Gluten-free Thick Crust Pizza

Gluten-free Thick Crust Pizza

Recipe by cookiesthatfeelgood_ny6m5bCourse: Uncategorized


Prep time


Cooking time




  • 1 tablespoon honey

  • 1 ¼ cups warm water, 110°F

  • 1 tablespoon Active Dry Yeast

  • ¼ cup plain lactose-free yogurt (we use White Mountain or Green Valley brand) (coconut milk can be used as a substitute here if needed)

  • 2 ¼ cups white rice flour

  • ½ cup oat or millet flour

  • ¼ sweet white rice flour also known as mochiko flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder (OR ¼ teaspoon baking soda)

  • High heat oil or ghee (for the pan)

  • For the Flax Egg
  • 1 tablespoon ground flax

  • 3 tablespoons very hot water


  • Dissolve honey or sugar with 1 1/4 cup warm water. Sprinkle yeast over the water and let sit for 5 minutes while the yeast activates.
  • Make the flax egg: In a cup or small bowl add a tablespoon of ground flax seed and two tablespoons of boiling water. Stir to combine and let sit for 5 minutes.
  • In a large bowl, add flour, salt, and baking powder. Mix with spoon or whisk.
  • Add flax mixture, yeast mixture, and yogurt. Stir until dough comes together in a wet sticky dough.
  • Cover dough with a warm damp dish towel. Place in a warm location. Optimal temperature for rising is 80°F – 90°F. Leave for 1 hour.
  • Heat a cast iron pan on medium heat (depends on your stove!). Add a high heat oil like ghee or avocado.
  • Scoop dough into the cast iron pan. Using an oiled spatula, spread so that the dough almost meets the edges. Dough should be ~½ inch thick.
  • Cover pan with a lid and let cook for 5-7 minutes, until there is no longer any sticky raw dough. At this point the bottom of the pizza should be crisp and the top should be soft but cooked.
  • Transfer the pizza to a pan. Add your desired toppings and cook in the oven till toppings are hot.
  • Repeat steps 7-9 as needed with the remaining dough.

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