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Gluten-Free Pizza Crust

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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 topped with cheese and pepperoni next to a pizza cutter

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.

a hand cutting a slice of Gluten Free Pizza topped with cheese and pepperoni

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.

a hand holding a slice of gluten free pepperoni pizza

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.

a side view of pepperoni pizza

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

a collage of eight photos showing the eight steps to making gluten-free pizza crust

How to make gluten-free pizza:

  1. Mix your warm water, sugar, and yeast. Let it sit until proofed.
  2. Add ingredients to mixer and mix until combined.
  3. Scrap the sides of the bowl until the dough is in a loose ball.
  4. Using oiled hands, spread the dough into a circle about 10-12 inches in diameter.
  5. Bake for 8-10 minutes or until the center is set. Remove from the oven.
  6. Spread marinara sauce (or sauce of choice). Leave a little bit of space between the sauce and the edges.
  7. Sprinkle on cheese of choice.
  8. 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.

Yield: 1 12" Pizza

Gluten-Free Pizza Crust

a close up of a Gluten Free Pizza topped with cheese and pepperoni next to a pizza cutter

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.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

Instructions

  1. Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F.
  2. Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.
  3. In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture.
  4. Mix on low speed for 1 minute.
  5. 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.
  6. Bake for 8-10 minutes.
  7. Add toppings and bake for an additional 8-10 minutes.
  8. Enjoy hot.

Notes

  1. 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.
  2. Yeast: This recipe works with active yeast and instant yeast.
  3. Oil: If you don't have olive oil you can use your oil of choice.
  4. 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.
  5. 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:

8
Amount Per Serving: Calories: 110Total Fat: 2gCholesterol: 2mgSodium: 336mgCarbohydrates: 21gSugar: 1gProtein: 2g
© Chrystal Carver
Cuisine: Dinner / Category: Breads/Muffins
a pinterest pin of a cut pepperonit pizza with the words best gluten free pizza typed on it

Reader Interactions

Comments

  1. I was recently diagnosed with celiac disease and I love pizza. Due to circumstances I tried domino’s gluten free pizza and it was pretty good. After that I tried a frozen one at home. It was ok. Wife wants to try to use gluten free bisquick to make a pizza crust for me tonight. We’ll see how that goes. If it’s good Great. If not then I think we’ll be giving your recipe a shot. It sounds delicious and I’ve heard good things about bobs red mill flour. So thanks for setting all this up even if we don’t use your recipe.

    Reply

  2. This sounds delicious! N I’ve tried some of ur other recipes that I really liked thx 🙂 But I was wondering if u have ever substituted the sugar for honey? We don’t have any sugar n id really like to use honey in this pizza crust. Thx!!

    Reply

  3. Hello, I just have a question. Do you think it is possible to make the dough, bake it for the 10 minutes and then leave it for a handful of hours later . Then finish baking it with sauce and cheese? Thanks!

    Reply

  4. This is the best recipe I have found! In the last 2 months I’ve made it at least 4 times. I have celiac disease but my family and most friends don’t. They all rave about this crust! Thank you for posting it!

    Reply

  5. If I don’t have the Bob’s Red Mill flour crust but a different type of flour could I use that instead? If so which would you recommend?

    Reply

    • Hi Sarah,
      If mixing it only in the bread machine, yes, it should work just fine. If wanted to bake it into bread, then no, I don’t recommend it.

      Best,
      Chrystal

      Reply

  9. Oh my gosh this was so good! I was so pleasantly surprised! It wasn’t gooey or gummy at all like some GF breads. Very easy and turned out beautifully.

    Reply

  10. This is the best gf pizza crust ever! We now prefer this to even going out for pizza! We have used this over and over and it works great every time!

    Reply

  11. Oh my gosh this pizza crust is the best…THE BEST!! We had always purchased Gillian’s GF dough from the freezer section but they no longer distribute to my region…I was heartbroken. So I went on a search for a fuss-free dough replacement and after a bunch of recipe tries I stumbled across this one. I’m about to make it for the 3rd time….first two times it came out PERFECT!!! And it’s better than Gillian’s actually. I’m making a double batch to try freezing a dough ball for future use and see how that works out. Thank you Chrystal for bringing amazing GF pizza back into our household!!!

    Reply

  12. Hello Chrystal.

    I want to try doing it tomorrow. But the recipe doesn’t talk about rising time. For this pizza what is the rising time or there’s not need to rise?

    Reply

  13. Wonderful gluten-free crust, one of the best we have ever had. My son loved it too, according to him it was way better than his regular pizza. Thank you so much for sharing this recipe. It is definitely a keeper!!

    Reply

  15. My husband and son were recently diagnosed with Celiac and we’ve been missing our regular pizza nights. I realized after I had started/measured that I had Bob’s AP GF flour not the 1-to-1 that you recommend. So I added 2 tsp of xanthum gum and hoped for the best! It tasted great and the texture was perfect when it came out of the oven but got a bit dense/gummy when it cooled. (It still tasted great, just not as pleasant of a mouth feel). I can’t wait to try it with the lighter rice flour blends that you recommend!

    Reply

  16. Do you cook this directly on the pizza stone or do you leave it on the parchment paper? The directions say preheat to 450 but my parchment is only oven safe to 425. Thanks!

    Reply

  17. I just tried this today, and used Cup 4 Cup and this has been the most yummy breadlike crust I have made. Thanks for the recipe! Tasted like “real” pizza.

    Reply

  18. I wanted to try your gluten-free flour recipe but I can’t have tapioca. It seems there’s always at least one of my triggers in EVERY food. Soy, almond, tapioca, wheat, most cheeses, cow’s milk (only milk I can use is goat’s milk)etc. If you ever come up with a gluten-free flour recipe that doesn’t use tapioca (or have tapioca or soy, etc., in the flours used to make the gluten-free flour), please let me know.

    I appreciate your hard work in posting these recipes.

    Reply

    • Yes, I’d parbake the crust for 15 minutes. Allow it to cool completely, add toppings, freeze, then bake for 10+ minutes when you are ready to serve them.

      Best,
      Chrystal

      Reply

  21. Hi Chrysta
    IAM confused, if I want to use the blend flour instead of the shelf flour in the market….so what should I do… chosing flour blend recipe number 1…or 2….
    Or 1 cup white flour…..3/4cup brown rice flour…..1/4cup tapioca starch….help me please

    Reply

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