Gluten-Free Thin Crust Pizza

  • Serves: Makes one 12-inch pizza
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This gluten free THIN CRUST pizza is incredible, and it took a lot of trials to get right. Some people prefer this thin crust pizza, while others prefer our Gluten-Free Thick Crust Pizza; we have a recipe for both! The crust is nice and crispy, cheesy and fragrant with herbs, while the inside has a slight chew. You can flavor the crust with any herbs; for this one, we chose oregano, basil and garlic, but the egg and parmesan cheese are an integral part of the recipe and must be used.

Kelly Says: "When my son came home from school, I offered him some of this pizza for a snack, and he gobbled it right up. He said it was delicious, and had no idea it was gluten-free."


The recipe may be doubled but make two individual pizzas, not one big one.

1 cup tapioca flour

2 tablespoons whole or 2% milk
2 tablespoons water
1/4 cup olive oil (extra virgin is best) and more, if needed
1/4 teaspoon salt

1 large egg, slightly beaten; not optional

pinch of dried oregano, optional
pinch of dried basil, optional
1 garlic clove, put through a press, optional

1 cup finely grated parmesan cheese(you may also use Romano or asiago, or a combination); not optional

1/3 cup tomato sauce or Sarah Phillips' No-Cook Zesty Tomato Sauce
2/3 cup shredded mozzarella cheese
1 tablespoon parmesan cheese
Pinch of dried oregano

Chiffonade of fresh basil. optional

Make the pizza dough:
1. Place tapioca flour in a medium heat proof bowl. Set aside.

2. Combine the milk, water, olive oil and salt in a small microwave safe bowl.

Stir to combine. Heat in the microwave for 30 seconds at a time on 50% power, or in a small saucepan on the stove, to boiling.

3. Pour the hot milk mixture over the tapioca flour.

Stir until a cohesive mass is formed. The mixture will be stiff. Cover with plastic wrap and let sit for 5 minutes.

4. After 5 minutes, add the egg and stir briskly, until combined.

5. Stir in the oregano, basil, and garlic.

6. Add the parmesan cheese, stir until combined. The dough will be like thick pancake batter at this point.

7. Cover the bowl with plastic wrap and place it in the refrigerator.
Chill for at least 2 hours. During this refrigerator rest, the tapioca flour in the batter will absorb the liquid ingredients and stiffen.
Do NOT skip this step!

Roll the pizza dough and pre-bake:
1. After the dough has been in the refrigerator for 1 1/2 hours, place a pizza stone on the bottom rack of your oven.
Preheat the oven to 375 degrees.

2. After the two hour chill is over, remove the dough from the refrigerator.
Place a square of parchment on your work surface.

Scrape the dough out of the bowl, and place it in the center of the parchment square.

3. Pour a little olive oil into your hand and rub it all over the palms of your hands.

4. Pat the dough out with your hands, maintaining an even, round shape.

5. Then place a piece of plastic wrap on the crust. Roll the dough out to a 12-inch circle, about 1/8-inch thick.

6. Remove plastic wrap. Use your hands to push the outer edge of the crust in a little, to form a slightly thicker rim.

7. Slide parchment onto a Baker's or Pizza peel, or an upside down baking sheet, and place the crust onto the preheated pizza stone.

8. Bake crust for 12-14 minutes, until the edges of the crust just start to brown.

Remove the crust from the oven. Do NOT turn off the oven.

Top the pre-baked crust. Final bake:
1. With the pizza crust still on the Baker's peel, spread tomato sauce evenly over the surface, leaving about a 1/2-inch outer rim unsauced.

2, Sprinkle on mozzarella cheese, then parmesan cheese, then add the oregano.

3. Using the Baker's peel, slide pizza back onto the pizza stone and bake for 6 to 7 additional minutes, or until cheese is melted and bubbly.

This pizza is best served right away, while nice and hot.
Sprinkle the finished pizza with a chiffonade of fresh basil right before serving. 

If you have left-overs, reheat it in a covered lightly oiled skillet for a couple of minutes.

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