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
Kylie says
Can you freeze this dough? I’d love to make and have some available for whenever.
chrystal says
Hi Kylie,
I haven’t frozen the dough yet. I like to par bake it then freeze it, pull it out, put toppings on and bake for 1-12 more minutes. Hope that helps.
Best,
Chrystal
Chelsea says
Have you experimented with seeing how long the parbaked crust can last in the freezer?
Thank you!
chrystal says
We’ve never had one more than 3 months in the freezer. We tend to use it by then.
Best,
Chrystal
Missy says
I used this recipe last night. I used Namaste’s gluten free Perfect Flour Blend. It worked great. I ended up making 2 small crusts and freezing one after the first bake.
chrystal says
Hi Missy,
I am so glad you like it. Thanks for stopping by and letting me know.
Best,
Chrystal
Anna-Lynn says
I tried this today using gfJules flour and LOVED it! My daughter loves it, this will be our new go-to pizza crust recipe. Thank you so much!
chrystal says
Hi Anna-Lynn,
I am so glad you love it. Thank you for stopping by to let me know.
Best,
Chrystal
Marie says
This was amazing! We’ve tried two other recipes that took longer and was more involved but didn’t taste as great as yours! Thanks so much for sharing!
chrystal says
I’m glad you loved it Marie! Thank you for letting me know.
Best,
Chrystal
Sandra says
Turned it really well also made bread sticks with them
chrystal says
I’m so glad you liked it! Thanks for letting me know.
Best,
Chrystal
Denise Wood says
Tried this in my cast iron frying pan. I preheated the pan with some oil in it…it was the best thing I have eaten since switching to gluten free. Thank you!!
chrystal says
I love the idea of making this pizza in a cast iron skillet. I’m so glad you liked it. Thanks for sharing.
Best,
Chrystal
Naida says
hi I have a question
can we use blended oatmeal for this recipe
chrystal says
I have never used oats or oat flour in this recipe. Sorry I can’t be more help.
Best,
Chrystal
Carolyn says
I tried this recipe tonight, and with just 2 cups of Bob’s Red Mill GF flour, it was a total liquid. So I added another whole cup of flour (totally 3 cups of flour) and it was a ball of dough at that point. Any idea what I could have done wrong? I’m sure I measured everything properly. Is 2 cups a typo? It was still the best GF pizza dough I’ve made, but the others have been really awful…. Also, is no xanthum gun required?
chrystal says
Hi Carolyn,
Yes, 2 cups of flour is correct. The recipe only calls for 3/4 cup of water an egg, 1 tablespoon of oil and 1 teaspoon of vinger for the liquid ingredients so I’m not sure how your dough was liquid. Did you possible add more than 3/4 of a cup of water?
Best,
Chrystal
Donna Morgan says
My daughter is gluten free and I made this recipe for her and she loved it! She usually orders gluten free pizza from dominos and she says this is much better! And so easy to make! She had told me she thought it was a lot of work to make and a long process. She even made it for herself last night and it once again came out great! Thank you for an amazing, easy gluten free recipe! Especially handy for these tough quarantine times when we are staying home except for absolutely necessary trips to the grocery store and pharmacy. I am going to try making it with a flax egg sometime as well.
chrystal says
Hi Donna,
You are very welcome. I am so glad your daughter loves this pizza crust recipe and I love that she has even made it too.
Best,
Chrystal
Theresa says
Is this possible without a stand mixer??
Theresa
chrystal says
Hi Teresa,
Yes, you can use an electric hand mixer, or work it for a few minutes with a spoon.
Best,
Chrystal
Jasmin says
Hi,
Wow this turned out way better than expected! Gluten free dough can be tricky but I love your recipe!
One quick question I have is how do I get the dough to cook completely?
I left the pizza in the oven for a total of 20min and the bottom was nice and crispy but the inside was still a little chewy? Almost not fully cooked? Do you have a tip for that?
chrystal says
I’, so glad you like it. Are you using a pizza stone? And baking it some before you add toppigs? Another thought, sometimes when the dough is overmixed it doesn’t cook up correctly.
Best,
Chrystal
Janet says
I could not find list of measurements for ingredients. Nor could I find a link to take me to the recipe so I had to find a different recipe.
chrystal says
I’m not sure why you couldn’t find it. I see it right above where you left a comment.
Best,
Chrystal
Connie says
Loved this recipe – so easy, delicious, fool proof – my new favorite! I cooked it in a cast iron skillet. For the sauce, I used organic store bought tomato basil spaghetti sauce to which I added sautéed red peppers and mushrooms. Kkipped the cheese to make it plant based. Perfection. Thanks so much!
chrystal says
I’m glad you love it Connie. Thank you for letting me know.
Best,
Chrystal
Amyi says
I made this last night and it came out great! I used Pillsbury’s cup-for-cup GF flour. I think that forming it and cooking it on the parchment paper was key. I pressed it into shape, then trimmed the paper around the edges before baking. It was also important to keep my hands well-oiled while shaping it. I had to pour a little more oil into my hands mid-way. I also covered it with plastic wrap and let it sit for a while before baking. I then discovered that I could press it through the plastic wrap, and the wrap didn’t stick! Next time, I am going to try adding a little grated parmesan to the crust for added flavor, and try to press it down just a bit thinner. Great, easy recipe- thank you!
chrystal says
Hi Amyi,
Thanks so much for sharing what you used. I’m so glad you like it.
Best,
Chrystal
Ron Moss says
Loved this recipe. I used Bob’s Red Mill gluten free all purpose baking flour. His package recommended 1 table spoon of gluten free xanthan gum per cup of flour. I used a cast iron pan and wow, the best gluten free pizza crest I’ve ever had. Thanks so much and so easy to do.
chrystal says
I’m so glad you like it. Thank you for letting me know.
Best,
Chrystal
J Smith says
This was an amazing recipe. Thank you for sharing! It was a hit with the fam, only myself and my baby are gluten free, but everyone loved it!
chrystal says
I am so glad your family loved it. Thank you for letting me know.
Best,
Chrystal