Gluten-free Pizza Dough

For a quick, easy, gluten-free pizza dough without the mess, look no further than the Vitamix for dry-grinding and kneading capabilities.


  • 1/2 cup (90 g) white rice
  • 1/2 cup (90 g) brown rice
  • 1/2 cup (60 g) tapioca flour, plus additional for dusting
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon kosher salt
  • 1/2 cup (120 ml) warm water, about 110°F
  • 1/2 honey
  • 1 (7 g) package instant fast rise yeast
  • 1/2 Tablespoon extra virgin olive oil


1. Place the white and brown rice into the Vitamix container and secure the lid.

2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds or until finely ground into rice flour.

3. Stop the machine and remove the lid. Add the tapioca starch, xanthan gum, and salt. Secure the lid.

4. Add the warm water to a small bowl along with yeast, honey, and olive oil, stirring to combine.

5. Set the machine to Variable 9. Pulse 1-2 times until a well is formed in the center. Through the lid plug opening, pour in the water mixture, then secure the lid plug.

6. Pulse the machine 15-20 times to knead the dough, stopping the machine and removing the lid to scrape the sides of the container as necessary.

7. Once dough ball is formed, remove the dough onto a clean surface and knead lightly with a light dusting of tapioca flour to form a smooth dough ball. Gently roll into one 12" (30cm) pizza crust, placing on a pizza stone or sheet tray with parchment paper.

8. Top with desired toppings and bake in a preheated oven set to 375°F for 15-20 minutes, or until edges of crust are lightly browned and toppings are cooked.

Chef's Notes

For a more crispy crust, roll out until the dough is slightly thinner, or pre-bake the crust on its own for 10 minutes before topping and finishing in the oven.