Yeast Free Gluten Free Pizza—Two Ways!
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  • For the pizza crust
  • 3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling**4 1/2 teaspoons baking powder1 teaspoon kosher salt2 tablespoons (28 g) extra virgin olive oil1 tablespoon (21 g) honey1 cup (8 ounces, by weight (or 8 fluid ounces)) lukewarm water (11 to 11 1/2 ounces if using all purpose gluten free flour in place of bread flour)For the pizza
  • 1  cup (8 fluid ounces) tomato sauce1 pound (16 ounces) freshly grated mozzarella cheese2 tablespoons (28 g) extra virgin olive oil (only if using all purpose gluten free flour in place of bread flour)*BREAD FLOUR NOTES1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.**To use All Purpose Gluten Free Flour in place of Gluten Free Bread Flour, you will need to make the following changes to the recipe and instructions:In place of the 1 cup (8 ounces) warm water, use 1 1/4 cups + 2 to 3 tablespoons (11 to 11 1/2 ounces) lukewarm water.I can only recommend using one of the following 3 all purpose gluten free flour blends: Better Batter, my Mock Better Batter blend, or my Better Than Cup4Cup blend. If you would like to try another flour blend, you’ll really have to experiment!Pizza crust made with the all purpose gluten free flour blend will need to be handled differently, and baked differently. Please refer to the recipe instructions for details.



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