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)
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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.
Ashleigh
Might be a silly question, but do I keep the dough on the parchment and put both the dough and parchment on the stone? I have a stone but have not used it.
chrystal
Yes, the parchment gets a little brown, but it will be fine. The parchment helps transfer the dough to the oven.
Best,
Chrystal
Carolyn
Can you use nut free and grain free tiger nut flour to make the pizza dough.
chrystal
I haven't tried it myself, but I would imagine it would work differently in the recipe.
Best,
Chrystal
Amanda
Thank you for this recipe! I’ve been GF for years and I miss deep dish pizza! This crust is a good replacement!
chrystal
You are very welcome.
Best,
Chrystal
Chris
So I've tried more than a few different recipes and I gotta say that this one is the best so far.
I got sick and tired of paying $$$ for prepared dough and started experimenting. After almost giving up I found this recipe.
I used King Arthur GF All-Purpose Flour and a strong sprinkle of Italian Seasoning. I mixed it with the standard mixer attachments. That use of the parchment paper for transfer? BRILLIANT!
After all was said and done it came out really good. Thanks for the recipe! I will definitely check out the rest of your recipes.
chrystal
Hi Chris,
I am so glad you liked it. I hope you find many more gluten free recipes that you like.
Best,
Chrystal
Jeannette Fogarty
Can I eliminate the sugar since my daughter in law can’t have sugar?
chrystal
You can leave it out, and you can leave the yeast out as well 🙂
Best,
Chrystal
Sweetpea
Can someone explain the parchment paper? What is the purpose? Why don't we just roll the dough out into the baking stone and bake?
chrystal
The parchment paper helps to easily transfer it to the hot pizza stone or baking sheet.
Best,
Chrystal
Lindsay
THANK YOU for this!! I suddenly dropped gluten, due to a doctor's concerns about my thyroid antibody levels, during pregnancy nausea and food (meat and veggie!) aversions. Non-oat foods that actually tasted good were so gritty, and Pamela's oatmeal bars left enough chia seeds through out my mouth, that I gave up on them. Other foods were no's over listeria risks... Really started to wonder how I'd stay GF--permanently or through future pregnancies. Yet the taste and texture of pizza, and other reviews of your recipes, give me hope that this diet change could be sustainable. My husband and kids love this!
chrystal
You are very welcome. I am so glad you like it.
Best,
Chrystal
Kaitlin
This is the best pizza crust I have found yet!! Thank you, even my very picky 3 year old will eat this and she has severe celiac disease!!
Julia
Looks great! Going to make this tomorrow ! Can you make the dough and let it sit for a few hours before baking it?
chrystal
Yes, you can let the dough sit.
Best,
Chrystal
Anastasia
Why did mine turn out like a pancake batter consistency? I used the paddle attachment. Yeast was very foamy. All measurements correct.
chrystal
The batter is on the soft side, but it shouldn't be pancake batter soft. What flour blend did you use?
Best,
Chrystal
Sarah
Hello, I am very excited to try this. My husband is wanting pizza so bad but our diet does the last few years makes it hard. Could I use coconut sugar or honey in place of sugar? We can’t have sugar, gluten, or dairy. I found a great vegan cheese I can use. Hoping to surprise him for Father’s Day!!! Thanks for the recipe.
chrystal
Yes, you can use honey to activate the yeast.
Enjoy!
Chrystal
Win Biernacki
Can the dough be made ahead (at most a day) and refrigerated until time to bake?
Kathy Davis
Chrystal, I found your recipe and have made it several times with my own homemade tomato pizza sauce and my own pesto sauce. Both are delicious. I also tried using King Arthur Gluten Free Measure for Measure flour instead of Bob's Red Mill. It came out the same. BJ's offers the King Arthur in a 5 pound bag. Thank you for giving us such a great recipe. I gave up gluten years ago and my joints stopped aching and my heartburn symptoms are so much better.
chrystal
Hi Kathy,
I am so glad you are enjoying this recipe. Thank you for sharing what flours you've tried and worked.
Best,
Chrystal
Mamadou
Can you store dough in fridge?
Thank you
chrystal
Yes, bring it back to room temp before baking.
Best,
Chrystal
Cameron Autery
Can I use almond flour for this dough?
Thanks!
chrystal
Not in this recipe, sorry. It's probably best to search for a paleo pizza crust recipe or an almond flour pizza crust recipe.
Best,
Chrystal
Sophia
Question, do we leave the pizza on the lower rack as it cooks with the sauce and ingredients?
chrystal
Yes, leave it on the lower rack as it cooks with the toppings.
Best,
Chrystal
sol
i liked this recipe due to how simple it is, and while my dough came out well for the most part, i noticed that the crust was quite bitter on its own. could this be due to the cider vinegar, or did i just not season it well? thank you for the recipe regardless!
chrystal
Hi Sol,
The crust shouldn't have been bitter but you are welcome to leave the vinegar out. What flour blend did you use?
Best,
Chrystal
sol
i used simple truth’s gluten free all purpose flour mix, thanks again
chrystal
I haven't personally used this blend in this recipe. I see that the simple truth gluten free flour mix has Quinoa, Millet, Amaranth which probably added to the bitter flavor.
I hope that helps.
Best,
Chrystal
Veena Sethaputra
I noticed there is no resting time needed even though it contains yeast. Is that correct? Should I not rest the dough?
chrystal
You can rest it. The time it takes to cook and the high temp help it rise. Resting it will make the dough fluffier.
Best,
Chrystal
Stacy
Should we use regular mixing/beater blades or dough hooks?
chrystal
You can use the dough hook or the paddle. I don't recommend using the wire beater attachment.
Best,
Chrystal
Hope
If making your own flour blend should you add guar/xanthan gum as well? Most pre made flour blends already have it included. I followed your homemade blend, but I think I will add it just to be on the safe side.
chrystal
Hi Hope,
Not every recipe calls for xanthan gum but it doesn't hurt to add it. I have it as an option with my blends.
Best,
Chrystal
Melody
Hi there! Can you freeze the uncooked crusts?
chrystal
I recommend par-baking them: bake the crust for 15 minutes, cool, then freeze. Once you're ready to make them, add toppings and bake for 10-12 more minutes.
Best,
Chrystal
Lindsay
How would you make this a day ahead for a family about 40 minutes away? I'm hoping to make this on Saturday for a family of 8 to have on Sunday. Would you bake the dough to a certain point, then refrigerate? Or freeze?...
Any thoughts on Bob's Red Mill + sheet pan method making doughy pizza? I'm experimenting with cooking times + dough size to try and get it right. When I opted to gift pizza, I foresaw no problems. Yet in the 2-3 times I've made it since, I've noticed doughy areas. Not sure if the first pizza had doughy spots I didn't notice. I have been weighing my flour for a precise 2 cups. I switched instant yeasts (to my big, unexpired open pack); but the little packs for the first and second seemed identical...
chrystal
You can make this the day before. I would bake it for 15 minutes, let it cool to room temp, then refridgerate it. Add toppings, wrap, and then travel and bake when you get there.
The sheet pan method is a little trickier since the dough is spread out and it will cook from the edges into the center. You can try making smaller sheet pan pizzas or spreading the dough thinner. Also, if you have a flat baking sheet, place that in the oven as it preheats and place your sheet pan on top of it. It will work similarly (but not the same) as using a pizza stone.
Best,
Chrystal
Lindsay
Thank you!! The family said that "the pizza crust was amazing!". They now have your recipe too.
chrystal
I am so glad. Thank you for letting me know.
Best,
Chrystal
Beth
Thank you so so much for this recipe! Since I’ve been forced to go gluten-free for health reasons, I’ve tried many other pizza dough recipes before but none turned out as good and the others were pricier to make! This one is affordable and awesome! I found it works great with the great value(Walmart’s brand) of gluten free flour which is the cheapest premixed GF flour I’ve found so far. This crust totally supports making a stuffed crust pizza too!!!! My husband and I no longer even desire the pizza chain pizzas anymore, so thank you again for posting this recipe!!!
chrystal
You are very welcome. I am so glad you both love it. Thank you for taking time to stop by and let me know and for sharing which flour blend you used.
Best,
Chrystal
Sue
I have made this several times now for GF family members. All say it’s the best GF pizza they’ve had. I use King Arthur GF Measure for Measure. Very easy although the dough is very gooey and wet. Oil hands really well though and it is easy to flatten!
chrystal
I am so glad your family loves it. Thank you for taking the time to stop back by and let me know and for sharing which flour blend you used.
Best,
Chrystal
Aprill
Does the dough need to be precooked before adding ingredients or sauce. I have a non gluten free recipe that cooks it all at the same time.
chrystal
Yes, the directions give a step by step which includes precooking it.
Best,
Chrystal
Barb
Thank you for this recipe. I have recently gone gluten free, and it has brought pizza back into my life! My husband can’t wait for Friday pizza day! Yay use Namaste perfect flour blend (Costco) and it’s perfect every time.
chrystal
I am so glad you both like it. Thank you for letting me know.
Best,
Chrystal
Kathy
Can this be cooked on the grill outside, as opposed to being baked in the oven? What would you recommend for time and temp and techinique?
chrystal
Hi Kathy,
Yes, we put ours on the pizza stone in the grill at 450-500 degrees. It cooks a little quicker, so watch the grill time.
Best,
Chrystal
Shelby
I love that I can always count on your recipes to come out tasting phenomenal! I was so happy to have a soft pizza crust tonight instead of the normal thin hard prebought pizza crusts. The only thing I would change next time I make this would be adding some spices to the dough mix. Thank you for being my favorite gf blogger with the best recipes!!!
chrystal
Awe, thank you for the sweet comment Shelby. I am so glad you are enjoying my recipes.
Best,
Chrystal
marty
Hi, I don't have a stand mixer, just a hand held mixer with the basic mixing attachment. Will I able able to make this recipe or will I need to do some hand kneading?
Thanks
chrystal
You can use a handheld mixer.
Best,
Chrystal
Kathryn
Hi, I just tried this recipe in the UK with Doves Farm gf flour, and it worked really well. I wanted to find something not too difficult to do, but which would avoid all the additives that you get in pre-prepared pizzas or pizza dough, and this fitted the bill. Lovely light base. My daughter (who has coeliac) and I both enjoyed it.
Thank you.
chrystal
I am so glad! Thanks for sharing what flour blend you used.
Best,
Chrystal
Silvia A.
I've made it twice in the last two weeks. Both times, I tripled the recipe to make four large pizzas in my ilFornino outdoor natural gas oven. Gluten-free and non-gluten-free people both said it was the best pizza they'd ever had. Fantastic recipe!
Thanks You!
Silvia
chrystal
I am so glad everyone loved it! Thank you for letting me know.
Best,
Chrystal
Cathy
How well does leftover pizza hold up reheated the next day?
chrystal
It holds up great.
Best,
Chrystal
Hannah
I want to just keep the dough,in its dough form before the actual pizza base. is it possible to refrigerate or freeze?
chrystal
Yes, you can refrigerate it. Bring it to room temp before you bake it, so it cooks through.
Best,
Chrystal
Alia
This was the best gluten free pizza crust I’ve ever made! Thank you!
chrystal
You are welcome. I am so glad you like it.
Best,
Chrystal
Einar Mikkelsen
I noticed that the dough is never proofed, which makes sense since there is no gluten. Is the yeast there just for flavor?
chrystal
It's there for flavor and texture. With the high heat, and pizza stone, they yeast helps it to rise while in the oven. You can leave it out if you want but the texture will be slightly different.
Timmi
I don't have a paddle or hooks...can you hand mix?
chrystal
Yes, you can hand mix the dough. Just note that the dough is really soft, which is why I advise to spread it out with oiled hands.
Best,
Chrystal
Ruth
For years I never came across a decent gluten free pizza crust worth attempting twice. For me, pizza was "all about the bread". But this gf recipe easily rivals a gluten crust. Thanks for this gem, I truly didn't think it was possible - I'll never search for another crust, that's for sure.
Amy D.
Oh. My. GOSH! This crust is by far our favorite. We just tried it tonight for the first time. Followed the recipe as is, using Bob's Red Mill GF flour. Ours was a little pancake-y when I poured it out (I must have had some spaces in the measuring cup). I kept going with it and it was still delicious!! The edges formed a thin crisp while the inside rose beautifully! This will now be our go-to GF pizza crust! THANK YOU! 😀
Zahava
I made this in the toaster. I divided it into 2 and made a half at a time. I used aluminum foil sprayed with oil instead of parchment paper, because the parchment paper sometimes burns in the toaster. I mixed it all by hand. It came out perfect and my 8 year old says”it’s delicious”
Angela
My dough didn't turn out!
The yeast rose beautifully, i out it on parchment and had that on a cast iron skillet on the bottom shelf. Spread it out to 12 inches.
We thought it turned out great until until we cut into it and found the entire crust, aside from the very surface complete dough!
We left it in the oven quite a bit longer and it didn't cook the inside at all! Merely crisped the outside more.
Any idea what went wrong?
chrystal
Hi Angela,
What flour blend did you use? Were your ingredients cold? Another reason could be that the pizza stone didn't heat up with the oven.
Best,
Chrystal
Rachdl
Can you use any kind of egg replaced in this? We have egg allergies.
chrystal
I have tested this with flaxseed egg and chia egg. A few readers have used Bob's Red Mill egg replacer and love it.
Best,
Chrystal
Thomas
I used the Great Value (Wal-Mart) gluten free flour, and it works pretty well with this recipe. I did have to cook it slightly longer (like 2-3 minutes total), but my oven is old, so that could also be the issue. Also added a little garlic powder to the dough for some extra flavor.