Keep this Gluten Free Pizza Mix in a Jar in the pantry and pizza night gets a whole lot easier. You measure once, stash the jar, and later you only need warm water, oil, apple cider vinegar, and whatever toppings you like.
It also makes a practical gift for anyone cooking gluten free. No frilly nonsense here, just a ready-to-use homemade mix that turns into one 12-inch pizza crust with a quick par-bake before topping.
What You’ll Need
This jar mix uses gluten-free flour mix, tapioca flour, instant dry milk, xanthan gum, a little sugar and salt, unflavored gelatin, basil, oregano, and a separate packet of dry yeast. The xanthan gum and gelatin help give the dough structure so it spreads more like a workable crust and less like a baking experiment gone rogue.
If you need a base flour blend, start with Gluten-Free All-Purpose Flour Mix. It keeps the jar mix consistent and saves you from reinventing the wheel every time you want pizza.
How to Make the Mix
Blend the dry ingredients well before you pour them into the jar. That matters more than people think. Xanthan gum, gelatin, herbs, and salt are used in small amounts, and uneven mixing can leave you with one patch of gummy dough and another that crumbles like dry sand.
- In a medium bowl, combine 3/4 cup gluten-free flour mix, 2/3 cup tapioca flour, 1/4 cup instant milk, 3 teaspoons xanthan gum, 1 teaspoon sugar, 1/4 teaspoon salt, 2 teaspoons unflavored gelatin, 1/2 teaspoon basil, and 1/4 teaspoon oregano.
- Whisk until the mixture looks evenly blended and the herbs and small ingredients are distributed throughout.
- Pour the dry mix into a clean, dry jar with a tight-fitting lid.
- Measure 1 tablespoon dry yeast into a small bag and place it on top of the mix inside the jar, or attach it securely to the outside if you’re gifting it.
- Add a simple label with the mixing and baking directions so nobody has to guess later.
How to Use the Mix
When you’re ready to make pizza, combine the jar mix and yeast with 3/4 cup lukewarm water, 2 teaspoons oil, and 1 teaspoon apple cider vinegar. Use lukewarm, not hot, water so you don’t knock out the yeast before it has a chance to do its job. The USDA notes that active dry yeast is typically mixed with warm, not hot, liquid in standard use directions, which is exactly the right idea here: USDA yeast activity guidance.
Knead the dough well, then spread it on a gently oiled pizza pan. Gluten-free dough usually behaves differently than standard wheat dough, so think spread and press rather than toss and twirl. Your kitchen ceiling will thank you.
- Preheat the oven to 425°F.
- Empty the jar mix and the yeast packet into a bowl.
- Add 3/4 cup lukewarm water, 2 teaspoons oil, and 1 teaspoon apple cider vinegar.
- Mix and knead well until the dough comes together.
- Lightly oil a pizza pan.
- Spread the dough evenly onto the prepared pan.
- Bake the crust for 8 to 10 minutes.
- Remove the crust from the oven and add your sauce, cheese, and toppings.
- Return the pizza to the oven and bake 15 to 20 minutes more, until the toppings are hot and the crust is set.
Helpful Tips
Oil the pan lightly. That helps the crust release cleanly and gives the bottom a better chance to brown.
Par-bake before topping. The first 8 to 10 minutes sets the crust so it can support sauce and cheese without turning soft in the middle.
Don’t skip the vinegar. That small amount helps the dough’s texture and flavor, especially in gluten-free yeast doughs where every little structural boost counts.
Spread with damp fingers or an oiled spatula if needed. Gluten-free dough can be sticky, and fighting it with dry hands usually makes a bigger mess, not better pizza.
Easy Variations
Turn this into a simple herb crust by brushing the par-baked shell with oil and adding a pinch of extra dried basil before the final bake. If you like a plainer base that works with stronger toppings, keep the mix as written and let the sauce and cheese do the heavy lifting.
You can also use the same idea for individual pizzas by dividing the dough into smaller portions and spreading them thinner. For another homemade shortcut, take a look at Pizza Dough Mix if you need a wheat-based pantry version for the rest of the household.
Storage and Shelf Life
Jar mix shelf life: Store the sealed jar in a cool, dry place away from heat and sunlight. Because this is a dry mix with instant milk and yeast stored separately, a conservative pantry estimate is about 6 months for best quality when everything is kept airtight and dry. That is a practical quality estimate, not a laboratory shelf-life test.
Prepared pizza shelf life: Once baked and topped, cool leftovers promptly and refrigerate them in a covered container. Use within 3 to 4 days. If you want to keep it longer, freeze slices well wrapped and use within about 2 to 3 months for best quality.
Serving Ideas
This crust works well with classic red sauce, mozzarella, and pepperoni, but it also holds up to veggie toppings, cooked sausage, or a simple white pizza treatment with olive oil, cheese, and herbs. If you’re feeding a mixed crowd, add a side of English Muffin Pizza for anyone who wants a quick personal-size option.
Pair it with a crisp salad, roasted vegetables, or soup and call it dinner. No elaborate plan required.
💸 Budget101® Price Breakdown: Gluten Free Pizza Mix in a Jar
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Gluten-free flour mix |
$2.96 |
3/4 C. |
$0.12 |
|
Tapioca flour |
$2.96 |
2/3 C. |
$0.10 |
|
Instant milk |
$9.28 |
1/4 C. |
$0.22 |
|
Xanthan gum |
$8.98 |
3 t. |
$0.30 |
|
Sugar |
$2.98 |
1 t. |
$0.01 |
|
Salt |
$0.62 |
1/4 t. |
$0.01 |
|
Unflavored gelatin |
$2.44 |
2 t. ≈ 1 count ≈ 0.047 cup(s) |
$0.54 |
|
Dried basil |
$1.24 |
1/2 t. |
$0.03 |
|
Dried oregano |
$1.24 |
1/4 t. |
$0.01 |
|
Dry yeast |
$5.24 |
1 T. |
$0.42 |
|
Lukewarm water |
– |
3/4 C. |
$0.01 |
|
Oil |
$3.36 |
2 t. |
$0.02 |
|
Apple cider vinegar |
$2.18 |
1 t. |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$1.80 |
👨👩👧👦 Cost Per Serving |
$0.23 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Gluten-Free All-Purpose Flour, 22 oz
- Tapioca Flour, 20 oz
- Instant Nonfat Dry Milk, 25.6 oz
- Xanthan Gum, 8 oz
- Granulated Sugar, 4 lb
- Iodized Salt, 26 oz
- Unflavored Gelatin Packets, 1 oz 4 count box
- Basil Leaves, 0.62 oz
- Oregano Leaves, 0.75 oz
- Active Dry Yeast, 0.75 oz 3 packet strip
- Vegetable Oil, 48 fl oz
- Apple Cider Vinegar, 16 fl oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Gluten Free Pizza Mix in a Jar
Not if you want the mix to behave the way this one is designed to. Xanthan gum helps replace some of the elasticity and binding gluten normally provides, so leaving it out usually gives you a crust that cracks, crumbles, or bakes up dry instead of flexible.
It adds a little extra structure and chew, which gluten-free dough badly needs. At 2 teaspoons in the batch, it helps the crust hold together better after baking without turning the dough into a rubber tire, which nobody ordered.
That’s normal for gluten-free dough, so don’t panic and dump in a pile of extra flour. Lightly oil your hands or use damp fingers and press it into the pan, because adding much more flour can make the finished crust dense and dry.
Apple cider vinegar is the safest match for the flavor and the original directions, but plain white vinegar can work in the same 1 teaspoon amount if that’s what you have. If you’re cooking for someone strictly avoiding gluten, check the label on any substitute since specialty vinegars can vary.
Plan on one 12-inch pizza crust. That’s a practical fit for the amount of dough made from the jar plus 3/4 cup water, and it gives you enough thickness to support toppings after the 8 to 10 minute par-bake.
Absolutely, as long as you double every ingredient exactly and keep the yeast portion matched to the flour mix. The easiest way to avoid a lopsided batch is to whisk the doubled dry ingredients in a large bowl first, then divide into two jars or store it all in one airtight container.
Yes, and it’s worth the extra few minutes. Baking the plain crust for 8 to 10 minutes first helps set the structure so the sauce and cheese don’t soak straight into the dough and leave you with a gummy center.
Yes. Cool the pizza completely, wrap slices well, and freeze them for about 2 to 3 months for best quality. Reheat straight from frozen in a hot oven or toaster oven so the crust stays firmer instead of steaming itself soft in the microwave.
Moderate toppings work best. Use enough sauce to cover the crust, then add cheese and fully cooked toppings without piling them too thick, because gluten-free crusts usually hold better when they aren’t carrying half the refrigerator on top.
Use a thoroughly dry quart-size jar with a tight lid, and keep the tablespoon of yeast in a separate sealed packet. Add the mixing directions right on the tag so the recipient knows to use 3/4 cup lukewarm water, 2 teaspoons oil, and 1 teaspoon apple cider vinegar when it’s pizza time.
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🖨️ Print-Friendly Gluten Free Pizza Mix in a Jar
Gluten Free Pizza Mix in a Jar
Ingredients
- ¾ cup gluten-free flour mix
- ⅔ cup tapioca flour
- ¼ cup instant milk
- 3 teaspoons xanthan gum
- 1 teaspoon sugar
- ¼ teaspoon salt
- 2 teaspoons unflavored gelatin
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 tablespoon dry yeast
- ¾ cup lukewarm water
- 2 teaspoons oil
- 1 teaspoon apple cider vinegar
Equipment
Instructions
- In a medium bowl, whisk together the gluten-free flour mix, tapioca flour, instant milk, xanthan gum, sugar, salt, unflavored gelatin, basil, and oregano until evenly blended.
- Pour the dry mixture into a clean, dry quart-size jar.
- Measure the dry yeast into a small baggie and place it on top of the mix or attach it to the jar.
- To prepare the crust, preheat the oven to 425°F.
- Empty the jar mix and yeast into a bowl, then add the lukewarm water, oil, and apple cider vinegar.
- Mix and knead well until the dough comes together.
- Lightly oil a pizza pan and spread the dough evenly over the pan.
- Bake the crust for 8 to 10 minutes.
- Remove from the oven, add desired toppings, and bake 15 to 20 minutes more.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Cost estimate includes the mix plus the water-free add-ins needed to bake the crust, but does not include toppings.
Prep time is an estimate based on measuring the dry mix, packaging the yeast, mixing the dough, and spreading it in the pan.
Store the sealed dry mix in an airtight jar in a cool, dry pantry for about 6 months for best quality.
Refrigerate leftover baked pizza within 2 hours and use within 3 to 4 days.
