Gluten Free & Corn Free Pizza Dough | Rachel, Gluten Free Mama

Gluten Free Pizza Dough Recipe from Gluten Free Mama

Article courtesy: Rachel Edington, Gluten Free Mama

Every year my family packs up and lives in a Southern California hotel room for 4 weeks for my husband’s job. To some this may sound like a dream come true; eating out every day, housekeeping makes your bed and enjoying 75 degree weather when it’s in the teens at home. There of course are some perks, but after about 7 days the novelty wears off. Especially when your trying to eat gluten free & corn lite. My daughter and I do not feel very good by the end, but now we are finally home and I’m back in my kitchen trying new recipes and cooking with whole food again.

My 2 year old just discovered that she likes pizza. However, being that she has a corn intolerance getting pizza at a restaurant is tricky. The only restaurant I know she can eat pizza without any issues is California Pizza Kitchen. But the regular dough at CPK is not gluten free and the gluten free dough has corn in it. When we are home I want to make something everyone can eat; pizza dough that is gluten free and corn free, not to mention tastes good! Tonight I adjusted a few ingredients to my old gluten free pizza dough recipe to make it corn free while still maintaining a consistency that is easy to roll out just like the gluten filled kind. I must say, I am pretty excited about this new recipe!

Gluten Free & Corn Free Pizza Dough (Thick or Thin Crust)

Prep Time
: 15 min  Rest/Rise Time: 30 min  Bake: 400 degrees

1 package or Tbsp Rapid Rise Yeast (Red Star brand is CF)
3/4 cup warm water (not boiling or you will kill the yeast)
1 tsp of honey

  • Mix that together and set aside for 5 min

1 1/2 cup Gluten Free Mama Almond or Coconut Flour
1 tsp grass fed gelatin (I use Great Lakes Brand)
1 tsp salt
2 tsp guar gum
2 tsp olive oil
1 1/2 tsp raw apple cider vinegar ( I use Bragg’s)

  • Mix all ingredients together loosely and pour in your yeast mixture
  • Knead until all ingredients are well incorporated
  • Cover with a few kitchen towels and let rise in a warm place for 30 min.
  • Dough should not be sticky, it should ball up smoothly
  • Once the dough has rested and slightly risen sprinkle counter with extra GF flour and roll out.

I like to make mini pizzas for my family because everyone likes different stuff. This recipe will make about 4 thin crust personal pizzas or 1 large pizza.

  • Spray or grease your baking pan
  • Par bake the crust for about 3-5 min. then add toppings and bake for 10 min. or until golden brown.

Now you can safely say….tonight is pizza night!

13 thoughts on “Gluten Free & Corn Free Pizza Dough | Rachel, Gluten Free Mama

  1. Looks amazing, going to try today.
    Haven't used agar agar before & the accounts of how much to substitute fur gelatin seem to vary considerably so could you offer any advice on amounts please 🙂

  2. Xanthum gum and guar gum are interchangable equal amounts. And I have just left gelatin out and it works just fine. Gelatin as a binder doesn't work well in back goods. As in jello, gelatin doesn't become firm till chilled. So for doughs it doesn't bring much to the party as a binder ingredient.

  3. Xanthan gum, incidentally, is usually derived from corn sugar. So while it may be interchangeable, those with allergies or an intolerance should stay away.

  4. I followed this recipe to the letter and it looked and felt nothing like the picture you posted of a perfectly smooth dough.

  5. josee, I agree, very few of my GF foods look like the picture, sometimes wonder where these photies appear from!

    1. MIne looks like a a regular flour dough very impressed,,, rising and will let you know in about an hour going to pre bake. and take later to a pizza place restaurant for a get together. They put toppings on it and finish baking it . Great place Bud Murphy’s connesville pa… .

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