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Gluten Free Pizza

August 9, 2010

Because my first attempt to make gluten free pizza was a total flop, I was a bit apprehensive about trying again. Back in mid-July, I came across a recipe for gluten free pizza on Julia’s gluten free blog (in Spanish) and I decided to try it that very same day.

It was perfect! Fabulous! Loved it!

I increased the recipe just a bit because it wasn’t enough for my pizza pan, but I left the ingredients list with the original quantities. Here it is before going into the oven:


1 cup Gluten free flour (I used a mix of corn and rice), plus more if needed
1/2 cup Water (the original recipe calls for room temperature water, but I’ve had more success with ice water for things like crusts; try it both ways and see what works for you)
1 envelope Yeast
1 1/2 t. Olive oil
1 1/2 t. Vinegar
1 t. Xanthan gum


Mix all ingredients. Add small additional amounts of flour if needed to reach the right consistency. Once you’ve got the dough ready, place it in an oiled pizza pan and press it into the pan with your fingers. I gave it a light roll out with a wooden dowel that fit inside the pan.

Top with your favorite sauce, ingredients, and cheese. I used goat cheese, since that’s what we digest best.

Bake at 450°F/225°C for 12-14 minutes, but keep an eye on it to determine the proper length of time.


Here it is coming out of the oven:

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3 Comments leave one →
  1. August 11, 2010 3:07 am

    I’m so glad you tried it! I’m still trying to figure out the proportions for xanthan gum… I feel it’s just one little tea spoon, no more, no less.
    I made cookies last weekend and I felt I should have used a little bit more… any tips?


  2. August 11, 2010 3:59 pm

    I LOVED this recipe! We both did. Thanks so much!

    Xanthan gum…I usually use a half teaspoon, since that’s what most recipes call for. But I might use a full teaspoon for cookies, which need to stick together a bit more than other things. For muffins, I use half, and it’s perfect.

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