Today’s recipe is gluten-free Holy Cow Pizza Crust, also known as gluten-free pizza worth having every night!
This rave-worthy gluten-free pizza crust comes from longtime gfe reader, former blogger, and friend Lisa Rickman. She’s also the originator of its name, Holy Cow Pizza Crust as well as its description, Gluten-Free Pizza Worth Having Every Night.That’s quite the description, right? Well, I’m going to cut to the chase and tell you what Mr. GFE said about this pizza the first time I made it and what he’s said every time I’ve made this pizza crust since.
The first time I made this gluten-free Holy Cow Pizza Crust recipe I told Mr. GFE absolutely nothing about it beforehand. I simply served him two slices of pizza for dinner.
Just like I normally would. Without commentary.
His unsolicited feedback? “This is the best pizza you’ve ever made!” Wow, huh?
I decided to make the gluten-free Holy Cow Pizza Crust again a few days later for lunch with my mom. She also loved it!
This recipe can be made as one thick pizza crust or two thinner crusts. I’d made the two thinner crusts before going to Mom’s.
I froze the second crust. I pulled it out of the freezer a few weeks later when I had gluten-free friends over for a potluck meal.
Once again it garnered high praise from all in attendance!
This pizza really is gluten-free pizza worth having every night! Or as Lisa nicknamed it, gluten-free Holy Cow Pizza Crust.
Here’s the really great thing about this gluten-free pizza crust recipe. It can be made using a variety of flours and the results are terrific each time.
Lisa likes making this recipe with teff flour and sorghum flour but said that she sometimes uses brown rice flour, even sprouted brown rice flour.
Personally, I don’t tolerate much sorghum flour and I’ve never used teff flour before. Therefore, I made the recipe using flours that work for me.
The first time I made this recipe, I used a combination of brown rice flour and oat flour (certified gluten-free purity protocol oat flour, of course). Another time I used a combination of my Two-Ingredient Gluten-Free Flour Mix and brown rice flour. And other times I’ve used my gluten-free flour mix only.
Every combination of flours (and/or starches) that I have used has worked great. Although I do prefer the whole-grain versions for their texture and flavor in this pizza crust recipe just a tiny bit more.
I think the key to the success of Lisa’s recipe no matter which flours you use is her secret ingredient. Beans.
Yes, beans! Lighter colored beans, like Great Northern beans and Navy beans, or even pinto beans.
Now if you’re not big on beans before you click away, please know that I have never been a big fan of bean flour in gluten-free recipes. I’m not a fan of that bean taste in baked goods.
However, this pizza crust does not taste like beans. (Believe me, if it did; Mr. GFE would have told me about it!) And the beans in combination with the gluten-free grain-based flours and yeast give this gluten-free pizza crust a wonderful texture!
Very much like a gluten-full pizza. I’m sure that’s why Mr. GFE proclaimed this pizza the best pizza that I’ve made to date, although he’s enjoyed many other gluten-free pizza recipes that I’ve made in the past.
Lisa shared with me what she called her “best review” of her Holy Cow Pizza Crust recipe:
“My oldest daughter was invited to a friend’s for pizza one night and they bought her a ready-made “cardboard” pizza, which we never buy. She was excited. We had pizza here that night. She came home so disappointed saying she was thinking about us eating our delicious pizza while she had some plastic-y chewy thing. 🙂 That has been my best review!”
I love and can relate to her daughter’s review as I think any of who has suffered through a store-bought, “plastic” gluten-free pizza can.
Lisa shared this recipe with me over 2 years ago and I can’t believe I waited this long to try it! My advice to you is do not wait on giving this Holy Cow Pizza Crust a try.
It really is gluten-free pizza crust you want to eat every night!
I want to add that having readers like Lisa and her family has been one of my greatest pleasures of blogging. She comments often and even sends me photos of gfe recipes that she’s made with her children or ones that she’s made from cookbooks that’s she’s won from giveaways on gfe.
Here are few of the photos she’s shared with me over the years.
Remember these Santa pancakes when the holidays arrive.Lisa says these pancakes are a much-loved family tradition and I can see why. What delicious fun!
And now back to that Gluten-Free Pizza Worth Having Every Night because I don’t know anyone who is gluten free who won’t want to add the recipe that earns that name to their recipe repertoire. Am I right? Thank you, Lisa Rickman!
Other Gluten-Free Pizza Recipes Worth Making
~ Fathead Pizza from Wholesome Yum (Low Carb, Keto)
~ Flourless Gluten-Free Pizza from gfe (Low Carb, Keto)
~ Gluten-Free Pizza Bombs from gfe
~ Gluten-Free Pizza Crust from Real Food RN
Gluten-Free Holy Cow Pizza Crust (Gluten-Free Pizza Worth Having Every Night) Recipe
Holy Cow Pizza Crust! Gluten-Free Pizza Worth Having Every Night
This Holy Cow Pizza Crust from reader Lisa Rickman really is gluten-free pizza worth having every night! Learn the secret ingredient that makes this crust taste like the pizza crust you remember enjoying before you went gluten free.
- 1 cup light-colored beans, cooked and drained (e.g., Great Northern, pinto, Navy)
- 1 tbsp water (or more, if needed)
- 2 cups teff flour (see notes for substitution options)
- 1 cup sorghum flour (see notes for substitution options)
- 4 tbsp flaxseed meal
- 2 tsp xanthan gum
- 2 tsp yeast (regular or rapid rise; see notes)
- 1 tsp salt
- 1 1/3 cup warm water
- 1 tbsp olive oil
- 1 tsp honey
- Preheat oven to 450F degrees.
- Note that this recipe makes one really thick pizza crust or two thinner pizza crusts. Line pizza baking sheets with parchment paper or place directly on pizza stone(s).
- In your Magic Bullet, small blender, or mixer of some sort, mix 1 tablespoon of water with the beans until well blended. (Add a tablespoon of water at a time if your beans are a little dry.)
- Add the bean mixture and the rest of the ingredients to a large bowl and mix well.
- Sprinkle some of gluten-free flour on your counter and roll out like you would a regular pizza crust.
- Bake the pizza crust for about 15 minutes.
- Remove pizza crust from oven. Add sauce and toppings of choice and bake pizza for another 10 - 15 minutes.
- Cool a few minutes before slicing.
Originally, I would let the dough rest between stirring and covering the dough to let it rise for an hour before baking (and it may rise some) but in my opinion doing so made no difference in the final results, so I stopped doing that.
I don’t use sorghum flour (it’s one of the gluten-free flours I don’t do well with) and I’ve never tried teff flour before. The first time I made this recipe, I used my Two-Ingredient Flour Mix made using brown rice flour in place of the sorghum flour and certified gluten-free purity protocol oat flour in place of the teff flour. The second time I made this recipe, I used my Two-Ingredient Flour Mix in place of both the sorghum flour and the teff flour. I've also used a combination of my flour mix and brown rice flour. All of these combinations have worked very well.
I didn’t roll out my pizza crust. I prefer to simply pat the dough into place on parchment paper on the pizza pan.
Lisa says that when she omitted the yeast in this recipe, her dough fell apart. However, the first time I made this recipe (using a combination of mostly my flour mix and some oat flour), I accidentally left out the yeast! I went with it and patted the dough out into a circle on two smaller pizza pans.
We still loved the results so if you’re one who doesn’t eat yeast, I definitely recommend that you give the yeast-free option a try if you’re using my flour mix. I’m guessing that there’s enough cornstarch in my flour mix to act as an additional binder.
I have blended the beans in my Vitamix and in my mini chopper. I like using the mini chopper best because of easier cleanup.
It would be easy to make this pizza crust recipe vegan. Simply substitute the same amount of another liquid sweetener (e.g., maple syrup, agave nectar) for the honey.
Once I reheated slices of this pizza on the grill. Doing so made the crust chewier and frankly, amazing! Heating leftover pizza slowly in a skillet also works pretty well.
Originally published September 20, 2108.