My go-to Gluten-Free Pizza Crust recipe is a simple staple for your Gluten-Free kitchen, and one of the best gluten-free pizza recipes out there.
Gluten-Free Pizza Recipe
Perfectly thick and chewy, and no kneading required, this quick and simple gluten-free pizza recipe will have you adding gluten-free pizza into your regular meal rotation. More of a bread sticks person? Try my Gluten-Free Cheesy Bread Sticks.
Making a Gluten-Free Pizza can seem like a daunting task but luckily you now have a fantastic gluten-free pizza crust recipe. Gluten-Free 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 gluten-free pizza crust recipe is super simple and doesn’t require any kneading. It’s gluten-free and only uses a few ingredients, making it our favorite gluten-free pizza recipe.
Can I make this gluten-free pizza crust dairy-free?
Yes. This gluten-free pizza recipe is already dairy-free. It uses olive oil. You can top the crust with your favorite dairy-free cheese. 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 gluten-free pizza crust?
I have tested this gluten-free pizza crust recipe with Bob’s Red Mill 1-to-1 Gluten Free Flour Blend (affiliate link). 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 gluten-free 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 gluten-free pizza at home can be.
We usually bake up 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 (affiliate link) 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 this gluten-free pizza?
I have never used a toasters oven to make gluten-free 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.
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…
If you make this gluten-free pizza crust 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.
Happy Cooking and Baking,
- 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
- 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.
When 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.
Amount Per Serving: Calories: 110 Total Fat: 2g Cholesterol: 2mg Sodium: 336mg Carbohydrates: 21g Sugar: 1g Protein: 2g