Servings: 32

Weight Watcher Smart Points: 4

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 tablespoons dry active yeast
  • 2 cups brown rice flour
  • 1 ½ cups cornmeal
  • 2 tablespoons ground flax seeds + 6 tablespoons warm water (equivalent of 2 eggs)
  • 1 cup millet flour
  • ½ cup olive oil
  • 1 cup quinoa flour
  • 1 ½ tablespoons sea salt
  • 2 tablespoons sweetener (i.e. sugar, agave, malt powder…)
  • 2 cups tapioca flour starch (I like 1 cup tapioca + 1 cup potato starch but either way works)
  • 3 ¼ cups lukewarm water
  • 2 tablespoons xanthan gum


  1. Combine flax seeds with warm water and set aside.In a large bowl (I use my stand mixer) combine flours, cornmeal, yeast, salt and xanthan gum.In a separate bowl combine liquid ingredients with the flax egg and sweetener
  2. Add to the dry ingredients and mix well with a spoon or heavy duty stand mixer
  3. (If you aren’t using a machine you may need to use your hands.)Cover with a cloth and allow to sit in a warm spot for 2 hours.The dough can be used immediately, though I’ve found it is much easier to deal with cold
  4. Refrigerated for 5 days or freeze for up to three weeks
  5. If frozen, defrost in the refrigerator overnight prior to using.When you are ready to cook, preheat oven to 425 and roll out on a parchment lined pizza peel (the back of a large cookie sheet works too)
  6. The dough is going to be moist and not have the pliability that a wheat crust would have
  7. Add a little flour if you need to keep it from sticking to your rolling pin and roll out to 1/8 inch thick
  8. Top with your favorite toppings
  9. Transfer parchment paper to a pizza stone and cook for 10 minutes
  10. Carefully slide parchment out from under crust
  11. Cook for another 15 – 20 minutes, watching carefully towards the end.

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