Did you use any yeast? I bought GF yeast - but if you read my post - I failed on my first attempt and it wasn't even GF

I can't help with a gluten-free mix, but this is what I use for gluten-free pizza.

(I never use gluten free mixes. I bake enough that it's worth it for me to buy some basic gluten free flours to have around all the time - and it's easy to make my own mix)

Bonnie

Here is a link that might be useful: Gluten free pizza

I'm including a link below that may be helpful.

Another option is to use a corn tortilla as a crust, which I've done when in a hurry.

-Grainlady

Here is a link that might be useful: Carol Fenster - Pizza 101

The recipe for the best GF pizza dough I've tried came from the King Arthur Flour website.

Here is a link that might be useful: KAF Gluten Free Pizza Crust recipe

Grainlady...did I miss something I clicked on the link see pictures and instruction but no recipe to even begin....but I do appreciate! Party music I would try this but im looking for a recipe with flour ready made for Gluten Free peeps Thanks though

In the tutorial did you notice they do NOT use a first rise? Mix, pat-out and par-bake. That may be the problem with the recipe you are using.

-Grainlady

I checked two commercial boxed gluten-free pizza mixes, a recipe from Bob's Red Mill using GF All-Purpose Flour, several homemade recipes, recipes from my collection of GF cookbooks, and none of them include a first rise. They are all mix and place on the pizza pan type mixes.

Are you using a favorite recipe that was designed for wheat flour and trying to substitute GF all-purpose flour for your pizza crust?

-Grainlady

eileenlaunonen, I don't understand what you mean -- the KAF recipe calls for a GF flour mix. If your GF mix already contains xanthan, then you'd just omit the additional xanthan.

Maybe not the advice you're looking for, but I recently happened upon a flour-free pizza crust method, using cauliflower. I haven't tried it yet, but it really sparked my interest...

Here is a link that might be useful: www.theluckypennyblog.com

I have a regular pizza dough recipe..typical yeast warm water wine flour salt evoo.... I tried to just swap the white flour for the GF and it stayed in the bowl didn't rise and was dry as the dessert.

Susytwo....that recipe sparked my interest...never heard of this I must try this I wil let you know...not only for my GF Friend but for my family to cut the calories in the pizza dough Thanks!

Which flour mix do you have? They can be wildly different.

If you think the cauliflower pizza crust is an option, you may also want to try the pork rind recipe. We've been using this recipe for years as a low-glycemic (low-carb) pizza crust option. I found the recipe on-line and there are a couple versions, this one and one that has cream cheese in it.

Low-carb and paleo recipes are generally gluten-free because they tend to avoid wheat on those diets, so that's another recipe source you may want to check out for pizza crusts and other baked goods. Personally, I avoid the high-glycemic gluten-free flours and flour blends and use coconut flour and almond flour (homemade from almond milk pulp, or commercial) for gluten-free baking. -Grainlady

Low-Carb - Pork Rind Pizza Crust

yield: one 8-inch crust

1/4 c. crushed pork rinds
1/4 c. dry (the stuff in the green can) Parmesan Cheese (we also like Parmesan/Romano and Mama Francesca Parmesan Pizza Blend which has the spices already in it.)
1 egg
Italian or Pizza Seasonings, to taste
(optional: I also add 2 T. hi-maize flour for some added fiber)

Preheat oven to 350-degrees. Mix dry ingredients. Add egg. Place dough in a pile on the center of a prepared pan or pie tin and cover with a sheet of plastic wrap. Pat into a thin crust with your hands, building up the outside edge slightly, and slowly peel the plastic wrap off. Bake 10-12 minutes, or until golden brown. (Personal note: I also loosen the crust from the pan at this point.) Top with your favorite toppings.

I also make 2-3 on a cookie sheet and freeze the extra crusts.

(Note: make sure your pizza sauce doesn't have wheat in it. For the 8-inch pizza I use 1 t. tomato powder plus enough water to make a thick sauce - 3-5 t. water. A drizzle of honey, shot of vinegar, spices of choice, pinch of salt, if you like. For a large pizza use 1 T. of tomato powder. You can also use gluten-free barbeque sauce and top it with pulled chicken or pork.)

So, I tried the cauliflower crust last night. It was interesting, but the texture was mushy. It did hold together, but the slices were too soft to pick up - we used a fork and knife. The flavor was ok, but I missed a nice crispy crust on the bottom.

Either I made it too thick, or didn't prebake it long enough, or there's just no way to get a crispy texture with this method.

The only alteration I made to the recipe was to sub out the almond flour with cornmeal.

I tried it once. I don't need to try it again.