By Wendy Stoltz / Last Modified On January 29, 2023
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.
Don't feel like making your pizza from scratch tonight? Then check out these Best Gluten-Free Frozen Pizza Brands You Need To Try!
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 back 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 an 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.
Looking for a fun dessert to serve with your pizza? This cotton candy ice cream is super fun and delicious.
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 Keto Pizza. Keto Tortillas is also a great thin pizza crust option.
Looking for more GF recipe ideas? Check out our 55+ Best Gluten-Free Recipes.
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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.
- Rising: You don't have to let the dough rise, it will rise in the oven, but you can let it rise for up to 30 minutes for a fluffier pizza crust.
Nutrition Information:
Yield:
8Serving Size:
8Amount Per Serving: Calories: 110Total Fat: 2gCholesterol: 2mgSodium: 336mgCarbohydrates: 21gSugar: 1gProtein: 2g
Steph
Where exactly is the recipe? I see the directions but no measurements? How much oil, flour, etc?
Wendy Stoltz
Hi Steph, if you click on jump to recipe at the top of the page, it will take you to the detailed recipe.
Patti Benson
I made this today and it turned out great. I'm so happy to find a good recipe!
Thank you!
Patti
Wendy Stoltz
Thanks Pattie, appreciate your comment.
Kim
Hi. Not all countries have gluten free flour. What do you suggest to make a blend for pizza in place of?
Wendy Stoltz
Hi Kim, you can order via Amazon. Which country are you living in?
Kelly
Can’t wait to try this! Wondering if you think it would be ok to sub honey or coconut sugar?
Wendy Stoltz
Hi Kelly,
It should be ok to sub. Try it and let us know.
Jane Gundlach
The article thoughtfully offers a recipe to make your own flour from a combination of white and brown rice flour an tapioca flour. I do make my iwn pretty frequently. I grind the white and brown rice in a my little mill to flour. Different recipes will suggest things like tapioca flour, potato starch, xantham etc. That you can order on line. But the bulk is nice and cheap brown and white rice. You can make it much cheaper than you can buy it for. These have worked just as well fir me as buying gluten free flour.
Wendy Stoltz
Thanks Jane for your input.
Lindsay
Can this dough be frozen?
Wendy Stoltz
Hi Lindsay,
Yes, we usually par-bake a couple of extra gluten-free pizza crusts and store them in the freezer.
Addie
Does the baking time change when using a frozen crust? Or should I thaw it before using?
Wendy Stoltz
Hi Addie,
They are par baked, so we place our toppings on and bake them. No need to thaw.
Debra Hardiman
My bad. Yesterday I submitted a comment about the amount of sodium that I thought was incorrect. The way I read the nutritional information was wrong. I see that the amount of sodium is 336mg. NOT 2 mg.
Sorry for this mistake on my part.
Wendy Stoltz
Hi Debra,
No worries.
Donna
I made this with one substitution-instead of an egg, I added 1 tbsp psyllium husk to the dry ingredients and adddd another 3-4 tbsp water to the wet ingredients. It was not wet or sticky at all. I sprinkled some additional gf flour on parchment paper and some on top and rolled it out. I then baked on parchment. Turned out perfectly!
Wendy Stoltz
Thanks Donna, nice substitutions.
Lauren
Hello, i am wondering can you make this dough and freeze it and then use it later? I am curious if I can make a couple batches and freeze them?
Wendy Stoltz
Yes, Lauren you can. 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.
Lauren
What does par-bake mean?
Lauren
Also, how ling do you par-bake them? So you bake them as full size pizzas? Just making sure I do this right 🙂
Wendy Stoltz
Hi Lauren,
Follow the recipe until step 5 and then let them cool and then freeze them in an airtight container. When you ready to use them place your toppings on and bake them.
Wendy Stoltz
Hi Lauren,
Par-bake means to partially bake them. Not bake them fully.
Jim
This looks delicious. Can't wait to try it!
Wendy Stoltz
Thanks Jim.
Vanessa
Made my first gluten free pizza. The crust fell apart. Any ideas why?
Wendy Stoltz
Hi Vanessa,
Check if you measured the flour correctly or if you used too much oil?
Dani
I cut the recipe in half and used regular vinegar and it turned out perfect!! Thanks for a much cheaper crust option!!
Wendy Stoltz
It's my pleasure Dani.
Kim
Hi there,
Just tried your recipe. Had the everything in the recipe. Everything was at room temp. Yeast was good. I even let it rise for ~20 min.
Followed instructions as perfectly as i saw on the paper. (I printed it). DIDNT rise. Flat as can be. Do you have any suggestions of why? I just cant think of anything.
Thank you.
Wendy Stoltz
Hi Kim,
Let's troubleshoot. Can you check the expiry date on your yeast? If it's in date, then perhaps check that you placed the correct water temperature with it. If it is too hot the yeast will not work.
Rachel
Any tips for packaging the par-baked crust for the freezer? I am afraid it will get broken. Frozen pizza from the store has a cardboard box and a cardboard round for protection, not sure how to safeguard my homemade crust.
Wendy Stoltz
Hi Rachel,
If you have an airtight container that has a hard out casing that should work.
Nat
I really wanted this to work. Had to add at least a whole other cup of flour and it was still too runny. I measured everything exactly. The only thing I can think of is the type of flour I had, or the water was too warm. Without adding extra flour it was totally liquid!
Wendy Stoltz
Hi Nat, I would need more information on the flour you used to try troubleshooting with you. Can you let us know?
Jenny
Love this! Can I double the recipe?
Wendy Stoltz
Hi Jenny,
Yes you can,