Gluten-free pizza dough



15 min


4 Servings

* PLUS Baking Time: 15 minutes
Gluten-free pizza dough

Michael Alberstat


  • 1 cup white-rice flour
  • 3/4 cup tapioca starch
  • 1/4 cup fine cornmeal
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp olive oil
  • 1 tsp honey


  • Position rack in lower third of oven. Preheat to 425F. Place a large baking sheet or pizza pan in oven to heat. Cut 2 pieces of parchment paper about 12 × 12 in. and place on counter. Lightly spray with oil.
  • Whisk flour with tapioca, cornmeal, baking powder, xanthan gum and salt in a large bowl. Whisk egg with oil, honey and 1/2 cup water in a small bowl. Stir into flour mixture. Divide dough in half.
  • Place 1 portion between the two pieces of parchment, oiled sides touching dough. Roll dough into a 9-in. round. Remove dough from parchment to a cutting board. Repeat with remaining dough. Remove hot baking sheet from oven and place on a heatproof surface. Flip both rounds onto sheet. Top each with your favourite toppings.
  • Bake in lower third of oven until crusts are golden around the edges and toppings are cooked, about 15 min.

Nutrition (per serving)

  • Calories
  • 306,
  • Protein
  • 4 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 9 g,
  • Fibre
  • 2 g,
  • Sodium
  • 479 mg.

You won’t be able to taste the difference. Top with bocconcini, herbs, prosciutto and a drizzle of olive oil. Delish!

Pizza Pizzazz:

Top pizza dough with sliced bocconcini or mozzarella, then bake. Finish with prosciutto, herbs and a drizzle of extra-virgin olive oil after it comes out of the oven.