Pizza or Foccacia
Categories: Pizza, Recipes
Tags: , Allergy Friendly, Dairy Free, Gluten Free Pizza
Foccacia with fresh Rosemary
Maybe it’s just this time of year, or maybe it’s the weather, but pizza is on the brain for a lot of folks right now! There’s been a lot of chirping about gluten-free pizzas on Twitter and Facebook recently, that’s for sure!
I just returned from the Charlotte GF Expo and one of the most popular recipes there was my foccacia! People loved it so much that I had to make 3 more recipes while at the table signing books and talking to folks about gluten free (which also tells you that the recipe must be easy!)! Give it a try, you won’t be disappointed, whether you make pizza or foccacia!
Mind you, I’ve made a lot of gluten-free pizzas. I’ve made them for dinner parties, I’ve made them for cooking classes of 85 people, I’ve even made them for food shows for hundreds of samplers. I have never had a complaint, but I have actually seen a few tears from folks who have been deprived of real pizza for so long. Real pizza strikes a chord with people. It’s right up there with bread and chocolate chip cookies as the top 3 things folks think they will miss most when going gluten free. I suppose rice cracker gluten-free pizzas have their place, but when you want a real pizza with a real doughy crust, this will be your go-to, real pizza recipe (but be ready, it could be a real tear-jerker for you, too!).
To bake this pizza or flatbread, I recommend using a pizza crisper tray covered with aluminum foil sprayed with non-stick cooking oil. They are usually circular pans and have lots of little holes in them to help the air flow and to make the outside of the crust crisper, while allowing the inside crust to remain chewy. These also work on the grill! Yes, I’m talking grilled pizza, here. SO yummy – just rise it according to the recipe, then grill instead of baking in the oven. It imparts a real pizza oven quality to the crust and is truly delicious (just be sure to monitor it so that it doesn’t burn!).
I also love using portable pizza ovens like the Presto Pizazz® Pizza Oven. This handy gadget is fun to watch in action and takes any guess-work out of rising and baking a pizza. Another option is to simply cover a baking sheet with aluminum foil sprayed with cooking oil and bake the pizza in a round or rectangular shape on that. Whichever pan or method, this recipe can make a thin or thick crust and will make your whole family happy. Particularly when using a regular baking sheet though, don’t make the center of the crust too thick or use a very watery pizza sauce, as it will be harder to get that part of the pizza nice and crispy on the bottom.
If you’re more of a visual learner, take a moment to check out this how-to pizza making video from GlutenFreeda. Aside from the fact that the boy (ahem, young man) making it is adorable, he is a pretty darn good video host for showing just how easy it is to make an awesome homemade gluten-free pizza! He uses my flour and recipe, of course, as they’ve “experimented with quite a bit of flour and figured out this one’s the best!” Ahhhh – shucks.
Pizza or Foccacia
- 1 1/2 cups of Jules Gluten Free™ All-Purpose Flour
- 1/4 tsp. oregano
- Pinch or two of garlic powder
- 1/2 tsp. salt
- 2 egg whites or egg substitute, room temperature
- 2 Tbs. extra virgin olive oil
- 1/2 tsp. apple cider vinegar
- 2/3 cup liquid creamer (dairy or non-dairy), warmed, OR ½ cup warm water + 3 Tbs. milk powder (dairy or non-dairy)
- 2 1/4 tsp. rapid rise yeast, gluten-free (1 packet)
- additional olive oil to brush onto the crust
- pizza sauce & toppings of choice
The fun part of making your own pizza is topping it however you want! Veggies & dairy-free Daiya cheese for me, please!
Whisk together dry ingredients except yeast; set aside. In a large mixing bowl, combine egg whites, olive oil, cider vinegar and 1/3 cup creamer (or water + milk powder alternative).
Using a stand mixer (preferably), turn to low setting and slowly add in the dry ingredient mix. Gradually add in remaining creamer to get a firm but very sticky dough that can still be spread. Pour in the yeast and beat on high for an additional 3 minutes. (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon and very strong muscles – stir as long as you can!).
Yes, it's so easy a 5 year old can do it! Oil your hands liberally and spread!
Spoon the dough into the middle of a prepared pan (like a pizza crisper tray covered with aluminum foil sprayed with non-stick cooking oil) and liberally oil your hands with olive oil to spread the dough gently into a 12-inch circle. Raise the outer edges so the sauce won’t spill out.
Cover with oiled waxed paper and let the crust rise 10-20 minutes in a warm spot like a warming drawer or oven preheated to 200º F and turned off.
Preheat the oven to 375° F (static). After the crust has risen, poke several holes in it with a fork to prevent large air bubbles forming, then bake for approximately 15 minutes. The cooking time will vary depending on your pan, but the crust should have risen nicely by this time, and just begun to slightly brown.
Grilled chicken & cheese pizza!
Lightly brush olive oil onto the crust edges. Spread with sauce and toppings (or if making foccacia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 20 minutes, or until the cheese is bubbly. If you add vegetable toppings, I find they taste best if you sauté them in olive oil before adding to the crust.
Note: You may par-bake the crust, freeze and bake for later use. If doing so, stop baking after the first 15 minute bake cycle, cool, then wrap in foil then put in a zip-top freezer bag and freeze for later use. Remove from freezer when ready to use and thaw at least slightly. Then preheat oven to 400° F, spread sauce and toppings and bake for 10 – 15 minutes, or until the cheese is bubbling or the focaccia is lightly browned.
Yield: One 12-inch pizza.
*This recipe and over 149 more, also available in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!
95 Comments
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Leave a Comment
Here's your chance to speak.
K Shooks said: on November 17, 2010
I LOVE how this pizza crust turns out, and I know your instructions say that the dough will be sticky, but it is EXTREMELY sticky when I try to spread it … so sticky that I can only spread it with a spoon in a manner similar to spreading frosting on a cake. Do I need to add more flour, or do you have any tips for getting a less sticky dough?
Thanks for your flour and all your great recipes — it’s made adjusting to the gluten-life so much easier!
Jules said: on November 18, 2010
I’ve had more luck just pouring olive oil into my hands and then spreading the dough with oiled fingers. My kids can do it this way too. It’s weird how sticky wet this dough can be, but bake out perfectly, so I don’t want to mess with the proportions too much because I love the end result! Try the oiled hands technique and see if that works any better for you. If not, you can roll the ball of dough in more of my flour, but the objective should be to not integrate much more flour into the dough before baking, just to keep it from sticking so you can spread it.
Kei said: on December 2, 2010
I just wanted to say that there’s a little GF bakery where I live that has the best Italian pizza crust that I’ve ever had; including gluten pizza crusts. It’s light, and chewy in the middle, and the bottom has a crispiness that’s to die for. Your recipe is the equivalent to this pizza crust. Now I can spend at least half of the amount on this pizza dough, and have it in my home whenever I want it. I’M IN HEAVEN!!
Christy said: on January 2, 2011
Quite possibly the best pizza (gluten free or not) EVER. So chewy and bakes up just like the real thing. The garlic gives it a wonderful flavor. Spread out so easy with the oiled hands. I love that you included a freezer option. Thanks so much!
Anne said: on January 14, 2011
Would it be ok to substitute plain old milk (1%) for the creamer or milk powder? I want to try this tonight!
Jules said: on January 17, 2011
You actually cannot sub liquid milk for powdered milk. You could probably get away with using whole milk with some success in place of the creamer though. The milk powder provides structure to the recipe, as does the liquid creamer as an alternative, so you really need to use one or the other for best results.
Julie Taylor said: on January 19, 2011
Looks yummy! i have to try it! Could I substitute vance’s dairy free for the milk, since my son is casein free?? btw, made your beefy stew last night– oh so yummy!
Jules said: on January 19, 2011
Yes Julie, you could reconstitute the Vance’s DariFree and use that as milk, or use any other dairy-free milk like soy, almond or coconut.
ashlie said: on March 18, 2011
I am allergic to milk soy and wheat so what would i beable to just not put in the powder milk or creamer?
Jules said: on March 19, 2011
Ashlie – I use a product called Vance’s Dari-Free as the milk powder. It’s made from potatoes and thus is milk and soy free. For creamer to use instead, simply use coconut creamer. They both work great as milk and dairy-free options!
Traci said: on January 23, 2011
Is there any way to do a stuffed crust? The type with the cheese in the outer rim?
Jules said: on January 24, 2011
Hmmm – I haven’t done it myself, but I’d think it would be easy enough to do if you spread the dough out wider than you want for your pizza, spread the cheese near the edge, then roll up/press the extra dough on top. Even if it’s not pretty the first few times you do make it, I’m sure it will taste good! Could be really fun to practice and have to eat your experiments! : )
Debbie said: on January 28, 2011
I made this pizza crust today. I used sweet dairy whey instead of the powdered milk, i had both on hand, but had already opened the whey. This pizza was insanely good. It was chewy and crispy and amazing. My 16 yr old son, who is not gluten free, loved it. I am giong to try this again, using regular oil, cinnamon and see if i get a nice breakfast flat bread…Amazing, i recommend this to anyone who has been dying for regular pizza again!Thank you so much Jules! I cannot believe how good this is.
Pamela Erickson said: on February 12, 2011
What ;could be used in stead of tapioca in a pizza crust? I have a friend that can’t eat tapioca.
Jules said: on February 18, 2011
Tapioca flour is a root starch – as a sub, try potato starch (not flour), corn starch or arrowroot powder.
Donna said: on February 18, 2011
I make this pizza crust all the time using Almond Milk. I make mini pizzas and then the gluten free people can custom make their own. Also this past Saturday my husband suggested adding 1/2 tsp sugar and the results were amazing!! The kids thought they were back to eating a thick crust pizza.
Jules said: on February 18, 2011
What a great experiment! I’ll have to give that a try next time I make the crust too! Thanks for sharing!
Pete said: on February 19, 2011
Every gf recipe I have seen for pizza dough involved par-baking the dough. What is the purpose of this?
Also, my usual pizza making method is to use a pizza stone in a 500 degree oven. Is this too hot for gluten free dough? I’m a sucker for real new York style thin crust baked at high temp, but have some celiac friends, so I’d love to be able to make that style.
Jules said: on February 19, 2011
Hi Pete – I can’t comment on other folks’ gluten-free pizza crust recipes, but with mine, the dough is really wet, so the first parbake is to help it really bake and begin to get crispy on the edges. Without that bake time, the wet sauce would keep the dough too wet in the middle. That still sometimes happens to folks when they use a really thin pizza sauce. I’d definitely give the pizza stone a try (as long as it hasn’t been used for gluten pizza doughs before, since it is nearly impossible to rid a pizza stone of the residue of past pizzas!) – I’ve heard from lots of folks that they have had success with pizza stones and my GF crust. Let us know how it turns out!
chris said: on February 20, 2011
Jules, I’m slightly confused and I was hoping that someone else had also noticed and commented on it here, but not so. In the ingredients list, you have 2/3 c. creamer listed and in the directions, you have 1/3 c. listed!! I’m going to wing it, and hope I choose right
chris said: on February 20, 2011
never mind….just read the directions again and i see it now.
Geri J. said: on February 24, 2011
Just noticed that there seems to be a duplicate instruction:
Preheat the oven to 375° F (static). “After the crust has risen, poke several holes in it with a fork to prevent large air bubbles forming, then bake for approximately 15 minutes.
After rising, preheat the oven to 375° F (static). Bake for approximately 15 minutes. The cooking time will vary depending on your pan, but the crust should have risen nicely by this time, and just begun to slightly brown.”
They are different enough that they look like they might be separate. However, I looked at the video and it helped clarify. Thanks for having the video!
This is my first time making the pizza. I’ll let everyone know how it turns out.
Jules said: on February 24, 2011
Thanks for pointing that out Geri – I had inadvertently retyped that line of the directions twice! Fixed now!
Geri J. said: on February 24, 2011
So, I made the pizza crust tonight. It tasted good, but I had a problem with the dough not rising. My yeast was current, and I followed the instructions. What might have caused this?
BTW — The paragraph about covering the pizza crisper pan with oil-sprayed foil could be an actual part of the recipe–and highlighted. I skipped it and ended up with major sticking.
Question: If you cover the crisper holes with foil, would the crust still become aerated during the cooking process?
Jules said: on February 24, 2011
I bake this pizza on a regular jelly roll pan as well (see photo in recipe where my daughter is spreading the sauce) and it works just fine. However, the pizza crisper tray seems to solve the problem some folks have of the middle not baking as well, either because the crust is too thick in the middle or the sauce is too watery. The crust is, in fact, still able to bake better even with the aluminum foil covering the pan, since the foil covering the holes is still thinner than the metal pan itself. Also, if you don’t cover with foil, this wet dough will fall into the holes and then rise, causing major difficulties when trying to remove the crust from the pan!
About your rising problem, not sure what happened for you. It’s imporant to cover the crust while rising if you have any problems with the rise, and be sure anytime you are working with yeast that your liquid ingredients are room temperature or slightly warmer, in order to help activate the yeast.
Geri J. said: on February 25, 2011
Jules —
Thanks. I will try using the foil the next time. As for the rising, it could have been any number of things.
By the way, instead of pizza sauce, I use an Italian boxed brand (Pomo something) of strained tomatoes. It’s expensive, but makes 3 pizzas. The tomatoes cook faster and more thoroughly than a sauce, puree, or paste, and never cause that “pizza tummyache” people sometimes get.
Lucille Balko said: on March 7, 2011
I would like to make the pizza but I live alone so I was wondering, if I divide the pastry into 4 pieces and make smaller pizzas, do I still use the same baking time (15 min)? Can I go ahead and put the sauce and toppings on all the crusts before I freeze them or is it better to wait until I’m ready to eat them?
Linda Smith said: on March 8, 2011
Hi Jules,
I am going to try the pizza, it sounds great. Could you please give me the time and directions you use for the Presto Pizazz® Pizza Oven?
Thanks so much,
Linda
Jules said: on March 8, 2011
Hi Linda, I usually let it rise on the Pizazz Pizza Oven for 12-15 minutes (use the lower burner only), then bake it using both burners with the toppings on for another 10-15 minutes, depending on how thick your crust is. I have baked it longer and it has been fine though. If it isn’t cooked in the middle when sliced, put it back on the pan and bake it longer. It’s pretty easy once you start using it!
Lucille Balko said: on March 8, 2011
I would like to make the pizza but I live alone so I was wondering, if I divide the pastry into 4 pieces and make smaller pizzas, do I still use the same baking time (15 min)? Can I go ahead and put the sauce and toppings on all the crusts before I freeze them or is it better to wait until I’m ready to eat them?
Jules said: on March 9, 2011
Hi Lucille, that’s a great idea! I have made these as smaller pizzas before and they work beautifully. Bake times are really more dependant on the thickness of the crust than anything else. As for freezing, I have had great success with parbaking, cooling, wrapping and freezing before topping; I would imagine it would work fine to go ahead and finish them off with sauce and toppings before freezing though. I haven’t tried this method yet, but you’re making me want to run and do it now! If you get time to try this method before I do, please let me know how it works out!
Lucille Balko said: on March 10, 2011
I just tried my third ‘mini’ pizza. I divided the dough into 4 pieces and put the toppings on all of them. I baked two of them and put the other 2 in the freezer. I ate one as soon as it was done and it was delicious. After cooling, I put the other baked one in the freezer for supper to warm in the microwave. Not quite as good but it was still delcious. It would probably taste just as good as the original if I’d used the oven but I was curious. Then I baked one of the others for lunch today. It was just as good as the one I ate when it was “fresh”, so topping before freezing works fine for me. As you can see I was hungry for pizza.
Do you happen to have a recipe for a baking mix that could be used for biscuits, etc. without having to start from scratch. I love your flour by the way.
Lucille Balko said: on March 11, 2011
Oh, yes, I forgot to mention that I only had one cookie sheet so I used heavy duty aluminum (one thickness) for two of the pizzas and it worked fine so if you need more pizzas than you have pans for you might use the heavy duty foil.
Carol said: on March 12, 2011
I don’t usually have liquid creamer or milk powder on hand. Will heavy cream or whole milk work ok, or should I just go to the store and get what the recipe calls for?!
Laurie Hammer said: on March 18, 2011
Have you ever made this yeast free??
Jules said: on March 19, 2011
I have not made this particular recipe yeast-free, but I have made delicious breads yeast-free! I need to find time to experiment with pizza recipes, too!
Christine said: on September 3, 2012
I would be interested in a yeast-free version as well! TY
Amy, The Family Chef said: on March 30, 2011
I use white rice flour to help pat down the sticky dough. I’ll have to try the oil. Potato starch is another option as well. It gives the pizza a rustic look as well. Thanks!
Jessica said: on April 2, 2011
The first time I made this delicious pizza crust I didn’t have instant yeast on hand. To substitute I used dry active yeast proofed in 2/3 cup whole milk with 1 tsp sugar(subbing the milk for the creamer). It was insanely good and I couldn’t wait to make it again. The next time I used the rapid rise yeast and it didn’t rise as much. To make sure it wasn’t my imagination I made two batches – one using dry active yeast and the other using the rapid rise yeast. The dry active yeast raised the dough double that of the rapid rise.
So far I have tried your hamburger bun, birthday cake, and pizza crust recipes and I have loved every single one! I really appreciate the effort and detail you put into every recipe and look forward to trying more. Also, I’ll never use any other GF flour. Jules makes baking fun again
Jules said: on April 3, 2011
Jessica – that’s great substitution information! Thanks so much for taking the time to share!
Glad you’re loving the other recipes, too! It’s so much fun to bake again when things turn out, isn’t it!?
phylis said: on April 10, 2011
Jules- I am using your original recipe for crust. 1 cup of warm water with 3 tbs powdered milk. The dough more like batter and must be spread like on the pie pan. What was your reasoning in changing the recipe?
Jules said: on April 10, 2011
I use the one with powdered milk + water and I also use the one with creamer. It usually depends on what I have on hand! Both ways, the dough is more like a batter and is wet, but if spread with well-oiled hands it works out fine and bake up deliciously!
bigs said: on April 17, 2011
i am so frustrated, the flour here is just not the same…
Are you shipping overseas Jules? i’ve tried with several GF Pizza mix things and none of them look even similar to yours…
I live in Australia and am so sick of the all same things, here our diet is so limited…
can’t wait to hear if you ship and how much it would cost… thanks in advance
Beth said: on April 27, 2011
I just made this for the first time tonight, and it was my first time making any kind of homemade pizza. It was super tasty! Best crust ever!
I did absent-mindedly use almond milk instead of non-dairy creamer (which I have in the house, oops) and was wondering if it’s possible that is why my crust was still a bit gooey in the center? Or do you think it’s more likely that I used a bit too much sauce (we like sauce) or my vegan cheese (Teese brand) was too watery? I think I’m going to go out and get a real pizza crisper with the holes for next time, maybe that’ll fix it for me.
In any case, despite the slightly gooey center, it was amazing! My husband thought he was doomed to a life without pizza, and now he’s not!
Thanks Jules!
Jules said: on April 27, 2011
Beth – so glad you loved it! It’s a super tasty crust, that’s for sure! As for your “gooey center,” putting too much or too watery sauce on will definitely cause that problem. The pizza crisper trays (covered with oiled foil) really help though. Maybe try a little less sauce in the center and use the crisper and see how it goes. I’m betting you’re going to be enjoying pizza night every week from now on! : )
Virginia said: on May 2, 2011
I just have to say that I was so excited to find a pizza dough recipe. I am new to the gluten, dairy and egg-free world, and it has definitely been a challenge adjusting. I used almond milk, egg replacer, and separated this recipe into 2 halves and made two thin crust pizzas. I found that just putting olive oil on my hands helped to spread the dough out.
And they turned out AMAZING! Thanks again for such a great recipe.
Katie said: on May 22, 2011
Jules, I finally made this for my family of four tonight and it was a big hit! My daughter and I are newly diagnosed Celiacs (diagnosed about 2 mos ago) and we’re been missing pizza so much. Even though the directions seemed easy, I was so intimidated to try this recipe. I finally watched the video a few times and crossed my fingers. My first attempt turned out to be easy and totally worth trying! Thank you for making my family happy
You haved no idea how much my husband, myself, and our two girls appreciated having pizza again!. Thanks for the recipe! 
Jules said: on May 23, 2011
Katie – THRILLED that you took the leap and tried the recipe! Having a video always helps – I need to do more of those for my recipes, but Hunter did such a fantastic job on this one, I don’t have to make one for pizza now! : )
So happy to be a part of bringing joy to your family!
Karen Ryle said: on May 26, 2011
I am sooooo making this over the weekend!!!
Joanne Hwaszcz said: on June 19, 2011
I was brought up on Pasta on Sunday’s and Thursday’s and home made pizza on Friday…Yes, my mom was Italian! With your flour & this crust recipe I am making Friday night pizza again! It is the closest to regular pizza dough!
I saute peppers and onions and top the pizza fresh grated cheese! We love it!
Thank you Jules!!!!!!
Edie said: on July 2, 2011
We made this pizza last night and here is what my non-GF husband who loves to cook had to say: “This is great! Best pizza we have had since you had to go gluten free! We need to get more of that Jules flour! Maybe we can finally make some good biscuits to go with chili.”
So, big hit in our household! Thanks Jules!
Jules said: on July 2, 2011
Fantastic!!! So glad your family is back in the pizza! (Everyone should be!) I have an awesome biscuit recipe for you too, by the way! It’s in my newest book, Free for All Cooking.
Happy baking to you all!!!! : )
Anita said: on August 21, 2011
Jules! This is the BEST pizza dough recipe ever. Thank you so much for inventing it. You are a living legend giving gluten free people a good food life again…I made mine with home grown vegies and herbs and it was so so so good. I tripled the recipe and froze the par-baked bases. Using the frozen bases was easy: add toppings and cook. No need to defrost. Cooking on the pizza stone worked well too (after the initial baking time, that is essential due to the stickyness). Thanks again!
Jules said: on August 21, 2011
Anita -thank you so much! I’m thrilled that you love the recipe and thanks so much for sharing your tips on par-baking! It really makes things so much easier to double or triple recipes like this and have them at the ready in the freezer!
Suzanne York said: on September 8, 2011
Jules what is the best way to freeze these? Do you have a specific supplier of a plastic bag and a size that this crust will fit in? Or do you just wrap with some plastic wrap and then foil then put it in the freezer?
Jules said: on September 8, 2011
Suzanne, it all depends on what size crust you make, but if it doesn’t fit in a regular gallon freezer bag, I wrap in plastic wrap and then in foil to freeze.
Jocelyn said: on November 8, 2011
We LITERALLY just finished eating “your” pizza!!! My computer is still open on my kitchen counter from where I was reading the recipe! Sooooo good!! My son (and I) thank you! It turned out great- next time the only thing I would do different is cook the crust a tad longer, but I didn’t want to over cook it (I am the non-cook person who wrote on your FB page once, so I’m a little paranoid and over-careful when it comes to cooking). Again, a GREAT pizza crust- and not just GF-speaking, it’s just plain GREAT! Thank you!
Jules said: on November 9, 2011
Wow Jocelyn! That’s fantastic! So glad you and your son enjoyed the crust – you need to take some of the credit on that being “your” pizza though – you made it girl, gloat a little! Congrats and enjoy pizza night more often now!!!
Annette said: on December 25, 2011
Made this pizza crust tonight. Followed the recipe to a “T”. It’s perfect! I’ve been using Chebe bread Foccacia bread mix for my pizza crust for several years. No more! I baked my pizza on a Pampered Chef Pizza stone and it turned out absolutely perfect.
Jules said: on December 26, 2011
Annette – that’s fantastic! So glad you loved that recipe – me too! It’s definitely a family favorite in my house!
Brittany said: on January 4, 2012
Love this recipe! The pizza crust is delicious. I was using GF Bisquick for pizza crust, before buying your flour. I no longer buy Bisquick and use Jules Gf Flour for all of my baking.
Jules said: on January 4, 2012
I’m so glad you’re loving this recipe Brittany! It’s definitely a family favorite for us, too!
Teddy said: on January 11, 2012
I’d like to make several batches to par-bake and freeze. Assuming that I don’t run into trouble with oven space, do you have advice about whether this recipe can be doubled or tripled, and still have the proportions work out well? (Sometimes that does not work in baking, though you’d think it would.) Or should I just make several single batches?
Thank you!
Jules said: on January 11, 2012
Teddy -that’s a great question, and luckily I have an answer! I’ve made this recipe in several classes where I’ve doubled it and it turns out great! Enjoy!
Stephanie said: on February 18, 2012
When I tried this recipe, when I added the rest of the creamer at the end it was very runny, so I had to add more G/F flour. What did I do wrong? I also learned that you have to use non stick spray on the pan and not just oil. The first one stuck to the foil! ooppss!
Jules said: on February 20, 2012
Hi Stephanie – this dough is very wet, so don’t be put off by that, but yes! You need to spray the foil!
Did it bake out ok for you, even though the dough was really wet?
Stephanie said: on March 2, 2012
When I added more flour to make it a doughy consistancy then it baked up fine. When I say runny I mean really runny. I could have poured it out. That’s normal?
Jules said: on March 5, 2012
Stephanie – not sure why it would have been so runny. It is a wet dough, but sticky-wet, not runny-wet. Sounds like you intuited correctly and added more flour to make it work. Perhaps something was measured wrong? Were you using my flour? It’ll be interesting to see how it turns out for you next time!
Stephanie said: on March 6, 2012
I used a different gluten free mix. Maybe that was it! Won’t make that mistake again as I now have yours!
Jules said: on March 6, 2012
Great, Stephanie! Can’t wait to hear how you like it with my flour instead!
Teddy said: on March 2, 2012
I’m reporting back to say that I did triple the recipe. Since Jules’s reply to my question talked about successfully DOUBLING the recipe, I proceeded cautiously. In case anyone else wants to try tripling it, I had success by NOT tripling the milk and the yeast (but yes tripling everything else). For the milk, I used a full cup for the first round of adding liquid, but then only 2/3 cup for the second round — so, 1/3 cup less than a fully-tripled recipe. For the yeast, I used only 2 packets – not 3. Everything rose and puffed up perfectly with these amounts. Yum. Thank you!
Jules said: on March 5, 2012
Teddy – that’s awesome info! Thank you SO much for reporting back on tripling the recipe! Great notes for all!!!
Sara said: on April 21, 2012
Hi Jules, THANK YOU so much for this recipe. My husband can’t have gluten and both of us had really been missing REAL pizza. Not anymore!
Any advice on making this dough ahead of time? I see the instructions for freezing, but what about making it a couple hours in advance? Could it sit in the bowl or on the pizza tray for a couple hours in the fridge?
We go to church in the evenings and like to have pizza when we get home so I’m trying to figure how to get a head start!
Thank you! We are so grateful to be able to have GOOD pizza again. It’s really amazing!
Jules said: on April 22, 2012
Sara I’m so happy you found my recipe! It is a universal crowd pleaser – we make this recipe nearly every week because my kids love it so much, and love to help make it, too! As for making it ahead of time, you could spread it on the pizza tray and cover it for a slow rise or cover it in the fridge if you have extra time to let it rise before baking, since it will be cold. Otherwise, the parbaking and freezing option would be great for you, as you could pull it out of the freezer, top it and bake it when you get home. Hope you and your hubbie enjoy the recipe again soon!!
lisa said: on May 19, 2012
Jules, this looks so good. no pizza in 9 months except for the gluten challenge i did last month just to confirm whether or not gluten is an issue, oh, that piece of pizza caused a lot of body aches. i just found your website last week with the gluten free 10 day tips. i would like to try your flour soon. i just bought authentic foods multi flour blend. do you think i can sub that brand in your recipe?? THANK YOU
Jules said: on May 21, 2012
Lisa – I can’t wait for you to have delicious pizza again! It’s gluten-free-life-changing!!!
Not sure about another blend in this recipe as they are all so different. You can give it a try and see how it goes, knowing that if it doesn’t work, it’s not your fault, you just need my flour! Let me know! 
Margie said: on May 26, 2012
Just made this pizza crust… LOVE it! I also made some bread stix out of it too. Thank you so much Jules!
Deb said: on July 13, 2012
I make this pizza crust fairly often. My husband loves it!
I’ve found the easiest way to spread the dough is to cover it with wax paper sprayed with oil and just press the dough with my hands. Much less messy this way and it’s easy to get the thickness consistent.
Jules said: on July 15, 2012
Nice tip, Deb!
Nancy said: on August 10, 2012
Jules, my oven is broke and probably will be for a long time. Can I cook pizza in my gas grill??? I miss things from my oven but the $$ isn’t there to replace it for a while. Thanks so much for all your terrific recipes!!! Nancy
Jules said: on August 11, 2012
Nancy – I’m so glad you’ve been enjoying my recipes! I’ve baked my pizza recipe on my grill during power outages – it’s yummy! Just lay foil or a metal tray under it and don’t put the flames up high so the crust won’t burn!
Heather said: on September 12, 2012
Jules,
First, let me thank you for your amazing flour! The first few months gluten free were easy for me because I finally felt good for the first time in years! But then the pity-party began and I missed “real” food, especially pizza, like crazy. I considered eating pizza and dealing with the consequences but I could not force myself to endure the pain and bloating. Instead, I bought your flour and attempted this recipe (and the video really helps!!). It’s now quickly becoming my children’s favorite pizza- and they don’t have to eat g-free!! I’m making this at least once a week now and everyone devours it!
Last night my daughter suggested we use the dough to make breadsticks to dip into sauce or even oils and spices. It’s a great idea but I thought I’d ask your opinion and for any recipe changes you’d make- if any!
Thank you for making my g-free lifestyle easy! I’m looking forward to baking season! You’re a blessing!!
Jules said: on September 12, 2012
Heather – thank you for taking the time to write to me about your journey – your note warmed my heart today!!! About the pizza, it makes great pizza-style/foccacia bread sticks for dipping. Tell your daughter she’s on the right track being creative with recipes like this one! Make it like you would the pizza (works better if you shape dough into a rectangle), but don’t put toppings on it. Cut into strips when it’s cooked, and if you like them even crispier, bake a bit longer after they’re cut. Have fun experimenting and enjoy the recipes!!!
Rie said: on January 25, 2013
Turned out great. My family loved it. No more subpar, expensive GF pizza for us. Thanks!
Jules said: on January 25, 2013
Wonderful to hear, Rie! We’re making this recipe for neighbors (not even GF!) tonight! It’s a crowd favorite!
Carol said: on March 25, 2013
I can’t use your all purpose flour because my daughter is allergic to rice and corn also so I have an all purpose flour made up of sorghum flour, potato starch, tapioca starch and xanthan gum. Will this work in your pizza recipe?
thanks
Jules said: on March 25, 2013
Hi Carol, I can’t say for sure that the other flour mixture will work in my pizza recipe, but there’s only one way to know! Give it a try! Just know that the dough is very wet when you spread it, so don’t give up if it seems odd before it bakes. Let me know how it turns out!
Lisa said: on April 15, 2013
Hi Jules, maybe a stupid question… but what is “dairy creamer”? Does half & half qualify? I tend to stay away from processed creamer products, and opt for the real thing, half & half. Does the pizza recipe work with half & half or should I use the milk powder instead? I’ve never tried this before and want success on my first attempt! At least I am hopeful!
Jules said: on April 15, 2013
Hope is a wonderful ingredient!
As for creamer, you could use half and half or non-dairy (soy, coconut) creamers that are in the refrigerator section from companies like So Delicous. I’m not talking about the processed creamer products, so you’re safe! If you have milk powder, that’s another great option. Let me know which you try and how much you love the pizza! 