Gluten-free Pizza Crust

Making your own pizza can be a real pain (stretching the dough and getting it to stay on the pizza board). Trying to make it gluten-free can make it even more painful (cost-wise and trying to spread that sticky dough out)! I’m excited to share this super simple recipe that makes pizza-making a breeze!

easy vegan gluten free recipes - pizza crust

The ingredients are whizzed up in a blender and then simply poured onto the preheated cooking surface. SO EASY! You can use it to make thin crust (by pouring on a pizza stone) or thick crust (by pouring into an oiled cast iron skillet). We love it both ways. Here it is shown topped with sauce, veggies (mushrooms and onions, though you can’t see them) and a homemade vegan “cheese”. Follow Your Heart and Daiya brands are the only casein-free storebought versions we are able to find locally.


Gluten-free Pizza Crust

1 cup brown rice

½ cup millet

1 Tbsp. apple cider vinegar

1 ¼ cup water

2 Tbsp. olive oil

1 tsp. agave or honey

1 tsp. apple cider vinegar

2 Tbsp. ground flax

1- 1 ½ tsp. sea salt


½ cup corn meal/corn flour

2 tsp. baking powder

½ tsp. baking soda

Soak the brown rice and millet with vinegar in plenty of water for at least 6-8 hours (ideally, overnight).
Preheat oven to 425 degrees and preheat baking stones or cast iron skillets. The baking stones work great for thin pizza and the skillet for thin or deep-dish style.
Drain the soaked grains well and then process with the ingredients in the middle section. Separately combine the cornmeal/flour, baking powder and soda. Sift through a sieve and whisk into processed batter to avoid lumps.
Dust surface of baking stone with sesame seeds or cornmeal, or oil cast iron skillet with 1 Tbsp.+ of olive oil. Pour batter in thin layer onto hot baking stone (shake a little to level) or into a deep dish-style layer in the preheated cast iron skillet.
Bake crust for about 10 minutes, top with sauce and toppings, then bake for another 10-15 minutes.

Makes enough batter for two pizzas.

© 2010 Kim Wilson,

Check out more gluten-free vegetarian recipes – easy and oh so delicious!


Check out this book packed full of gluten-free vegetarian recipes – easy, tasty and bursting with nutrition!

gluten free vegetarian recipes easy - everyday wholesome eating in the raw

Kim Wilson


  1. gluten free pizza on June 23, 2011 at 12:16 pm

    There needs to be more gluten free recipes. Thanks for your efforts.

  2. gluten free pizza dough on July 5, 2011 at 3:41 am

    Thanks for supporting the gluten free family.

  3. Laurie Neumann on July 12, 2011 at 1:00 pm

    Hi Kim,

    So, just so that I am clear – you don’t first cook the rice, correct?

    Thanks for sharing! I’m going to try this:-)

    • Kim Wilson on July 14, 2011 at 3:52 pm

      You’re right. It’s uncooked rice, soaked then blended. I hope you like it! It’s a big hit with my gluten-free friends.

  4. Mary Schickling on November 22, 2011 at 3:17 pm

    Right now my body isn’t digesting anything with corn in it.
    Would chickpea flour work as a substitute? I used to make
    homemade pizza all the time and am really missing it since
    developing wheat/gluten and dairy issues.
    Mary S.

    • Kim Wilson on December 1, 2011 at 8:34 am

      I would make the blender pizza crust and try a little gluten-free flour (any variety) in place of the cornmeal. It should still produce a pretty good result. Chickpea flour can sometimes overpower recipes.

      • Genet on April 19, 2016 at 12:34 pm

        Just some FYI here. I have started making quite a few of your recipes and I also don’t do corn. Anytime I come across cornmeal or corn flour in a recipe, I substitute that for millet. Coarse ground millet (ground in a coffee grinder) makes a nice sub for cornmeal. Let it grind a little longer for a corn FLOUR type product.
        Hope that helps someone !

        • Kim Wilson on May 18, 2016 at 1:09 am

          This is a great suggestion. Thank you for sharing this. So many people have issues with corn, so this is a great substitution suggestion.

  5. Pat on March 1, 2015 at 1:19 am

    We are so delighted to find such a tasty GF pizza crust recipe! One of my daughters, who does eat gluten, raved about it, and asked when we were making it again. The texture is just perfect, and the result tastes like authentic pizza – not essential to me, but it is for younger ones!

    I don’t use corn either, like Mary above. I subbed 1/4 c. sticky brown rice flour and 1/4 c. almond flour, and it worked fine.

    Thank you, Kim, for your efforts!

    • Kim Wilson on March 3, 2015 at 5:16 pm

      Thanks for the glowing review- and the substitution suggestions. Sounds like I need to find some sticky brown rice flour.

  6. Cecilia on October 29, 2016 at 4:05 am

    Can this pizza dough be baked on a regular pizza pan or a regular cookies sheet?

    • Kim Wilson on October 29, 2016 at 11:52 am

      You should be able to do so, but you’ll have to be careful when pouring the batter (on the preheated baking stones the batter begins to cook immediately, keeping it on the baking sheet) and you’ll need to bake for a longer time. I hope you have great success with it!

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