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.
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.
Pin for later:
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
sophia Johnson
Hi Crystal,
Your recipes have never let me down! I fist made your apple spice cake and it was the fist paleo recipe I’d found on the internet that actually worked! Then I made your pumpkin pie and it was amazing! And now this Pizza dough has been perfect. I had tried another gluten free pizza dough recipe I found online and it just crumbled into nothing. Thank you so much for sharing quality recipes that work. I come to your site first now for all of my gluten free baking <3 many thanks!!!
chrystal
Thank you for the kind comment Sophia. I am so glad you love my recipes. I appreciate you trusting my recipes in your kitchen.
Best,
Chrystal
Amy
Can I use white rice flour for both the brown and white rice flour? I don’t have brown rice flour.
chrystal
Yes, you can use all white rice flour instead of the white rice flour + brown rice flour.
Best,
Chrystal
Susan Born
Hi there Can I NOT use a mixer for GF pizza dough and do by hand or I do have a hand mixer Just not wanting to haul out big mixer!
chrystal
You can mix it by hand.
Best,
Chrystal
Sarah
I just wanted to thank you for this pizza crust recipe. I’ve been having a lot of digestive issues for months, still trying to figure out if it’s from gall bladder, IBS, or something else. But wheat, dairy, and greasy stuff always cause trouble. Which made me so sad because we often make pizza for date/family night, and pizza is generally one of the best foods in the world anyway. A life without pizza seemed so grim. But I decided to try this recipe with Daiya mozzarella and toppings, and you know what that pizza tasted like? Hope! Haha, not despair. I thought a gluten free, dairy free pizza would be the saddest thing in the world, but it was actually delightful. I thought the crust would have a weird texture or be brittle or something, but it was delightfully chewy. Not airy, but nicely chewy like bread, which I’ve missed for months. Thank you for giving me hope!
Carole
Do you think this dough would work for stromboli, using parchment to roll the sides up? I tried it before with my usual pizza dough recipe but substituted the flour with gf flour. Was very crumbly, just awful to work with.
chrystal
Hi Carole,
Yes, if you use the parchment to roll up the sides, it should work just fine. Let me know how it turns out.
Best,
Chrystal
Brianna
Have you tried this recipe with egg replacement? I’m allergic to eggs and afraid to was ingredients
chrystal
A few readers have used flaxegg (use 1 and 1/2 eggs worth) and the Bob’s Red Mill Egg Replacer with great results.
Best,
Chrystal
Sara Kalt
Thank you so much for your fabulous recipe! I’ve been using it successfully since august when we got a celiac diagnosis and made the house gluten free. It’s worked great with bobs red mill AP +xanthum gum (not as tasty as with the rice blends, but worked), cup4cup multipurpose, gfJules AP blend, KA measure for measure, and have a batch with namaste perfect flour blend in the oven right now! I’ve shared this recipe with everyone – yum!
JILL ADLER
Hello,
This sounds pretty easy, looks yummy and love all the reviews. I don’t own an electric mixer just a hand beater/mixer. Will that work or not? Would prefer not to buy another kitchen appliance 🙂
Thanks kindly!
chrystal
Hi Jill,
You can use your hand beater. Just mix until everything looks combined. The dough will be thick and sticky.
Best,
Chrystal
Kelsi
I had a question about instant yeast. You mention you can use either instant or active dry yeast in this recipe. Do you still activate the instant?
Also. If I were to make 2-3 smaller pizzas (my daughter loves pizza) would the cook time change? I’m hoping to par bake them and freeze the others for dinners for the week.
Thank you!
chrystal
Hi Kelsi,
To keep it easy, you can still activate the yeast, but if you want, you can add the sugar and yeast in with the flour ingredients and the water in with the oil, egg, etc. Active yeast, you always need to activate. I hope that helps.
Best,
Chrystal
chrystal
I realized I didn’t answer your other question, if you make smaller pizzas, I would bake for 8-10 minutes, add toppings and do another 8 minutes or so. For par baking, bake the smaller pizzas for 10 minutes, allow them to cool completely, wrap and freeze. When you are ready to use them, add toppings and bake them another 8-10 minutes.
Best,
Chrystal
Chris
Do you bake this on the parchment on the pizza stone?
chrystal
Yes, you bake it on the parchment.
Best,
Chrystal
Angie
Do you need to let the dough rise before spreading it on the pizza pan. Most recipes call for dough to rise. Also a pack of yeast seems like a lot will it have a yeasty taste?
chrystal
Hi Angie,
You don’t need to let it rise and yes, it does have a little bit of a yeast flavor. You can always cut the yeast in half (use 1 teaspoon). If you want a fluffier pizza crust let it rise.
Best,
Chrystal
Sara K
OH my goodness, I’m such a goof. I’ve used this pizza dough recipe successfully since going GF due to celiac in august. I had made a batch of your flour blend to make your chocolate cake for my sons birthday earlier this week. I still had some of the blend leftover and I used it plus some cup4cup. Couldn’t understand why the batter was incredibly loose and didn’t rise like it usually does. The. I looked and noticed that the blend you recommend for the pizza crust differs greatly from the AP blend for the cake. Oops! Pizza came out tasty it just didn’t rise as nicely as usual. Live and learn!
Brooke
I just wanted to give you a shout out- this is the best gluten free pizza recipe! I’ve had GF pizza take out and have made it from a box, and yours ALWAYS beats theirs! It’s super simple and comes out perfect every single time. Recently I’ve been letting my dough rise for about an hour or two, and my dough comes out so fluffy and perfect- like a hand tossed pizza! Mmhmhh! Thank you for sharing your creativity and talent!
chrystal
You are very welcome. I am so glad you love it.
Best,
Chrystal
Kathy Davis
Chrystal, I just made your delicious pizza crust. I used my homemade pesto, caramelized onions, feta and mozzarella cheeses. It was better than what I could order in a restaurant. Thank you for all your tips. They made the process very easy. Definitely will be making again.
Scott Richardson
Do you have to par bake? Was planning to bake on big green egg at 600ish degrees
chrystal
I haven’t tried this on a big green egg (I’m not sure what that is). If you bake this at 600F, you should be fine not parbaking it.
Best,
Chrystal
Michele Bigelow
How did it come out? Tried it tonight in the oven and if was great. Next time the BGE. ♥️
Deborah Morris
I used King Arthur Measure for Measure GF flour and it worked beautifully. Thank you for this recipe. I’ve been searching for years and had given up. It means a lot to have the option for homemade pizza again!
Erica
Can I make this the day before using it or would it be better making it the day before?
Erica
Oops, I meant the day of.
chrystal
You can make it the day before.
Best,
Chrystal
Shawna
Thanks for this recipe! We use King Arthur Measure for Measure GF flour and it came out great! We will roll it out a bit thinner next time, but it froze awesome and made it so much easier to heat up quickly! Homemade GF pizza crust has been hard to find and this one was great!
We have oven issues, bit to help avoid some of the awkward GF chewiness, we typically cook pizza crust for 5-7 minutes and then flip it over for another 5-7 before adding toppings. Hope that helps someone else
Phil
HI – what is the purpose of the vinegar? I have seen recipes that add honey to the water to activate the yeast.
chrystal
It helps with flavor and the rise. You can leave it out if you like.
Best,
Chrystal
Tatiana
Hi
My family loves this pizza crust. Unfortunately I can’t get the model of the crust to cook no matter what I do. I’ve made it at least five times and have tried to tweak it but no luck. Any hints? Thx
chrystal
Hi Tatiana,
Are you using a pizza stone? Spreading it out thin? You could try omitting the yeast, but keeping the water, and see if that helps.
Best,
Chrystal
Jill
Can this be made a day ahead of time and be refrigerated without losing its taste and consistency?
chrystal
Yes, you can make the dough a day ahead of time and refrigerate it.
Best,
Chrystal
Lisa Wilson
Have you tried using this recipe on an Ooni (outdoor gas powered fire oven) or other brand? I’m going to be trying Bobs Red Mill tonight but not too sure how it’s going to go. Thoughts and suggestions would be great!
chrystal
I have! We use it on our grill. I put our pizza stone straight on the grill, heat it up, then grill the pizza on it.
Best,
Chrystal
Jill
I received a Bertello table top pizza oven for Christmas. Can I just put the pizza straight into oven without the parchment paper or does it absolutely need the parchment?
chrystal
The dough is soft. The parchment will help you get it into the oven easier. If you want, you can add more flour to make it firmer, but the crust will be a little harder.
Best,
Chrystal
Meigo
This will be our go to pizza crust recipe. I used ground flaxseed as the egg replacer and the pizza crust was delicious! Thank you!
Lisa
I have struggled to find a delicious, quick and easy gluten free pizza crust. This one checks all the boxes! Absolutely THE BEST crust I have made!
Sue
Made this for my daughter during family pizza night (she has typically been stuck with a frozen cauliflower crust when we have homemade)
She said it was the best GF crust she’s ever had. Just made it for another friend with celiacs! She raved. I’be not a lot of experience with GF baking but this was a hit !! I used Open Nature GF baking flour blend
Autumn
This pizza dough is amazing! My family has severe food allergies and I have tried MANY other pizza dough recipes. The others take FOREVER and need to rise so you can’t make quick pizza. I used Bob’s egg replacement for the eggs. This was so amazing. We loved it. Thank you so very much for posting this!!!
Lisa Bibisi
Hi Chrystal!
Last weekend I made your Gluten Free Pizza Crust for the first time. Our daughter has Celiac. For the first time, it came out pretty good! I used Bobs Red Mill 1-1 Flour. I recently have been doing a lot of pizza dough reading and I have read that for yeast-based items like pizza dough, you should be using a Gluten Free All Purpose Flour such as King Arthur Gluten Free All Purpose Flour, adding your own Xanthum Gum because yeast-based dough is rather specific when it comes to the addition of Xanthum Gum. My go-to for everything I have made is the Bobs Red Mill 1-1 but as I indicated, yeast based is completely different. I would like to try your pizza dough recipe again this weekend using GF All Purpose Flour, adding my own Xanthum Gum and see how that turns out. Love the convenience of no knead/rise with this pizza dough. Everyone was truly impressed. Your feedback would be appreciated!
hannah
Hi! What are your suggestions if I want the dough to be fluffier?
chrystal
Let it rise for 30 minutes after you shape it into a circle.
Best,
Chrystal
Hannah
What pizza stone do you have/one that you can recommend?
chrystal
I personally have one from pampered chef that I bought 15 years ago (and it’s still great). You can use any pizza stone though.
Best,
Chrystal
Andrea
Worked perfectly! I add a little extra flour to mine, but otherwise this dough is delicious and not hard as a rock like others! I put it in the oven per the directions for a couple of minutes to cook the bottom just enough that it slides off the parchment. Then I put it in the Ooni pizza oven. Delicious!
Joyce
Hi Chrystal,
Thank you for the wonderful recipes. I am new to GF baking and finding your recipes to be extremely helpful. =)
Can I freeze the pizza dough instead of par-baking it? What’s the downside?
Joyce
chrystal
You can freeze the dough.
Best,
Chrystal
Steve
I’m not sure if I messed up but my pizza was extremely thick. Is this recipe for 2 pizzas? I pressed it out to about 14 in round. The flavor was still very good though. I used simple truth one to one gluten free flour.
chrystal
Hi Steve,
You can spread it out more if you like, or break it up into two pizzas.
Best,
Chrystal
Mel_Linn
Seriously, this pizza dough on a stone is a game changer for us. Wayyyy better than the tiny pizzas (w store bought gf dough) everyone sells for obscene prices. Thanks for sharing!