Gluten-Free Cheese and Herb Pizza Crust Recipe -
Gluten-Free Cheese and Herb Pizza Crust Recipe
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Gluten Free Pizza Crust
Easier than most gluten-free recipes, and as tasty and crispy as any pizza crust. See more
  • READY IN 45 mins

Gluten-Free Cheese and Herb Pizza Crust

Recipe by  

"Here's a variation of a gluten-free pizza crust - I have found that baking it for 10 minutes before topping improves the texture."

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Ingredients Edit and Save

Original recipe makes 1 pizza crust Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray.
  2. Stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, Parmesan cheese, baking powder, xanthan gum, Italian seasoning, oregano, and salt together in a bowl; set aside.
  3. Dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. Sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
  4. Beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. Whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. Press dough into prepared pan, leaving outer edge slightly thicker than the center.
  5. Cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
  6. Once topped with your favorite toppings, continue baking at 425 degrees F (220 degrees C) until the crust is golden brown, 20 to 30 minutes. Remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2011

Very good recipe. I used rice flour instead of garbanzo bean flour. I'm not a big fan of the garbanzo flour's nutty flavor and grittiness. Also skipped the sugar in the wet mixture because I was afraid it would be too sweet for our tastes. My 7 year old said it was the best GF pizza I've made so far. I used parchment paper on the pan to avoid sticking and only baked at 420 (per needs of paper). Worked great! Note to the cook who said the dough was gooey. GF doughs aren't like other bread doughs. They can't usually be kneaded and their consistency is usually between cake batter and cookie dough.

Most Helpful Critical Review
Oct 11, 2010

When the dough is done, it is a goopy consistency-not like dough at all. In order to make it like dough (so you can make it into a ball and roll it) I had to add a TON of extra gluten-free all purpose flour. Then I baked it and it is completely flat and heavy. It did not rise at all. I'm guessing the ingredients are mis-proportioned, but I'm not a good enough cook to play around with the recipe to figure out how.

Jan 18, 2011

Important to note that the batter is much like pancake batter. Spread it around as such and pre-bake. Comes out great - all the kids asked for more cheese pizza and no one guessed it was gluten-free.

Oct 11, 2010

Fantastic - made 6 personal pizza crusts for my daughter, and they were her favorite gf crusts so far. Like most gf recipes, the dough is thin, so I spread the dough onto parchment paper pretty thin (it is kind of like brownie batter constistency) and then prebaked and froze the crusts. Thanks!

Feb 13, 2012

This crust is amazing! My 5 year old loved it. I took a taste myself and was very happy with the results. If you are new to gluten free baking, please note that this crust will NOT be anything like the same consistency of a wheat pizza crust. As other reviewers have said, it is very gooey. Don't worry though, because once it is baked, it comes out perfect. You can't roll this out with a roller. You have to use your hand to spread it out into the size and shape you want on the cookie sheet. I took another reviewers advise and put it on parchment paper when I baked them, and they just slid right off when they were done...perfect. I made 5 small crusts for my kiddo. I baked them for 15 minutes, let them cool, then froze the remaining 4 in a gallon bag with parchment paper between them to prevent them from sticking together. You definitely want it to bake for ~ 15 minutes before putting the toppings on. My son is allergic to wheat, dairy, and eggs (among other things) so I had to modify the recipe a bit. I just didn't put any kind of cheese in it and it came out fine. In place of the egg, I used my old standby of 1 Tbsp of flaxmeal to 3 Tbsp of warm water (this needs to thicken for ~15 minutes before using). Another option for the egg is Ener-g egg replacer. This is the first time I have made him pizza crusts and I will continue to do so from now on. No more store bought crusts for him. This recipe is soooo much better. I think any wheat eating person will eat it!

May 28, 2012

Great pizza crust recipe. One of the better ones I have tried. I also used white rice flour instead of the bean flour. A lot of people do like bean flour. However, I don't care for the beany taste in my food inless I'm eating Indian food. Anywhoo- for the people who are going to try this remember the dough is more like a batter so spread it. Do not add more gf flour it will weigh more like a brick and chew like one too=) If you are having problems spreading it use a little water on your spatula or fingers that should help.

Mar 21, 2011

Great! Kids loved it! We loved it! I was skeptical when I saw the texture before baking, but persisted as I remembered the comments from this blog. SO glad I did! We'll probably make pizza weekly now, at the behest of a very happy gluten-intolerant 4 year-old :-)

Mar 10, 2011

I recently tried this recipe; it had a wonderful outcome. I eat gluten free and I am close to someone with a mild form of autism, which also requires a gluten free diet. Both of us enjoyed this very much. There were a few tweaks here and there, but mostly for preferred taste.


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  • Calories
  • 79 kcal
  • 4%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 300 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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