Gluten-free, Yeast-Free Pizza Crust, that tastes better than a normal one!
Pizza is definitely my ultimate comfort food. And how can it not be? Pizza is one of the best things in this world. Thanks, Italy!
But when having food intolerances, being on a low fodmap diet or both, having pizza can become a quite stressful and unpleasant situation. I know because I've been there.
Picture this, it is a date movie night, you are tired and not up for cooking and all you want is some nice comforting pizza. You grab your phone to order. But where do you call, I mean you can't have gluten, yeast, and lactose and it also needs to be low fodmap (so no onions and garlic and the list goes on and on..) Yep too risky to order.
You go to the kitchen, roll up your sleeves, it's time to do some baking! After a few disastrous attempts to make the pizza crust you stop! You are tired and starving so you grab some rice crackers and you put your pizza toppings and pretend you are having a pizza! I know I’ve been there.
It took me nearly 2 years to come up with good gluten-free and yeast free pizza crust, which is soft and crispy at the same time while having the authentic Italian pizza flavor and texture. That was a celebration worthy event!
Gluten-free yeast free pizza crust recipe
This is a super-thin Italian style pizza crust with the perfect texture. (soft and crispy at the same time) with authentic pizza flavor (without strong taste from the gluten-free flours). It holds any topping very well without becoming soggy or crumbly. It’s super friendly for your tummy as it has only a few simple ingredients and no yeast. The crust is also vegan, and as for the toppings if you don’t want to use dairy or meat just swap it for vegan cheese and veggies. You can also omit the cheese altogether, it’s gonna taste just as delicious!
How to make this Gluten-Free Yeast-free Pizza crust?
It is very very easy! You literally need only 6 ingredients (I'm counting the salt here, so only 5 🙂 ), 1 bowl, and 1 h from start to finish. It really can’t get any simpler. You also don’t need any special kitchen appliances or skills. Just roll up your sleeves and take out your rolling pin. And let’s go make some pizza!
For the step by step instructions scroll at the end of this page.
What flour to use to make it?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
*Low FODMAP tip:
*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself of which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App
*Gluten-Free Tip:
If you are celiac or highly sensitive to gluten, buy certified gluten-free baking powder. Baking powder is naturally gluten-free, however, depending on the manufacturing place and process it could be cross-contaminated.
Gluten Free, Yeast Free Pizza Crust
Ingredients
- 150 g boiled mashed potatoes
- 150 g gluten-free flour
- 1 tsp baking powder
- salt (according to taste)
- 3 tablespoon cooking oil
- 40 to 50 ml water
- (toppings of choice)
Instructions
- Preheat the oven to 200 degrees C (or 400F)
- In a big bowl start by mix all the dry ingredients, then add the mashed potatoes, cooking oil and water, and with your hands start kneading the dough.
- Knead for about 5min. The dough will become stretchy and shouldn't be too sticky. If it is too sticky add a bit more flour and if it is too crumbly and dry add more water and knead for another 5min.
- Place the pizza dough on a lightly floured baking paper, shape into a smooth ball and using well-floured hands and a rolling pin, pat and roll out dough on a lightly floured surface rotating the dough and flouring it frequently, to prevent sticking. Roll and pat the dough more thickly as you work from the center of the dough to the edges to create a crust. Make your pizza crust as thin as desired. (I like my pizza crust quite thin). Put your favorite toppings and transfer the pizza with the baking paper on which you rolled it out, to a baking tray (or I sometimes use baking rack).
- Bake for 20 to 25min. Serve while it is warm
Dianna says
This is absolutely delicious! Love the texture when rolled flat, so yummy! My favorite crust recipe thus far. Thank you! Love all your recipes, especially vegan ones being vegan myself!
Gluten Free Stories says
Hi Dianna, Thank you for you lovely comment. I'm very happy that you liked and enjoyed the recipe 🙂
Jana MacDonald says
Hello Dianna,
I am looking forward to trying your gluten free, yeast free pizza crust recipe. i am very allergic to both gluten and yeast. I have one issue with your instructions regarding gluten free flour. Like me, most people who are allergic to yeast will most likely be allergic to zantham gum as it is also a fermented product. A better option is guar gum.
Jana
Kasia says
Helllo, Are the potatoes weighed before or after boiling? I feel like the weight would become less after boiling. Hoping to make this tomorrow!
Gluten Free Stories says
Hi Kasia, that's the weight of the potatoes after boiling. I hope that you gonna enjoy the recipe 🙂
Barb says
Hi, Can you substitute the potato for sweet potato? (I guessing white would be better than purple.). Thanks ????
Gluten Free Stories says
Hi Barb. You can try, but I've never made it with sweet potato so I can't guarantee if the result would be the same.
Natalie says
Hi, I have looked a few times but can’t see what the oven temperature should be. Please can you advise?
Thanks
Gluten Free Stories says
Hi Natalie, yes the oven temperature should be 200 degrees C (or 400F).
Maggie says
Are you able to make this dough ahead of time and refrigerate?
Gluten Free Stories says
Yes, you can make it ahead of time and refrigerate, covered with plastic wrap for up to 2days. I haven't tried freezing it yet. Once I do I'll update it in the recipe.
Krista says
I can’t see a recipe for your gluten free flour. Can you please share?
Gluten Free Stories says
Hi Krista, this is the flour mix that I use https://www.glutenfreestories.com/homemade-gluten-free-flour-blend/.
I just saw that the link for the flour mix was missing from the article, I just added it. I apologize for that.
Let me know if you have any other questions.
Tania says
Thank you SO much for this recipe. Our local grocery store stopped selling it's GF frozen crust recently and I thought I would make my own tonight. I found this recipe and I am super happy that I did. Not only is it simple to make but it is better than any crust store bought or homemade that we have ever tried before. This will be a regular go to recipe in our house! <3 We added some vegetable seasoning to the dough and garlic in the mashed potatoes... YUM!
Gluten Free Stories says
Hi Tania, I'm very happy to hear that!❤️
Cassondra says
Hi! Would russet or gold potatoes work best for this recipe? Thank you!
Gluten Free Stories says
Hi Cassondra, both russet and gold potatoes would work for this recipe!
Emily says
Could I substitute cassava flour for the gluten free flour?