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.
Can I make this 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 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: 110 Total Fat: 2g Cholesterol: 2mg Sodium: 336mg Carbohydrates: 21g Sugar: 1g Protein: 2g
Grace says
I made this for the 1st time tonight for our pizza and movie night. It was a huge success. We haven’t done a pizza & movie night for years because I haven’t been able to find a good crust anywhere.
I am allergic to potatoes, so I couldn’t use the Bob’s flour blend. I keep 6 or 7 of Bob’s flours and starches on hand, so I looked up the ingredients of the flour blend you used, and mixed my own, substituting arrowroot starch for the potato starch (1/2 c each brown rice flour and sweet white rice flour, 1/3 c each Sorghum flour, arrowroot starch and tapioca starch and 1 TSP xanthan gum). Otherwise I followed your recipe and instructions exactly.
I used a heavy rimmed baking sheet as you suggested since I don’t have a stone. I patted the sticky dough out to about a 9 inch circle. I did need help transferring the parchment paper & pizza onto the baking sheet in the oven. I have not watched the video yet, so I’m hoping you do demonstrate that.
When I took it out after the first 10 minute baking, my husband and I exclaimed “it looks like a regular pizza!” We had not expected that since we have had so many failures. And the taste was just what I wanted too.
Thanks for the great recipe.
chrystal says
Hi Grace,
I’m so glad you were able to mix up your own blend! Thank you for stopping by to let me know you like this pizza recipe.
All my best,
Chrystal
Brenna says
Hi! Can this be made kneading by hand instead of using an electric mixer? We need a recipe we can make for a 6 year old birthday party (no mixers) where we will be having the girls make/bake their own pizzas.
chrystal says
Hi Breanna,
Yes, you can mix it by hand. It might take a bit of work but you’ll want to mix it until it looks like the consistency in the video (in my post). I hope that helps.
Best
Chrystal
Ginger5000 says
Use another cookie sheet upside-down to transfer! Just put mine in the oven!
chrystal says
So glad you liked my pizza recipe! Thanks for letting me know.
Best,
Chrystal
Jan says
I live in South Africa and use 3/4 rice flour amd 1/4 cornflour and it comes out beautifully crispy. Thank you for revolutionizing dinner!
chrystal says
Hi Jan,
I’m so glad you like it! Thank you for letting me know.
Best,
Chrystal
Nevena says
My pizza is in the oven right now but I couldn’t wait and had to comment. I used a gluten free flour brand I found at Costco and I just had to double check it was in fact gluten free because after baking my pizza for the first time (pre toppings) I tried it…and it was so good! I’m not sure if it’s the flour I used but mine puffed up like a giant pita with a bread like texture. I can’t wait to try it with toppings but I may keep making it on its own. Thank you!!!!
chrystal says
Hi Nevena,
I am so glad you like it! I’ll have to check the costco gluten free flour out. The flour blend I use also delivers a more puffed up pizza.
Best,
Chrystal
Nevena says
Thank you again Chrystal! The Costco Brand is “Namaste”.
And my pizza was delicious with toppings too! Going to make it again tonight. : )
chrystal says
Hi Nevena,
Thank you for stopping back by to let me know 🙂
Best,
Chrystal
Laura Bergner Owens says
I love the Namaste brand from Costco too! It comes in a bigger bag than I can find the Bob’s flour in where I live. I’m about to make your pizza with it. I’ve subbed it in other recipes of yours. The tip about how to measure GF flour makes a HUGE difference in my baking. Thank you!
Laura
chrystal says
Hi Laura,
So glad my tip about measuring flour is helpful! I’ve had a few people comment that they used the Namaste and liked it in this recipe. Let me know how it turns out!
Best,
Chrystal
Ali says
Have you ever tried freezing the dough to save for a later use?
chrystal says
Hi Ali,
I haven’t. If we freeze the crusts, we do after we parbake the dough. Hope that helps.
Best,
Chrystal
Jenn says
Avocado oil works amazing.
chrystal says
Thanks for letting me know Jenn!
All my best,
Chrystal
Flex Rampant says
Made this on Saturday and it produced the best homemade pizza we’ve had yet.
I stuck pretty close to the recipe with the only changes being to the flour blend (Lidl’s free from range) and used white wine vinegar instead of cider vinegar.
I was wondering what the vinegar was actually there for. Is it necessary addition to produce the pizza base or just purely a flavouring?
chrystal says
Hi Flex,
I am so glad you like this pizza recipe! Thank you for letting me know which flour blend you used. The vinegar in this recipe gives the yeast a boost and helps creates more air pockets thus delivering a more airy or fluffy pizza crust. 🙂
Best,
Chrystal
Cindy says
If I don’t want a “fluffy” crust, can I simply omit the vinegar? Or is the vinegar a vital ingredient despite the fluffing factor?
chrystal says
The yeast is what makes the pizza rise to be fluffy. If you want a thinner crust, wait to mix it up until the oven is pre-heated. Mix it, then using oiled hands spread the crust as thin as you can make it.
I hope that helps.
Best,
Chrystal
Evelyn says
We love this pizza crust!! It is so soft and tastes like “regular” pizza dough. We are also dairy free so we put taco topping on it and make taco pizza or load it with veggies and meat. Thank you!
chrystal says
Hello Evelyn,
I am so glad to hear you are enjoying my recipes, including my pizza crust recipe. I appreciate you taking time to stop back by and leave a comment.
Best,
Chrystal
Lily says
Amazing. Crust and pizza approx. 30 minutes. Easy to follow recipe, fast rise, puffed up like a regular pizza ( if you want a fluffier crust) and delicious. I used gf all purpose flour and vegan egg because I finished all my eggs at breakfast. Its on my pinterest board for sure.
chrystal says
Hi Lilly,
I am so glad you like my pizza crust 🙂 Thank you for stopping by to let me know you found it easy to make and that you used a vegan egg. I’ve had many readers use a vegan egg and love this crust.
Best,
Chrystal
Oma says
Hi Chrystal
Thank you so much for this wonderful recipe. I tried it for the first time 2 weeks ago and my husband who has celiac disease (and had resigned himself to missing out on great pizza for the rest of his life) REALLY loved it!! What a win!
So, I tried it again today and doubled all the ingredients (I planned to freeze one of the crusts for later). The dough unfortunately came out very wet and sticky. After panicking for a few minutes, i ended up adding about 4 tablespoons of flour to the mix and all was right with the world again (phew!)
Should I NOT have doubled all the ingredients?
Thank you again
Oma
chrystal says
Hi Oma,
I am so glad you like my pizza. It’s a favorite of ours as well. You can double the recipe, but it does add a potential for a measuring error. For example one time I doubled it and I didn’t double all of the liquid. Also, with that much in one bowl, sometimes I have to mix it a little longer to get all the ingredients off the bottom of the bowl.
Best,
Chrystal
Lily says
Sorry I forgot to add and baked in toaster oven. Success!!
Rene' says
Fabulous pizza dough recipe! I found a trick to transferring the dough and parchment paper to the pizza stone or cookie sheet. I use the flat side of a round 12″ splatter screen to build my pizza on. It’s almost like a big pizza paddle used in a pizza restaurant. Once the pizza is built, I position the splatter screen next to my pizza stone, then slide the parchment and pizza over onto the hot stone with ease.
chrystal says
Hi Rene,
I’m so glad you like it! Thanks for the tip on using a splatter screen to transfer it to the stone – so clever!
Best,
Chrystal
Rachel says
Hello, I made this pizza crust tonight, but my crust did not rise. I followed the directions correctly and used all ingredients as required. … My crust is “thin crust”. I’m assuming my yeast didn’t activate, but what did I do wrong?
chrystal says
Hi Rachel,
My best guess is that the yeast didn’t activate. It happens to me from time to time. Sometimes it’s because the yeast isn’t a good batch or sometimes the temperature of the water wasn’t quite right. I hope your pizza still tasted yummy.
Best,
Chrystal
Casie says
Could i use this for a freeze ahead calzone you think?
chrystal says
Hi Cassie,
I haven’t tried freezing the unbaked dough. If you do, I would put it on parchment paper (ready to bake) and spray a piece of cling wrap with oil for the top. When you pull it out of the freezer let it come to room temperature before you bake it. Let me know how it turns out!
Best,
Chrystal
Jorge says
I put half the dough between to pieces of parchment paper which have oil on them. I place the dough in the oven for 10 minutes and remove. I remove the parchment paper from both sides add the toppings. I then bake for another 8-10 minutes.
chrystal says
Hi Jorge,
Thank you for stopping by and sharing!
Best,
Chrystal
Sandy says
Hi. Your crust looks amazing! I am oil free in addition to being gluten-free. What would happen if I left out the olive oil? I’ve heard of using applesauce instead of oil when baking cakes. I just don’t know what that would do to your pizza crust. Do you have a substitute suggestion? Thanks!
chrystal says
Hi Sandy,
When you say you are oil-free, does that also mean you are butter free? I haven’t tried this recipe with apple sauce, but butter should work.
Best,
Chrystal
Danny says
5/5 stars FOR SURE!!! This is the easiest and tastiest pizza crust I’ve ever made- gluten free or not. Of course it’s not that elastic, bubbling, gluten-y, dough, but it makes the perfect thin crust pizza.
chrystal says
Hi Danny,
I am so glad you like it 🙂 It’s becoming a favorite among many. Thanks for stopping by to let me know what you thought.
Best,
Chrystal
Quint says
So you use yeast but there is no proofing time for the dough?
chrystal says
Hi Quint,
The yeast helps the dough rise during baking. You can let the dough sit/proof and it will deliver a fluffier pizza dough.
Hope that helps,
Chrystal
zuni says
hi
i have 2 questions.
1 . can i use just plain rice flour for this recipe or does it have to be flour blend?
2. What can i use instead of egg?
Thanks in Advance
chrystal says
Hi Suni,
I haven’t personally made this recipe with all rice flour and you can use flax egg (1 tablepsoon of flaxseed meal + 3 tablespoons water) in place of the egg in this recipe. Make sure when you measure your flour to spoon it into your measuring cup and then level it, don’t scoop your measuring cup into the flour then level.
Hope that helps,
Chrystal
Lora says
I used this recipe with GF Jules flour; last night I grilled my pizza and it was the BEST gluten-free pizza I’d had in a long time! It was crisp on both sides, but it stayed chewy in the center. I’ve baked this crust in the oven, too, and it’s my new go-to. It’s so simple and easy. I love the yeast and addition of sugar. I think it makes it taste like a pizza crust should taste! Thank you for this easy recipe!
chrystal says
Hi Lora,
Thank you so much for taking the time to stop by and let me know you loved this pizza recipe.
Best,
Chrystal
Emma says
Looking forward to trying! Should the yeast be quick-rise?
chrystal says
Hi Emma,
You can use either, but I usually use quick rise in this recipe. Let me know if you like it!
Best,
Chrystal
Amanda says
This was my first time using yeast. I was a little worried. This crust turned out amazing though! I used Bob’s red mill brown rice flour. I also brushed the crust with a butter/garlic mix. Best pizza I’ve had in years!!
chrystal says
Hi Amanda,
I am so glad you like my pizza crust recipe! Thank you for taking time to stop by and let me know.
Best,
Chrystal
Cassie says
Great recipe! Thanks
chrystal says
Glad you like it. Thank you for stopping by to let me know.
Best,
Chrystal
Bonnie says
Followed directions. 8 minutes each cook time worked perfect for me. Everyone was very happy and gave two thumbs up.
chrystal says
So glad everyone liked it! Thank you for letting me know.
Best,
Chrystal
Emily says
This is my new favorite gluten free pizza crust! I substituted King Arthur flour’s measure-for-measure gluten free flour, and used regular white vinegar because I didn’t have any other kind on hand. It was a delightfully fluffy and flavorful crust, and I’m looking forward to reheating the leftovers tomorrow!
chrystal says
I’m so glad you like it! Thank you for letting me know.
Best,
Chrystal
Nick says
Does the flour need to be all purpose or can it be just normal flour
chrystal says
Hi Nick,
If by normal flour you mean wheat flour, I haven’t personally tried it in this recipe. All purpose gluten free flour is a mix of gluten free flours that mimic regular wheat flour. Hope that helps.
Best,
Chrystal
Jessica says
Very good! Quick and easy to make too! Not soggy in the middle like many others I’ve tried. I used King Arthur GF all purpose flour and it worked great! My husband also approved, so it’s a winner!
chrystal says
I’m so glad you liked it Jessica. Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Mary Rose says
I have been cooking/baking and catering Gluten Free for over 25 years. Thought I pretty much knew ‘everything’ and had every wonderful gluten-free recipe out there…that is until I found Chrystal’s GF Pizza recipe. I’m almost at a loss for words. It’s not only absolutely delicious, but the entire ‘prep’ took 5 minutes. The hardest part was waiting for the yeast to activate. This dough was so easy to work with and Chrystal’s hints were spot on. My entire family was just about speechless when they tasted it. My granddaughters kept asking me are you SURE this is gluten-free? Highest compliment ever. Thank you Chrystal…I’m a fan for life.
chrystal says
Thank you so much for the lovely note, Mary Rose! It truly made my day. I’m so glad to hear that you and your granddaughters loved it. I hope you find many more recipes that you all love.
Best,
Chrystal
Karen says
Crystal I cannot have white rice flour only brown rice do you have any idea how I can adjust your recipe to reflect that issue … since having to go gluten free that is one of the biggest items I miss and I have tried some commercial products and they are disgusting could I substitute sorghum flour for the white rice flour
chrystal says
Hi Karen,
I haven’t tried a non rice flour blend in this pizza recipe but I’m currently developing a Paleo Pizza Crust, which will be primarily almond and flaxseed meal. It’s not ready yet, but I hope to have it up before the end of the year.
Best,
Chrystal