Gluten-Free Pizza

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Gluten-Free Pizza


Gluten-Free Pizza [1] [2] [3] is a tasty delicious meal, toppings are bakers choice.



  • 3 tbsp golden flaxseed, ground
  • 3/4 cup all-purpose gluten-free flour
  • 1/2 cup tapioca flour
  • 1/2 cup white rice flour
  • 1/2 cup potato starch
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1 tbsp agar agar flakes dissolved in 2 oz boiling water
  • 1/2 cup warm water
  • 2 tsp vinegar
  • 2 tbsp grapeseed oil, plus more for the pizza dough
  • 1/2 cup hot water
  • 1 tbsp plus 2 tsp active dry yeast
  • 1 tbsp cane sugar


  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 sweet Hawaiian onion, finely chopped
  • 1 15oz jar unsweetened tomato sauce
  • 1 15oz can crushed tomatoes
  • 1 tbsp tomato paste
  • 1/2 cup light agave or coconut nectar
  • 1 tbsp Bragg's or coconut liquid amino acids
  • 1 tsp Celtic sea salt
  • 1/2 cup chopped fresh basil, plus more for garnish
  • 8 oz vegan mozzarella, sliced 1/4 inch thick



  1. Line rimmed baking sheet with parchment paper.
  2. Grind flaxseed then spread on the baking sheet.
  3. Sift together the all-purpose flour, tapioca flour, white rice flour, potato starch ,xanthan gum and salt.
  4. Whisk dissolved agar agar flakes, warm water, vinegar and oil on slow for ~3 min, combine well.
  5. In another bowl combine hot water, yeast, sugar, leave to fizz together.
  6. On slow mix together the sifted flour to the agar agar mixture, dough should form little pea sized crumbs.
  7. Turn mixer on high and include the yeast mixture, mixing for ~3 min.
  8. Spray a spatula with cooking spray then use to scrape the walls of the mixing bowl.
  9. Create the dough into a ball shape.
  10. Move the dough onto the flaxseed covered parchment paper on the baking sheet.
  11. Spread the dough out with the greased spatula, optimal thickness is medium thin for this kind of crust.
  12. Oil fingers and create an edge for the pizza dough.
  13. Spray one side of plastic wrap then use to cover the dough.
  14. Warm oven to 375 degrees F, keep covered pizza dough on oven, additionally cover with a clean dish towel (on top of the plastic)leave to rise ~1".


  1. Over low heat warm the oil.
  2. Saute garlic for ~2 min.
  3. Include onion, saute for ~5 min.
  4. Include tomato sauce, tomatoes, tomato paste, agave or coconut nectar, amino acids, and salt by stirring.
  5. Constantly stir and let simmer for ~20 min.


  1. Warm oven to 375 degrees F.
  2. Bake only the crust for ~7 min.
  3. Remove from oven, then use 3-4 cups of sauce on the pizza, spreading all over.
  4. Spread 1/2 cup basil on top.
  5. Include mozzarella.
  6. Cook for ~16 min, crust should be golden brown.
  7. Garnish with extra basil, cut and serve.


  1. Keough, Kelly (2011). The 100 Best Gluten-Free Recipes for your Vegan Kitchen. Ulysses Press. pp. 78-79. ISBN 978-1-56975-872-4. 
  2. Berriedale-Johnson, Michelle (1998). The Everyday Wheat-Free & Gluten-Free Cookbook. Key Porter Books Limited. pp. 136-137. ISBN 1-55263-131-1. 
  3. Hagman, Bette (1990). The Gluten-Free Gourmet Living Well Without Wheat. Henry Holt and Company, Inc.. pp. 162-164. ISBN 0-8050-1210-9.