Perfectly Light and Fluffy Gluten Free Pizza Crust

My search for the perfect gluten free base recipe is over. I can now rest in peace.  This is arguably the best gluten free pizza base I have ever tasted–and I have tasted a lot of gluten free pizza bases.

Usually gluten free pizzas are tough, crumbly and okay tasting–but not really a substitute for a real pizza.

But not this pizza base. This pizza base is amazing.

A little bit of genius.

I don’t want to brag, but hey… it is the best.

My gluten-free-hating husband said that this was excellent (much to his surprise and mine), and after tasting the gluten free pizza, my sister actually switched from the wheat version I had made to devour more of the deliciously light and fluffy gluten free version. It was just that good.

This recipe is made from a blend of rice, sweet potato and arrowroot flours, and contains no xantham gum, no cornstarch or cornflour and no expensive pre-mixed gluten free flours (blech).

It can also be ready in under an hour.

Quick, easy, totally from scratch and totally delicious. What more could you want?


Perfectly Light and Fluffy Gluten Free Pizza Crust

Makes 2 medium pizza bases


200g sweet potato flour (*Update: I tried substituting this for arrowroot and it worked fabulously!)

180g brown rice flour

50g arrowroot flour

50g white rice flour

15g yeast

1 tsp salt

1 tsp oregano

25ml olive oil (plus extra for coating)

250ml very warm water

30ml honey

1 large egg


  1. Mix together flours, yeast, salt and oregano.
  2. Mix together oil, water and honey separately.
  3. Mix two mixes together–half way through add the egg–mix together well.
  4. Let rise for 30-45 minutes
  5. Line pizza pan with baking paper.
  6. Cover paper in olive oil.
  7. Press half of mixture onto paper in pan.
  8. Cover dough with a layer of  olive oil (lug olive oil into the centre and spread with your hands).
  9. Bake for 10-15 minutes @200C (fan-forced), or until the base is slightly browned on the edges (if you want crispy edges, take out halfway and cover in olive oil again).
  10. Add sauce, cheese and favourite toppings and bake for another 10-12 minutes, or until topping are sufficiently cooked.

Voila! The perfectly perfect gluten free pizza base! Can you see how light and fluffy?!


For a perfect whole wheat pizza recipe, Danelle at Weed ‘Em and Reap has a very easy, fail-proof recipe that I make at least a fortnight for the handsome hubs. I fashioned this recipe after her amazing one.

Zucchini, olive and egg topped gluten free pizza crust

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19 thoughts on “Perfectly Light and Fluffy Gluten Free Pizza Crust

  1. My mom is on a gluten-free eating plan and when she comes to visit my pasta and pizza loving family, we have a terrible time trying to make something for her that is delicious. I will be trying this recipe! Chantelle, I am so excited that you will be joining with me in a month specifically designed to get to know a small group of bloggers a little bit better. I look forward to visiting with you often!


    1. You’ll have to tell me how this recipe works out for you! It’s quick and super easy–it has to be, because I am in a similar predicament: my husband is a wheat-lover and I have to make two different pizzas every time. Thanks for stopping by! 🙂


  2. That is really interesting using sweet potato powder. I do low carb or low glycemic crusts for our pizza. This sure looks yummy. Pinned and shared! Thank you for linking at The Yuck Stops Here link party. Hope to see you again next week.


    1. Yes! The sweet potato flour is the secret. When I had attempted to make crusts previously they ended up crumbly, dry and dense. The sweet potato flour has more of a binding effect on the dough, and is light enough to allow the dough to rise. 🙂
      Thank you for stopping by!


  3. I can’t wait to try this!! Homemade pizza used to be one of my go-to weekly meals, but since going GF a year ago I havn’t attempted to make the crust as much and have given in to buying a mix a few times. Thanks for sharing this. It looks delicious. 🙂


    1. I don’t know about making some, but Amazon sells it I think (like this one here: Perhaps water chestnut flour or tapioca flour could be used as substitutes, but I really can’t guarantee the results there. The key is the blend of flours, so it might really change the texture. Let me know how you go! 🙂


  4. Thanks so much for sharing your awesome Pizza Crust with us at Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen


  5. Once you mix the dough what consistency is it? firm (like wheat bread yeast dough) or more runny (like most of the gluten-free doughs I’ve mixed up)? Mine right now (using arrowroot instead of sweet potato flour) is pretty firm and am concerned it won’t rise properly…or cook. Thanks!!


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