Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Wheat Free Pizza Crust


Thin and crispy, not thick and soft like a traditional crust.

2-1/2 cup rice flour
1/4 ounce gluten-free quick-rise yeast
1 teaspoon salt
1/2 teaspoon xanthan gum
3 tablespoon olive oil
1-1/2 cup warm water; divided (120-130 degrees)
1 tablespoon honey
Cornmeal (optional)
1 cup prepared pizza sauce


Combine flour, yeast, salt and xanthan gum in large bowl. Stir in 1 cup water, olive oil and honey.

Use hands to work dough (dough will be soft and crumbly). Add just enough of the remaining 1/4 cup water to hold mixture together. Knead dough in bowl 5 minutes. Cover; let rest 10 minutes.

Lightly grease 12-inch pizza pan; sprinkle with cornmeal, if desired. Flatten dough into round disk; press dough into pan. Add sauce, and desired toppings.


Bake at 425 degrees 20 to 30 minutes, or until crust is brown and cheese melted. (Timing varies according to amount and number of toppings.) Use a sharp knife or pizza wheel to cut into wedges.


Basil-Garlic Pizza Dough: Add 1 tablespoon chopped fresh basil (or 2 teaspoons dried) and 2 cloves minced garlic after the honey.

Yield: One, 12-inch crust