Quick Cornmeal Pizza Crust (Gluten-Free)

  • Prep-time: / Ready In:
  • Makes 2 (6-inch) pizza crusts
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This gluten-free pizza crust has a whole lot of satisfying crunch, thanks to the cornmeal and almond flour in the dough. The recipe has one big advantage over traditional pizza crust recipes, too. Because it is made with baking powder instead of yeast, it requires no kneading or rising time, so you can have homemade pizza ready to serve in under an hour. Parchment paper is put to good use here as it keeps the dough from sticking to the work surface and the pan (no greasing necessary!), plus the parchment squares makes it easier to move the relatively fragile dough disks from work surface to baking sheet.


  • 1 cup gluten-free oat flour
  • ⅔ cup fine cornmeal, plus more for dusting the pan
  • 6 tablespoons almond flour
  • 1½ tablespoons ground flaxseeds
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cumin (optional)
  • 1 cup unflavored plant-based milk, lukewarm (100˚F), plus more to brush the crust
  • 2 tablespoons fresh lime juice (from 1 lime)


  • Preheat the oven to 400°F. Prepare two 10-inch squares of parchment paper.
  • Whisk together the oat flour, cornmeal, almond flour, ground flaxseed, baking powder, salt, and cumin (if using) in a large bowl.
  • Add the milk and lime juice, and knead lightly with your hands until the mixture forms a stringy but not sticky dough. 
Divide the dough into two rounds.
  • To make the pizza crusts, lay one parchment square on a clean work surface, and sprinkle with cornmeal. Place one round of dough on the parchment square, sprinkle it with more cornmeal, and roll it out to a 6-inch disk with a rolling pin. (The rolled-out dough should be about ⅛ inch thick.) Gently push around the edges of the dough with your hands to build up a slight edge, if desired. Slide the parchment and dough disk onto the prepared baking sheet. Repeat with the remaining dough.
  • Lightly brush the tops of the crusts with milk using a pastry brush or a small spatula. Bake for 20 minutes, or until the top of the crust(s) is dry and crisp.
  • Top the crusts with your desired pizza sauce and toppings. Return the pizzas to the oven and bake for 20 minutes, or until the toppings are hot and cooked through.

Comments (12)

(5 from 7 votes)

Recipe Rating

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This is great! Love it.


Question: can you make the crusts a couple days ahead and simply re-bake with toppings prior to serving?


I appreciated the comments from others about the wet/dry ratio. My consistency was fine with the proportions in the recipe. However, two taste-related notes from me. 1) I think the lime juice can be totally left out. I only used 1tbsp and the lime still came through & was a weird flavor for veggie pizza. 2) overall this was an overwhelmingly oat-flavor crust, not cornmeal. Might try again with some adjustments because texture was ideal!


This was delicious. However, the dough was very wet and sticky so I kept adding more flour until it seemed right and I made one larger pizza because it was hard to work with. Maybe my corn meal wasn't fine enough? Perhaps adding weight measurements for the flour ingredients would help. Will definitely make again because it was so tasty.


I have been making this weekly since we found it! Thank you! Finally—a dish that is REQUESTED of me! It is a miracle


Love this recipe but when I make this crust I can’t get it not to be sticky, even after I knead it, so it’s very difficult to make a nice crust. Any ideas?

Rebecca Reeves

After adding more cornmeal this turned out really well! It was never a stringy texture, more wet and goopy. I made 1 large pizza on a cookie sheet . I put the mixture between 2 pieces of parchment paper (same size as the cookie sheet) and pressed it out smooth and even. Baked it about 12 min at 400F, then added toppings, and baked another 8 min. We loved this crust! Great texture!! Will definitely be making lots more of this!


I’m looking for healthier recipes such as this one to make pizza on the grill. Would this work?


I would believe so if you left it on a cookie sheet I'm going to try this on my smoker. I miss smoked pizza. It basically is a wood fired oven.


I appreciated the recipe very much, thank you. I’m not a baker so my attempt turned out sticky and I had to improvise. I got something to work so not a total disaster. Perhaps including a bit more tips in the instructions regarding troubleshooting “sticky” texture for us novices at dough would be helpful. Again, thank you!

Rebecca Reeves

This isn't even close to sticky or stringy, its like soup. Going to add more flour. Maybe half the milk would be better?


This pizza dough is like soup, but go with it! Pour out the dough onto the parchment paper--no need to roll it out! Use a spatula to form your poured dough to the correct thickness. (I made mine into rectangle shapes.) It tastes great... as long as you're making a pizza that has a lot of sauce on it, otherwise, it will taste dry. I used a half cup of BBQ sauce along with "wet" ingredients: fresh pineapple chunks, red pepper, pickled jalapeños and tofu feta. It was perfect!

About the Author

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About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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