Friday, August 3, 2012

Allergy-Friendly Pizza Crust (free of: gluten, dairy, nuts, eggs, soy, yeast, sugar) with a video!

 Last summer I made a vegan gluten-free strawberry shortcake from Without Adornment.  It was super yummy.  And as I ate it I thought, this would make a fabulous pizza crust.  And it sure did.  This was a huge triumph for me in the pizza crust department.  Up until that time I had nothing but bad luck with gf pizza crusts.  Some store bought were so terrible I could barely choke them down.  So what makes this a nice recipe for pizza crust?  Well, for starters, it's strong and can hold ingredients, it doesn't have a funky flavor or aftertaste, and it's easy and very, VERY inexpensive.  And best of all, my son can eat it - and that makes mommy super happy.  Does it taste just like a gluten  But it does the job and thus my family eats pizza each week and without all the gunk (especially yeast -  I stay far away from that stuff).  I made a video of how to make the pizza, as the trick to getting it right is baking it on cooling wire, so I recommend viewing the video to see how I bake the crust.  We usually make pizza on the weekends.  Fun and easy.  Okay, so please let me know if you have any questions about this recipe. Have fun...hooray for pizza.  
Allergy-Free Pizza Crust
Recipe slightly adapted from Without Adornment

*I highly recommend weighing the flours.  Just a small difference in measurement and the recipe will turn out quite different.  Just sayin'.

-140 grams brown rice flour (1 cup)
-60 grams tapioca flour/starch (1/2 cup)
-40 grams arrowroot starch (1/3 cup) or 1/4 cup potato starch.  
-1 teaspoon xanthan gum
-1 tablespoon gluten free baking powder
-1/2 teaspoon salt
-1/4 cup olive oil 
-3/4 cup filtered water
-1/2 teaspoon apple cider vinegar 

How To:
Preheat oven to 400 degrees 
1.  Mix dry ingredients in a bowl and wet in a separate bowl.  Combine.
2.  Mix and form into a ball.  Flour your baking mat and roll out dough (see notes).  Bake 12 minutes.  Tthe crust should be on a mat and then placed on a rack to bake.  (If you don't like using silicone baking mats, roll out the dough on parchment paper and then bake on a baking sheet).  See Ricki notes below (she baked it this way).    
3.  After the crust bakes for 12 minutes, transfer crust from the mat to the cooling rack to cool.
4.  Build the pizza.  See here for homemade pizza sauce, and we love this dairy free cheese.  Keep the crust on the rack.  After piling on your topping, bake another 10-12 minutes (on the rack).  The longer you bake the harder the crust will get, so be careful.  I like the texture at the 12 minute mark.
5.  Remove crust from oven and allow to cool on the cooling rack it was baked on.  When cool, transfer to cutting board (or cut on a mat)

1.  If you make the crust too thick it will have a biscuit texture.  Go for a thin crust for a more traditional texture.   
2.  Caution: don't let the dough sit too long in the bowl after you combine the ingredients, as it will start to "grow" from the apple cider vinegar and the baking powder and get really soft.  Please see the video.  And add as much flour as your need to roll it out.  I've made this so many times, so I'm quite used to working with this dough, so be patient with it and yourself. The more flour you add, the more it will come together for and you'll be able to roll it out.  
3.  You can add spices and flavors to the dough, such as garlic granules. oregano, Italian Seasoning, onion granules, etc.
4.  If you're not comfortable using your cooling racks to cook the crust (or not sure if they are oven safe) Bed Bath and Beyond sells a cooking/baking rack for pizzas (however, it looks like the same exact material as my cooking rack).  But some folks might feel more comfortable with this: Pizza Baking Rack
Video: Making Pizza 

 Shared on: Melt in your Mouth MondaysKeep It Simple Mondays, Monday Mania, Mealtime Monday My Meatless MondayJust Another Meatless MondayMade from Scratch Monday Fat Tuesday, Slightly Indulgent TuesdaysRecipe Box TuesdayAllergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Full Plate Thursday, Tastetastic Thursday, Keep It Real ThursdaysWellness Weekend, Fight Back FridayFresh Bites Friday, Freaky FridayLifeologia Summerizing Party, Friday FoodWhole Foods Friday


  1. Amber, I'm pretty sure my cooling racks aren't oven-safe. What do you use? This looks great and I'd love to try it tonight!

    1. Hi Ricki,

      Good question! I made sure the oven racks I bought didn't say anything about not being safe for an oven, as I was concerned about this too. But it's the only thing I've found that makes a crispy crust. Maybe a pizza stone would work. You know, I'll try that next and see if it works. I have two chrome racks and they aren't coated so nothing melts. It's worked great so far (and I've been doing it for over a year like this). So I'm hoping others can use a cooling rack if they have one that's oven safe. Let me know if you figure out a different method.

      I did find this one @ Bed Bath and Beyond: (but it looks like it's made out of the same material as my cooling rack).

      Thanks, Ricki.

    2. Great, thanks! I think I may try it with just the regular cookie sheet and parchment paper. . . I don't mind if it's not crispy as long as it's fully baked. ;-)

  2. This looks so good Amber AND I love the youtube video! I shared it on FB so I hope you get lots and lots of views! I'm going to be working on a recipe soon since we made gluten free pizza yesterday from a packet - YES - a packet!!! - but the ingredients were all organic! We weren't impressed at all though BUT it was dairy and egg free - yours looks so much better!

    We started making a video last week for one of the recipes I'm posting BUT the camera played up - we will get it done another time - it's Hannah's recipe which I'm going to be posting on my blog - probably in September now.

    Well done for this awesome recipe!

    Vicky x

  3. We had it tonight--great crust! My hubby said it was "the closest to a real pizza crust we've had." !! I just used parchment paper on a cookie sheet. The dough was really soft (far too soft to roll--I just pressed with my fingers into the pan), and it never got quite browned (I baked for over 30 min total), but it was baked all the way through and lovely. Mine wasn't a "bready" crust, more like halfway between bready and thin-crust, but delicious nonetheless, and firm enough to eat a piece of pizza with your hands (my favorite way). :) Thanks so much, Amber! :D

    1. Hi Ricki,

      Thanks for the feedback.

      I am surprised you had to bake for 30 minutes (one question, did you bake just once?), if so, I can see why it was over 30 minutes. And I'm very impressed it turned out on a cookie sheet. That's great news.

      And my crust never browns either. :-)

      But this is great feedback for those who might not want to use a rack.

      My husband really likes this crust too. It's far better than any crust we've purchased. Glad your hubby enjoyed it.

      One suggestion about the dough, because sometimes it is really soft (and you may have already tried this) but add a good amount of flour to the bowl and roll it around. I'm offering this suggestion because I've made this dough so many times and often it needs extra flour in this final stage of rolling. I notice that it's much like gluten dough in this respect. I always needed to add a bunch of flour to gluten dough to form it and help it not stick. Anyway, please let me know if you have any future successes rolling it out. :-)

      Have a great rest of your weekend.

  4. Wow! I am so impressed that you took my shortcake biscuit recipe and turned it into a pizza crust! Thanks for letting me know that you made it and I'm so happy that it's become a favourite of yours! :)

  5. Wowza! This looks so appetizing! I have a friend that has been asking about recipes for pizza crust so I'm going to pass your link on to her. Her son had an anaphylactic reaction to a pre-packaged gluten free pizza dough so she won't buy them anymore and has been searching for a good recipe to use. Thanks for sharing!

  6. Your video melted my heart Amber! It was so sweet to watch your adorable children make healthy pizza with you. And I love the first song on the video! This crust looks fabulous and I am planning on making it this coming weekend. Homemade pizza crust is calling my name.

  7. I've just posted a prawn, peppadew and parsley pesto pizza with chilli-chard recipe today and I wish I had checked my mail before doing so. It would have been great to link with this recipe. Drat! Although I'm not coeliac I do like to try and give alternatives for those that are, and you are right, the ingredients are cheap and the video excellent. I may just edit tonight and include a link, if you don't mind. Bookmarking this.

  8. Just linked it in the body of the recipe. Hope that was okay!

  9. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  10. this looks stunning, and sounds easy enough:) thank you!

    1. It's a winner recipe in our family! So good. :)

  11. After many tried and failed crust attempts I was so happy to encounter this tutorial! I made this crust for our twins and it was AWESOME! I don't have an oven-safe wire rack, so I just used parchment paper on our metal pizza pans, and it worked great. I can see how it would turn out even better with the rack, but everyone was happy with how it turned out - even our non-allergic kids liked it! I would like to link up when I blog my homemade pizza sauce recipe and top-eight allergen-free topping ideas soon on Proverbial Seasons. Great post! Thanks!

    1. Hi Gillian,

      Thank you so much for stopping by today and sharing your experience with this recipe. It warms my heart to know it was enjoyed by your family. My kids love it as well. Have a great day. Be Well, --Amber

  12. This recipe has been a lifesaver in our house. My son is on an elemental diet with 10 safe foods. Luckily he could have almost everything in this recipe. I had to eliminate the xanthan gum but it still turned out great. Since I don't have oven safe cooling racks, I cooked it on parchment for the first 12 minutes. Then I flip it over, peeled off the parchment, placed my toppings on and placed it directly onto the racks in my oven to cook for another 12 minutes. Comes out great every time. I have also made crackers from this recipe too by rolling it very thin and adding spices to the dough. Thank you so much Amber!


  13. hi there! recipe looks great! but I am following a low fodmap diet and acv in a no-no, any recommendations for a sub? im craving pizza now after seeing this :)

    1. My advice would be to google pizza crusts for that diet. I'm sorry but I can't make any recommendations for subs here giving that the foodmap diet is pretty restrictive. There are several almond flour pizza crusts out there. You might need to just use a butter nut squash like my friend Lauren @ Empowered Sustenance.

  14. This looks great! Going to pin it and share it with my sister. :)

  15. Oh! It looks absolutely delicious!! Thank you for sharing!



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