Paleolithic vegetarian freshly baked homemade pizza, closeup

Gluten-Free Pizza Recipe

The following recipe leaves you lots of room not only for the choice of flours, but also for the choice of toppings. No need to ever buy a commercial gluten-free flour mix, which you might not find in your neighborhood, and which will cost you much more . Rather, experiment with your favorite flours, and take good note of your favorite results. Same goes for toppings. If it is tomato-and-cheese topping you like, go right ahead,  but if you would like to explore a little further, get exciting variations each time!

Tapioca: I urge you to experiment with the whole-grain flour gamut, but for gluten-free flour mixes, please be sure a third of your flour mix is tapioca flour. Good old tapioca, a blast from the past, is now all the rage! Made from the cassava root, tapioca is great as a thickening agent and adds a very pleasing chewiness and lightness to baked goods, and is easy to find.

Xanthan gum is an emulsifier easy to find in health food stores.



Dough ingredients:

  • 1 1/2 cups warm water
  • 1 tablespoon dry yeast
  • 1 tablespoon sugar or honey
  • 3 cups gluten-free flour (teff, rice, millet, buckwheat, etc…)
  • 1 cup tapioca flour
  • 1/4 cup flax meal (health food stores)
  • 1/2 cup soy or rice milk powder
  • 3 tablespoons olive oil, plus a little more for brushing the dough
  • 2 teaspoons xanthan gum
  • 1 tablespoon salt


Preheat the oven to 425 degrees. Mix the water, yeast and sugar in a bowl and let the mixture foam. Add all remaining ingredients and knead 1-2 minutes. Let the mixture rest a few minutes, then spread on 2 well-greased round 12 inch pan, or 1 large cookie sheet. Brush with olive oil. Add the toppings of your choice, and bake 20-25 minutes. If using an all-liquid sauce topping, bake the crust 15 minutes, add the sauce, then bake 10 more minutes.

Toppings: Choose from the following suggestions and don't hesitate to add your own.  Do not pile on the toppings, or they won't cook properly: arrange them all snugly in one layer. Be sure to slice your vegetables very thin so they get are fully cooked at the same time as your dough: sliced tomatoes,sliced zucchini, sliced red onion,  sliced mushrooms, roasted red peppers, broccoli or cauliflower florets, spinach or other good green leaves, capers, pitted oil-cured or other good olives, sliced basil leaves, flaked mock crab, grated cheese (even shredded cooked  chicken or smoked turkey if your pizza has no cheese) oregano, salt and pepper.

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