Friday, July 29, 2011

Gluten Free and Yeast Free Pizza Dough

In my never ending experimentation in the kitchen, I came up with an extremely delicious gluten-free and yeast-free pizza dough I would like to share with you.  Shawn and I both prefer this dough to any pizza dough I have previously made.

You all know that I cook gluten-free for Shawn and focus on taste and texture so I can eat gluten-free with him and enjoy it, without cross contaminating him.  I always cook gluten-free and sometimes cook egg-free, but recently I have had issues with Candida and have started cooking yeast-free also.

The big surprise to me is that both Shawn and I prefer the yeast-free recipes.  We not only do not miss the yeast flavor, We prefer the tastes and textures without it in the breads I make.  An added bonus is the prep times, yeast-free is much quicker and gives us more time together out of the kitchen.

Try this recipe I developed for gluten-free and yeast-free pizza dough and get creative with it.  I've made pizza, calzones, "hot pocket" style sandwiches, and "panini" style sandwiches.


1 cup gluten-free oat flour (I used Bob's Red Mill gluten-free rolled oats processed to a fine meal in the food processor)
1/2 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup tapioca flour
1/4 cup cornstarch
1/4 cup sweet white sorghum flour
1 teaspoon garlic salt
2 teaspoons xanthan gum
1 tablespoon sugar
1 cup S.Pelligrino (your favorite tonic water, look for one without high fructose corn syrup)
1 egg (or 1 tablespoon of flaxseed meal and 3 tablespoons of hot water set aside to get "goopy")
3 tablespoons extra virgin olive oil

Whisk all the dry ingredients together in your stand mixer bowl thoroughly.

Next mix together the egg and the olive oil.  Make a well in the center of the dry ingredients and add the egg/olive oil mixture to the stand mixer along with the tonic water.  Using your dough hook attachments mix until thoroughly incorporated into a semi-sticky dough.

The dough is usable now for all kinds of recipes.  If you are going to make pizza, oil the pizza pan with olive oil and spread the dough out into the pan using olive oiled fingers.
Then bake at 400 degrees for about 5 minutes before adding the sauce and toppings.  Then bake for an additional 10-15 minutes until done.

If you are going to make calzones, dust your work space with some sweet rice flour and turn out half the dough at a time onto the surface.  Dust the dough with sweet rice flour and press/roll into the desired shape and thickness.  I divided the rolled out dough into two pieces and added the fillings that I wanted.

I then folded the halves over and crimped the edges shut.  Topped with cheese and baked at 400 degrees for 20-25  minutes.

Both the pizza and the calzones were gobbled down enthusiastically.



  1. I have made this crust twice now, perfect! I love your ideas and recipes, keep up the awesome work! :D

  2. Can I sub the cornstarch for anything?

    1. Yes. A healthier alternative to cornstarch is Arrowroot powder. You can sub it 1-1 for cornstarch in almost any recipe.

  3. do I need to use tonic water, why is it used?
    Thank you