Low FODMAP Rice Flour Pizza Crust
Pizza night doesn't have to feel like a compromise, and this yeast-free crust made with white rice flour and tapioca starch delivers a genuinely satisfying base — crisp at the edges, tender in the middle, and sturdy enough to hold your toppings without flopping. The combination of xanthan gum and apple cider vinegar does the structural work that gluten normally handles, so the dough comes together into a pliable, rollable round without any fussy kneading or rising time. A quick pre-bake at 425°F sets the crust before toppings go on, which is the key step that keeps everything from turning soggy. Store-bought frozen crusts are notoriously hard to vet for gut-friendly ingredients, so making your own from a short, straightforward list puts you fully in control. The whole process is approachable enough for a weeknight, and the recipe makes enough for four servings — perfect for feeding the table without doubling the recipe.
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Learn more →Ingredients
4 servings
For the crust
- 1 cup white rice flour
- ½ cup tapioca starch
- 1 tsp xanthan gum
- 1 tsp baking powder
- ½ tsp fine salt
- 1 tsp dried oregano
- 1 large egg
- 2 tbsp olive oil
- ½ cup warm water (about 110°f / 43°c), plus more as needed
- 1 tsp apple cider vinegar
For finishing
- 1 tbsp olive oil, for brushing
Instructions
- 1
Place a rack in the center of the oven and preheat to 425°F (220°C). Line a 12-inch round pizza pan or large baking sheet with parchment paper.
- 2
Whisk together the white rice flour, tapioca starch, xanthan gum, baking powder, salt, and dried oregano in a large mixing bowl until evenly combined.
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