Gluten Free Pizza Crust

We shopped high and low for a perfect gluten free pizza crust. Now, this recipe has replaced them all. Its so easy to make and will be your go-to for all things pizza. UPDATE!! After acquiring the American Test Kitchen Gluten Free cookbook I started to play around with this recipe to see if I could improve the crumb. If you used this recipe before Oct 31 2021 you’ll notice some changes.

What you will need:

  • 1 1/2 cups gluten free flour
  • 1/4 cup almond flour
  • 1 teaspoon xanthan gum (if your flour doesn’t already include it)
  • 1 tablespoon sugar (necessary for the yeast activation)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 packet gluten free dry yeast
  • 1 cup warm water
  • 2 tablespoons olive oil

Suggested Pizza toppings:

  • half an onion, sautéed
  • half a bell pepper, sautéed
  • one bulb of garlic, chopped and sautéed
  • gluten free turkey pepperoni
  • vegan cheese of your choice, shredded
  • pizza sauce
  • salt and pepper


In a medium bowl, add the packet of yeast, oil, water and sugar. Mix together and notice bubbles forming. Set aside for 10min.

In the meantime, in a large bowl combine the flour, xanthan gum, baking powder, and salt.

After the ten minutes, add the yeast mixture to the flour mixture and mix. The dough will be wet. make sure the ingredients are properly mixed and then cover with a lid or saran wrap and set in the fridge for 60min.

During this time you can precook your toppings. Chop onion, pepper, garlic and saute slowly in a non-stick pan with olive oil. Set aside until its time to top the pizza.

Remove the dough from the fridge and spread with greased hands on a pizza pan. If you are going to be baking on a pizza stone, instead spread the dough on a floured pizza peel. Don’t thin the dough out too much, you wanna give it a chance to rise.

Place the pizza crust in a cold oven and set to 325-degrees. Once the oven has hit the right temperature, cook the crust for 40 minutes but keep an eye on it (you want it to start getting brown but not overcooked as you will need to cook it more with the toppings).

Remove the pizza and top with your favourite ingredients. Bake again for another 8-10 minutes. Finally, broil on high for a few minutes until the cheese starts to bubble. This might take a bit longer with your vegan cheese.

Vegan cheese and gluten free turkey pepperoni

Remove from oven and enjoy 🙂

Eggplant Mini Pizzas (with vegan cheese)

What you will need:

  • 1 eggplant
  • table salt (dont use the good stuff)
  • olive oil
  • 1/2 cup tomato sauce (canned or made fresh)
  • vegan cheese
  • fresh basil
  • pepper to taste
  • crushed garlic (optional)

I was interested in sprucing up this recipe, pinned by kaylin’s kitchen ( based on Julia Childs’ cookbook, by removing the dairy from this recipe and instead used dairy-free gluten-free cheese.

Take one eggplant and slice it into 3/4 inch slices, trying to keep them as even as possible. Discard the ends.

On a plate lined with two layers of paper towel, lay a layer of eggplant rounds and salt liberally. This is to help take the moisture out of the eggplant for better cooking. Continue to stack and salt (no need to salt both sides). Let sit for 30 mins. You will start to see water droplets appear on the eggplant.

In the meantime, preheat your oven to 375.

Once the eggplant has drained, use a paper towel to drain off the moisture and excess salt (this is why you dont want to use the expensive pink salts). On a baking sheet lined with parchment paper – and you may need two sheets to accommodate all the slices – spread the eggplant rounds on the sheets and sprinkle with olive oil. Place the sheets in the oven to cook for 25 min. Note: since I used basic canned tomato sauce, I also added some crushed garlic to the rounds.

Remove the sheets from the oven and use 1-2 spoonfuls of sauce on each round, spreading the sauce right to the edges of the rounds. Add pepper, cheese and chopped basil. Place back in the oven on broil for 3-5 min or until cheese melts. Serve hot.