Allergy-Friendly · Baking · Family activity · Gluten-free · Recipe

An Easy Gluten-Free and Egg-Free Pizza Crust Recipe

My kids really enjoy making pizza. They especially like the part where they can customize their toppings. Since my daughter and husband can’t eat gluten or eggs, we use the following easy and quick recipe for pizza crust (it reliably yields a tasty crust that everybody can enjoy):

Gluten-Free and Egg-Free Pizza Crust Recipe:

  • 3 1/4 cups gluten-free all-purpose flour
  • 2 teaspoons sugar
  • 1 envelope (1/4 ounce) rapid-rise yeast
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1 1/4 cups very hot water
  • 2 tablespoons olive oil
  1. Combine dry ingredients in bowl of stand mixer. With mixer running on low speed, add water in steady stream until soft dough ball forms. Add olive oil and beat for two minutes. Transfer dough to gluten-free floured surface and knead for two minutes or until dough holds together in a smooth ball.
  2. Place dough in oiled bowl; turn the dough to coat it uniformly with oil. Cover the dough in the bowl; let the dough rise for 30 minutes in warm place. (Dough will increase, but less than double, in size).
  3. Preheat oven to 400 degrees F. Line pizza pan or baking sheet with foil. Punch down dough and transfer to center of prepared pan. Spread dough as thinly as possible (about 1/8 inch thick) using dampened hands. (You can make one large pizza or four to five smaller pizzas, which is what we like to do to allow for individually-customized toppings). Bake five to seven minutes or until crust begins to color. (Crust may crack in spots).
  4. Top pizza with your favorite toppings. Bake 10 to 15 minutes or until cheese is melted and pizza is cooked through.

(Recipe modified from the Allergy-Free Cookbook)

Here are the crusts after baking for a few minutes (notice how they crack a bit):IMG_2221.JPG

The toppings:



Assembled pizzas before baking:


Pizzas after baking:

IMG_2307.JPGIMG_2291.JPGIMG_2274.JPGGluten-free pizza crust is much denser than regular crust–it won’t be light and fluffy, and it is more substantial and filling than a regular wheat-flour crust. The thinner you can make the crust, the better it will be.


Photos and food styling for this post are by my daughter.

4 thoughts on “An Easy Gluten-Free and Egg-Free Pizza Crust Recipe

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s