Gluten and Yeast Free Pizza Crust

The other night, my husband, Derek, and I bought all these amazing ingredients to make a veggie-filled homemade pizza.

Usually we use the Bob’s Red Mill Gluten-Free Pizza Crust or the Simple Mills Pizza Crust to save time and because Derek is gluten-free, so I usually always have them on hand.

At the grocery store I said, “We have a pizza crust mix at home, right?”

“Yeah, I believe we do,” he said pretty confidently.

I was going to grab a back-up just in case, but I fought the urge because I figured we should use the one we had at home.

When dinner rolls around, we get out all our ingredients for the pizza and create our little mise en place of sauce, cheese, and fresh veggies.

Then, I went to grab our crust mix, and it was nowhere to be found. I scoured all my cupboards and no luck.

Derek suggested we order out or make something else instead, but I was hell-bent on making pizza, damnit! Since it was rush hour, neither of us wanted to leave to get crust, so I took it upon myself to create a gluten-free crust with what we had in the house.

I quickly realized most pizza doughs require yeast, which I didn’t have on-hand either. So I took a chance and attempted to make a crust without gluten or yeast, and to my surprise… it worked!

The crust was light and fluffy, with a good bite to it. And I was glad it worked because I was getting hangry—mix that with a screwed up pizza and things could have turned quick.

Enjoy this crust the next time you find yourself out of all your usual go-to ingredients and need something quick and easy.


2½ cups gluten-free cup-for-cup flour (I used Bob’s Red Mill)
3 tsp baking powder
½ tsp sea salt
1 cup water (plus 1-2 tbsp)
1 tbsp sunflower oil
2 eggs


  1. Preheat oven to 400˚F.
  2. In a large mixing bowl, combine the flour, baking powder, and salt until evenly distributed.
  3. In a small bowl, combine the water, oil, and eggs, and mix evenly.
  4. Slowly mix in the liquid ingredients to the dry ingredients and start mixing with your hands. The dough will be soft and non-sticky. You may need to add a tablespoon or two of water if it is too dry, or a little flour if it is too sticky. (Note: Mine was pretty on target with exact measurements above. I did add a little flour at the end when forming the dough ball to coat the outside.)
  5. Lightly coat with a little flour and knead the dough for a few minutes and create a dough ball.
  6. On a baking sheet, lightly oil the baking sheet and start spreading the dough, stretching it out on the sheet until the dough is about ¼ to ½ inch thick.
  7. Bake the pizza crust for about 10 minutes. Remove and flip. (Note: I actually cut the crust in half when I took it out to make it easier to flip.)
  8. Bake another 10 minutes, remove, add toppings, and then bake an additional 10-12 minutes or until the ingredients are cooked to your liking. (I like my cheese a little crispy!)

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