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
Natalie says
Looks absolutely delicious and so easy to make! Pinning for later!
chrystal says
Thank you for stopping by!
Best,
Chrystal
Jessica says
Thanks for a good recipe! I’ve tried several and they just haven’t stood out or make me want to make them again. But I’m excited to make yours a staple! My boys didn’t mind it which is saying something.
chrystal says
Hi Jessica,
So glad you liked it (and your boys). Thank you for stopping by and letting me know.
Best,
Chrystal
Karina says
Hello, I am dying to try this pizza recipe. what can I substitute the tapioca starch with?
Thanks,
Karina
chrystal says
Hi Karina,
I’ve had some readers use arrowroot starch/flour and have success. If you can do Bob’s red Mill one to one gluten-free flour, you can substitute all the flours for that.
Best,
Chrystal
Vicki says
Will this work just as well if I substitute an 2 cups of all purpose gluten free flour for the rice flours and tapioca starch?
chrystal says
Yes! Bob’s red Mill one to one gluten-free flour works really well in this recipe.
Best,
Chrystal
Pamela Taluban says
Hi,
What is the serving size for your Gluten-Free Pizza?
chrystal says
HI Pamela,
This pizza is between 10-14 inches depending on how much you spread the dough. It feeds two adults. I cut it into 8 slices. Hope that helps.
Best,
Chrystal
Connie says
I made this last night and it is one 10-12 inches pizza depending how thick-thin crust you are making.
Mary Micallef says
Hi this gluten free recipe I am going to try it for sure and I will let you know how it came. Please do you have a good recipe for gluten free bread.
Thank you,
chrystal says
Hi Mary,
I don’t have any bread recipes yet. Just a heads up, I am updating this recipe to use 2 cups of a gf flour blend. You can still use the original recipe if you’d like.
Best,
Chrystal
Connie says
WOW! This is what I have been looking for! This is the BEST Gluten Free Pizza Crust!!! I made it last night. I like thinner crust so I made my thinner. It is absolutely the BEST than the other recipe online!
chrystal says
Hi Connie,
Thank you so much for stopping by and letting me know you like it 🙂 We love it too! and my girls ask me to make it weekly. Thanks for leaving a comment on how big you made your crust. It helps others understand how big they can make it if they are going for a thinner crust.
Best,
Chrystal
Ritianne Bondin says
Hi – if I want to freeze the crust should I pre-bake it for 7 mins… cool and freeze? Or freeze the raw dough? Thank you.
chrystal says
Hi Ritianne,
I would bake the crust first for 10 minutes, let it cool to room temperature then wrap it before you freeze it.
Best,
Chrystal
Kim says
Unfortunately we won’t be making this recipe again. We followed the directions and the dough came out SUPER sticky. We couldn’t even form it into a proper crust and most of the dough ended up on our floured fingers. Although the taste was fine, our dough was super thick and smaller than we wanted.
chrystal says
Hi Kim,
Most gluten-free pizza crust is sticky. The trick is to use a oiled spatula to remove it from the bowl, and use oiled hands to spread it. There is a video in this post showing you, and giving you a visual. I hope you try it again with that in mind. This is really the best pizza crust.
Best,
Chrystal
Alina says
It’s unfortunate that a good recipe receives negative reviews, based on the reviewer not being able to follow well thought-out instructions.
I’m looking forward to trying out this pizza tomorrow, Chrystal!
chrystal says
Hi Alina,
I hope you like it as much as we do!
Best,
Chrystal
Elisha says
Can you cook with the parchment paper on the pizza stones??
chrystal says
Hi Elisha,
Yes, I slide my parchment paper onto my pizza stone. It gets a little brown during baking, but otherwise it’s fine. It also makes it easier for pulling the pizza out of the oven.
Best,
Chrystal
Brianna says
We made this gluten-free pizza crust for dinner and it got rave reviews from the entire family. I loved how easy it was to mix up, and how quickly it baked. I topped one crust with pesto, garlic, and mozzarella and it made the yummiest cheese bread ever! Thank you for sharing such a great recipe!
chrystal says
Hi Brianna,
Thank you for stopping by to leave a review 🙂 So glad you and your family liked it.
Best,
Chrystal
john elemans says
I made a blend of 1 1/4 cup white rice flour, 1/4 cup sorghum, 1/4 cup potato flour, 1/4 cup tapioca, 1/2 tsp guar gum and followed the recipe above less the vinegar.
The results was a good GF pizza crust. I also allowed the yeast to develop for one hour after rolling out the dough before baking at 420.
I also divided the dough and tested one by prebaking and one directly with topping. Both approaches gave acceptable results.
chrystal says
Hi John,
Thanks for stopping by and letting me know. The blend you created sounds similar to the Bob’s Red Mill 1-to-1 blend that I use often in this recipe 🙂
Best,
Chrystal
Prem says
Can I make a day or two ahead and store in fridge?
chrystal says
Hi Prem,
Yes, you can bake the crust for 10-12 minutes to let the center cook through. Then let it cool to room temperature before placing the the refrigerator. When you are ready, preheat your oven, add toppings, and bake 8-10 more minutes.
Best,
Chrystal
Geneva says
Can this be made without eggs. I’m going to try it now. Thank you.
chrystal says
Hi Geneva,
Yes, you can make it with a flag-egg. It won’t be as fluffy in the center, but it will still be good.
Best,
Chrystal
Jennifer says
This is an awesome recipe! I’ve tried many gf pizza crusts and they have all turned out terrible. I’ve not eaten pizza in a couple of years because I couldn’t find a good recipe. I loved this and so did my 3 boys, and they are hard to please when it comes to gluten free. I will definitely be keeping this recipe to use often. Thank you for an easy gluten free pizza! I doubled the recipe and baked it on a large stoneware cookie sheet. It was the perfect amount for me and 3 big boys.
chrystal says
Hi Jennifer,
I am so glad you and your boys loved this pizza recipe. Thank you for stopping by and letting me know.
Best,
Chrystal
Debbie J Rose says
Could you use coconut sugar in place of regular sugar?
chrystal says
Hi Debbie,
Yes, you can use coconut sugar to activate the yeast.
Best,
Chrystal
Rachel says
I made this tonight, and it was awesome! I just noticed that if you don’t get it thin enough, it’s a little “bready”. Even with that texture, it was still good! I just enjoyed it more a bit thinner. I will definitely be using this recipe again and again!
chrystal says
Hi Rachel,
Thank you for stopping by to let me know you liked this pizza recipe.
Best,
Chrystal
Roger says
Hi,
Just a question regarding the yeast. You are rolling the pizza base out immediately, what would happen if you gave the base time to rise like you would do with a flour pizza base?
chrystal says
Hi Roger,
Thank you for stopping by. If you let it rise, it will be more fluffy and breadstick-like. We’ve definitely let it rise before 🙂
Best,
Chrystal
Mila Milosevic says
This recipe looks amazing! I love how clean and simple it is. I don’t have a mixer, would I be able to do the mixing by hand and still get the same result? Thank you!
chrystal says
Hi Mila,
Yes! You can mix it by hand. You’ll want to keep stirring/mixing for 1-2 minutes to make sure the ingredients are fully incorporated.
Best,
Chrystal
Mila Milosevic says
Thank you so much!
Angela says
I made this for my husband, who has Celiac. I don’t usually bake, but the crust turned out perfectly. He thoroughly enjoyed it. Thanks
chrystal says
I am so glad you and your husband liked it! Thank you for stopping by and letting me know.
Best,
Chrystal
Sarah says
GREAT + easy to make! So much better than boxed mixes. Truly the easiest pizza recipe to make- its my new favorite to make for my family!
chrystal says
Hi Sarah,
I am so glad you like it! Thank you for the glowing review.
All my best,
Chrystal
Stephanie says
Thanks so much for the awesome recipe, it’s so nice being able to have gluten free pizza that tastes great! This recipe has become our go to, and my boyfriend really enjoys it too :]
chrystal says
Hi Stephanie,
I am so glad you and your boyfriend enjoy it. It’s a favorite in our house too. Thank you for stopping by and leaving a comment.
Best,
Chrystal
Jaz says
Hi, i tried it with compliments glutenfree flour blend, it turns out really good. I need to ask should we leave the dough set for sometime like regular wheat dough?
chrystal says
Hi Jaz,
I’m so glad you liked it. I haven’t tried it with that blend before. You can let it rise further, it will be more bread-like, but you don’t have to let it rise.
Best,
Chrystal
Gloria says
So I have mixed feelings about this recipe. Initially, I followed this recipe exactly and read the instructions in detail. I did take the flax seed route, full disclosure. However the mix was extremely dry. I had to add almost and extra cup of water to get that “sticky” consistency needed. But once it was sticky I followed the instructions about the olive oil and had no issues. Also, I pre-baked the crust for about 10 minutes and then put all of my toppings on, to cook for another 8 minutes. My crust came out fully cooked and crispy all the way through. It is a good recipe for those who already cook and don’t need exact measurements, however if you’re not familiar with homemade dough you may need to try this recipe a few times. Either way, this ended up being the best GF-vegan pizza I’ve ever had. 🙂
chrystal says
Hi Gloria,
I am so glad you liked it. Yes, with the flaxseed it’s best if someone has worked with it or egg-free baking before. I am surprised it was dry though. Did you use Bob’s Red Mill 1-to-1? And measure by spooning it into the measuring cup? Thank you for sharing your experience using flaxseed in place of the egg in this pizza crust recipe!
Best,
Chrystal
Gloria says
Hi Chrystal,
Thank you for your response! Yes, I did use Bob’s Red Mill 1-1 and spooned it as you recommended. It’s bound to be a bit different for everyone. The main thing is that the dough came out delicious and I’m making it again tonight! 😉
chrystal says
I am so glad you like it Gloria 🙂
Best,
Chrystal
Kate says
This worked beautifully! I used Better Batter flour. Thank you for this great recipe- you saved pizza!
chrystal says
Hi Kate,
Thank you for letting me know! I am so glad you liked it.
Best,
Chrystal
Miranda says
This has become my go-to pizza recipe- but it is the best when cooked in our smoker! So much better than in the oven, and my gluten- eating family even eat it when cooked that way.
chrystal says
Hi Miranda,
I am so glad you like it. I’ll have to try making it in the smoker sometime 🙂 Thank you for stopping by.
Best,
Chrystal
Kristine says
Followed it but tweaked the gluten free flour to gluten free pizza flour 3 cups instead of two and aced it! Great Recipe! Much thanks for his recipe. Hubby and I liked it so much.
chrystal says
Hi Kristine,
I am so glad you like this pizza crust recipe! Thank you for stopping by and letting me know.
Best,
Chrystal
Suzan says
I have tried and failed at making gluten free pizza crust except using Bob’s Mill’s pizza dough mix. But I wanted to find my own and not have to buy a mix. I tried this recipe tonight, the only thing I did different was use regular oil as I had no olive oil. I have to say next to my unbleached flour recipe which sometimes bother my gluten intolerance and sometimes doesn’t, this is the best and definitely the easiest recipe I’ve tried. Even my husband liked it and he doesn’t usually like anything gluten free. I do have a question though, has anyone had trouble with leftovers? With other recipes and the Bob’s Mill’s dough mix, the next day after being in the refrigerator, once reheated, the dough is awful. I haven’t tried this yet with this recipe, I’ll try to come back and let you know, but just wondered if anyone else had this problem with gluten free pizza. IF this one holds up to reheat it will be my #1 choice for homemade pizza from now on.
chrystal says
Hi Suzan,
I am so glad you like my pizza crust recipe! We love it too, and now my kids won’t eat store bought pizza crusts. We find the crust to be delicious the next day, reheated.
Best,
Chrystal
Tiffany says
What kind of yeast do you use?? I’m am new to this gluten free thing for health reasons. I’ve never had to make my own stuff using yeast. Thanks so much!!
chrystal says
Hi Tiffany,
I use Red Star yeast. For the pizza crust you can use the rapid or the regular yeast. If you want really fluffy pizza dough let it rise for about 10-12 minutes before you bake it. Hope that helps!
Best,
Chrystal
Cari says
My 14 yr old daughter made this. I was a little worried because it seemed a bit dry before we baked it but it turned out really good. We used Great Value gluten free all purpose flour because that’s what we had on hand. We made and baked the crust the day before we planned to eat it and refrigerated it. It worked really well! Thanks for the great recipe!
chrystal says
Hi Cari,
Thank you so much for stopping by and letting me know you liked it! I haven’t tried this recipe with the great value brand but I’m glad it turned out.
Best,
Chrystal