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, ¾ cup brown rice flour, ¼ 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.
Step by step instructions on how to make gluten-free pizza crust
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.
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.
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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
- ¾ cup warm water (between 110-120 degrees F)
- 1 tablespoon sugar
- 1 packet yeast (¼ 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, ¾ cup brown rice flour, ¼ cup tapioca starch.
Nutrition Information:
Yield:
8Serving Size:
8Amount Per Serving: Calories: 110Total Fat: 2gCholesterol: 2mgSodium: 336mgCarbohydrates: 21gSugar: 1gProtein: 2g
Kara
Hi! This was delicious, however, my dough stuck to the parchment paper and we had to scrape it off, with a bunch of it sticking to the paper. Did I miss something?
chrystal
Hi Kara,
I haven't heard of if sticking, so I'm not sure what would have cause it. Next time add some oil to the parchment before you spread the dough and see if that helps.
Best,
Chrystal
Julie
Hi Kara,
I made this tonight, and I realized there was no way I would be able to transfer the dough off of the parchment paper, so I trimmed the paper, carefully carried it to the oven, and placed it onto of the pizza stone. It came out amazing.
chrystal
Thanks for sharing Julie. I recommend baking the crust on the parchment for the exact reason, to easily transfer it to and from the baking stone 🙂
Best,
Chrystal
Kym Belk
Thank you for this great recipe! Turned out super yummy! Followed your recipe exactly with no issues. Just found out my daughter has Celiac Disease and this was my first gluten free meal.
chrystal
I am so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Lara P
Followed this recipie word for word. I used the SAME brand ingredients. Terrible recipie. Sticky, sticky, sticky. Waste of money spent on ingredients.
chrystal
Hi Laura,
I'm sorry to hear that you had problems with this recipe. It's a fantastic recipe. The dough is sticky, but it's what gives this pizza its amazing texture. In the directions I recommend spreading the dough with oiled hands for this reason. You can also add an extra 1-2 teaspoons of xanthan gum, to make it less sticky.
Best,
Chrystal
Annie
Hi! Can this pizza crust be frozen prior to making the pizza? Thank you!
chrystal
You can freeze the dough or parbake the pizza crust, cool it, then freeze it.
Best,
Chrystal
Victoria Otis Simkins
We used King Arthur GF flour and I doubled the recipe for a rectangle cookie sheet. The pizza crust was fantastic! I followed the recipe exactly, however, next time I would add dried garlic when mixing the crust. I had a little trouble transferring the pizza to the cookie sheet because my parchment paper was too small. Next time I will leave more room on the parchment paper. I did add some olive oil to the parchment paper before I put the crust on it.
chrystal
I am so glad you liked it. Thanks for sharing what flour blend you used.
Best,
Chrystal
Sarah
Hi! Loved this dough last time we made it!! So easy! If I needed to make the dough in the morning and bake it later, could I pop the dough in the fridge then roll it out later?
Love your recipes thanks!
chrystal
Hi Sarah,
Yes, you can make the dough, and refrigerate it. Take it out 30 minutes before you're ready to use it.
Best,
Chrystal
Chrystle
I used PC (President's Choice - Canadian brand) GF flour blend, and it was the best fluffy crust ever! This is now my Go To for homemade pizza.
Mae
Hi! This recipe looks great but what if you don’t have a stand mixer?
chrystal
You can mix it by hand.
Best,
Chrystal
Kathy Glow
Do you leave the parchment paper under the pizza when cooking on the pizza stone? Does the pizza crust still crisp up on the stone if you leave the parchment paper on? Thank you.
chrystal
Yes, I slide the parchment paper with the dough right onto the pizza stone. The crust gets nice and crispy.
Best,
Chrystal
Ben
Why are you adding yeast if you're never proofing the dough? Seems like a small amount of chemical leavening would be more effective.
chrystal
One of the first steps is to add the yeast and sugar to warm water to proof.
Best,
Chrystal
Julie
This was delicious! We let the dough rise for a couple of hours then did the baking in an outdoor pizza oven. I would have declared it "overproofed" but it resulted in great texture and flavor! It is super sticky to work with (don't expect it to be like wheat dough) - followed your instructions to use parchment & oiled hands which worked great as did making the batch into 2 small pizzas. Trimming the parchment is a good idea. Used the Bob's 1:1 and mixed by hand. Letting it get a bit browned in the par-bake gave us a crispy texture that we liked in the end.
chrystal
I am so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Gabriela Picon
Delicious! A little bit hard to spread it (I made it in a silicon mat) so I made it square because it was easier! Wish I had made it thinner, definitely will next time!
chrystal
So glad you like it. You can add 1-2 teaspoons more of xanthan and let it site for 15 minutes if you want to spread it easier. Just note that this does change the texture a bit.
Best,
Chrystal
Rebekah
Crystal,
Thank you so much for this amazing pizza recipe!! It is the best one I have found hands down!!! It is so soft, easy, chewy, and thick! I think one of my favorite things about it is that is doesn’t dry out the next day. It still tastes fantastic, still soft and chewy. I love it! I have made so many things with your dough.
Pizza, breadsticks, pizza bites, and empanadas! I added 2-3 tsp. of Xantham gum and it makes it so the dough is not sticky and is moldable. Then, I let it rise for about 30 minutes, and then cook them. Ssooo soft! I am going to try and make rolls/ biscuits next!
I have referred my GF friends to your delicious and amazing pizza dough!
Thank you so much! I am going to look at your other recipes!
-Rebekah
chrystal
You are very welcome. I am so glad you like it.
Best,
Chrystal
Sarah T
Does the parchment paper burn in the hot oven? Instructions on my parchment paper say not to use in ovens above 400 degrees.
chrystal
It does get a little brown on the edges, but I haven't had issues. You need to do what you think is safe.
Best,
Chrystal
Kayla
My pizza crust always comes our doughy or gummy in the crust no matter how long I have tried to parbake it. What am I doing wrong?
chrystal
Hi Kayla,
Make sure to start with room temperature ingredients. Also, are you using a pizza stone and preheating it?
Best,
Chrystal
Crickster
I made this today and it was excellent! I rolled it out very thin because we like thin crust. I did not have any problems with stickiness. I used Better Batter flour.
barb
I'm wondering if it would be okay to eliminate the sugar? I try to keep sugar to a minimum, but didn't know if this would effect the recipe in a negative way. Thanks!
chrystal
Hi Barb,
The sugar activates the yeast. You can eliminate it but your yeast may not activate.
Best,
Chrystal
Iris
Might you substitute the sugar with something else?
chrystal
Honey also works to activate the yeast.
Best,
Chrystal
J
This recipe turned out great, thank you so much! 😀
A NOTE TO ALL OF THE TOO STICKY COMMENTS:
Add more 1-For-1 (or flour substitute of choice). Doughs are weird and finnicky, so set aside about 1/4 cup extra. If you have a sticky mass, sprinkle in a little bit and mix some more, you're looking for a smoothish surface on your dough with the texture still being a bit tacky and the surface glossy. (I think I ended up adding in almost the full 1/4, but I live in a high moisture area.)
Tim
I’m so excited to try this recipe. I’m looking to use the dough for making hot pockets that we put ham & cheese in the fold sides in. Then bake them on a cookie sheet. Any recommendations for using the dough to make the hot pockets? Thanks
Tim
chrystal
Add 1/4 more of the Bob's 1-to-1 Flour blend, and 1 teaspoon of xanthan. It will stiffen up the dough a little and make it easier to work with for hot pockets.
Best,
Chrystal
Elle
Hi Chrystal,
Just wanted to thank you for such an easy and delicious recipe! This truly has been the best recipe I’ve tried and takes such little work with fantastic results. You have given “pizza night” back to my gluten free family and I’m so very grateful! Also I used the Walmart brand all purpose gluten free flour (with a preheated pizza stone) and it’s worked perfectly. Thanks so much again!
Elle
chrystal
You are very welcome. I am so glad you like it.
Best,
Chrystal
Debbie
I made this today, it was delicious! The crust was chewy and crispy at the edges. I followed your recipe to a t. My ten year old son liked it too, which is saying a lot. This will be our go to pizza recipe from now on. Thank you!
Rose
Hi, can this dough be frozen before baking? Thanks
chrystal
Yes, you can freeze the dough.
Kerri
Hi there. I'm interested in freezing my pizza dough. Can you walk me through what you mean exactly by par baking it??
chrystal
Hi Kerri,
You make the pizza crust as instructed, and bake it for about 15 minutes, but don't add the toppings and continue to bake. After the first baking, before toppings, let it cool to room temp. Wrap and freeze. When you're ready to enjoy, pre-heat your oven to the same temp, add toppings, and bake for 10-12 minutes.
Best,
Chrystal
Kerri
Great!! I’m cooking for one so this awesome instructions! It’s what’s for supper tonight. Nectarine, basil and some free mozza and balasamic drizzle
Jackie
This is, by far, the best pizza crust I’ve ever tried! I was diagnosed with Celiac Disease over 15 years ago. I’ve tried them all. I found this recipe last year and have used it since. I use King Arthur’s Gluten Free measure for measure flour and it came out perfect every time! Even my non Celiac family and friends loved it as well! Thank you, thank you, thank you
chrystal
You are welcome. I am so glad you love it.
Best,
Chrystal