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Gluten-Free Pizza Crust

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My go-to Gluten-Free Pizza Crust recipe is a simple staple for your Gluten-Free kitchen, and one of the best no-knead gluten-free pizza recipes out there. You are going to love this gluten-free pizza crust!

If you love pizza then you are going to love this Gluten-Free Bread Recipe. For more gluten-free bread, muffin, and savory recipes, check out my Gluten-Free Breads and Muffins Recipes.

Gluten Free Pizza topped with cheese and pepperoni next to a pizza cutter

Gluten-Free Pizza Recipe

Perfectly thick and chewy, and no kneading required, this quick and simple gluten-free pizza recipe recipe will have you adding pizza into your regular meal rotation. More of a bread sticks person? Try my Gluten-Free Cheesy Bread Sticks.

Making a Gluten-Free Pizza Crust can seem like a daunting task but luckily you now have a fantastic gluten-free pizza crust recipe. Pizza is one of those foods that you dream about and think of fondly when you remember your past gluten days.

But you don’t have to be afraid of it. This pizza crust recipe is super simple and doesn’t require any kneading. It’s gluten-free and only uses a few ingredients, making it the best gluten-free pizza recipe.

a hand cutting a slice of Gluten Free Pizza topped with cheese and pepperoni

Gluten Free Dairy Free Pizza

This gluten-free pizza recipe is already dairy-free. It uses olive oil. You can top this gluten free dairy free pizza crust with your favorite dairy-free cheese to make a gluten free dairy free pizza. Another options is to leave the cheese off all together and brush on some dairy-free butter and sprinkle it with garlic salt, after its cooked.

What other flours can I use in this pizza crust recipe?

I have tested this gluten-free pizza crust recipe with Bob’s Red Mill 1-to-1 Gluten Free Flour Blend. It works incredible in this recipe and it’s my other go-to flour blend. If you want to mix your own blend for this pizza (per my original recipe) combine 1 cup white rice flour, 3/4 cup brown rice flour, 1/4 cup tapioca starch.

I haven’t tried this gluten-free pizza dough recipe with other flour blends. If you do, please come back and let me know which gluten-free flour blend you used.

a hand holding a slice of gluten free pepperoni pizza

We’ve used this gluten-free pizza recipe several times just this month, and we’ve started passing the recipe on to friends and family member to show them how easy making your own pizza at home can be.

We usually par-bake a couple of extra gluten-free pizza crusts and store them the in the freezer for super busy nights when we need to make dinner quickly. Simply pull a crust out of the freezer, heat your oven, top, and bake. Just like store bought pizza crusts, only better.

Can I substitute something for the egg in the gluten-free pizza dough?

Sure, you can use a flax egg (2.5 tablespoons water + 1 tablespoon ground flax seed) to make the gluten-free pizza dough. Make sure to let your flax egg sit for 5-10 minutes until it get thick and egg-like. Just note that the crust won’t be a fluffy in the center. I haven’t tried other egg replacers in this recipe.

a side view of pepperoni pizza

You mention a pizza stone in your directions, I don’t have one.

First, I highly recommend getting a pizza stone if you don’t have one. It really makes a huge difference when you make gluten-free pizza. But no worries. If you don’t have one, simply use a heavy baking sheet. If you don’t have a heavy baking sheet then you can use a cookie sheet. Let it preheat in the oven just as you would a pizza stone. You can do this before you make your gluten-free pizza dough.

Can I use a toaster oven to make pizza?

I have never used a toasters oven to make pizza, but I have used one to reheat pizza. If you make this gluten-free pizza dough in a toaster oven please come back and tell me about your experience. If I ever I make this gluten-free pizza dough in a toaster oven I’ll make sure to update this post with my results.

Step by step instructions on how to make gluten-free pizza crust

a collage of eight photos showing the eight steps to making gluten-free pizza crust

How to make gluten-free pizza:

  1. Mix your warm water, sugar, and yeast. Let it sit until proofed.
  2. Add ingredients to mixer and mix until combined.
  3. Scrap the sides of the bowl until the dough is in a loose ball.
  4. Using oiled hands, spread the dough into a circle about 10-12 inches in diameter.
  5. Bake for 8-10 minutes or until the center is set. Remove from the oven.
  6. Spread marinara sauce (or sauce of choice). Leave a little bit of space between the sauce and the edges.
  7. Sprinkle on cheese of choice.
  8. Add any additional toppings and place bake in the oven. Bake for 8-10 minutes or until the cheese is melted and starts to turn brown.

Making homemade gluten-free pizza recipe has always been comforting to me. In a lot of cases, you’ll make the gluten-free pizza crust recipe in about as much time as it would take to get delivery or run to the store, so it’s not that much of a time sacrifice when you think about it.

Plus, homemade gluten-free pizza has such a unique taste, something you can’t get from a delivery. And a lot of times, I prefer the taste of homemade gluten-free pizza.

My gluten-free pizza dough is sticky

Yep, most gluten-free pizza dough is sticky. Simply use a oiled spatula to transfer the gluten-free pizza dough from the bowl to your parchment paper. Then rub some oil on your hands before you spread the dough. There is a video in this post showing you how, if you need a visual.

I made a video for gluten-free cheesy bread sticks, but it uses the same ingredients and techniques as this gluten-free pizza recipe. The only difference is the toppings. It shows you just how easy it is to make your own gluten-free pizza crust.

If you make this gluten-free pizza crust recipe please stop back by and let me know what you thought.

If you are looking for a grain-free, or low carb version, you’ll love this Low Carb Cauliflower Pizza Crust from Wholesome Yum. Keto Chicken Crust Pizza is also a great pizza crust option.

Yield: 1 12" Pizza

Gluten-Free Pizza Crust

a close up of a Gluten Free Pizza topped with cheese and pepperoni next to a pizza cutter

My go-to Gluten-Free Pizza Crust recipe is a simple staple for your Gluten-Free kitchen. Perfectly thick and chewy, and no kneading required.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

Instructions

  1. Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F.
  2. Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.
  3. In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture.
  4. Mix on low speed for 1 minute.
  5. Using an oiled spatula, transfer the gluten-free pizza dough onto a piece of parchment paper. Using oiled hands, spread dough into a 10-12-inch round.
  6. Bake for 8-10 minutes.
  7. Add toppings and bake for an additional 8-10 minutes.
  8. Enjoy hot.

Notes

  1. Working with or measuring gluten-free flour: spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.
  2. Yeast: This recipe works with active yeast and instant yeast.
  3. Oil: If you don't have olive oil you can use your oil of choice.
  4. Gluten-Free Flours: This recipe works with several types of gluten-free flour blends but we find that our homemade gluten-free flour blend and Bob's Red Mill 1-to-1 Gluten-Free Baking flour work best in this recipe.
  5. Mix your own flour: If you want to mix your own blend for this pizza combine 1 cup white rice flour, 3/4 cup brown rice flour, 1/4 cup tapioca starch.

Nutrition Information:

Serving Size:

8
Amount Per Serving: Calories: 110Total Fat: 2gCholesterol: 2mgSodium: 336mgCarbohydrates: 21gSugar: 1gProtein: 2g
© Chrystal Carver
Cuisine: Dinner / Category: Breads/Muffins
a pinterest pin of a cut pepperonit pizza with the words best gluten free pizza typed on it

Reader Interactions

Comments

  1. Hello, Thank you for this recipe. I followed the instructions and used Bob’s Red Mill GF flour. The dough was more like a batter, it dripped off the spoon. It still tasted good, but was a but thin. Do you have any tips? Thank you, Nicole

    Reply

      • Hi Chrystal, I used Bob’s Red Mill GF All-Purpose Baking Flour. Do you think that could have been the problem? Thank you, Nicole

        Reply

        • Hi Nicole,
          Yes, the all purpose has chickpea flour in it and it hasn’t been working well in recipes. Others have had challenges with it in this recipe. I use the 1-to-1 or my own blend.

          Best,
          Chrystal

          Reply

          • This is the most easiest and so delicious gluten free pizza crust I have ever made and tasted. I made it and I loved it. I wanted to make it again and lost the recipe but now I found it and can make it again.
            I have was diagnosed with celiac disease and thought I was not able to eat pizza but now with this recipe I can. Yeah! Thank you for your recipe.

  2. Best gluten free pizza crust I have ever made! Loved how easy it was and the texture was amazing. I couldn’t stop eating it! Will never need to look for another pizza crust recipe ever again, thank you

    Reply

  3. I don’t see in the recipe if you bake the dough on the parchment paper onto a pizza stone, or if you bake the dough directly on the pizza stone. I’ve done the latter and will know soon if that worked, but what method are you supposed to use, please?

    Reply

      • Hi Melissa,
        You can use a 24 or 25 oz. of store bought pasta sauce (or more if you like it a little saucier). For homemade, I’d do 28 oz (about 3 1/2 to 4 cups). Add it to the cooked meat and stir until heated through.

        Best,
        Chrystal

        Reply

  7. This recipe is awesome! I made it exactly as directed, except I used the Great Value brand of All Purpose Gluten Free Flour from WalMart. I haven’t been able to find Bob’s Red Mill locally since the pandemic started, and the Great Value flour has been really good in all of the recipes I’ve tried it in. I’ve been pleasantly surprised! Thanks for the great recipe! This will be our go-to recipe from now on.

    Reply

    • Thank you for this recipe. I’ve made this pizza about 4 times already and it’s always so good. I don’t have a pizza stone so I just use parchment paper on my baking sheet. After I bake the crust I brush melted butter and garlic on it, then add the sauce, then cheese, then sprinkle some oregano on top…yummy!

      Reply

  8. Thank you for your recipe. This is the best pizza I’ve made. The only thing I did different is that I sprayed parchment paper for underneath and the top of the dough with olive oil. It helped shape It a lot easier and it didn’t stick to it. Blessings!!

    Reply

    • Hi Lou,
      Yes, you can make it and refrigerate or freeze the dough before baking. Let it come to room temperature before you use it.

      Best,
      Chrystal

      Reply

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