Carol Fenster’s Gluten Free Pizza Crust and Sauce

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This is another one of Carol Fenster‘s amazing gluten free recipes that she contributed, gluten free pizza crust and sauce! Yum! Everyone has been raving about her gluten free pizza dough. She creates the best gluten free recipes! I’ve made it myself, but doubled the recipe and used a cookie sheet. It has an amazingly sturdy texture, and crunchy crunch on the ends. Of course you bake it less time if you like yours soft. A must try. Enjoy!

UPDATE: See Carol’s new and improved gluten free pizza crust recipe.

This pizza crust is so delicious that it has received national acclaim. You can hold it in your hand and it won’t crumble. Pizza is a perfect choice for weeknight dinners or leisurely weekend dining and everyone will enjoy this pizza, whether they’re gluten-free or not. For a vegetarian pizza, see my latest cookbook, 125 Gluten-Free Vegetarian Recipes (Avery, 2011).

Carol Fenster’s Gluten Free Pizza Crust and Sauce


Yield: Serves 6; 1 slice per serving

Carol Fenster’s Gluten Free Pizza Crust and Sauce


    For the Crust
  • 1 tablespoon active dry yeast
  • ¾ cup warm (110°F) milk of choice
  • 2 teaspoons sugar
  • 2/3 cup brown rice flour, plus more for dusting
  • ½ cup tapioca flour
  • 2 teaspoons xanthan gum
  • ½ teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon olive oil
  • 1 teaspoon cider vinegar
  • Toppings of choice: cheese, sausage, pepperoni, onions, bell peppers, mushrooms, etc.
  • For the Sauce
  • 1 can (8 ounces) tomato sauce
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • ½ teaspoon fennel seeds
  • 1 minced garlic clove
  • 2 teaspoons sugar
  • ½ teaspoon salt


  1. For the Sauce: Combine ingredients in small saucepan. Simmer 15 minutes. Makes about 1 cup or enough for 12-inch pizza.
  2. For the Crust: Preheat oven to 425ºF. Dissolve yeast and sugar in warm milk for five minutes. In food processor, blend all crust ingredients, including yeast mixture, until ball forms. Dough will be soft.
  3. Put mixture into greased 12-inch nonstick pizza pan. Liberally sprinkle rice flour onto dough; then press dough into pan with hands, continuing to dust dough with flour to prevent sticking. Make edges thicker to contain toppings.
  4. Bake pizza crust 10 minutes. Remove from oven. Add sauce and toppings to crust. Bake another 20 to 25 minutes or until top is nicely browned.

Copyrighted and used with permission. All rights reserved. Adapted with permission from Gluten-Free 101 by Carol Fenster, (Savory Palate, Inc, 2010) by Carol Fenster.

Learn more about this author, her recipes and cookbooks at Carol Fenster Cooks.

See our other pizza crust recipes:

Gluten Free Pizza Crust made with Expandex

Grilled Gluten Free Pizza Crust Recipe

Gluten Free Focaccia Bread Recipe

Thin Gluten Free Pizza Crust

Gluten Free Polenta Pizza Crust

Gluten-free Taco Pizza with Udi’s Pizza Crust

4 Replies to “Carol Fenster’s Gluten Free Pizza Crust and Sauce”

  1. Hi Carol, just wondering if I can cook the pizza crust on a pizza stone. I have an authentic pizza dough recipe that I cook on a baking stone. The cheif at Kendall Culinary School in Chicago referred me to you. I’m going to try your recipe but had this question. Thanks Jim Burns

    1. Hi James,

      This is Carla Spacher, not Carol Fenster. Carol was a monthly contributor on my blog for over 2 years. She can be reached by clicking the link at the top of this post “Carol Fenster”. That links goes to her biography page on this blog, which will contain a link to her website.

      Meanwhile, I see you posted your comment twice. So that you know in the future, most bloggers moderated their comments. There should have been a message stating as such.

      Happy baking! This pizza is heavy, but chewy. I so missed that texture!

      See more gluten free pizza crust recipes at .


    1. Hi Linda,

      This is not my recipe. You may wish to contact Carol on her blog. I do know, however, that there are very few flours that are as light and airy when baked than rice flour. Sorghum tends to provide structure to gluten free baked goods, however, it is only flour I would try. It certainly will not be as light. Good luck!


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