Super Easy Gluten Free Pizza Crust with Rice Flour

By Catherine on September 16, 2014 | Last Updated April 21, 2016 | 9 Comments | Medical Disclaimer | This Post Contains Affiliate Links - I may receive a commission if you purchase through links in this post.

A clean, delicious, and also gluten free pizza crust recipe is extremely hard to find these days. Most recipes contain added gums, such as guar or xanthan gum which can be hard on the digestive system, particularly for those with low stomach acid. Additionally, most paleo pizza crusts are made with tapioca starch, almond flour, arrowroot, or potato starch which can also be problematic digestively.

This is a super easy recipe that uses a small amount of rice flour, along with eggs and Parmesan cheese. It is also a lactose intolerance friendly recipe if you are sure to use harder cheeses as the topping, and avoid lactose containing cheeses such as mozzarella. While I love-making this grain free pizza crust with cauliflower, processing the cauliflower can take up to an hour! This crust recipe is much quicker and just as satisfying.

Gluten Free Pizza Crust Ingredients:

2/3 cup sweet white rice flour (like this, do not use another kind of rice flour, it will not work)
2/3 cup Parmesan cheese, packed
1/2 teaspoon Italian spices
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons coconut flour (like this)
2 small eggs or 1 1/2 large eggs

Instructions:

Combine sweet rice flour, coconut flour, Parmesan, salt, spices, and baking powder in a bowl. Stir to combine.
Add eggs and mix well.
Form dough into one large ball.
Place dough on a cookie sheet lined with parchment. Using your hand (with an additional piece of parchment if necessary) press the dough to form a thin crust, using a rolling pin if necessary. If you’ve added too much egg it will be too sticky to spread easily. In this case, add a bit more sweet rice flour.
Bake the gluten free pizza crust at 350 degrees for 12-15 minutes.
Add toppings such as sauce, cheese, and return to the oven on broil for 2-3 minutes.
Top with fresh basil if desired and serve.
Makes 1 large gluten free pizza crust. Serves 3-4.

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Comments

Melissa says
September 18, 2014 at 12:15 pm

This looks amazing Catherine!!! I can’t wait to try it 🙂

Reply
Sandra says
September 28, 2014 at 12:45 pm

How will this work with an egg substitute? Our daughter is very egg sensitive.

Reply
Nadira says
September 30, 2014 at 12:36 pm

Hey, can I omit or substitute the Parmesan? I’m dairy- free here too.

Reply
xochilt says
March 31, 2015 at 7:40 pm

I tried this recipe and it was super dry and crumbly so I added an extra egg…It’s a dissaster & waste on ingredients!

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- Catherine says
  January 19, 2016 at 10:18 am
  
  Hi there,
  
  Sorry it didn’t turn out for you! Did you use sweet rice flour? Sweet rice flour is starchier and a better binder. Other rice flour varieties will not work in this recipe.
  
  Abundantly,
  Catherine
  
  Reply
Kathleen says
May 5, 2015 at 9:45 am

this looks like great recipie and i do have friend who is big time allergic to rye,wheat,oats and barley. this would be great to make if he comes over to vist me and my family from another state. ^_^

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Julia says
February 26, 2016 at 3:11 pm

Thank you, this was super yummy! One of the best gluten and corn free pizza crust recipes we’ve tried!
I had to add 1 tblsp water though to make the dough stick together. I used an Asian brand of sweet rice.
I also found the yield to be a little bit off – made 2 small portions, so next time I will just double it! All in all we’ve got a new favorite here.

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Holly Jensen says
May 17, 2016 at 2:51 pm

Oh my gosh. I am typing to you as I am scarfing down my last bite of pizza.. Finally a pizza crust that doesn’t taste like cardboard that is gluten free. I changed a few ingredients since I don’t eat eggs. First I cut the recipe in half and instead of one egg I used 1 tablespoon ground up chia seed to 3 tablespoons water. At first the batter was crumply, so I added a bit of olive oil and water enough to hold a shape. Pressed it out as flat as can be and cooked it for 20 min. For a nice crispy crust. Once done I put on a spoonful of sauce, shredded cheese,, carmelized onions, portabella mushrooms and broccoli.. And like a little pig I ate it. ha ha. Ok I did save the other half for my daughters dinner. Oh and I didn’t have any sweet rice flour, so I used organic brown rice hot cereal from Arrowhead Mills- that I had to grind down into flour with my coffee grinder. I just have to say thank you–my tummy is finally happy! This recipe is a keeper!

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Charles Hurst says
March 16, 2017 at 7:47 am

Hey,

I always struggle with ingredients that use cup as a measurement because from what I read it can vary from 150 grams to 230 grams depending on the ‘cup’

Any chance anyone could guide me on a gram value for this recipe?

Also any substitute for coconut flour, I’m struggling to find any in the UK?

Thanks,

Charles

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