Gluten Free - Thin Pizza Crust

This recipe is awesome. I've recently resigned myself to a gluten-free diet, and my husband has been missing pizza.For those who are trying this recipe for the first time: the dough is NOT like normal pizza dough. It has the consistency of soft cookie dough. Don't add extra flour. And don't worry, it will be delicious. I scored the dough lightly with a fork after pressing it into the pan.I HIGHLY recommend that after pressing the dough into an oiled pan, that you bake it without toppings for 10-15 minutes. The dough should be mostly cooked, and just starting to brown on the edges. After that, take it out of the oven and add your sauce, cheese and toppings. Finish cooking for another 10 minutes or so.I made some slight changes, after trying the first time. I lowered the oven temp to 425. I added olive oil instead of shortening. I substituted xanthan gum for the potato flour, and the potato starch can be replaced with dried potato flakes. ( I found them in the bulk section at my local Winco. I don't know their technical name. They are very small flakes, about the size of flaked coconut.) I know it sounds strange, but they are cheap and work perfectly.I also added some garlic salt, powdered onion, and dried rosemary. I also tried the pizza crust as deep dish style by doubling the recipe. It worked fine, but you need to cook it awhile longer, and I highly recommend that you let the pizza rest for 10 minutes after baking, otherwise it sticks to the pan. Happy cooking, everyone!

This recipe was AWESOME! It TOO runny at first, but I added a little more starch and flour and it was easy to press into a pan. After reading reviews about the pizza not cooking in the middle, I baked the crust first wtihout toppings and pricked it with a fork. When it was almost finished cooking, I added the toppings. my mom (who is the one with the gluten allergy), LOVED IT! We have SEARCHED for a mix or a recipe that tastes right...this was IT!!! Even those without the gluten allergy LOVED it! no one could tell! Thank you so much! I'll be making this alot for my mom!!!!

This is the best Gluten Free Pizza Crust ever!!! I made it for lunch today and my hubby who refuses to eat gluten free for me never even realized that this was gluten free. It was delicious and definitely the recipe that we will use from now on. It was light and crispy and even held together like a normal pizza. At last I can eat real dough again! Thank You

Simple recipe to follow. We give 5 stars because of the easy directions, the texture, and mostly because of the minimal clean up! We substituted the potato starch for corn starch because that is what we had in the cupboard.

My husband can't have gluten and I can't do corn or its derivatives (cornstarch, xanthan gum). This crust worked wonderfully for us. It will probably be our normal pizza crust from now on. I doubled the recipe and put it on a cookie sheet I'd oiled and floured with rice flour. It didn't stick and baked up beautifully. My parents ate with us and they both had seconds--a rarity with them and gluten-free food!