Rolled Pizza Crust
Make-it-yourself mix or commercial mix

Pizza from recipe

You can roll-out the crust to be as thick or as thin as you like. Notice the crispy crust option.

Here are two approaches that will yield quite a delicious pizza: a do-it-yourself pizza mix or a commercial mix. They are not identical, but they are both similar and it is hard to pick a favorite. This posting is more about technique than recipe because the objective is to make a pizza shell that can be rolled out to any desired thickness or thinness rather than be poured and patted. Want to take the easy way out and use a mix? Just click here and skip the preparation of making pizza from basic ingredients.

The pizza shown above is from a fairly light adaptation of one of the pizza recipes on's website. Just click through to pick up the recipe. However, I did make a few changes:

Here below are the recipes modified as I made this delicious pizza.

GF Flour Blend - Enough for 4 personal 8" pizzas or 2-12" pizzas
Sorghum flour
Brown rice flour
1/4 cup + 2 Tbs
(= 3/8 cup)
Potato starch
White rice flour
2 Tablespoons
Sweet rice flour
1/4 Cup Millet flour
2 Tablespoons Tapioca starch


Pizza Recipe - Makes 1-12" or 2-8" personal pizzas
Amount Measure Ingredient
1 Cup Flour mix
1/2 Cup Tapioca flour
2 Tablespoons Buttermilk powder (About.Com said you could use non-fat dry milk powder instead.)
1 teaspoon Salt
1 teaspoon Xanthan or Guar gum
1 teaspoon White sugar
1 package (=2-1/2 teaspoons) Instant yeast
1 teaspoon Vinegar
1/2 Cup Warm water
2 - 3 Teaspoons Extra virgin olive oil
    Tapioca flour and cornmeal for sprinkling

Decide on the size and number of pizzas you are going to make. If you decide to make a double batch of pizza shells and use all of the flour, then you are advised to not double the yeast.

Here is a commercial mix that will produce an excellent pizza.

Bob's Red Mill Pizza Mix
You can make a half a recipe and save the other half for the future by dividing the package in half and using a different packet of grocery store yeast when you make the second batch. Dividing the yeast into two batches is not advisable. Want to make the whole batch and save half in your refrigerator until later: Click here to read more.

Common instructions for using either a commercial pizza mix or the do-it-yourself mix described above. Note that you can optionally make the pizza crust more flavorful by adding some or all of the following:


Once you have par-baked shells you can freeze them for later use. (Defrost them before spreading with sauce/cheese.) Or you can wrap them airtight and refrigerate them, or even use them fresh after they cool.

You may have dried powdery tapioca flour left on the surface of your pizza shells after they cool. Brush off the excess with a dry pastry brush. Cornmeal may be left on the bottom of the crust.

If you want a very crispy crust, as shown in the photo above, bake the assembled pizza in a covered skillet, on the stove, set to a low temperature. We bake the pizzas at three marks out of 9 marks total on our electric range top . Or you can bake the pizzas in the oven at 425° F until the cheese is bubbly and the crust is as dark as you like.

Our favorite pizza sauce is Muir Glen, available at Whole Foods Market or your friendly health food store. But Trader Joe's pizza sauce and Ragu are also excellent. Trader Joe's makes a mild sauce that benefits from extra garlic. If you want to be fancy, like your friendly pizzeria, thinly coat the un-sauced edge of the crust with olive oil. It will look nice when the pizza comes out of the oven (but we usually skip that step to expedite the eating experience).