Ella Bella® Gluten Free Pizza Crust Directions

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Shared By: Recipe adapted from America’s Test Kitchen. Submitted by Ella Bella® Gluten Free.

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 16 oz EB Pizza Blend® or AP Flour Blend
  • 2.5 oz flax meal
  • 11/2 Tablespoons of powdered psyllium husk
  • 2 1/2  teaspoons of baking powder
  • 2 teaspoons salt
  • 1 teaspoon of instant yeast
  • 2 ½ cups of warm water (100 degrees)
  • ¼ cup of oil (your preference; sunflower, corn, olive, coconut, etc.)
  • Pinch of sugar


  • In a small bowl add yeast and sugar (optional) to warm water. Let sit until it bubbles.  2-3 minutes.  In another bowl of mixer add dry ingredients and blend.  Add warm water mix and oil to bowl in a steady stream until blended.  Dough will be sticky and thick.
  • Remove bowl from mixer, cover with plastic wrap, and towel.  Let dough rest for 90 min (1 ½ hours) in a warm place. Dough should be bubbly on the inside when ready.  It will only rise a little bit.
  • Cover 2 cookie sheets with parchment paper.  Scoop ½ of dough out of the bowl onto prepared cookie sheet.  Cover dough with plastic wrap the size of cookie sheet.  Use your hands, then a rolling pin to press dough until it is ¼ “ thick, or your desired thickness.  Repeat with second prepared cookie sheet.
  • Move dough to oven, racks place in middle and lower position.  Turn on oven to 325°(do not pre-heat oven).  Bake for 45-50 min until golden brown on the bottom; rotate crusts half way through baking.
  • Remove crusts from oven and let cool.  After crusts have cooled, top with your favorite pizza toppings.



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