Recipe was adapted from Karina’s (glutenfreegoddess) Pizza dough recipe.

Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings : 2 x 12-inch
Difficulty: Easy


2 cups tapioca flour (Cuisine Soleil)
1 cup chickpea flour (Cuisine Soleil)
1/2 cup brown rice flour
1/2 cup millet flour (Cuisine Soleil)
3 tsp baking powder
2 tsp xanthan gum
1 tsp salt
2 tbsp brown sugar
1 1/4 cup warm water (110 – 115ºF)
1 tsp organic sugar
1 envelope active dry yeast
1/4 cup olive oil
2 egg whites, beaten
1/4 tsp rice vinegar


  1. Grease and lightly flour (buckwheat flour) a 12-inch pizza plate. Set aside.
  2. In a large bowl, blend together flours and dry ingredients.
  3. Proof yeast in 1 cup warm water with 1 tsp organic sugar.
  4. Add the proofed yeast to the flour mixture.
  5. Add oil, eggs whites and vinegar and rest of water.
  6. Beat the dough until smooth and sticky.
  7. The pizza dough should be creamy smooth. It almost borders on batter.
  8. Cover bowl and let rise 30 minutes covered with a kitchen towel and placed in a warm spot.
  9. Divide dough in half. Place each half onto the center of prepared pizza pan.
  10. Preheat the oven to 400ºF.
  11. Using your hands and a dusting of buckwheat flour, working from the center outward and press dough down creating an even pizza shell with a slightly raised edge.
  12. Place pizza in oven on center rack.
  13. Bake 10 minutes or until lightly browned.
  14. Remove from oven and place on a kitchen rack to let cool.
  15. Repeat procedure with second dough half.
  16. Additional notes
  17. I find it better to completly bake pizza crust before putting your toppings. This will prevent pizza crust from becoming soaky. After I put topping, I lightly brushed exposed edges with olive oil.