Crafting the Ultimate Gluten-Free Pizza Crust

Crafting the Ultimate Gluten-Free Pizza Crust

Published on Friday, February 09, 2024 by Lisa Green

Perfecting Gluten-Free Pizza: A Crust Recipe for National Pizza Day

Pizza, a timeless classic, holds a special place in our hearts, and what better way to honor its delicious legacy than on National Pizza Day, celebrated every February 9th! Today, I'm thrilled to share with you my latest creation – a gluten-free pizza crust that's bound to redefine your pizza experience.

The Secret Ingredient: Xanthan Gum

To achieve the perfect gluten-free pizza crust, I've added a magical touch – xanthan gum. This emulsifier does wonders by binding the ingredients together. Given that gluten-free flour lacks the protein responsible for the stretchy elasticity in traditional dough, xanthan gum steps in to ensure our crust holds its form.

The Art of Rolling: Thin is In

During my test run, a thicker middle taught me a valuable lesson. Before placing the dough in the pan or on the pizza circle, roll it out to less than ⅛ inch thick. This step ensures an even and delectably thin crust, enhancing your pizza experience.

Deep Dish Delight: Two Toppings, Two Sauces

For this gluten-free pizza adventure, I opted for a "deep dish" style, allowing room for creativity with two distinctive toppings and sauces. The first masterpiece is a garlic-free spinach and kale pesto, reminiscent of the flavorful touch in my grilled chicken wing recipe. Accompanying this is a GERD-friendly Alfredo sauce, setting the stage for a mouthwatering Alfredo bacon and shrimp pizza. That's the beauty of pizza – the canvas is yours to paint with toppings that delight your taste buds.

Toppings Galore: A Pizza Soulmate for Your Fridge Cleanup

Creating pizza toppings is akin to making a soup – a chance to clean out your refrigerator while crafting a masterpiece. If you're a fan of the traditional tomato sauce but sensitive to tomatoes, check out my tomato-free pasta sauce, a perfect match for this gluten-free crust.

As we celebrate National Pizza Day, let's savor the joy of crafting our perfect pizza, one slice at a time. Join me in creating memories and flavors that will linger long after the last bite.

[[ recipeID=recipe-8ls3lkoiv, title=Easy Gluten-Free Pizza Crust with a Garlic-Free Pesto and Alfredo Fusion ]]

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Easy Gluten-Free Pizza Crust with a Garlic-Free Pesto and Alfredo Fusion

Servings: 8


  • Prep Time: 1 hours 0 mins
  • Cook Time: 45 mins
  • Total Time: 1 hours 45 mins





  • 3 cups gluten-free flour
  • 1 tsp xanthan gum
  • ¼ tsp salt
  • 1 tablespoon sugar
  • 1 packet active dry yeast
  • 1 cup warm water (about 97°F)
  • ¼ cup olive oil

Roasted "Garlic" (No Garlic) Kale and Spinach Pesto:

  • ½ cup garlic substitute
  • ½ cup olive oil
  • ¼ cup walnuts
  • ¼ cup spinach
  • ¼ cup kale
  • Salt and pepper to taste

For the Pizza:

  • 3 radishes, thinly sliced
  • 2-3 cups mozzarella cheese (adjust based on preference)

Low-Fat Alfredo Sauce:

  • 2 cups evaporated milk
  • 1 cup Parmesan cheese
  • 1-2 cups mozzarella cheese
  • Salt and pepper to taste

For the Pizza (Choose Your Favorite Toppings):

  • Grilled chicken and mushrooms
  • OR
  • Bacon and shrimp


  1. Combine yeast and warm water in a KitchenAid stand mixer (or similar) with the dough hook attachment. Stir to agitate and let the yeast bloom.
  2. Layer in the following order: sugar (food for the yeast), flour, salt, and olive oil.
  3. Mix on low to medium speed, adding a little more water if needed. Continue mixing until a ball forms, ensuring no dough sticks to the sides.
  4. Allow the dough to rest in a warm area for 30 minutes to an hour until it rises. While resting, prepare pesto and Alfredo sauces.
  5. Preheat the oven to 425°F.
  6. Once the dough has risen, place it on a lightly floured surface and roll it out to approximately ⅛ inch thick.
  7. Lay the rolled-out dough on a baking sheet or pizza circle. Par-bake the crust for ten minutes. Set aside.


  1. In a food processor, combine all ingredients except the olive oil.
  2. Start the food processor and drizzle in the olive oil to emulsify the pesto.


  1. In a saucepan on low to medium heat, reduce evaporated milk for 10-15 minutes.
  2. Once reduced, add cheese, salt, and pepper.

Building Your Pizza:

  1. On one half of the pizza, spread the pesto and top with cheese and radishes.
  2. On the other half, spread the Alfredo and add your desired toppings and cheese.
  3. If using meat, ensure it's cooked before adding it to the pizza.
  4. Bake the pizza in the oven for 10-15 minutes until the cheese is melted and slightly browned.
  5. Slice and enjoy!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 8

Amount Per Serving
Calories 218
% Daily Value*
Total Fat 6.8g 10%
Saturated Fat 0.9g 4%
Trans Fat 0g
Sodium 100.3mg 4%
Total Carbohydrate 38.1g 12%
Dietary Fiber 3.5g 14%
Sugars 1.6g
Protein 1.5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Difficulty Level: 7

*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking and using equipment)

Nutrient Analysis is for the Gluten-Free Pizza Crust Only.