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Slightly Chewy Pizza Crust

Tangy, flavorful, and slightly chewy, this gluten free pizza crust is made without xanthan gum. One thing I really like about this recipe – it doesn’t require much planning ahead, unlike the crispy crust or the chewy and puffy outer crust pizza.

Of course, you could give this dough the cold shoulder by refrigerating it overnight like my go-to recipe, but that isn’t necessary here. Unsweetened yogurt imparts the crust with a hint of sourdough that tastes somewhat like a longer fermented dough.

The tapioca gel as egg/xanthan substitute idea is adapted from Cake and Commerce. Brilliant, right? Go read that blog.

Back? A 2 quart pyrex works great for this easy one-bowl pizza crust recipe.

Slightly Chewy Gluten Free Pizza Crust

In a microwave safe bowl, combine:
1 teaspoon tapioca starch
1/3 cup water

Heat for 30 seconds at full power in the microwave. Stir. Heat for another 15 seconds. Let gel cool slightly before continuing.

Add to tapioca gel in bowl:
1/3 cup unsweetened Greek yogurt
3 tablespoons olive oil
3 tablespoons water

Sprinkle dry ingredients over liquid and blend:
2 cups sorghum flour blend*
1 tablespoon sugar
1 teaspoon instant yeast
½ teaspoon salt

Cover dough and let sit at room temperature for one hour. To shape single serve crusts, sprinkle parchment paper or silpat lined cookie sheets with cornmeal or cornflour. Use a #10 disher to scoop dough for each crust. Sprinkle with more cornmeal/flour and shape as desired. Dough can also be shaped with well-oiled hands.

Bake for about 12 minutes in a 350 oven. Remove crusts from oven, top with sauce, etc. and return to oven. Heat until toppings are bubbly, about 8-10 minutes. Par baked crusts can be frozen to use as needed. Yield: 6 single serve pizza crusts

*Combining many flours usually gives the best result for gluten free baked goods. I used a sorghum bread flour blend for the pizza crust.

Sorghum Flour Bread Blend

Mix together thoroughly.  Use this blend in recipes when making gluten free bread or muffins. Get more info on gluten free flour blends here.


  1. Please, thank your parents for bringing you into this world.
    8 years. 8 years of trying tough, dry, weird crusts and then this. Seriously, I feel like I’ve died and gone to heaven. I can’t even imagine how good this would be if I’d had the time to use your suggested flour mix. Well, I would have had to change out the potato starch anyway as it’s a nightshade.
    So, I just used my standard 2 parts whole grains/1 part starch and was worried it would be too heavy. NOT. It was just a tad dry so I added another Tbsp of warm water and proceeded.
    I patted them into shape, flatbread style, parbaked and added crushed garlic, olive oil and salt to one and froze the others.
    I swear I burnt my fingers, my mouth, almost my house inhaling the best gluten free, vegan bread product EVER.
    Thank you, thank you, thank you.

    • Laurel, your sweet words are one huge warm fuzzy! Thank you so much for taking the time to write such a nice comment. And thanks for noting the changes you made. I think it’s great that you used your standard blend and got good results. I use whatever is handy, for the most part. If a recipe is too fussy, it really doesn’t work with the way my kitchen is stocked (or not). ps – my parents loved your comment!

  2. Hi, this will be a special surprise for my husband. I will have to freeze the extra. Do you have to defrost the crusts before baking them? Thank you