Recipe: Gluten & Dairy Free Crispy Pizza

I have been so excited to share this recipe with you for Gluten & Dairy Free Crispy Pizza.  I have seen other allergy-friendly pizzas around, but I’ve never tried my own version.  Well, a couple of weeks ago, my sister and mother-in-law were in town for dinner.  My sister-in-law is gluten-free, so I wanted to try my hand at this new experimental recipe.  Plus, I found Daiya cheese on sale (still way too pricey!).

I doubled the recipe for my Gluten-Free Flatbread (and changed a few instructions), made 3 pizzas dairy-free and 4 pizzas using regular mozzarella cheese.  I added on my absolute favorite salad, Autumn Chopped Salad, and Molten Chocolate Lava Cake for dessert.  We all exclaimed a wonderful dinner!  In fact, we all thought the pizza was up there with a good quality restaurant pizza…wayyyy better than your low level pizza chain!

I highly encourage you to whip up this pizza sometime soon for a fantastic pizza night.  While I haven’t tried it, I bet you could make up a bunch of the pizza crust and freeze it for your next pizza night.  Cooking the crust first is key to a crispy (not soggy) pizza.  I do want to caution you that this pizza making does take some time, but no more than regular homemade pizza.  Plus, the results are worth it.  Make it a fun family pizza night and everyone can help out!  Take it for lunch the next day too…it’s still fantastic (maybe even a freezable lunchbox recipe)!

Gluten & Dairy Free Crispy Pizza

Use Pizza Crust recipe below. Makes 6-7 5-inch pizzas. (Note: Spice measurements are an estimate per pizza. Use the amount that you prefer.)


  • pizza crust
  • 1 cups tomato paste
  • 1/2-1 teaspoons garlic salt
  • pizza toppings
  • 1 packages Daiya dairy-free mozzarella cheese
  • 1/2-1 teaspoons oregano, dried


Preheat oven to 375 degrees.

1. Make pizza crust according to directions below.

2. Top with tomato paste as thick or thin as you prefer. Sprinkle on garlic salt.

3. Add your favorite toppings. We loved Hawaiian (bacon, onion, pineapple), Veggie (whatever vegetables you have available, cooked first), and All-Meat.

4. Top with Daiya dairy-free mozzarella cheese (use regular cheese if it's allowed).

5. Sprinkle oregano evenly over cheese.

6. Bake for 7-10 minutes, or until cheese is melted and crust has crisped up.

Remove from oven. Slice and dig in!

Gluten-Free Pizza Crust

Makes 6-7 5-inch pizzas. Adjust the ingredients for less or freeze the griddle cooked crusts for your next pizza night. See additional notes below if you do not have to avoid corn. Add more shortening or water to make the dough come together.


  • 3 cups white or brown rice flour
  • 1 cups tapioca flour
  • 4 teaspoons white granulated sugar
  • 1/2 teaspoons guar gum
  • 1/2 teaspoons cream of tartar
  • 1/4 teaspoons baking soda
  • 1 teaspoons salt
  • 4-6 tablespoons Spectrum Organic All Natural Butter Flavor Shortening (dairy & soy free)
  • 1/2-3/4 cups cold water


Preheat a griddle (preferred) or large skillet.

1. Mix together the dry ingredients in a bowl.

2. Add the softened shortening in, 1 tablespoon at a time. With a wood spoon, slowly break up the shortening until only small pieces remain. You can add an additional 2 Tbsp of shortening if it doesn't seem like it will come together.

3. Slowly add in the cold water, while mixing it into the flour. Add more cold water (up to 1/4 cup) until dough is no longer dry. Be careful with this step because you do not want the dough to become too wet. The dough should be holding together nicely. Keep "kneading" the dough with the wood spoon until it is coming together.

4. Once the dough is smooth, start rolling into balls about the size of a tennis ball (sprinkle with additional tapioca flour if it's sticking to your fingers). Make all the balls at this time and set them aside. (If the dough is sticking to your fingers, try rolling it into a ball anyway. It may just smooth out and roll right up for you without any more sticking.)

5. Place a dough ball between 2 sheets of parchment paper. With a rolling pin, roll out a circle until it’s about 1/4-1/2 inch thick and about 5 inches in diameter.

6. Carefully peel away the top sheet of parchment paper and flip the crust on the heated griddle. Slowly pull away the top sheet of parchment paper. Allow the crust to cook 1-2 minutes. Flip over and cook the other side for 1 minute.

Remove the crust to a baking sheet and repeat steps 5-6 for the rest of the dough. Assemble pizza according to instructions above.

{*If you do not avoid corn, you can use 1 tsp baking powder instead of the cream of tartar and baking soda.  You can also use xantham gum instead of guar gum.}

Shared at Allergy-Free WednesdaysTasteful TuesdayHearth and Soul Blog Hop, Titus 2sday, Gluten-Free Wednesdays, Full Plate Thursday, Thriving on Thursdays, Better Mom Mondays, Monday Mania, Mix It Up Monday, Seasonal Celebration, Melt in Your Mouth Monday, Gluten-Free Monday, and Slightly Indulgent Tuesday.

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17 Responses to Recipe: Gluten & Dairy Free Crispy Pizza

  1. Looks great, Michelle! I will save this recipe for future use for sure!

  2. Miz Helen says:

    I love a Crispy Crust, it is my favorite. This looks like a great recipe, yum! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. I so agree — cooking the crust first is the trick to crispy crust, been doing that for years regardless of the type of crust. Thanks for sharing on Hearth & Soul Hop. 🙂

  4. Kira says:

    Where do you get the Daiya cheese from. I looked at Trader Joe’s but they only have soy derived cheese for non dairy cheese. I am very interested in it because my son is wheat and dairy free, he is only 6 and has given up most of the foods he loves due to the allergies and I am hoping to give him some small hope of his favorite foods back like pizza although he is allergic to Tomato we will do Pesto instead. Living with these food allergies has been so challenging for us all.

    • Kira says:

      never mind I found their website.

    • Cook says:

      I’m glad you were able to find their site. Do they have their retailers listed? Some stores have it and some don’t. I recently found it on sale at Fresh Market. Some Kroger stores and Whole Foods carry it. It’s typically $4.99/8oz package. It’s pricey, so we use it sparingly. I think a delicious family pizza night is great reason to use it. A pesto pizza sounds great. You can always do an olive/garlic sauce as well, although it may be more like a breadstick. Still yummy though!

  5. Heidi says:

    I hope you’ll link this up too! ( Gluten-Free Mondays)

  6. Glenda says:

    My son is allergic to Wheat, Eggs, Dairy, Rice and Corn (he has 35 those are just the biggies), could you please recommend another type of flour that i could use in place of the rice flour. We are only two weeks into this new lifestyle and it is extremely hard for me to find good tasting food that he will eat. Plus the fact that he is in Jr High makes it difficult as well he doesn’t want to be different and doesn’t like the fact that he has to eat differently than his friends or bring his own food and snacks to friends houses. Any and all advice would be greatly appreciated.

    • Cook says:

      Hi Glenda! I’m sorry to hear of your son’s allergies. Did they just develop? You are dealing with a lot and some biggies! A good tip for trying to help your son feel more comfortable about bringing his own food to friends houses, is to make his food look better than their food 🙂 Seriously! That isn’t always going to happen, but if you can plan ahead a little bit, you will be able to do that. His friends will start wanting his food. One way to do this is to have ready-made foods in the freezer. For example, keep pieces of cake or cupcakes in the freezer, cooked but no icing, to thaw out for a birthday party. You can slap some icing on it before he heads out the door. You can do the same with pizza dough, although there will be a little more work involved when it’s time for him to leave.

      Now, as for substituting the rice…I recommend millet. I find it be very similar to corn, almost even the taste, but it is completely gluten (and corn) free. I buy my millet out of the bulk bin at whole foods and grind it myself in a coffee bean grinder. It’s a little cheaper than buying millet flour, but do what works best for you. Other choice flours, although I haven’t used them all, are sorghum & quinoa. Let me encourage you to experiment. That is the best way to get going with all of this. Write down what ingredients you use and the amounts as you’re cooking.

      I hope I’ve helped a little. Please do not hesitate to ask for further advice. I’d love to serve you and your family as you’re just starting out.

      All the best!

      • Glenda says:

        Hi Michelle,
        Thanks so much for the substitution however he is allergic to Millet as well. My daughter (21 and away at college she is majoring in Dietetics thank goodness) has celiac disease and 20 other food allergies so she has been helping me from afar and thank goodness is home this weekend helping me find conversations for things. She does not have the corn or rice allergy like he does; those two are very hard combined with the other 33 allergies and intolerances.
        I forwarded your blog to her and she loves it! Thank you so much for putting out this blog for everyone struggling with allergies and food intolerances. Thank goodness for internet!

        • Cook says:

          Rats on the millet. I am glad your daughter is able to help you with this! And thank you so much for sharing The Willing Cook with her and for your very kind words. Encouragement always helps us continue the work we do!

          I looked through an allergy cookbook I have that lists out about 20 gluten-free flours and their various weights (this affects the way the flours will work). Some other flours that you might want to try are (I have not used some of these so I don’t know how well they perform.): amaranth, buckwheat (this is not wheat!), hazelnut, quinoa, sorghum, teff. Another allergy baker I know really likes how well teff flour performs, but I have not personally used it. I will tell you that some of these flours have pretty strong flavors, so it may affect the flavor a little (for example, buckwheat, sorghum, quinoa). I hope you are able to find something that works well for you. And please keep me updated on how it all works out!


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  9. Jamie C says:

    Thank you. This recipe looks great! I’m going to have to try it.

    • Cook says:

      Honestly, it has become one of our favorites, even for those of us who don’t have to eat gluten-free. I hope you enjoy it and would love your feedback if you do.

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