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 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.
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.
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.
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.
How to make gluten-free pizza:
- Mix your warm water, sugar, and yeast. Let it sit until proofed.
- Add ingredients to mixer and mix until combined.
- Scrap the sides of the bowl until the dough is in a loose ball.
- Using oiled hands, spread the dough into a circle about 10-12 inches in diameter.
- Bake for 8-10 minutes or until the center is set. Remove from the oven.
- Spread marinara sauce (or sauce of choice). Leave a little bit of space between the sauce and the edges.
- Sprinkle on cheese of choice.
- 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.
Step by step instructions on how to make gluten-free pizza crust
Shown in this video and in the photo steps above.
If you make this gluten-free pizza crust recipe please stop back by and let me know what you thought. Also, if you have any questions please let me know in the comments and I will get back to you.
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.
Happy Cooking and Baking,
Chrystal
Gluten-Free Pizza Crust
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.
Ingredients
- 3/4 cup warm water (between 110-120 degrees F)
- 1 tablespoon sugar
- 1 packet yeast (1/4 oz.)
- 2 cups (285g.) gluten-free flour blend (for this recipe I used Bob's Red Mill Gluten-Free 1-to-1)
- 1 teaspoon salt
- 1 large egg
- 1 tablespoons olive oil
- 1 teaspoon cider vinegar
Instructions
- Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F.
- Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.
- In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture.
- Mix on low speed for 1 minute.
- 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.
- Bake for 8-10 minutes.
- Add toppings and bake for an additional 8-10 minutes.
- Enjoy hot.
Notes
- 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.
- Yeast: This recipe works with active yeast and instant yeast.
- Oil: If you don't have olive oil you can use your oil of choice.
- 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.
- 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:
8Amount Per Serving: Calories: 110Total Fat: 2gCholesterol: 2mgSodium: 336mgCarbohydrates: 21gSugar: 1gProtein: 2g
Jesse says
Im going to try this tonight! Look like a great recipe. But I was wondering if I could replace the sugar with honey? Thx!
chrystal says
Hi Jesse,
Yes, you can use honey. It’s to activate the yeast, so honey works 🙂
Best,
Chrystal
Jana says
I used your recipe to make a Chicago style deep dish pizza and it was fantastic! I used a springform pan with the bottom lined in parchment and then greased bottom and sides with ghee. I baked the crust at 450 for 8 minutes, then filled and baked about 30 minutes at 350. The crust stood up to the ingredients beautifully. It was so crisp that you could pick up the slice even with a ton of toppings. I wish I could post a picture because it was a stunner! Thanks for a great recipe!
chrystal says
Hi Jana,
We love making deep dish pizza. I’m so glad you loved the crust. Thank you for stopping back by and sharing what you did and your results.
Best,
Chrystal
Rachel says
This worked out great. Exceeded expectations. Thank you for sharing!
chrystal says
I’m so glad you liked it!
Best,
Chrystal
Tom Cerny says
I’m looking for the link to the video and can’t find it.
chrystal says
Hi Tom,
It’s near the top of the page. It should autoplay.
Best,
Chrystal
Arylene says
Made this & turned out very well. Will certainly be my pizza crust from now on.
chrystal says
I’m so glad you like this pizza crust recipe. Thanks for letting me know.
Best,
Chrystal
Katie says
This is a good recipe if you like a really soft pizza – the taste was great but I like a crispier pizza
chrystal says
Hi Katie,
I’m glad you liked it. You can make it crispier by spreading the pizza dough thinner or baking it on a grill or pizza oven.
Best,
Chrystal
Shirl says
Or add a bit of almond flour?
Lisa Gotsch says
Have you ever used this to make a stuffed bread or Stromboli?
chrystal says
Hi Lisa,
You can use this pizza crust to make stuffed bread or stromboli. The trick would be to make sure your parchment paper is well oiled so you can roll the dough, like you would cinnamon rolls.
Best,
Chrystal
MB says
Is it possible to make this without the yeast? I was recently diagnosed with several food sensitivities and this recipe would be great except I’m not allowed any type of yeast.
chrystal says
Hi MB,
Yes, you can make this pizza without yeast. Just leave it out. It won’t rise as much, and should have a nice texture still.
Best,
Chrystal
Shirl says
Add lemon juice and baking soda 1/1 I hear is a great replacement. I too have issues with yeast.
chrystal says
Thanks for sharing Shirl!
Best,
Chrysatl
Socorro Padilla says
Oh MY Goodness!!! Just want to say “ Thank You” for the pizza crust recipe, Turned out great!!! We plan to make more!
chrystal says
I’m so glad you like it! Thank you for letting me know.
Best,
Chrystal
Trish in NJ says
just made this with king Arthur gluten free flour and it was good but Chelle put to much souse but everyone gobbled it all up. I’m going to get some Bob’s Red Mill because my dough appeared to be a lot softer than yours, i.e., it was liquidy and not forming a ball like your dough did. It made both my 7 y/o and her 13 y/o brother very happy and it made me happy because my little celiac and her gluten sensitive older brother were able to eat pizza again Thank you.
chrystal says
Hi Trish!
I’m so glad everyone liked it! Definitely try it with Bob’s Red Mill 1-to-1 (not the all purpose gf flour) next time.
Best,
Chrystal
Danielle B Masek says
I really like softer chewy dough. How thick should I make the crust?
chrystal says
Hi Danielle,
Just spread it out to a 12-14″ circle. If you want a really fluffy crust, let it rise for 30 minutes before baking.
Best,
Chrystal
Ellie says
Do.you mean let it rise after you roll in out?
chrystal says
Hi Ellie,
Yes, you can let it rise it get a fluffier crust. You can also just put it straight into the oven when it’s done preheating.
Best,
Chrystal
Byron Kimball says
Hi, Chrystal,
Made this for the first time for my grandmother, who is gluten-free. Turned out fantastic. Only issue was that the dough was sticky and difficult to work with. Do you have any pointers for how to minimize this? We did add extra flour and grease hands/pan (which did trick).
chrystal says
Hi Byron,
Can you please tell me what flour blend you used? The dough is sticky, but oiling your hands should have helped you spread the dough with little difficulty.
Best,
Chrystal
Lisa says
Made it tonight and definitely one of the tastiest recipes I have ever had. Thank you
chrystal says
Hi Lisa,
I’m so glad you like it. Thank you for stopping by.
Best,
Chrystal
Mary Dorothy Boyaj says
If I use a pizza stone do you still use parchment paper?
chrystal says
Hi Mary,
Yes, the parchment helps to transfer the dough to the hot stone.
Best,
Chrystal
Spencer says
Hello, I’m desperate for a good pizza dough. I want to try this one asap. Can I use this recipe in my bread machine on the dough setting? Please email me the answer, anyone! Thank you SO MUCH!
chrystal says
Hi Spencer,
I haven’t tried mixing the dough in a bread maker, but I imagine it would work since it is essentially mixing and massaging the dough. Let me know if you try it!
Best,
Chrystal
Kathie Armstrong says
I’d like to make this, but having company in a couple weeks. Would like to get some made ahead of time. You mention “par-baking”. How do I do that?
chrystal says
Par bake just means baking it before you add toppings. You can make these pizza crusts and cook them through, cool them, freeze them, then pull them out the day you want to make them. Add toppings, and bake.
I hope that helps,
Chrystal
Maureen says
This was the best crust ever!! I’m thinking Friday night pizza is back! Next time I just need to roll it a little thinner but otherwise it was great!
chrystal says
Hi Maureen,
I’m so glad you like this pizza crust recipe! Thank you for taking time to stop by and let me know.
Best,
Chrystal
Heather says
I used a mix called MPower and was thrilled with the result. Thanks so much for sharing such a great recipe! I actually enjoyed eating the crust.
I was confused by the parchment paper instructions- it started burning halfway through so I took the crust off the paper.
chrystal says
Hi Heather,
I’ve never had parchment paper burn, sorry to hear yours did! The parchment paper is to help transfer the dough to the hot pizza stone, and it helps keep it from sticking.
Thank you for sharing!
Best,
Chrystal
Jill says
It sounds amazing and I know my daughter loves it! Can the dough be made and frozen, then thawed and shaped and cooked? It would be great to have the dough in the freezer for use when unexpected company comes over.
chrystal says
Hi Jill,
Yes, you can either freeze the dough balled wrapped in cling wrap, or you can bake the crust for 12 minutes, freeze them, then top them with toppings and bake for 14 or so minutes.
Best,
Chrystal
Lisa says
Thank you for sharing. I’m very excited to make this tonight, but I have 2 questions.
1. Would it be okay substitute white vinegar for cider vinegar?
2. Can this be done with an electric hand mixer or mixed manually the old fashioned way?
chrystal says
Hi Lisa,
You can use white vinegar, and yes, you can use a hand mixer. Just make sure to mix it for 3 minutes or so to work all the ingredients together.
Best,
Chrystal
mark says
super recipe, tried it last night, used your flour substitutes instead of the premixed flour, wife and I loved it. Thanks again.
chrystal says
So glad you love it! Thank you for stopping by to let me know.
Best,
Chrystal
Susie Rosso Wolf says
Hello Chrystal, I have been searching the world over for many years for gluten free recipes that make sense, are correctly structured and are authored by someone who is obviously and actually…authentically…a real cook!
I do believe, after combing through your website, that I just may have discovered a gold mine of well thought out recipes for the gluten free cook. Aside from your recipes and photography and videos, I really like your spunky attitude with a little bit of finger wagging in the air…love it!
Chrystal, I have printed off copies of your gluten free pizza recipe and your cheesy gluten free bread sticks recipe. I will be baking both of them, very soon, and I’ll be getting back to ya! Thank you for being here, I appreciate the hard work it takes to maintain a beautiful website like yours. With deep respect, Susie Rosso Wolf
chrystal says
Hi Susie,
I am so glad you’re giving these two recipes a try. I hope you like them as much as we do.
Best,
Chrystal
B says
I made cheesy breadsticks using this recipe. I used Krusteaz gluten free 1:1 flour blend. My dough was very sticky and didn’t smooth out very easily, even with oiling my hands multiple times. This didn’t bother me because I knew the cheese would hide my imperfections. The baked dough’s texture was much closer to “real” pizza dough than anything else I’ve tried. Even better, it was quick and easy to make. This is my new go-to pizza dough recipe. Thank you!
chrystal says
I’m so glad you like it! Thanks for sharing what you used.
Best,
Chrystal
Heather says
I’m making a personal pizza with this crust! I am SO happy you use Bob’s because it’s quite inexpensive and I thought it was the flour. Trying to find the right mix would’ve been a pain. I tried a different recipe last night and it was awful lol this one is perfect! Thank you thank you thank you! I will definitely be trying out more of your recipes.
chrystal says
Hi Heather,
I’m so glad you like this pizza crust recipe. It’s a favorite of ours too. I hope you find many more recipes you love.
Best,
Chrystal
Lily says
Ok so my dough never formed into a ball it was a super sticky mess but I made it work by placing on cast iron and baking it. It tasted good (I added Italian season all); I used mink fruit sugar and the yeast (not active) with boiling water and let it sit for like 8 minutes and it never “poofed”. I used one cup whole wheat pastry 3/4 fine almond flour and 1/4 tapioca. Is that why?? Please let me know. Thanks! I like the taste. And I made two so I placed one directly on the rack and that one tasted way better. I highly recommend letting it sit directly on the rack after baking with topping for six minutes. It was better than restaurant pizza.
chrystal says
Hi Lily,
I’m glad you liked it. I haven’t personally used wheat flour, or almond flour with the other ingredients but that may have caused your bdough to be different.
Best,
Chrystal
Maria says
Hi there, I cannot find this gluten free flour. What flour could I substitute this with??
Thank you
chrystal says
Hi Maria,
Do you have a mix in your area that has white rice flour, tapioca, and potato starch? It should work.
Best,
Chrystal
Laura says
This recipe is amazing! So quick and delicious! Thank you for bringing pizza back into my gluten free life : )
chrystal says
Awe, I’m so glad you liked it. Thank you for sharing.
Best,
Chrystal
Lisa says
Can I use egg replaced with this. My so. Has chia and flaxseed and egg allergy as well.
chrystal says
I haven’t tried an egg replacer but a few reader have. It should work. The texture will be slightly different.
Best,
Chrystal
Savannah says
So thankful to have found this recipe! I have missed “thicker” crust pizzas since going gluten free (most recipes I find tend to make a thin crust pizza). I used Bob’s Red Mill 1 to 1 flour and it worked great. I also plan to try this dough for making pigs in a blanket!
chrystal says
I’m so glad you like it! Thank you for letting me know.
Best,
Chrystal
Elyse says
I used King Arthur’s measure for measure and it worked well, need to add more salt next time, but will definitely use again.
chrystal says
Hi Elyse,
I’m glad you like it. Thank you for stopping by and sharing what flour blend you used.
Best,
Chrystal
Kassandra says
Bob’s Red Mill 1:1 flour has xanthan gum in it but your suggested replacement flour blend recipe doesn’t. Should we add xanthan gum, and if so, how much? Thanks!
chrystal says
You don’t need it for the flour blend, but if you want to add it, you can add 1/2 teaspoon.
Best,
Chrystal