votes (6 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Laura (Tutti Dolci) says

      December 02, 2014 at 3:26 am

      I've been on a grilled pizza kick lately - this dough is a great GF option. Thin and crispy is the best! :)

      Reply
      • Alanna says

        December 03, 2014 at 7:49 am

        I would LOVE to know how this dough works grilled!

        Reply
    2. london bakes says

      December 02, 2014 at 9:12 am

      This crust!! It looks perfect and everything that I want from a pizza crust, gluten-y or non-gluten-y!

      Reply
      • Alanna says

        December 03, 2014 at 7:49 am

        Aw, thank you Kathryn! :)

        Reply
    3. Sarah @ Snixy Kitchen says

      December 02, 2014 at 9:18 am

      I can attest to the crispy deliciousness of this pizza dough. Having sampled two versions along the way and this final one, I can say with confidence that if you opened a pizza shop on this crust, I'd eat there weekly. Thank you so much for sharing the recipe so now I can eat it all the time at home! (PS. I love that new bowl. One day you'll wake up and all your pretty bowls will be MISSING. Dun dun dun).

      Reply
      • Alanna says

        December 03, 2014 at 7:51 am

        Haha! You should be the one to worry with your Heath collection. No one's jealous.

        I may have fallen asleep last night dreaming of homemade sausage pizza... January project??

        Reply
      • Elle says

        December 12, 2014 at 10:03 pm

        And what make is that bowl, btw? It really IS gorgeous - is it Heath?

        Reply
      • Alanna says

        December 15, 2014 at 6:36 pm

        Thanks! It's actually from CB2. :)

        Reply
    4. Tori Cooper says

      December 02, 2014 at 11:30 am

      This looks amazing! Thanks for all of the helpful tips.

      Reply
      • Alanna says

        December 03, 2014 at 7:51 am

        Thanks Tori!

        Reply
    5. Becky Winkler says

      December 02, 2014 at 11:35 am

      Is that goat cheese and Brussels sprouts?? You're killing me.

      Reply
      • Alanna says

        December 03, 2014 at 7:51 am

        :D

        Reply
    6. Ksenia @ At the Immigrant's Table says

      December 02, 2014 at 12:19 pm

      The dough and featured topping here look absolutely amazing (and the raving endorsement from a fellow taste taster must count for something!). I really appreciate that you've taken the time to explain the role of each flour, and why it's essential - or what it can be substituted for. It really makes GF baking a bit more approachable! Also, have you ever tried baking with psyllum husk? I never have, but I hear what it does is similar to starches - and maybe chia seeds?

      Reply
      • Alanna says

        December 03, 2014 at 7:52 am

        Thanks so much for the kind note Ksenia! I've been baking a GF bread that uses psyllium and it is the bomb. I'm also curious how psyllium would work in this crust... hmmmm!!

        Reply
    7. Katie Fiore says

      December 02, 2014 at 12:43 pm

      Yay! Finally a GF recipe without all the gross fillers. Thank you!

      Reply
      • Alanna says

        December 03, 2014 at 7:53 am

        Haha, thanks Katie!

        Reply
    8. Laura (Blogging Over Thyme) says

      December 02, 2014 at 2:55 pm

      Your photography is ridiculously stunning! Seriously. It blows me away.

      Reply
      • Alanna says

        December 03, 2014 at 7:54 am

        Aw! You're one to talk.

        Reply
    9. Christine says

      December 02, 2014 at 5:58 pm

      I love making gf pizza with chia seeds - they help so much! Your version looks awesome!

      Reply
      • Alanna says

        December 03, 2014 at 7:54 am

        Oh, cool! Now stalking your site for pizza crust recipes...

        Reply
    10. Valerie Gamine says

      December 02, 2014 at 7:28 pm

      I've made a gazillion pie crusts yet I'm uncharastically timid when it comes to pizza crusts (the yeast, mayhaps?). This recipe actually looks fun! I love to get my hands, literally, into the food I prepare. Plus it's healthy-ish, so I'm okay with inhaling more than a few trial slices. :-)

      Reply
      • Alanna says

        December 03, 2014 at 7:57 am

        Pizza crust is way easier than pie dough, so no need to fear it! Just use fresh yeast and it won't let you down. I wish we lived closer and could have a pizza party. Someday I hope. :)

        Reply
    11. Lindsey Johnson says

      December 02, 2014 at 7:43 pm

      Gasp! It's just so gorgeous! Totally making this for Friday pizza night with my family. Cannot.wait.

      Reply
      • Alanna says

        December 03, 2014 at 7:58 am

        That would just make my day and I'd love to hear what you think of it. I've been in awe of your beautiful pizzas and hope to try those crazy awesome crusts, too.

        Reply
    12. Cathleen says

      December 03, 2014 at 3:22 am

      Your photos are so gorgeous, I can't even stand it. I am always looking for the perfect pizza dough, and I think this might be it!

      Reply
      • Alanna says

        December 03, 2014 at 7:58 am

        D'awww! Thank you Cathleen. :D

        Reply
    13. Vanessa says

      December 03, 2014 at 3:50 am

      How thrilled was I to see this in my Inbox today! I've tried several GF crusts and they've been awful, so I can't wait to try this one! Thank you, thank you for your intrepid GF experimentation! You made our day!

      Reply
      • Alanna says

        December 03, 2014 at 7:59 am

        Yay! Please let me know if you give this one a go - I'm dying to know how the recipe will translate in someone else's kitchen.

        Reply
    14. Karishma says

      December 03, 2014 at 3:55 am

      Yum, that pizza dough looks amazing! I can really appreciate how much time you've spent perfecting the recipe - I'm sure it's delicious!

      Reply
      • Alanna says

        December 03, 2014 at 8:00 am

        Thanks Karishma!

        Reply
    15. Kimberly/TheLittlePlantation says

      December 04, 2014 at 8:56 pm

      The crust looks amazing. I will try this over Christmas. Yum, I can't wait. Thanks for sharing this fab recipe. K

      Reply
      • Alanna says

        December 05, 2014 at 12:35 am

        Yay! Thank you! Let me know how you like it. :)

        Reply
    16. Hendrickson says

      December 05, 2014 at 12:22 am

      This sounds so amazing and I have been dying to find a GF and other allergy free pizza crust. My dilemma is I am also allergic to yeast. Please tell me there is a substitute for the yeast that I can use??? I want to make this tomorrow if possible! :) one can hope!

      Reply
      • Alanna says

        December 05, 2014 at 12:35 am

        I don't know any substitutes for yeast. You could try a baking powder based biscuit dough. Or you could make a socca pizza if you can do beans (search this site). Good luck!

        Reply
    17. Susan says

      December 06, 2014 at 5:43 pm

      What substitution would you suggest for the GF oat flour (due to oat allergy)?

      Reply
      • Alanna says

        December 09, 2014 at 6:40 pm

        I would try sorghum or brown rice, or a GF AP blend.

        Reply
    18. kristie {birch and wild} says

      December 12, 2014 at 3:30 am

      Oh, this looks amazing!

      Reply
      • Alanna says

        December 15, 2014 at 6:32 am

        Thanks!

        Reply
    19. Liz says

      December 17, 2014 at 6:25 pm

      This is definitely the best GF crust I've read. Thank you for your hard work in development. I have several friends that are GF and I am happy to both pass it on, and have a crust to make for them when it's homemade pizza night.

      Reply
      • Alanna says

        December 20, 2014 at 7:43 am

        Sweet! Thanks, Liz.

        Reply
    20. Vanessa says

      December 23, 2014 at 1:53 am

      If we could kiss you all the way from New York City we would! This recipe is the bomb! I've tried a couple GF crusts before this one and they were too soft and sweet. Also tried a couple pizzerias in the city offering GF crusts and ... ditto. I always feel sick after, like I have a rock in my stomach. Tonight I feel great! We made four personal pizzas and my two kids (4 and 9) formed their own crusts. All turned out perfectly! I love that there are no gums and I've been trying more GF bread recipes that use chia. Seems to work like a charm! Since my husband and I are vegan, we topped ours with leftover homemade tomato sauce, mushrooms, fresh garlic, dollops of fresh pesto and when they came out, small dollops of homemade cashew cheese (which tastes *just* like goat cheese in our foggy vegan minds). Then we drizzled on some white truffle oil and our heads exploded. Thank you, thank you! It was so nice to succeed at pizza at home, and GF no less! Please share the GF breads you've been baking. I have one that's very good and vegan, but does use a lot of starches and xanthan gum. Would love to know what you're using, especially after having tasted this crust!

      Reply
      • Alanna says

        December 25, 2014 at 6:27 am

        I totally feel you about the post-gf-pizza-crust-rock-in-stomach - I've been there! I'm so glad you like this one - thank you for the great feedback!! Your toppings sound SO good. I love cashew cheese! I've been making Josey Baker's Adventure Bread (recipe on davidlebovitz.com) which is GF, vegan, and super healthy, no gums or starches. I'm hoping to post a variation that I've been making soon, so thanks for the encouragement. :)

        Reply
    21. Claudia says

      December 30, 2014 at 9:10 pm

      This is hands down THE best pizza crust recipe in all the world, gluten free or not. Every time I make one of your recipes I am reminded just why you are one of my most favorite bloggers. Thank you for yet again rocking my socks off.

      Reply
      • Alanna says

        December 31, 2014 at 4:51 am

        Whoa, that is high praise! Thank you for the incredibly sweet words Claudia! <3

        Reply
    22. Daria Wrubel says

      January 04, 2015 at 9:40 pm

      This crust (and the brussels sprouts and three cheese toppings) were a big hit as our Christmas appetizer, but now I'm ready for more Alanna-approved topping suggestions. Any more on the way?

      Reply
      • Alanna says

        January 08, 2015 at 7:08 am

        Aw, thanks for giving the recipe a go Daria! I have some other pizza recipes on this site that you might like (just search for "pizza" and they'll come up). I often turn to the Cheeseboard cookbook for inspiration! xoxo

        Reply
    23. Dori says

      January 11, 2015 at 10:17 pm

      Your pictures are so great. Congratulations from Spain.

      Reply
      • Alanna says

        January 12, 2015 at 7:39 pm

        Aw, thanks!!

        Reply
    24. Claudia says

      March 01, 2015 at 10:44 pm

      We are still obsessed with this recipe, it pretty much makes an appearance on our dinner table at least once a week. Anyway, recently we have been using the gram measurements, but I noticed that the grams for the 1/2 cup of sweet white rice flour is the same as the 3/4 cup of oat flour. I have been adjusting the gram amount to match the amount of the millet flour instead, and usually end up having to add another tablespoon of brown rice flour in the end as the dough comes out a tad too wet. Are the gram measurements as listed in the recipe accurate?

      Reply
      • Alanna says

        March 01, 2015 at 11:38 pm

        Hi Claudia! Oh, I'm so glad you're enjoying this recipe - that makes me so happy! I just re-weighed my sweet rice flour and I got roughly the same result (75 g this time). Sweet rice flour tends to be heavier than both millet and oat, hence a smaller amount will weigh the same as more oat. But this recipe isn't set in stone, so whatever you're doing, keep doing it as it seems to be working! :) Thanks so much for the great feedback and question.

        Reply
    25. Sparky says

      May 27, 2015 at 4:10 pm

      Can you or do you make a large batch of all dry ingredients (proportionally correct), store in an airtight container for convenience? This sounds amazing, have already printed out and will make this weekend.

      Reply
      • Alanna says

        May 28, 2015 at 6:54 am

        I love that idea! I don't see why that wouldn't work. Please let me know how you do it and I'll add it into the recipe - genius!!

        Reply
    26. Xam says

      October 23, 2015 at 8:27 am

      I recommend a printable option like most bloggers/sites supply. I have only been able to try one of your recipes because I cant keep running back and fourth to my office to look at my desktop. The day I waited for my husband so I can use his tablet I ended up with a terrible dish because in the midst of scrolling and un-sleeping the ipad, I skipped a step.

      Your photos look great, so does your website and the recipes look amazing! It should be more user friendly so readers want to try them. Just a thought :-)

      Reply
    27. EWray says

      December 04, 2015 at 9:05 am

      I have tried the dough several times and it has never let me down !!

      But everytime I bring up the recipe the same thought comes to mind ...
      WHAT ARE THE TOPPINGS ON THE PIZZA IN THE PICTURE!? 😃

      It looks so light and healthy for a pizza and I would absolutely love to try the whole recipe !
      If possible please let me know how to finish that pizza once my favorite dough is done! ...
      THANKS

      Reply
      • Alanna says

        December 04, 2015 at 10:48 pm

        Yaaayyyy! That's my brussels sprout pizza and the recipe is here: https://bojongourmet.com/2014/12/gluten-free-brussels-sprout-pizza-lemon-chile/. I'll update this post with a list of pizza recipes - thanks for the nudge! ;)

        Reply
    28. Jenn @ Peas and Crayons says

      January 25, 2016 at 11:53 am

      I cannot WAIT to make this! I have to find the flours first but once they're in my pantry it's on like donkey kong! <3

      Reply
      • Alanna says

        January 26, 2016 at 1:01 pm

        Haha, awesome! LMK how you like it. :)

        Reply
    29. Caterina says

      February 06, 2016 at 8:45 pm

      Holly molly is this crust ever delicious! I generally leave the plain portion of the pizza crust uneaten cause I'm all about the toppings but this was so flavourful and crisp I ate every bit of that crust. YUM!!!! Easy to make too!

      Reply
    30. Jenny says

      June 22, 2016 at 3:26 pm

      This looks beautiful! I've been looking for a gluten-free crust that actually has nutritional value, and I love the blend of flours used!

      Reply
    31. Jim says

      October 29, 2016 at 8:51 am

      Thank you thank you thank you for finally explaining the reasons for the different flours! I've been searching for the "whys" instead of just throwing different combinations together and wondering what the reasoning behind it is. I'm excited to explore the rest of your site and start trying new recipes... and start understanding how it all works together.

      Reply
    32. Amanda | What's Cooking says

      February 19, 2017 at 6:42 pm

      I made this tonight and I almost shed a tear of joy to finally find a gluten free, vegan baked good that mot only didn't fail me, it was phenomenal! I've had success with some gf waffles and pancakes, but anything beyond that has been a sadface. Thank you ,thank you for trying and trying so you could share this. I actually subbed almond flour for the sweet rice (because I thought I had everything and realized I didn't have that) and it worked out well! I always find it funny when someone comments on an old recipe of mine because cooking is such an evolution, but this I think will become a gold standard for me. This was amazing. xo

      Reply
    33. Joanna says

      April 17, 2017 at 5:59 am

      Hi, I'm really excited to try this recipe! Do you think I could make this with a dough hook in a standing mixer? Thanks so much!

      Reply
      • Alanna says

        April 17, 2017 at 9:07 am

        Hi Joanna, You could probably use the dough hook or paddle; the dough doesn't get kneaded though, just stirred until it comes together, so it's just as easy to use a bowl and spoon! ;)

        Reply
        • Joanna says

          April 23, 2017 at 7:08 pm

          Thank you Alanna - It did come together amazingly easily and my whole family loved it!! I'm thrilled to have it in the rotation.

          Reply
          • Alanna says

            April 24, 2017 at 9:59 am

            Yay! So glad you all liked it. :D

            Reply
    34. Didina Gnagnide Angorinie says

      November 22, 2017 at 2:19 am

      Can I parbake some crusts and then freeze them? Has anyone ever tried? Or would they turn hard? I have always used this trick with gf pizzas to have some crusts ready just in case but my previous recipe used a gf sourdough, which probably helped.

      Reply
      • Alanna says

        November 22, 2017 at 9:19 pm

        I think that would probably work - what a smart idea! Let me know if you give it a try!

        Reply
    35. Kate says

      January 17, 2021 at 7:03 am

      This crust is by far the best GF crust I've tried. So light and crisp with great flavor! This is definitely going to become a staple recipe.

      Reply
      • Alanna says

        January 17, 2021 at 9:22 pm

        I'm so glad you liked it! I've made it zillions of times myself. Thanks for the kind note, I really appreciate it!

        Reply
    36. Crystal says

      November 12, 2021 at 7:55 am

      Really pleased with this recipe! Last time I made pizza I used a recipe titled "best pizza crust ever" and it was horrible, the dough was tough as nails, I could barely work with it, it didn't require any rising time which made no sense, it cracked when it baked, I could barely cut it with a pizza roller, and you nearly broke a tooth off trying to chew it. Funny how this recipe, which doesn't boast being the best but rather boasts nutrition, is sooo much better than that other one! Thank you for creating a recipe that is the best gluten free pizza crust recipe and is also healthy and filled with whole grains. I was able to work with it easily, it smelled amazing, rose great, turned out crisp on the bottom just like a regular pizza crust, but was totally chewable and delicious! Everyone loved it, thank you thank you!!

      Reply
      • Alanna says

        November 12, 2021 at 7:56 pm

        Aw I'm so glad you love the recipe!! That's so disappointing about the other one that you tried, especially after the author hyped it up so much. Thank you so much for giving this one a go and for taking the time to write such a kind review, I really appreciate it! Here's to many more delicious GF pizzas in your future!

        Reply
    37. Sara says

      September 10, 2023 at 6:34 am

      This was fantastic! I didn’t have brown rice flour so subbed extra sweet rice. Also did not have a baking stone or pizza peel. We doubled the recipe and cooked two large pizzas directly on sheet pans. It required a longer cook time (about 20 minutes) but still turned out beautifully even with the modifications. This will be my go to GF pizza recipe in the future! Thanks for another amazing recipe.

      Reply
      • Alanna Taylor-Tobin says

        October 18, 2023 at 4:16 pm

        I'm so glad the pizzas were a hit and that the recipe worked well baked directly on a sheet pan. Thanks so much for the sweet note and rating!

        Reply
    38. Maggie says

      June 07, 2024 at 7:41 pm

      I ran across your website and ordered your book from my library. It was everything I’ve been looking for (for about 50 years). So I purchased it, (I’m very selective about buying cookbooks, just saying). I’ve looked through countless gf baking recipes and you are the only one who goes beyond the starchy flour blends and xanthan gum combinations to make nutritious blends I want to eat. Made your pizza dough and it was so so good. (I also noted your nod to Alice Medrich). Thanks for your creativity!

      Reply
      • Alanna Taylor-Tobin says

        June 12, 2024 at 7:29 am

        Aw I'm so glad you liked this pizza crust recipe and that you're enjoying my book too! I also like to try out cookbooks from the library before committing to buying them - libraries are the best! Thanks for getting my book, and please let me know which other recipes you try or if any questions arise. Happy baking!

        Reply
    39. Jennifer Hill says

      August 02, 2024 at 4:56 pm

      I need help! I made the recipe successfully a few weeks ago and it was the best gf pizza crust recipe that I've found. Today I quadrupled the recipe so that I could bake several crusts to freeze. I have no idea what went wrong, but the dough was so wet and sticky and I couldn't get it to come away from the bowl no matter how much brown rice flour I added or how long I mixed it. I am fairly positive that I converted the recipe correctly as I was extra careful with it. Does it maybe just need to mix for waaaay longer when I quadruple it? I didn't time how long I had it going for, but it felt like a long time. The only substitution I made was using tapioca starch and potato starch in place of corn starch because I forgot that I ran out of corn. It doesn't seem like this would have made a difference? It was an expensive amount of ingredients to throw away so I'm curious if you have any feedback for what might have went wrong before I try again! I definitely could have measured wrong, but I don't think I did.

      Reply
      • Alanna Taylor-Tobin says

        August 02, 2024 at 5:06 pm

        Hi Jennifer,

        Aw I'm so glad you loved this recipe the first time! But this issue with the large batch sounds awful and frustrating!

        I wouldn't expect the recipe to need more flour / less liquid when increased, and I wouldn't expect tapioca and potato starches to be significantly less absorbent than cornstarch, so I'm a bit mystified.

        Did you measure by weight or volume? I could see a volume measurement being off due to a measuring vessel being inaccurate, which can happen. And it's definitely easy to forget a flour when the recipe calls for several like this one does.

        Did the chia make it in? That's an especially absorbent ingredient and could make a big difference.

        I would expect the dough to come together when more flour is added, so I hope you can salvage the batch! Or at least throw it in a pan with lots of olive oil and call it focaccia. Or if you have some psyllium on hand, you could try working some into the dough which could help absorb some of the extra liquid.

        I would suggest trying to double the recipe next time to see if the consistency gets off. I'm pretty I've done this successfully in the past.

        Please keep me posted - I'm invested now!
        xoxo,
        A

        Reply
        • Jennifer says

          August 02, 2024 at 5:21 pm

          I was really not wanting to throw the whole thing away so I tried adding more potato starch in there which I now realize may have screwed it up even more, but it made the texture better and once I let it rise it was easier to work with. I added a LOT of brown rice flour so my guess is it won't turn out well, but I will let you know! I have a test one pressed out, rising and about to go in the oven right now.

          I did all of my measurements by weight except for the chia seed, I used tablespoons and am now thinking maybe I lost count because 12 is easy to lose track of, haha. I wrote out the measurement in grams and have no idea why I used a tablespoon to start adding it to the flour instead - aside from having a very long day/week! Either way, I'll let you know how my disaster batch turns out and I will also try again just doubling the recipe. Either way, thank you for the delicious recipe, at least I tried it once with success and I know it's worth it to try again :)

          Reply
          • Alanna Taylor-Tobin says

            August 02, 2024 at 5:27 pm

            Ugh, ok, well I'm keeping my fingers crossed for this batch. Hopefully the potato starch makes it nice and pillowy! I've definitely made mistakes in large batches like this before. I'm just impressed that you're making a full-on pizza party at the end of a long week. Hope it turns out beautifully and that you get some good rest this weekend. Keep me posted!

            I'm so glad you liked the crust the first time around and hope you get to experience it that way again!

            xoxo,
            A

            Reply
            • Jennifer says

              August 02, 2024 at 6:46 pm

              Haha I have some regrets with my end of the week pizza party! It didn't turn out great, but it's not as bad as I thought it would be and I think overall salvageable, yay! I like your idea of making it into focaccia and might go that route.

              I had another realization and am not sure if it would have impacted it, but I made my own oat flour using my crappy blender because my Vitamix was in use. I just noticed that it didn't come out as fine as it usually does - could that have made a significant impact? If not, I'll assume it was just inaccurate measuring.

              Thank you for your quick responses and keeping me from throwing it all out!

            • Alanna Taylor-Tobin says

              August 02, 2024 at 9:13 pm

              Aw it's totally my pleasure - I'm glad I was at my desk this evening to help troubleshoot! Personally I'd be psyched if someone made me GF pizza, no matter how it tasted haha.

              I've definitely had experiences where flour that was less finely ground absorbed less moisture in a recipe, but I'd be surprised if the oat flour made *that* much of a difference, especially since it was one of many flours. It's possible that it had some effect. Still rather mysterious!

    40. Naomi says

      March 17, 2025 at 5:56 am

      Is there anything I can substitute for the rice flour? I’m allergic to rice, nuts, wheat, gluten and eggs.

      Reply
      • Alanna Taylor-Tobin says

        March 17, 2025 at 8:14 am

        For sure! Instead of the sweet rice flour, you could try using 6 more tablespoons sorghum flour and 2 more tablespoons tapioca flour. And of course use sorghum instead of brown rice flour too. You may need to add more flour if the dough looks too wet compared to the pictures, or more water if it looks drier than the pictures. Please let me know how it goes!

        Reply

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    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    ✨ This lemon tart makes you feel like a fancy Fr ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

#glutenfreebaking #lemontart #easyfrenchdessert #almondflourrecipes 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    You’d never guess this ultra-moist, tender carro You’d never guess this ultra-moist, tender carrot cake is gluten-free and naturally sweetened! 😍 Made with almond flour, cassava flour, and topped with the dreamiest honey cream cheese frosting. Who’s grabbing a fork??
 
🥕 Craving this? Drop a “recipe please” in the comments, and I’ll send it straight to your DMs!
 
#GlutenFreeBaking #NaturallySweetened #CarrotCakeLovers #BakingReel #AlmondFlour #CassavaFlour
 
https://bojongourmet.com/paleo-carrot-cake-almond-flour-dairy-free/
    Do you agree? 🤔🍌 Get the recipe for these F Do you agree? 🤔🍌

Get the recipe for these FLOOFY almond & oat flour banana muffins on my blog. 🥳

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Bojon appétit! 👩🏻‍🍳

#bananamuffins #glutenfreebaking #almondflour #oatflour 

https://bojongourmet.com/gluten-free-banana-muffins-oat-almond-flour/
    ☘️The trick to shamrock-green #matchacookies? ☘️The trick to shamrock-green #matchacookies? Good matcha, the right leavening, and some baking magic 🪄

Made with @artisanamarket cashew butter, @coombsmaple maple syrup, @bobsredmill almond flour, @myencha matcha, and @guittardchocolate 💚

Comment “recipe please” and I’ll DM it to you. 

Bojon appétit! 

#vegancookies #veganrecipes #glutenfreevegan #almondflour #paleorecipes #matcharecipes #stpatricksday☘️ 

https://bojongourmet.com/matcha-chocolate-chip-cookies-vegan-paleo/

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