Gluten-Free Pizza Crust


Gluten is a common trigger for inflammation. Even those who don’t have a gluten sensitivity will benefit from eliminating it from the diet. Also, focusing on eliminating gluten will make us much more cognizant of what we put in our bodies. Refined pastries, pasta, bagels, etc. are quick energy foods, but spike our blood sugar and create imbalance. When we consume these foods, glucose levels soar and then crash, because refined flour products burn up so quickly in the system.  This leads to imbalanced moods, unstable energy, and a state of metabolic dysfunction in the body.


Try this Bauman College recipe…

Gluten-Free Pizza Crust

An alternative to traditional pizza crust, top with a variety of ingredients for a sweet or savory flat bread.


1 cup + 2 Tbs tapioca starch
1¼ cup chickpea flour
¾ cup brown rice flour
½ cup quinoa flour
6 Tbs arrowroot powder
2 tsp xanthan gum
1 tsp baking powder
1 tsp salt
1 cup medium-high heat oil
1 cup water


1. Preheat the oven to 425 F. Liberally oil two 10 or 12 inch pizza pans or a baking sheet and set it aside.

2. Combine the dry ingredients in a large bowl. Whisk until evenly mixed. Stir in the oil using a fork, and then work it in with your fingers. Pour in the water and stir until all the liquid has been absorbed. The dough will be sticky. Form it into two balls if using pizza pans and one if using the baking sheet. Place the dough in the center of the prepared pan and press it into a circle to fit the pan so that the dough is about ¼ inch thick, except at the edges where it should be ½ inch thick for the crust.

3. Bake 10 minutes, cool, fill with desired sauce and toppings, then bake 25-30 minutes or until the edges are golden brown.

Servings: 6