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THE BEST Gluten-Free Pizza CRUST!!

The BEST Gluten Free Pizza crust!

The BEST Gluten Free Pizza crust!

I’ve made a handful of recipes that I have deemed game-changers in the “living without Gluten” world.  This definitely makes that list!  I would argue that most people, when they discover that they have to cut Gluten out of their diet, are tormented by the thought of “NO MORE PIZZA”!…or at least Pizza that tastes like Pizza, right!  Well, no longer.  I happened upon this recipe from TheMinimalistBaker, and the rest is delicious history.  I make this all the time.  Even our Non-GF guests have no idea and claim that it is awesome homemade pizza!!

So what was wrong, you may ask, with the other recipes I tried, or perhaps, the  pre-made packaged pizza crusts that are available at your local grocery store?  Nothing, if you prefer a chewy, bland slab on a tray.  Sorry, I’m a little tainted, can you tell?

But alas, here is that incredible crust recipe that will soon become a staple in your home 😉  Enjoy!  Notice the look of delight on my youngest daughter’s face in the background!

Traditional Pepporoni Pizza--Gluten Free!

Traditional Pepperoni Pizza–Gluten Free!

INGREDIENTS   Yields 2, 12″ pizzas  (Taken directly from their website)

3 cups gluten free flour blend* (1 cup brown rice flour, 1 cup white rice flour, 1 cup tapioca flour, 1/2 tsp xanthan gum)
1 tsp salt
1/2 tsp baking powder
3 Tbsp sugar, divided
1 Tbsp yeast
1 1/4 cup warm water, divided
1 Tbsp olive oil

Preheat oven to 350 degrees.  In a small bowl, combine yeast and 3/4 cup warm water – about 110 degrees. Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.  In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.  Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon.


Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. I seperated the dough into two equal pieces to make two 12″ pizzas.  Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge. You want it to be pretty thin – less than 1/4 inch.  Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.


Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.



I tried making the second one with a thicker crust. Both were great!


Cut immediately and serve. Reheats well the next day in the oven or microwave.




THE BEST Gluten-Free FLOUR Tortillas. You can literally make these in minutes!!


I’m almost embarrassed at how excited I was after making these…almost!  It’s been nearly a year since my daughter’s diagnosis.  That’s nearly a year without flour tortillas (yes, I have cut Gluten out of my diet too and have seen dramatic health benefits)!  Did I mention I married into a Latino family 🙂  We LOVE Latin food and a big piece of that was missing without these delicious, Gluten-filled disks of joy.  Don’t get me wrong, I love corn tortillas too, but when you have come to terms with the fact that you can’t have something anymore, only to find that you can and they taste even better then you remember…well, that’s worth celebrating!

Soooo, a few phone calls, my own private celebration dance party, glass of red wine and two hungry little girls later…we enjoyed THE BEST Gluten-Free Flour Tortillas, ever!  I devoured two of these with absolutely nothing on them, just hot off the pan.  Yeah, I was feenin’.

Now let’s debunk a few myths…or perhaps skepticism that I, and I’m sure most GF folks have.

 1) Come On!  Do they actually bend and roll like “normal” flour tortillas, or do they crack like most other Gluten Free food?  I swear, these are as malleable as their gluten-filled competitors!

they bend and roll like a "normal" flour tortilla!

they bend and roll like a “normal” flour tortilla!

image2) Do they taste chewy and gummy like most store bought GF flour tortillas?  ABSOLUTELY NOT!  They honestly taste just as good as the ones my husband and I enjoyed in Mexico when they were made fresh right in front of us!  And yes, that was pre-Gluten Free days.

3) Sure they may taste good, but there’s NO WAY I can do this at home.  This must be an all day event and contain waaaaay to many ingredients I haven’t heard of?  Wrong again.  I made these while my daughters got a bath and the ingredients are easy to find in most grocery stores.  In fact, you probably already have them if you have been eating Gluten Free.  Note: the longest part of this whole process is letting the dough “rest” for twenty minutes before cooking.  Plenty of time to wash the girls and pour myself a glass of wine!

I can’t thank Pinterest enough, because without them I may never have found BarefeetInTheKitchen’s recipe.  I did not have to make one alteration…here’s their recipe, exactly.  My comments and words of wisdom are in red.  The pictures are mine.

The Best Gluten Free Flour Tortillas
recipe adapted from Gluten Free Recipe Box
Yield: 10-12 tortillas  (I halfed this recipe, just to test it first and I ended up with ten 6″ tortillas)

2 cups brown rice flour
1/2 cup potato starch
2 teaspoons xantham gum
2 teaspoons kosher salt
1/4 teaspoon baking powder
1/2 cup warm water
1 tablespoon honey
6 tablespoons milk, plus 1 teaspoon vinegar (I used cider vinegar)
6 tablespoons light flavored olive oil (I used vegetable oil)
2 eggs
(Additional 1/3 cup of potato starch for rolling out tortillas)

Combine the milk and the vinegar and let it sit for a few minutes. Stir together the dry ingredients and set aside.


Whisk the honey into the warm water and then add the milk/vinegar and oil. Whisk in the eggs and stir until well combined. Add the wet ingredients to the dry and stir with a spoon until the dough is between the consistency of mashed potatoes and biscuit dough.


It should be wet and sticky. Let the dough rest for 20 minutes! (The resting time is crucial to the final result, if you skip resting the dough, the brown rice flour won’t be absorbed and the texture will be gritty.)


When you are ready to make the tortillas, heat a large non stick pan over medium high heat. (Mine cooked too fast on med-high heat, so I turned it down to medium). Lightly dust a mat or countertop with a tablespoon of potato starch. The amount doesn’t need to be exact, just lightly rub the potato starch across the surface with your hands, so the tortillas won’t stick to the counter. You will dust your work surface with a fresh sprinkling of potato starch for every tortilla! (I used about 2 teaspoons for each tortilla.) This makes a huge difference in the ease of rolling out the tortillas.


Scoop a golf ball size amount of dough and drop it onto the floured surface. Roll it around just a bit to lightly coat the dough with starch. Press down with your hands to flatten the dough. I flip it over a time or two, just to make sure it is coated in the starch to avoid sticking. Use a pastry roller or lightly dusted rolling pin to spread it out into a circle. Use a large spatula to transfer it to the hot pan.  Okay, I don’t think rolling is necessary here.  I tried and I ended up with better results just using my hands to pat it out to the desired thickness…save yourself time and clean up!


Cook on each side for 60-90 seconds, allowing it to brown and start to bubble before flipping it over.


Wrap the tortillas in a thin tea towel to keep them warm until ready to eat. Serve immediately or let cool and store in an airtight container until ready to serve. Reheat for 10-15 seconds in the microwave or in a hot skillet (always better on a skillet), just before serving. The tortillas should keep nicely at room temperature for a day or two. Enjoy!

Note: Although the thickness will vary, my 6″ tortillas came to approx 18 grams of carbohydrates each.


Gluten-Free Flour Tortillas

Gluten-Free Flour Tortillas


I was so amazed by the taste and ease of making these that I immediately doubled the dry ingredients and put them in a Ziploc bag so my next batch is that much quicker to make.  Oh the possibilities!!

Speed things up by putting a dry ingredients in a bag to next time!

Speed things up by putting all dry ingredients in a bag for next time!

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