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
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KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with Pouring Shield KSM150PS, Aqua Sky
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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.
Kara
Hi! This was delicious, however, my dough stuck to the parchment paper and we had to scrape it off, with a bunch of it sticking to the paper. Did I miss something?
chrystal
Hi Kara,
I haven't heard of if sticking, so I'm not sure what would have cause it. Next time add some oil to the parchment before you spread the dough and see if that helps.
Best,
Chrystal
Christie
This crust is amazing!!! My husband said it was a keeper as well. I had given up on homemade pizza crust. Made this in a last ditch effort and was very surprised at the result.
I did bake mine in a convection toaster oven. I use it more than my actual oven...lol! The crust came out thick, and fluffy. Just like a normal crust. I will add more salt to the dough next time as I felt it needed more flavoring. That is a personal preference and nothing to do with your recipe. I'm glad I stumbled across your recipe. Thank you so much for putting it out there to share 🙂
chrystal
You are very welcome. I am so glad you like it. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Julie
Hi Kara,
I made this tonight, and I realized there was no way I would be able to transfer the dough off of the parchment paper, so I trimmed the paper, carefully carried it to the oven, and placed it onto of the pizza stone. It came out amazing.
chrystal
Thanks for sharing Julie. I recommend baking the crust on the parchment for the exact reason, to easily transfer it to and from the baking stone 🙂
Best,
Chrystal
Kym Belk
Thank you for this great recipe! Turned out super yummy! Followed your recipe exactly with no issues. Just found out my daughter has Celiac Disease and this was my first gluten free meal.
chrystal
I am so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Bobbie J. Lowrey
I made this and it turned out amazing! Thank you! I have pics if you want me to share them!
Lara P
Followed this recipie word for word. I used the SAME brand ingredients. Terrible recipie. Sticky, sticky, sticky. Waste of money spent on ingredients.
chrystal
Hi Laura,
I'm sorry to hear that you had problems with this recipe. It's a fantastic recipe. The dough is sticky, but it's what gives this pizza its amazing texture. In the directions I recommend spreading the dough with oiled hands for this reason. You can also add an extra 1-2 teaspoons of xanthan gum, to make it less sticky.
Best,
Chrystal
Carolina Preciado
Hi, I have a question about freezing crusts. We’ve been a gluten free household for almost 20 years but I’ve never tried to freeze pizza crusts before. I want to now!
I see in your post that you freeze some yourself. What other steps do you take?
Do you mix everything, spread onto baking sheet/stone/parchment paper and then bake for 10min (or however long per recipe)? So freeze after first bake but before topping? Or what’s your process?
Do you freeze in plastic bags or how to you keep fresh?
Thanks!!
chrystal
Hi Carolina,
Yes, I mix and bake for 12-15 minutes. Pull them out of the oven and let them come to room temperature. I then freeze them in large zip lock bags, or I wrap them with cling wrap. They stay good in the freezer for about 3 months.
Best,
Chrystal
Mandy Brown
Hello...For freezing...
How long do you park bake for? do you cook them right from frozen when you go to use them and what temperature do you bake them at when using a frozen shell?
chrystal
Hi Mandy,
I like to bake the pizza crust for about 15 minutes, cool to room temp, then wrap and freeze. When cooking, you preheat the oven to the same temp, unwrap and add to the pizza stone, add toppings and bake for another 10+ minutes.
Best,
Chrystal
Julie
I’ve made this twice now and it’s simply too loose. I always need to add more flour. Are you sure 2 cups is the right amount?
chrystal
Yes, 2 cups is the correct amount. It is a looser dough, you'll need to oil or lightly wet your hands to spread it. You can add 1/4-1/2 cup of flour to stiffen it but it will change the texture.
Best,
Chrystal
Annie
Hi! Can this pizza crust be frozen prior to making the pizza? Thank you!
chrystal
You can freeze the dough or parbake the pizza crust, cool it, then freeze it.
Best,
Chrystal
Victoria Otis Simkins
We used King Arthur GF flour and I doubled the recipe for a rectangle cookie sheet. The pizza crust was fantastic! I followed the recipe exactly, however, next time I would add dried garlic when mixing the crust. I had a little trouble transferring the pizza to the cookie sheet because my parchment paper was too small. Next time I will leave more room on the parchment paper. I did add some olive oil to the parchment paper before I put the crust on it.
chrystal
I am so glad you liked it. Thanks for sharing what flour blend you used.
Best,
Chrystal
Sarah
Hi! Loved this dough last time we made it!! So easy! If I needed to make the dough in the morning and bake it later, could I pop the dough in the fridge then roll it out later?
Love your recipes thanks!
chrystal
Hi Sarah,
Yes, you can make the dough, and refrigerate it. Take it out 30 minutes before you're ready to use it.
Best,
Chrystal
Chrystle
I used PC (President's Choice - Canadian brand) GF flour blend, and it was the best fluffy crust ever! This is now my Go To for homemade pizza.
Mae
Hi! This recipe looks great but what if you don’t have a stand mixer?
chrystal
You can mix it by hand.
Best,
Chrystal
Kathy Glow
Do you leave the parchment paper under the pizza when cooking on the pizza stone? Does the pizza crust still crisp up on the stone if you leave the parchment paper on? Thank you.
chrystal
Yes, I slide the parchment paper with the dough right onto the pizza stone. The crust gets nice and crispy.
Best,
Chrystal
Stephanie
Has anyone tried this recipe in a pizza oven (ie - no parbake?). Just wondering if we will be able to slide it off the pizza peel successfully. Thanks!
chrystal
This dough is really sticky. If you want to slide it into a pizza oven you may want to add an additional 1/4 cup of flour, or spread it out over cornmeal.
Best,
Chrystal
Ben
Why are you adding yeast if you're never proofing the dough? Seems like a small amount of chemical leavening would be more effective.
chrystal
One of the first steps is to add the yeast and sugar to warm water to proof.
Best,
Chrystal
Marjorie
I just made these for my gluten-free kiddos for lunch. It was a hit! I used King Arthur GF flour, and we have an egg allergy, so we substituted the egg with 1/4 cup plain yogurt. The dough was thick and fluffy. All of it was delicious and easy to make. I'm almost certain they will ask me to make this for lunch every day now.
Julie
This was delicious! We let the dough rise for a couple of hours then did the baking in an outdoor pizza oven. I would have declared it "overproofed" but it resulted in great texture and flavor! It is super sticky to work with (don't expect it to be like wheat dough) - followed your instructions to use parchment & oiled hands which worked great as did making the batch into 2 small pizzas. Trimming the parchment is a good idea. Used the Bob's 1:1 and mixed by hand. Letting it get a bit browned in the par-bake gave us a crispy texture that we liked in the end.
chrystal
I am so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Gabriela Picon
Delicious! A little bit hard to spread it (I made it in a silicon mat) so I made it square because it was easier! Wish I had made it thinner, definitely will next time!
chrystal
So glad you like it. You can add 1-2 teaspoons more of xanthan and let it site for 15 minutes if you want to spread it easier. Just note that this does change the texture a bit.
Best,
Chrystal
Rebekah
Crystal,
Thank you so much for this amazing pizza recipe!! It is the best one I have found hands down!!! It is so soft, easy, chewy, and thick! I think one of my favorite things about it is that is doesn’t dry out the next day. It still tastes fantastic, still soft and chewy. I love it! I have made so many things with your dough.
Pizza, breadsticks, pizza bites, and empanadas! I added 2-3 tsp. of Xantham gum and it makes it so the dough is not sticky and is moldable. Then, I let it rise for about 30 minutes, and then cook them. Ssooo soft! I am going to try and make rolls/ biscuits next!
I have referred my GF friends to your delicious and amazing pizza dough!
Thank you so much! I am going to look at your other recipes!
-Rebekah
chrystal
You are very welcome. I am so glad you like it.
Best,
Chrystal
Sarah T
Does the parchment paper burn in the hot oven? Instructions on my parchment paper say not to use in ovens above 400 degrees.
chrystal
It does get a little brown on the edges, but I haven't had issues. You need to do what you think is safe.
Best,
Chrystal
Kayla
My pizza crust always comes our doughy or gummy in the crust no matter how long I have tried to parbake it. What am I doing wrong?
chrystal
Hi Kayla,
Make sure to start with room temperature ingredients. Also, are you using a pizza stone and preheating it?
Best,
Chrystal
Crickster
I made this today and it was excellent! I rolled it out very thin because we like thin crust. I did not have any problems with stickiness. I used Better Batter flour.
barb
I'm wondering if it would be okay to eliminate the sugar? I try to keep sugar to a minimum, but didn't know if this would effect the recipe in a negative way. Thanks!
chrystal
Hi Barb,
The sugar activates the yeast. You can eliminate it but your yeast may not activate.
Best,
Chrystal
Iris
Might you substitute the sugar with something else?
chrystal
Honey also works to activate the yeast.
Best,
Chrystal
J
This recipe turned out great, thank you so much! 😀
A NOTE TO ALL OF THE TOO STICKY COMMENTS:
Add more 1-For-1 (or flour substitute of choice). Doughs are weird and finnicky, so set aside about 1/4 cup extra. If you have a sticky mass, sprinkle in a little bit and mix some more, you're looking for a smoothish surface on your dough with the texture still being a bit tacky and the surface glossy. (I think I ended up adding in almost the full 1/4, but I live in a high moisture area.)
Tim
I’m so excited to try this recipe. I’m looking to use the dough for making hot pockets that we put ham & cheese in the fold sides in. Then bake them on a cookie sheet. Any recommendations for using the dough to make the hot pockets? Thanks
Tim
chrystal
Add 1/4 more of the Bob's 1-to-1 Flour blend, and 1 teaspoon of xanthan. It will stiffen up the dough a little and make it easier to work with for hot pockets.
Best,
Chrystal
Elle
Hi Chrystal,
Just wanted to thank you for such an easy and delicious recipe! This truly has been the best recipe I’ve tried and takes such little work with fantastic results. You have given “pizza night” back to my gluten free family and I’m so very grateful! Also I used the Walmart brand all purpose gluten free flour (with a preheated pizza stone) and it’s worked perfectly. Thanks so much again!
Elle
chrystal
You are very welcome. I am so glad you like it.
Best,
Chrystal
Debbie
I made this today, it was delicious! The crust was chewy and crispy at the edges. I followed your recipe to a t. My ten year old son liked it too, which is saying a lot. This will be our go to pizza recipe from now on. Thank you!
Jessica
I made this crust and it turned out crumbly and powder like. Please tell me what I did wrong and how to fix it for next time.
chrystal
Hi Jessica,
What flour blend did you use and how did you measure it?
Best,
Chrystal
Rose
Hi, can this dough be frozen before baking? Thanks
chrystal
Yes, you can freeze the dough.
Kerri
Hi there. I'm interested in freezing my pizza dough. Can you walk me through what you mean exactly by par baking it??
chrystal
Hi Kerri,
You make the pizza crust as instructed, and bake it for about 15 minutes, but don't add the toppings and continue to bake. After the first baking, before toppings, let it cool to room temp. Wrap and freeze. When you're ready to enjoy, pre-heat your oven to the same temp, add toppings, and bake for 10-12 minutes.
Best,
Chrystal
Kerri
Great!! I’m cooking for one so this awesome instructions! It’s what’s for supper tonight. Nectarine, basil and some free mozza and balasamic drizzle
Jackie
This is, by far, the best pizza crust I’ve ever tried! I was diagnosed with Celiac Disease over 15 years ago. I’ve tried them all. I found this recipe last year and have used it since. I use King Arthur’s Gluten Free measure for measure flour and it came out perfect every time! Even my non Celiac family and friends loved it as well! Thank you, thank you, thank you
chrystal
You are welcome. I am so glad you love it.
Best,
Chrystal
JJones
I'll try this but wondering if anyone has made this without the vinegar? Trying to cook gulten and sulfite free for guests.
chrystal
You can leave out the vinegar.
Best,
Chrystal
Miriam
Really amazing! You cannot go wrong with the dough! I'm an experienced baker who had to shift all of my Italian recipes with wheat flour, to gluten-free flour (I make my own blend), many years ago. I've tried them all from scratch recipes to boxed versions, NEVER have I had one this good!
I highly recommend sifting the flour before you mix it and mix in order--liquids together and then pour into a well in the flour.
Tastes like PIZZA dough! Friday night pizza is back for my family. Thank you so much.
Miriam
This recipe is a winner. I'm new to Gluten-Free & testing new recipes. I didn't use parchment paper. I greased my ovenware dish. Living in Israel and using a convection oven, I lowered the temperature to 185c. My husband loved the pizza. With the left over dough I made 8 pieces of garlic bread.
Tara
Target’s Good and Gather GF blend works well, but yields a more cake batter like dough which can be alarming if you’re not used to GF baking. Lol. I tried Walmart’s Great Value GF blend it worked BEAUTIFULLY! I read the label and the blend they use is very close to the one you recommend and most other GF bloggers as well. I’m quite pleased with it. I just par-baked 3 mini crusts for the freezer for the future. (I used a kitchen scale to divide the dough evenly.) I’m the only GF and DF person in my house and Bob’s is a bit pricey for me. This recipe tastes amazing and easy for beginners!
chrystal
Thanks for sharing what blends you tried and had success with. I am so glad you like it.
Best,
Chrystal
Rebecca
This is by far the easiest and best GF pizza crust I have made. I have used Better Batter, and my own homemade versions of both Better Batter and Cup4Cup flours, and all have turned out delicious. I back off on the ACV as I’m not a huge fan of it (could taste the tang of it the first time; tried none the second time and found it’s needed), so I add about 1/4 tsp. I also add homemade Italian seasoning and some garlic powder to the dough for some extra flavor, but it’s great on its own. Thank you SO much for this! I had my go-to regular pizza dough when I was non-GF. This is so much faster (I’m getting ready to eat while the rest of the family’s dough is rising)!
chrystal
I am so glad you love it. Thank you for sharing what you use.
Best,
Chrystal
Lisa Avila
Wow! Perfect pizza crust!! I used King Arthur brand GF flour blend and a packet of pizza crust yeast. It was fluffy and not too sticky, easy to transfer with rubber spatula sprayed with olive oil and spread easy as well on the parchment paper. I sprayed the paper with olive oil as well and did not stick at all! So happy to have found this recipe! Thank you!
Britt
Amazing recipe! I love how simple the recipe was, since I'm not a big baker and get easily overwhelmed by tons of ingredients or steps. After making this, I feel confident in making homemade pizza a lot more! Thanks for the great recipe!
*I used King Arthur's GF flour. Didn't have parchment paper so I just greased the pan and spread the dough directly on it without any problems.
Lauren
This recipe was so easy and delicious! Thank you, thank you, thank you!
Dean
Has anyone made this dough in the zojirushi BB-PAC20 bread machine?
Peggy E Adams
Fabulous recipe.... I've just made 4 pizzas for a very happy GF client! Dough was perfect... (I do mix my own GF flour blend..rice flour, sorghum, tapioca, potato) so I did not find the dough hard to handle at all. 5 stars for this one!
Ginger
I am 66 years old and just now am realizing that gluten is a source of my joint pain. I was excited to try this recipe as hubby was wanting pizza and is very supportive about not getting take out pizza. We really liked how this crust turned out. After oiling the foil we put it on (yep, we were out of parchment), the crust did stick a bit. But other than that we will certainly use this recipe again. At least I'm not relinquished to only getting cauliflower pizza crust from now on ... yay.
Kirsti
Amazing! I added 1/4 tsp baking powder to the flour before adding the liquid, mixed it all together, covered and let sit on the counter for half and hour. It made the texture light and airy. Thank you for the recipe!
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal