Gluten-Free Potato Pizza Crust
By the Gluten Free Recipes team ·
This gluten-free potato pizza crust offers a wonderfully tender interior with a satisfyingly crisp exterior, perfect for your favorite toppings. Its subtle potato flavor provides a unique base that complements both savory and slightly sweet pizza creations.
At a glance: This medium baking recipe yields 4 servings in about 50 minutes (20 min prep, 30 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, xanthan gum, certified gluten-free baking powder — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Potato Pizza Crust: When preparing this baking recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Potato Pizza Crust: This recipe is naturally free from gluten-containing grains, utilizing a blend of starches and flours specifically chosen for their gluten-free properties.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
- 1 tsp xanthan gum (omit if your GF flour blend already contains it)
- 1 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 1 cup warm water (around 105-115°F)
- 2 large eggs, at room temperature
- 3 tbsp olive oil, plus more for greasing
Instructions
- 1
In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined for even distribution.
- 2
In a separate medium bowl, whisk together the warm water, room temperature eggs, and olive oil until well incorporated. The mixture should be smooth and homogenous.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until a cohesive, slightly sticky dough forms. Gluten-free doughs are often stickier and less elastic than those made with gluten-containing grains.
- 4
Lightly grease your hands with olive oil or line a baking sheet with parchment paper. Gently press or spread the dough onto the prepared baking sheet into your desired pizza crust shape, about 1/4 to 1/2 inch thick. Allow the dough to rest for about 10 minutes at room temperature before baking.
- 5
Preheat your oven to 375°F (190°C). Bake the pizza crust for approximately 25-30 minutes, or until it is golden brown and feels firm to the touch. Let the crust cool completely on a wire rack before adding your favorite toppings and returning it to the oven for a final bake.
Nutrition (per serving)
Tips & Notes
- Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
- Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
- Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
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