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Gluten-Free Pizza Crust

So tasty you'll hardly know its gluten-free!

Quick Facts

Prep Time: 20 minutes
Rise Time: 30 to 40 minutes
Bake Time: 15 to 20 minutes
Yield: 1 (12-inch) pizza


  • 2 cups Gluten-Free Flour Mix
  • 3 tablespoons millet flour OR sorghum flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon Argo® Baking Powder
  • 1 cup very warm water (120º to 130ºF)
  • 1 envelope Fleischmann's® Pizza Crust Yeast
  • 3 tablespoons Mazola® Pure Olive Oil


  1. Whisk together flours, sugar, salt and baking powder in a mixing bowl and set aside.  Combine water, yeast and 1 tablespoon oil in a large mixer bowl; stir to dissolve then add 1/2 cup of the flour mixture and stir well to blend.  Allow to rest for 10 to 15 minutes or until mixture becomes foamy. 
  2. Add remaining flour mixture to yeast mixture.  Mix for 3 minutes on medium speed.  Scrape sides of bowl to gather dough into a ball.  Cover bowl and set aside for 30 minutes (dough can also be covered and refrigerated overnight).
  3. Preheat oven to 450ºF. 
  4. Line pizza pan with parchment paper and pour remaining olive oil onto paper.  Scrape dough out of mixing bowl and onto oiled paper.  Coat dough with oil using oiled hands or oiled spatula and cover with plastic film.  Spread dough to desired thickness then remove and discard plastic film. 
  5. Bake crust on lower oven rack for 10 to 12 minutes or until edges begin to brown.  (If using a pizza stone, slide parchment paper with pizza dough directly onto stone). Remove partially baked crust from oven, add toppings and return to oven to complete baking for 5 to 8 minutes or until edges are browned and cheese is melted.