Gluten Free Pizza Crust – Improved again!

2 Jun

This version seems to crisp up better than others that I’ve posted, and the flavor is milder. Sooooo easy!

The pan you use does matter in how the crust crisps up on the bottom. We used to use a pizza stone, but they kept breaking, so we’ve switched to a perforated pizza pan (the heavy kind with holes in the bottom). A cookie sheet would work too, but you may want to have the oven a little hotter.

Makes a 12″ round pizza


  • 1 cup featherlight flour mix
  • 1 cup almond meal*
  • 1/2 tsp salt
  • 1 tsp xanthan gum
  • 1 Tbsp baking powder
  • 1 Tbsp olive oil
  • 1 cup water
  • Nonstick cooking spray


Preheat oven to 450. Mix dry ingredients, then quickly stir in wet until combined. Dough will be very soft, but will firm up a bit after sitting for a minute.

Get 2 pieces of aluminum foil, about 12″ x 16″. Place one on the counter, and spay with non-stick spray. Place dough in the center of the foil. Spray the dough with nonstick spray, and also spray the other sheet. Sandwich the dough between the two pieces of foil, and gently pat/roll out into a 12″ circle. Peel off the top piece of foil.

Using the foil to lift the dough, place dough, still on the bottom foil, onto a cookie sheet or preheated pizza stone. Cook 5-7 minutes or until dough is barely beginning to brown on the edges. Remove from oven, peel/slide crust off the foil and back onto the pan (or onto a temporary pizza peel or rack if you’re using a stone).

Top as desired. Bake again until cheese is melted.

*You can make this without the almond meal. Use 2 cups of flour mix instead of 1, and increase the olive oil to 2 Tbsp.


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