Gluten-Free, Dairy-Free, Yeast-Free Pizza

Created by: Victoria Yeh of

Have you ever tried making your own gluten-free pizza? Chances are, you’ll likely surprise yourself! This recipe is my favorite recipe for pizza (which happens to be my own!) This is the recipe as it appears in my book, Where Do I Start? Your Essential Gluten-Free, Dairy-Free and Sugar-Free Food Allergy Cookbook.

The crust is gluten-free, dairy-free, sugar-free and yeast-free. Since it doesn’t have yeast, it doesn’t take long to prepare, and comes out as a thin and crunchy crust (definately not like pizza chain crusts). I’ve suggested some spices, but feel free to experiment with your own favourite spice blends to your pleasure!



3 cups Brown rice flour

1 cup Tapioca starch

1-1/2 tsp Baking powder

1/2 tsp Sea salt

1/2 tsp Pepper

1 tsp Oregano

2 tsp Garlic powder

1/4 cup Grapeseed or olive oil

1-1/4 cups Water



1.  In a large bowl, combine all dry ingredients.

2.  Blend with an electric beater on low and gradually pour in oil.

3.  Add water gradually while beating. Dough should stick together easily, but should not stick easily to hands. If the dough is not sticky enough, add more water; if too sticky, add more flour.

4.  Lightly grease a cookie sheet or pizza pan. Place half the dough across the centre of the pan lengthwise. Roll flat with a rolling pin to 1/4 inch thickness, or flatten with your palms. Remove excess dough from edges, and add more dough where needed until it is spread evenly and thinly across the pan. Make a second crust out of remaining dough, or refrigerate for later.

5.  Bake at 350ºF (175ºC) for 10 minutes, or until surface appears dry. Add 5 minutes if baking from frozen.

6.  If storing for later, roll dough out onto a long piece of plastic wrap in desired shape and size. Seal with plastic wrap. Place one sheet of wax paper and a piece of cardboard between each crust to ensure they freeze flat and separate easily.

I like to top my pizza with a spiced oil (I find tomato sauce overpowers the flavour of any other toppings I use), goat mozzarella, green onions, mushrooms, and cilantro (and sometimes prosciutto) – but your combinations are endless!


Victoria Yeh is a cookbook author, recipe developer, public speaker, consultant, cooking instructor, food blogger, owner of, and in her “spare time” – a professional musician.

This entry was posted in Egg-Free, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Mains, Nut-Free, Pizza, Refined Sugar-Free and tagged , , , , . Bookmark the permalink.

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