Apple Pizza
Prep time
Cook time
Total time
A delicious gluten-free apple pizza for breakfast, dessert, and anything in between!
Recipe type: Dessert
Cuisine: Pizza
Serves: 6 small pizzas
  • --Yeast Ingredients--
  • 1 cup warm water
  • 2 tablespoons yeast
  • 2 tablespoons sugar
  • --Dry Ingredients--
  • 1 ¾ cup rice flour, plus ½ cup more to be added later
  • ¾ cup cornstarch (or a half and half potato/tapioca starch blend), plus ¼ cup more to be added later
  • 2 ½ teaspoons xanthan gum
  • 1 ¼ teaspoons salt
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • --Wet Ingredients--
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 large free range organic eggs
  • 1 / 3 cup warm water
  • --Apple Ingredients--
  • 8 medium sized apples, sliced thin (see pictures).
  • 2 teaspoons cinnamon
  • ½ teaspoon cloves
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 3 tablespoons butter (if you can’t eat dairy, use coconut butter or oil—preferably butter)
  1. Grease two large cookie sheets with butter. Preheat the oven to WARM.
  2. Place a sheet of wax paper on your work surface and sprinkle cornstarch/tapioca starch/potato starch over the wax paper.
  3. Whisk the yeast ingredients together in a bowl, then place them in the oven to proof. See notes for how to proof yeast.
  4. Turn the oven off while the yeast is in there proofing (you don’t want it to get too warm).
  5. Mix the dry ingredients together in another small bowl.
  6. Blend the wet ingredients together in a large bowl with your electric mixer.
  7. Pour the yeast ingredients, fully proofed, into the wet ingredients and blend until mixed.
  8. Turn the blender to low and slowly pour the dry ingredients into the mixture. Turn mixer to medium speed and blend for one minute.
  9. Stop blending, and allow the mix to set for one minute. Meanwhile, turn the oven back on to the WARM setting.
  10. Add the extra ½ cup rice flour and ¼ cup cornstarch to the mix and beat until just blended.
  11. Spoon the batter onto the cookie sheet in about ½ cup of batter per scoop. Drop batter on like drop biscuits about 3 inches apart.
  12. Sprinkle with cornstarch.
  13. Flatten with your fingertips until between ⅛ of an inch to ¼ inch thick.
  14. Place in the warm oven and turn the oven to OFF.
  15. Allow to rise for 30 minutes.
  16. While the pizzas are rising, prepare the apples. Slice them into thin slices and dump the slices into a large saucepan. Add the remaining ingredients and turn to medium-low heat. Cover and allow the apples to soften for 15-20 minutes, stirring occasionally to prevent burning. You may have to add more butter/oil, but remember that you want to keep the amount of liquid in the pan fairly small. Just enough to prevent burning (otherwise your pizza crusts will be soggy).
  17. When the pizza is done rising and the apples are softened, spoon the apples onto the pizza crusts and gently spread evenly over the crusts. Also, as soon as you remove the crusts from the oven, turn the oven up to 375 degrees F.
  18. Put in the oven and bake for about 25 minutes, until the apples are soft and the crusts are a golden brown color.
How to proof yeast:
Recipe by I Am Gluten Free at