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Gluten-free winter veggie pizza uses a surprise ingredient for the crust

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Potatoes are the secret to this gluten-free pizza crust topped with hearty veggies

Do you have a gluten intolerance or just want a simple recipe for a gluten-free pizza crust? Not only is this crust super-easy, but it's also delicious.

This fun recipe doesn't use a bunch of gluten-free flours to create this crust. Instead I used boiled potatoes that are combined with rice flour and tapioca starch, which yields a perfect pizza crust without that cardboard box taste.

Potatoes are the secret to this gluten-free pizza crust topped with hearty veggies
Image: Brandi Bidot/Sheknows

Potatoes are the secret to this gluten-free pizza crust topped with hearty veggies
Image: Brandi Bidot/SheKnows

Gluten-free pizza crust with winter veggies recipe

Yields 1 large crust or 2 small crusts

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes


For the crust

  • 3 medium russet potatoes, diced
  • 1 package active dry yeast
  • 1/3 cup warm water
  • 1 tablespoon honey or agave
  • 1 cup white rice flour
  • 1/2 cup tapioca starch
  • 2 egg whites
  • 2 tablespoons olive oil
  • Sea salt

For the toppings

  • 3 tablespoons extra-virgin olive oil
  • 2 cloves minced garlic
  • 1-1/2 cups shredded mozzarella cheese
  • 1/2 cup sliced cherry tomatoes
  • 1/2 cup canned artichoke hearts, drained
  • 1 cup kale leaves, finely chopped
  • 1/4 cup black olives
  • 1/4 cup crumbled feta cheese


  1. Bring a pot of water to a boil over high heat, and add the potatoes. Cook for 20 minutes or until the potatoes are fork tender. Drain, and set aside.
  2. In a bowl, combine the yeast, warm water and honey. Mix well, and let stand for 10 minutes or until the mixture begins to foam.
  3. To the bowl of a food processor, add the cooked potatoes, rice flour and tapioca starch and the remaining ingredients. Blend for 1 – 2 minutes or until a soft dough forms.
  4. Heat the oven to 375 degrees F, and roll the dough out into desired size and shape.
  5. Drizzle the crust with olive oil, and top with the minced garlic, cheese and vegetables. Bake for 18 – 20 minutes or until the crust is golden brown.
  6. Remove from oven, slice into pieces, and serve warm.

gluten-free friday
Image: SheKnows

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