Gluten Free Pizza Dough

pizza flatbread and tortilla dough

There are very few recipes that I am this EXCITED to share with you!! Many of your have been asking for a gluten free pizza crust and gluten free tortilla… and I’ve created ONE DOUGH that does it all!

Initially, I created this dough to be a gluten, dairy and egg free crust for pizza… and I use the term “pizza” lightly since I had no intention of topping it with cheese… I first used it to make a pesto flat bread (I was craving something crispy and doughy). After testing this recipe several other ways, I’m so impressed with it’s versatility and wheat-like-properties. OH! It also tastes AWESOME!

Here’s how you make my GF, DF & EF Dough for Pizza, Flat Bread & Tortillas:

In the bowl of your stand mixer, fitted with your whisk attachment, combine rice flours, tapioca starch, xanthan gum, yeast, salt, honey and fat… mix well on low. Slowly add in 3/4c hot water, continue mixing on low until everything is well combined. Increase the speed to medium and mix until the dough forms a ball around the whisk. If the dough remains crumbly or lumpy add in additional hot water 1T at a time until the dough forms a ball. Increase the speed to high and mix for 3 minutes, the dough will be smooth and sticky – it will be stuck on the whisk too.  Let dough rest for 15 minutes. You can also store your pre-made dough in the fridge for up to 48 hours prior to rolling out.

Divide your dough into 8 equal portions and roll out into 7-8in circles on a surface dusted with additional sweet rice flour. Your prepared circles can be stacked between layers of unbleached parchment paper. You can also use a tortilla press to “press” your dough into rounds (just like we make corn tortillas, click HERE for my recipe)For Grilled Pizza/Flat Breads: Heat grill to high. Lightly brush your crusts with fat.. Place on your grill and just “grill” until lightly brown on each side. Remove your grilled crust (you can freeze crusts between layers of parchment paper for to use later) top with toppings of your choice and then return to the grill to heat/melt your toppings. Be careful not to burn your crust!!

For Baked Pizza/Flat Breads: Heat oven to 450 with pizza stone or cast iron pizza pan… Brush each side of your dough with fat, Pre-cook each crust for a few minutes per side, just until lightly browned.. remove from the oven (you can freeze crusts between layers of parchment paper for to use later)  top with toppings of your choice and then return to the oven heat/melt your toppings. Be careful not to burn your crust!!

For Tortillas: Heat a cast iron griddle/skillet over medium/high heat. Using little to no fat, cook each side of your tortilla dough just until very very lightly brown.. you don’t want them to be crispy, just cooked. They’ll have light brown spots on them, and will be pliable. They will keep in the fridge wrapped in plastic wrap or a gallon size bag for a week. To reheat, wrap in foil with a damp paper towel and place in a 250 degree oven.


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  1. Oh. My gosh. I just fixed this recipe tonight for pizza crust and it was absolutely fabulous! Only a year or so after perfecting my conventional pizza crust, I learned that I have a gluten sensitivity. So it was back to the drawing board. I’ve tried mixes and other recipes and this- THIS!- this is it! Delicious! As per my usual, I didn’t follow the recipe exactly. I only had brown rice flour on hand, and I had potato starch, not tapioca, that I swapped in. (I had tapioca flour, but went with the potato starch) I also used quick rise yeast. I pressed it out rather thick and cooked it on an air-bake sheet, which kept things thick and doughy just like I like them. I can’t wait to try the recipe again for tortillas/wraps! Thanks so much for the fabulous recipe, once again. You’re such a great resource!

  2. I tried this out and it didn’t turn out as “fluffy” looking as yours. It was more like a thin flatbread. Any ideas? I thought I followed the recipe exactly! It was still tasty but I was looking for a little more of a thick crust. Love your posts!

    1. It can depend on how thick/thin you roll them and how your yeast works… I prefer mine thin (they do bubble up so that they can almost be seaprated like pita breads 🙂

  3. Looks great! I can’t wait to try it. One question, tho, do you really use the whisk for your stand mixer? Seems like the bread hook would be more suited.

    1. Yes! You use the whisk.. I tried both ways that the whisk works better since it’s not a wheat dough.

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