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Home | Blog | (recipe) Weeknight Pizza Crust [rice . . .

(recipe) Weeknight Pizza Crust [rice-free/yeast-free/xanthan gum free]
Elizabeth Barbone
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September 5, 2013

Note: This recipe will be free until 9/12/2013. Want all our recipes? Start your membership with today.


I love pizza! And I'm always tinkering with new recipes, using different flours, adding dried herbs to the crust, you know, playing.  But when I want to make a quick pizza, I grab a box of Chebe all-purpose bread mix. While I don't like the tapioca-based mix "plain", it's great when you add some gluten-free flour to it. Lately, I add millet and corn flour. This combination doesn't taste like corn, instead it tastes like gluten-y semolina flour. And thanks to the stretchy nature of modified tapioca starch, the recipe doesn't require xanthan gum. 

All you need to do is open the bag, add the flours, eggs, water and oil and stir. That's it! The dough relies on baking powder not yeast for its rise, so I mix it up while the oven preheats. No waiting needed!

The one step that requires the most time is pressing the dough into the pan. The dough is sticky. So instead of rolling it out, I divide it into quarters and place one quarter into each corner of the pan. Then I press, press, press the dough into the pan. After a minute or so, the dough quarters come together and cover the entire pan.

After pressing out the dough, bake it (untopped!) until golden brown. Then remove the pizza from the oven, top as you wish, and return to the oven. That's it! Pizza in about an hour!

Whole Grain Pizza

Note: This recipe will be free until 9/12/2013. Want all our recipes? Start your membership with today.


About the author: Elizabeth Barbone is the owner and editor of and is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

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