Gluten-Free Crispy Thin Pizza Crust

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Today I will share with you my favourite gluten-free crispy thin pizza crust recipe. Since my favourite gluten-free pizza is vegetarian, I made this into a vegetarian pizza, but feel free to add your favourite toppings.  I have also included a delicious pizza sauce recipe that is super simple to make. When making a gluten-free crispy pizza crust, it is essential to par-bake the crust before adding the toppings. To keep the topping flavours harmonized after I added the sauce, I sprinkled it with some of the cheese before adding other toppings. This makes a big difference in the taste and the texture outcome of the pizza. 🍕 And I always finish with cheese. By following these few steps, you will get that perfect crispy thin pizza crust, and the toppings will compliment each other instead of blending into one flavour. Give it a try and let me know what you think in the comments below. I always like to hear from you. 


  • 1 1/2 cup all-purpose gluten-free flour blend (I used cup4cup)
  • 1/4 cup tapioca flour/starch
  • 1 packet quick rise instant yeast (must be quick rise)
  • 1/2 tsp. Himalayan salt
  • 1/4 tsp. Xanthan gum
  • 1 cup warm water (110 F)
  • 2 Tbsp. Extra virgin olive oil plus some for brushing
  • 1 tsp. Coconut sugar or sweetener of choice
  • 1 Tbsp. Extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tsp. GF dried basil
  • 1 tsp. GF dried oregano
  • 3/4 cup pure tomato sauce
  • 1/4 tsp. Himalayan salt
  • Pinch of cayenne pepper flakes (optional)
  • 1 1/2 cup shredded mozzarella cheese, divided (you can also use provolone, gouda, or cheddar cheese)
  • Optional vegetarian toppings; fresh baby spinach leaves, thinly sliced mushrooms, thinly sliced onions, thinly sliced jalapeños, fresh basil leaves, sliced olives, thinly sliced red bell peppers, sliced artichokes.
  • Instructions

  • In a large bowl whisk together flours, yeast and salt
  • In a separate bowl mix warm water, olive oil and coconut sugar and add to dry ingredients. Using a spatula mix to combine, then using your hands combine everything together until you form a ball of dough. Gluten-free pizza dough does not have to be kneaded
  • Place the dough onto a large sheet of parchment paper and roll it out into a circle about 14-inch in diameter. I rolled out my dough into an oblong shape. The dough should be about 1/3-inch thick. Brush the crust with olive oil and lightly cover with plastic wrap. Using the parchment paper lift the crust onto a pizza pan or baking sheet. Place the pizza pan in the oven and let it rise for 45 minutes
  • For the sauce; while the crust is rising, make the pizza sauce. Heat olive oil over medium-low heat and add the garlic, basil and oregano. Cook until fragrant, about 1 minute or less. Add tomato sauce, salt and cayenne pepper flakes. Bring to boil, then remove from the heat to cool
  • Remove the pizza crust from the oven and preheat the oven to 475 F
  • Remove the plastic wrap and bake the crust for 10 minutes
  • Add the toppings starting with pizza sauce, then 1/2 cup of cheese, then toppings of choice ending with 1 cup of cheese. I never use more than 4 toppings plus the sauce and cheese. In this recipe, I used spinach, mushrooms, onions and jalapeno in addition to pizza sauce and the cheese. Bake for 8 - 10 more minutes or until the crust starts to brown and the cheese has melted. Just before serving I scatter fresh basil leaves over the pizza

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