My go-to Gluten-Free Pizza Dough 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 perfect pizza crust!
If you love pizza, you'll also enjoy these delicious Gluten-Free Cheesy Bread Sticks. Don't miss out on the fun-sized Gluten-Free Pizza Rolls, perfect for any gathering and super kid-friendly. And if you're into the classics, this Homemade Gluten-Free Pasta offers a pasta base for various dishes. For dessert, have you ever tried a Gluten-Free Fruit Pizza? (It's amazing!)
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 Dough Crust Recipe
Perfectly thick and chewy, with no kneading required, this quick and straightforward gluten-free pizza dough crust recipe will have you adding gluten-free pizza to your regular meal rotation.
This recipe is your secret weapon when you need a dinner that will be eaten, as the taste is just that good, especially with picky eaters. My children come to the dinner table quickly as they realise what's for dinner and these go down so well. Make sure to use your children's favorite toppings. I tend to tone down the garlic and spices, so there are no complaints or leftovers.
I must confess, though, that I tend to double or even triple this recipe so I can have leftovers for lunch the next day. I even freeze a few dough balls for a seamless dinner when I have no idea what to make.
We use this gluten-free pizza recipe several times a month and have passed it on to friends and family members to show them how easy it can be to make your pizza at home. So say goodbye to takeout and hello to fresh, tasty pizza with your choice of toppings and seasoning.
Why You’re Going to Love These Gluten-Free Pizza Dough Crust
Easy and hassle-free preparation - This gluten-free pizza dough crust requires no kneading and can be made quickly with simple ingredients.
Deliciously thick and chewy crust - The resulting crust is perfectly thick and chewy, providing a satisfying texture that rivals traditional pizza crusts.
Versatile and customizable - You can add your favorite toppings and sauces to create a pizza that suits your preferences, making it a versatile option for satisfying your pizza cravings.
Ingredients in Gluten-Free Pizza Dough Crust
Gluten-free flour blend - The gluten-free flour blend forms the base of the pizza dough and provides structure and texture. It typically consists of a combination of gluten-free flours and starches, such as rice flour, tapioca starch, and potato starch.
Yeast - Yeast is used for leavening the dough, creating air pockets, and contributing to a lighter texture in the crust. It helps the dough rise and adds flavor.
Sugar - Sugar acts as a food source for the yeast, helping it to activate and ferment, which leads to the rising of the dough. It also adds a touch of sweetness to the crust.
Warm water - Warm water activates the yeast and facilitates its fermentation process. It helps dissolve the sugar and allows the yeast to multiply and produce carbon dioxide, which causes the dough to rise.
Olive oil - Olive oil adds moisture and richness to the dough, enhancing its flavor and texture. It also helps to keep the crust tender and prevents it from drying out.
Salt - It helps regulate the fermentation process and strengthens the gluten-free dough structure.
Equipment Needed for This Gluten-Free Pizza Dough Crust
This equipment will ensure you have everything you need to prepare and bake the gluten-free pizza dough crust successfully.
Mixing bowl - A mixing bowl is required to combine and mix the ingredients together.
Mixer (optional) - While it's not totally necessary, a stand mixer can make the mixing process easier and more efficient. It helps to thoroughly combine the ingredients and create a cohesive dough.
Baking sheet or pizza stone - A baking sheet, pizza pan or pizza stone is used to place the pizza crust and bake it in the oven. A pizza stone can help create a crisper crust by evenly distributing heat.
Parchment paper - Parchment paper is useful for rolling out and shaping the dough. It prevents sticking and makes it easier to transfer the crust to the baking sheet or pizza stone.
Spatula or oiled hands - A spatula or oiled hands are helpful for handling the sticky gluten-free dough, spreading it into a circle, and transferring it onto the baking sheet or pizza stone.
Pizza cutter or knife - A pizza cutter or knife is used to slice the baked pizza into portions for serving.
If you have any questions about making Gluten-Free Pizza Dough Crust, please leave a comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Pizza Dough Crust and Gluten-Free Pizza
- Mix your warm water, sugar, and yeast. Let it sit until proofed.
- Add ingredients to a 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. (Note the high-altitude baking tips, too).
- Spread marinara sauce (or sauce of choice). Leave a little bit of space between the sauce and the edges.
- Sprinkle on the cheese of choice.
- Add any additional toppings and place them back in the oven. Bake for 8-10 minutes or until the cheese is melted and turns brown.
Tips for Making the Best Gluten-Free Pizza Dough Crust
Use a high-quality gluten-free flour blend - Invest in a reliable gluten-free flour blend. This ensures the right texture and structure in your crust.
Add xanthan gum - A binding agent helps mimic the elasticity of gluten and improve the dough's ability to hold together, resulting in a less crumbly crust.
Pre-bake the crust - To achieve a crispier crust, pre-baking the dough for a few minutes before adding toppings. This helps create a barrier and prevents the crust from becoming soggy.
Oil hands and utensils - Gluten-free dough tends to be stickier, so keep your hands and utensils well-oiled when working with the dough. This prevents sticking and makes shaping the crust easier.
Use a pizza stone or preheated baking sheet - If you have one, preheat a pizza stone or baking sheet in the oven. These heat-retaining surfaces help create a crispy crust by evenly distributing heat.
Don't overload the crust with toppings - Avoid overloading the crust with too many toppings, as this can make the crust soggy. Use a moderate amount of sauce, cheese, and toppings for a balanced and well-cooked pizza.
Bake at a high temperature - Bake your pizza at a high temperature, typically around 450°F (230°C) or higher. This promotes browning and helps create a crispier crust.
Let the pizza cool slightly before slicing - Allow the pizza to cool for a few minutes before slicing. This helps the crust set and prevents the toppings from sliding off.
Experiment and have fun - Gluten-free pizza dough crust can differ from traditional dough, but don't be afraid to experiment with different flours, seasonings, and toppings to find your favorite combination. Enjoy the process, and have fun creating your own gluten-free pizza masterpieces!
Frequently Asked Questions
How Do I Store Gluten-Free Pizza Dough Crust?
To store gluten-free pizza dough crust, I suggest you par-bake the crust, and then you can keep it in the refrigerator for 2-3 days until you are ready to use it. Ensure it is well-sealed to maintain freshness. Add your topping to the gluten-free pizza base and enjoy! You can also store your leftover pizza in the fridge for 2-3 days and reheat it as you choose.
Can I Freeze Gluten-Free Pizza Dough Crust?
Follow the steps in the recipe card until you have parbaked the crust. Place the crust in a freezer-safe bag or wrap it tightly in plastic wrap, ensuring it is well-sealed. Label the bag with the date and freeze it for up to 3 months. When you're ready to use the frozen pizza crust, transfer it to the refrigerator and let it thaw overnight. Proceed with adding toppings and baking the crust as desired.
We usually par-bake a couple of extra gluten-free pizza crusts and store them in the freezer for super busy nights when we need to make dinner quickly. Simply pull a crust from the freezer, heat your oven, top, and bake, just like store-bought pizza crusts, only better.
Can You Make This Gluten-Free Pizza Dough Crust Ahead of Time?
Yes, you can make this GF pizza dough crust ahead of time. Parbake it, and then you can refrigerate it for 2-3 days and then bake it with your toppings of choice, or freeze the gluten-free crust and defrost it when needed. Making the pizza crust ahead of time allows for convenient meal planning and can save time when you're ready to make the pizza.
Can I Substitute Something For The Egg In The Gluten-Free Pizza Dough Crust?
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 gets thick and egg-like.
Just note that the crust won't be fluffy in the center. I haven't tried other egg replacers in this recipe.
Can I Bake This Gluten-Free Pizza Crust Without A Pizza Stone?
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.
What Can I Do If My Homemade GF Pizza Crust Is Soggy?
If you find that your gluten-free pizza crust is turning out soggy, here are a few tips to help improve its texture:
Pre-bake the crust - Pre-baking the crust for a few minutes before adding the toppings can help create a barrier and prevent excessive moisture from seeping into the dough. This step helps to achieve a crisper crust.
Use less sauce - Excess sauce can contribute to a soggy crust. Try using a lighter amount of sauce, or consider using a thicker sauce to help control the moisture content.
Drain and pre-cook toppings - Some toppings, such as vegetables or meat with high water content, can release moisture during baking, making the crust soggy. To prevent this, drain any excess liquid from the toppings before adding them to the pizza. You can also consider pre-cooking the toppings slightly to remove moisture.
Increase oven temperature - Ensure your oven is preheated to a high temperature, usually around 450°F (230°C). Baking the pizza at a higher heat helps to evaporate excess moisture and crisp up the crust.
Use a pizza stone or baking sheet - Using a pizza stone or baking sheet can help to distribute heat evenly and absorb moisture, resulting in a crisper crust. Preheat the stone or steel in the oven before placing the pizza on top.
Thinner crust - If you prefer a crisper crust, try rolling out the dough thinner before baking. A thin crust tends to cook more evenly and have a better chance of staying crisp.
Can I Use A Toaster Oven To Make Pizza?
I have never used a toaster 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 make this gluten-free pizza dough in a toaster oven, I'll make sure to update this post with my results.
Gluten-Free Dairy-Free Pizza
This gluten-free pizza dough recipe is already dairy-free. It uses olive oil. You can top this pizza crust with your favorite dairy-free cheese to make a gluten-free dairy-free pizza.
Another option is to leave the cheese off together and brush on some dairy-free butter and sprinkle it with garlic salt after it's cooked.
Can I Use Almond Flour To Make This Pizza Dough Recipe?
While almond flour can be a great option for many gluten-free recipes, including some pizza crusts, it may not be the best choice for this particular GF pizza dough recipe. This recipe relies on a blend of flours and starches to achieve the desired texture and structure. Almond flour alone may result in a crust that is too dense and crumbly.
What other flours can I use in this gluten-free 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 incredibly 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, and ¼ cup tapioca starch.
I haven't tried this gluten-free pizza dough recipe with other flour blends. If you do, please return and let me know which gluten-free flour blend you use.
Can I Use This GF Pizza Dough Recipe To Make Gluten-Free Breadsticks?
Yes, you can use my gluten-free pizza dough recipe. I have made a recipe for gluten-free cheesy breadsticks using the same ingredients and techniques as this gluten-free pizza recipe. The only difference is the toppings.
What To Do If Your Gluten-Free Pizza Crust Is Crumbly?
If you find that your gluten-free pizza crust is turning out too crumbly, here are some tips to help improve its texture:
- Check your flour-to-liquid ratio - Too much flour in the dough can make it dry and crumbly. Add more liquid, such as warm water or olive oil, to the dough mixture to achieve a slightly softer and more pliable consistency. But please ensure you are measuring correctly, as this can be the main cause.
- Check you have added the binding agent - The binding agent in the gluten-free dough helps hold the ingredients together and prevents crumbliness. Check you have added in xanthan gum if your flour blend does not have it.
- Handle the dough gently - Gluten-free dough can be more delicate than traditional dough, so handle it carefully. Avoid overworking or kneading the dough too much, as this can lead to a crumbly texture. Mix the ingredients until just combined, and handle the dough gently when shaping it into a crust.
Remember that gluten-free dough can be slightly different from traditional dough, and it may require experimentation to find the right techniques for the best results.
Why Is My Gluten-Free Pizza Dough 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.
Looking for more GF recipe ideas? Check out our 55+ Best Gluten-Free Recipes.
What Toppings Can I Place On My GF Pizza Crust?
Here's some of my favorite pizza topping ideas:
- Fig and prosciutto
- Apple slices, brie, and bacon (my personal favorite)
- Caramelized butternut squash and kale
- Four cheese pizza (mozzarella, parmesan, gorgonzola, pecorino)
- Buffalo chicken
- Greek pizza (feta, olives, tomatoes, red onion)
Click here to view our step-by-step video for this recipe on YouTube.
Gluten-Free Pizza Dough 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
- 1 teaspoon xanthan gum (if your flour blend does not already contain it)
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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Anthony's Instant Dry Yeast Packets, Contains 42 Individual Packets, Gluten Free
-
KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with Pouring Shield KSM150PS, Aqua Sky
-
Kitchy Pizza Cutter Wheel with Protective Blade Cover, Ergonomic Pizza Slicer (Green)
-
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce (Pack of 4)
-
Augosta Pizza Stone for Oven and Grill, Free Wooden Pizza Peel paddle, Durable and Safe Baking Stone for grill, Thermal Shock Resistant cooking stone, 15 x 12 Inch
Nutrition Information:
Yield:
8Serving Size:
8Amount Per Serving: Calories: 87Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 275mgCarbohydrates: 14gFiber: 0gSugar: 2gProtein: 2g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Natalie
Looks absolutely delicious and so easy to make! Pinning for later!
chrystal
Thank you for stopping by!
Best,
Chrystal
Jessica
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
Hi Jessica,
So glad you liked it (and your boys). Thank you for stopping by and letting me know.
Best,
Chrystal
Karina
Hello, I am dying to try this pizza recipe. what can I substitute the tapioca starch with?
Thanks,
Karina
chrystal
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
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
Yes! Bob’s red Mill one to one gluten-free flour works really well in this recipe.
Best,
Chrystal
Pamela Taluban
Hi,
What is the serving size for your Gluten-Free Pizza?
chrystal
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
I made this last night and it is one 10-12 inches pizza depending how thick-thin crust you are making.
Mary Micallef
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
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
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
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
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
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
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
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
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
Hi Alina,
I hope you like it as much as we do!
Best,
Chrystal
Elisha
Can you cook with the parchment paper on the pizza stones??
chrystal
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
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
Hi Brianna,
Thank you for stopping by to leave a review 🙂 So glad you and your family liked it.
Best,
Chrystal
john elemans
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
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
Can I make a day or two ahead and store in fridge?
chrystal
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
Can this be made without eggs. I'm going to try it now. Thank you.
chrystal
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
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
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
Could you use coconut sugar in place of regular sugar?
chrystal
Hi Debbie,
Yes, you can use coconut sugar to activate the yeast.
Best,
Chrystal
Rachel
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
Hi Rachel,
Thank you for stopping by to let me know you liked this pizza recipe.
Best,
Chrystal
Roger
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
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
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
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
Thank you so much!
Angela
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
I am so glad you and your husband liked it! Thank you for stopping by and letting me know.
Best,
Chrystal
Sarah
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
Hi Sarah,
I am so glad you like it! Thank you for the glowing review.
All my best,
Chrystal
Stephanie
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
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
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
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
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
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
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
I am so glad you like it Gloria 🙂
Best,
Chrystal
Kate
This worked beautifully! I used Better Batter flour. Thank you for this great recipe- you saved pizza!
chrystal
Hi Kate,
Thank you for letting me know! I am so glad you liked it.
Best,
Chrystal
Miranda
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
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
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
Hi Kristine,
I am so glad you like this pizza crust recipe! Thank you for stopping by and letting me know.
Best,
Chrystal
Suzan
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
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
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
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
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
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