Gluten Free Pizza

Gluten Free Pizza

Gluten Free Pizza Crust

Gluten Free Pizza Crust

This recipe comes from Robin Hood Flour's website where they have gluten free recipes that use their gluten free flour blend products. I decided since I have a few friends and family members that are gluten free, I would try and make some of these recipes..

The Robin Hood® Gluten Free Flour Blend is a new blend of various non-wheat products such as rice flour, tapioca and potato starch, as well as xanthan gum which is a stabilizer to help replace the gluten, making the final product less gritty, with a soft and chewy texture.

For this recipe, I think it may need a bit more of the xanthan gum, as it still tasted a bit gritty. I'm not sure if it is possible to get rid of all the gritty taste, but I plan to continue to research on how to bake successfully for the gluten free diet.

If anyone has any info on this subject, please send me the link so I can follow up. You can contact me on my Questions page for this blog.

Thanks for reading and let me know how your gluten free pizza turns out.


  • Base
  • • 1 ½ cups (375 mL)
  • • Robin Hood® Gluten Free Flour Blend
  • • ½ cup (125 mL) icing sugar
  • • ¼ tsp. (1 mL) salt
  • • ¾ cup (175 mL) cubed butter, cold
  • Filling
  • • 4 eggs
  • • ½ cup (125 mL) lemon juice
  • • 1½ cups (375 ml) granulated sugar
  • • ¼ cup (50 mL)
  • • Robin Hood® Gluten Free Flour Blend
  • • 1 tsp. (5 mL) baking powder
  • • 1 Tbsp. (15 mL) grated lemon zest
  • • Sifted icing sugar (optional)


  1. Preheat oven to 350°F (180°C). Grease and line a 9” x 13” (3L) baking dish with parchment paper, overlapping two sides for easy removal.
  2. Base: Place flour blend, icing sugar and salt in bowl of food processor. Pulse until blended. Add cold cubed butter and process mixture until it looks like fine meal, about 15 seconds.
  3. Transfer mixture into prepared pan and press firmly onto the bottom of pan.
  4. Bake in preheated oven for 15 to 18 minutes or until edges are golden.
  5. Filling: Beat eggs in a large bowl with a whisk. Add the sugar and beat until it is fully incorporated. Add the flour blend and baking powder. Whisk in the lemon juice and zest. Pour the filling over the hot crust and bake for an additional 18 to 20 minutes, or until the filling has set.
  6. Cool in the pan on a wire rack. For easy cutting, once pan is cool, place in refrigerator until squares are cold, about 1-2 hours. Dust with icing sugar and cut into squares.
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