This gluten free yeast free pizza crust is a great way to save a last minute dinner, as it will take you less than one hour to have your gluten free pizza out of the oven!
It is easy to make and perfect for anyone who is sensitive to both gluten and yeast!
It's also egg free and vegan. {Updated recipe}
Through my boyfriend's food allergies I've learnt that the very first thing you miss when you have to start living gluten free is everything bread, pasta ... and the holy pizza of course.
Among the many gluten free recipes I make, pizza has always been one of those I care most about. I always experiment with it.
I also created this long-leavened pizza dough (24h), which is delicious!
But ... I know that we don't always have the time to commit to long preparations.
That's why I created this gluten free pizza dough with no yeast that will make your life so much easier!
Ingredients
If you have been following me for a while, you will know I'm all for gluten free recipes that use as few and simple ingredients as possible. And this rice flour pizza dough without yeast is definitely one of them!
This no yeast gluten free pizza crust is made with:
- brown rice flour
- white rice flour
- gluten free starch
- (unflavored) baking powder
- salt
- olive oil
- water
Find all the quantities in the recipe card below
Instructions
Putting together this gluten free pizza dough without yeast will literally take 5 minutes.
- Start by combining all the dry ingredients in a bowl: brown rice flour, white rice flour, starch, salt, baking powder.
- Add the liquid part, as in water and olive oil and mix well with a spoon first
- Once big "crumbs" form, work the gluten free dough with your hands until you have a dough ball
- Generously greese your baking pan with olive oil, place the dough on it and spread it with your hands
At this point your quick gluten free pizza crust is ready to be topped with whatever you love!
Find the full instructions in the recipe card below
Tips and Substitutions
This pizza crust is so quick to make that I usually prepare the sauce and the toppings before preparing the dough, so that everything's ready right before baking.
IMPORTANT: add the sauce and the toppings only when the oven has reached the right temperature and the pizza base is ready in the pan.
This way the crust won't absorb the tomato sauce, won't get soggy and it will cook properly.
Also please know this pizza crust is more like a bread-y base. Addind lactose free or vegan cheese on top will help keep the base more "moist" and softer.
Because in my opinion rice has the most (or one of the most, at least) neutral taste when it comes to gluten free recipes.
In this case especially it allows you to let the toppings flavors to really stand out.
You can replace the brown rice flour with other gluten free flours like buckwheat, millet, sorghum, quinoa, amaranth.
They have stronger flavors than rice flour though.
And different textures too, so more water might be needed to have the right dough consistency.
White rice flour and starch can't really be replaced as they work as "binder" and help the dough to stick together.
No, this pizza crust does not need to proof, it will rise directly in the oven.
Brush some olive oil on it right before baking it, not earlier, or the dough will absorb the oil.
I always keep it very simple! A cup of tomato sauce, half teaspoon of dry oregano, half teaspoon of dried basil, 1 tablespoon of olive oil (optional) and salt to taste
We usually go for veggie toppings, but sometimes we also add anchovies or canned tuna. Onion (red one especially) is something I particurarly love on homemade pizza, I feel it gives it a nice kick.
You can keep leftover pizza in an airtight container in the fridge and reheat it in the microwave or in a pan too, it will be soft and crunchy again!
Side note. The recipe as you read it now is an update of an old one, where I used slightly different quantities, flours and also flax seeds.
After re-testing it many times, I finally found the right mix of ingredients to make this gluten free pizza without flax seeds, but also without xanthan gum and without psyllium husk.
If you want you can still add the flaxseeds to the dough for extra softness (yet slightly altered flavor): simply mix a tablespoon of ground flax seeeds with 3 tablespoon of water, let it rest for a few minutes then add the gel after adding the wet ingredients.
Baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
What I love about this gluten free yeast free pizza crust is that it is quick and easy to make, it's crunchy on the outside and soft inside, it tastes great and slices perfectly! Moreover it is made with a homemade gluten free flour blend and few other ingredients!
Let me know in the comments and if you make this recipe, don't forget to tag me on Instagram and I will share them in my stories! 😉
Ciao!
Sonia
P.S. Should you suffer from yeast intolerance, here you can find my vegan gluten free yeast free bread too 😉
📖 Full Recipe
Gluten free Yeast free Pizza Crust
Equipment
- 1 kitchen scale
- 1 bowl
- 1 spoon
- 1 baking pan
Ingredients
Doses for a 11 inch / 30 cm baking sheet
- 150 grams (1 CUP + 2 tbsp) gluten free brown rice flour
- 50 grams (⅓ CUP) gluten free white rice flour
- 50 grams (⅓ CUP) gluten free potato starch (or othe gluten free starch)
- ½ teaspoon salt
- 2 teaspoons baking powder (can be replaced with 1 teaspoon cream of tartar + ½ teaspoon baking soda)
- 1 tablespoon olive oil plus extra for greasing the baking sheet and brushing the crust edge
- 160 grams (¾ CUP) water
Dough made with psyllium husk (same ingredients as above)
- 2,5 teaspoons psyllium husk
- 30 grams more water, for a total of 190 grams water
Instructions
- Have your sauce and toppings of choice ready, like sliced cheese, sliced veggies, tomatoes, etc.
- Pre-heat the oven at 350 F / 180 C
- In a bowl mix well all the dry ingredients: rice flours, starch, salt, baking powder
- Add oil and water and mix well with a spoon until you get big "crumbs"
- Then work the dough with your hands, squeezing all the ingredients together, then knead the dough and form a dough ball.
- Either cover your baking pan with a piece of parchement paper or generously grease it with some olive oil
- Place the dough onto the pan and spread it with your hands up to the pan edges
- Right before going into the oven, cover the pizza base with tomato sauce and/or all the toppings you want (DO NOT do this earlier, or the pizza base will absorb the liquids, will get soggy and won't bake properly)
- For a golden-brown crust, brush the edges with olive oil
- Bake for 25-30 minutes (check the crust both under and the borders, making sure they get brown-ish but don't burn) and enjoy!
Eli says
would you by chance know the imperial conversions?
Sweet Sensitive Free says
Hi Eli, I converted the grams into ounces for you (they are more accurate than cups) and it is:
200 gr = 7.05 oz
50 gr = 1.76 oz
Hope this helps 🙂
Marlenny says
What can I substitute for the flax seeds? I am sensitive to seeds.
Sweet Sensitive Free says
Hi Marlenny! You can add a few tablespoons more of starch or try with 3 TBSP of chickpea flour well mixed with 3 TBSP of water and incorporate them well to the batter at the end 🙂 Hope this helps!
Eve says
Hi! Can't wait to try your recipe, but I can't seem to find cream of tartar anywhere. Can I use baking powder or lemon juice instead? Thanks!
Sweet Sensitive Free says
Hi Eve! Yes you can definitely use lemon juice, or vinegar, milk or yogurt, as long as it's an acidic ingredient that reacts to baking soda! Let me know how it goes and thank you for stopping by!! <3
Geoff says
I have trouble with fiber from whole grains. Do you think this could work if I used all white rice flour in place of the brown rice flour? Thanks
Sweet Sensitive Free says
Hi, I have never tried with only white rice flour. I'm afraid it would come out a bit too gummy.