Gluten Free Homemade Pizza

Yes, you can enjoy pizza without the wheat! Just start with our foolproof gluten-free flour blend and top things off with a fresh marinara sauce and your favorite toppings.

Gluten Free Homemade Pizza
Photo: Karla Conrad
Prep Time:
20 mins
Rise Time:
20 mins
Bake Time:
15 mins
Total Time:
20 mins
2 pizzas


  • 2 cup Gluten-Free Flour Mix (recipe below)

  • 1 teaspoon kosher salt

  • ½ cup milk

  • ¼ cup water

  • 1 package active dry yeast

  • 2 teaspoon sugar

  • 2 egg whites

  • 2 tablespoon olive oil

  • Olive oil

  • Desired gluten-free pizza toppings such as Quick Gluten-Free Marinara Sauce (recipe below), gluten-free pepperoni or Canadian-style bacon, sliced or chopped vegetables, and/or gluten-free shredded cheese

Quick Gluten-Free Marinara Sauce

  • 2 28-oz cans whole tomatoes, undrained

  • 6 tablespoon snipped fresh basil

  • 2 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon crushed red pepper

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

Gluten Free Flour Mix

  • 3 cup white rice flour

  • 3 cup potato starch

  • 2 cup sorghum flour

  • 4 teaspoon xanthan gum


  1. In a large mixing bowl stir together Gluten-Free Flour Mix and salt; set aside. In a small saucepan combine milk and the water. Heat and stir over medium-low heat just until warm (105°F to 115°F). Remove from heat. Stir in yeast and sugar. Add yeast mixture to flour mixture; add egg whites and the 2 tablespoons oil. Beat with an electric mixer for 1 to 2 minutes or until smooth, scraping sides of bowl occasionally.

  2. Line two flat baking sheets with parchment paper. Divide dough in half (dough will be soft); place each dough portion on a prepared baking sheet. Drizzle each portion with 1/2 teaspoon additional oil. Using oiled hands, press each portion into a 9-inch circle, building up edges slightly. Let rise at room temperature for 20 minutes.

  3. Meanwhile, place a cold pizza stone or flat baking sheet in a cold oven. Preheat oven to 400°F. Gently slide one parchment sheet with pizza crust onto the hot baking stone or baking sheet. Bake for 5 to 8 minutes or until bottom of crust is browned and top appears set. Return crust to cold baking sheet and remove from oven; slide onto a wire rack. Repeat with the remaining crust.

  4. Top crusts with desired gluten-free pizza toppings. Return pizzas, one at a time, to hot pizza stone or baking sheet. Bake about 10 minutes more or until bottom of crust is browned and toppings are heated through.

Quick Gluten-Free Marinara Sauce

  1. Place tomatoes in a food processor or blender. Cover and process or blend until nearly smooth. Stir in basil; set aside.

  2. In a large skillet heat oil over medium heat. Add garlic; cook and stir until garlic is lightly browned. Stir in tomato mixture, crushed red pepper, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Use on pasta, pizzas, and bruschetta.

Gluten Free Flour Mix

  1. In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.


Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

Nutrition Facts (per serving)

313 Calories
10g Fat
48g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 313
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 481mg 21%
Total Carbohydrate 48g 17%
Total Sugars 3g
Protein 8g
Vitamin C 0.9mg 5%
Calcium 133mg 10%
Iron 0.5mg 3%
Potassium 132mg 3%
Folate, total 33.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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