By Wendy Stoltz / Last Modified On January 29, 2023
My go-to Gluten-Free Pizza Crust recipe is a simple staple for your gluten-free kitchen, and one of the best no-knead gluten-free pizza recipes out there.
You are going to love this gluten-free pizza crust!
If you love pizza then you are going to love this Gluten-Free Bread Recipe.
For more gluten-free bread, muffin, and savory recipes, check out my Gluten-Free Breads and Muffins Recipes.
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 Recipe
Perfectly thick and chewy, and no kneading required, this quick and simple gluten-free pizza recipe recipe will have you adding pizza into your regular meal rotation.
More of a bread sticks person? Try my Gluten-Free Cheesy Bread Sticks.
Making a Gluten-Free Pizza Crust can seem like a daunting task but luckily you now have a fantastic gluten-free pizza crust recipe.
Pizza is one of those foods that you dream about and think of fondly when you remember your past gluten days.
But you don't have to be afraid of it. This pizza crust recipe is super simple and doesn't require any kneading.
It's gluten-free and only uses a few ingredients, making it the best gluten-free pizza recipe.
Gluten Free Dairy Free Pizza
This gluten-free pizza recipe is already dairy-free. It uses olive oil. You can top this gluten free dairy free pizza crust with your favorite dairy-free cheese to make a gluten free dairy free pizza.
Another options is to leave the cheese off all together and brush on some dairy-free butter and sprinkle it with garlic salt, after its cooked.
What other flours can I use in this pizza crust recipe?
I have tested this gluten-free pizza crust recipe with Bob's Red Mill 1-to-1 Gluten Free Flour Blend. It works incredible in this recipe and it's my other go-to flour blend.
If you want to mix your own blend for this pizza (per my original recipe) combine 1 cup white rice flour, ¾ cup brown rice flour, ¼ cup tapioca starch.
I haven't tried this gluten-free pizza dough recipe with other flour blends. If you do, please come back and let me know which gluten-free flour blend you used.
We've used this gluten-free pizza recipe several times just this month, and we've started passing the recipe on to friends and family member to show them how easy making your own pizza at home can be.
We usually par-bake a couple of extra gluten-free pizza crusts and store them the in the freezer for super busy nights when we need to make dinner quickly.
Simply pull a crust out of the freezer, heat your oven, top, and bake. Just like store bought pizza crusts, only better.
Can I substitute something for the egg in the gluten-free pizza dough?
Sure, you can use a flax egg (2.5 tablespoons water + 1 tablespoon ground flax seed) to make the gluten-free pizza dough.
Make sure to let your flax egg sit for 5-10 minutes until it get thick and egg-like.
Just note that the crust won't be a fluffy in the center. I haven't tried other egg replacers in this recipe.
You mention a pizza stone in your directions, I don't have one.
First, I highly recommend getting a pizza stone if you don't have one. It really makes a huge difference when you make gluten-free pizza.
But no worries. If you don't have one, simply use a heavy baking sheet.
If you don't have a heavy baking sheet then you can use a cookie sheet. Let it preheat in the oven just as you would a pizza stone.
You can do this before you make your gluten-free pizza dough.
Can I use a toaster oven to make pizza?
I have never used a toasters oven to make pizza, but I have used one to reheat pizza.
If you make this gluten-free pizza dough in a toaster oven please come back and tell me about your experience.
If I ever I make this gluten-free pizza dough in a toaster oven I'll make sure to update this post with my results.
Step by step instructions on how to make gluten-free pizza crust
How to make gluten-free pizza:
- Mix your warm water, sugar, and yeast. Let it sit until proofed.
- Add ingredients to mixer and mix until combined.
- Scrap the sides of the bowl until the dough is in a loose ball.
- Using oiled hands, spread the dough into a circle about 10-12 inches in diameter.
- Bake for 8-10 minutes or until the center is set. Remove from the oven.
- Spread marinara sauce (or sauce of choice). Leave a little bit of space between the sauce and the edges.
- Sprinkle on cheese of choice.
- Add any additional toppings and place back in the oven. Bake for 8-10 minutes or until the cheese is melted and starts to turn brown.
Making homemade gluten-free pizza recipe has always been comforting to me. In a lot of cases, you'll make the gluten-free pizza crust recipe in about as much time as it would take to get delivery or run to the store, so it's not that much of a time sacrifice when you think about it.
Plus, homemade gluten-free pizza has such a unique taste, something you can't get from a delivery. And a lot of times, I prefer the taste of homemade gluten-free pizza.
My gluten-free pizza dough is sticky
Yep, most gluten-free pizza dough is sticky. Simply use 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. There is a video in this post showing you how, if you need a visual.
I made a video for gluten-free cheesy bread sticks, but it uses the same ingredients and techniques as this gluten-free pizza recipe.
The only difference is the toppings. It shows you just how easy it is to make your own gluten-free pizza crust.
Looking for a fun dessert to serve with your pizza? This cotton candy ice cream is super fun and delicious.
If you make this gluten-free pizza crust recipe, please stop back by and let me know what you thought.
If you are looking for a grain-free, or low carb version, you'll love this Keto Pizza. Keto Tortillas is also a great thin pizza crust option.
Looking for more GF recipe ideas? Check out our 55+ Best Gluten-Free Recipes.
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Gluten-Free Pizza Crust
My go-to Gluten-Free Pizza Crust recipe is a simple staple for your Gluten-Free kitchen. Perfectly thick and chewy, and no kneading required.
- ¾ cup warm water (between 110-120 degrees F)
- 1 tablespoon sugar
- 1 packet yeast (¼ oz.)
- 2 cups (285g.) gluten-free flour blend (for this recipe I used Bob's Red Mill Gluten-Free 1-to-1)
- 1 teaspoon salt
- 1 large egg
- 1 tablespoons olive oil
- 1 teaspoon cider vinegar
- 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.
- 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.
Amount Per Serving: Calories: 110Total Fat: 2gCholesterol: 2mgSodium: 336mgCarbohydrates: 21gSugar: 1gProtein: 2g
How many slices of this pizza are recommended to be eaten for one person?
I'm not sure if there's a recommendation. It really what you want.
Question for you:
Do I transfer dough onto the pizza stone or a separate baking sheet? You mentioned parchment paper.
I'm just a little confused...
I spread the dough on parchment paper and then put the parchment paper onto the pizza stone to cook. The parchment paper will be fine in the oven.
My first attempt at making homemade GF/vegan pizza dough and it was so so good! Some of the non-GF people even said that if this was what GF food tasted like they could easily go GF. I used Bob’s Red Mill 1:1 flour and replaced the egg with a chia “egg”. I’m definitely going to be making this every week for our weekly pizza night, Thank you!
You are very welcome. I am so glad everyone loves it.
Hm ours was super crumbly and didn’t hold together at all. Any thoughts?
What flour blend did you use? This shouldn't have been dry or crumbly at all, but some flour blends react differently. Also, could an ingredient have been missed?
Just FYI, I made two pizzas today, and FORGOT THE EGG ENTIRELY on one. Honestly, it was delicious! The consistency was different. It browned more, but I think cuz it was thinner. But it was so so good. I just wanted to post on here for folks who cannot eat eggs. I wouldn't let it stop ya! I think I just proved it is save to omit entirely!
Thank you so much for sharing! I'm so glad you like it, even without the eggs.
How long do you let the dough rise?
I let it rise for 20 minutes.
do you need to use the vinegar?
You don't, it just helps with creating air bubbles and the texture. You can leave it out if you want.
Do I need to pre-bake this crust if I am using it in an Ooni pizza oven (at 930°F)?
No, you don't need to pre-bake it.
How long do you pre bake it for the freezer???
You can prebake it for 12-15 minutes, or until the center is cooked. Let it cool completely before freezing.
I made your pizza crust tonight and it came out Delicious! Next time I want to let the dough sit as you said for 30 min to have a fluffier crust. Thank you so much for a great recipe that is so easy!
You are very welcome. I am so glad you like it.
Can I use an egg substitute?
Yes, flaxseed egg works great.
I used half gf flour blend and half oat flour, substituted 1/4c. Applesauce for the egg and sugar, added 2t baking powder and more oil and it turned out great!! I’ve been playing around with different pizza recipes for years now and I think this is the best yet! The kids loved it so much they actually ate their crusts this time!! Good enough to use for breadsticks!
I'm so glad. Thank you for sharing what you used.
Have you made this without a mixer? I don’t have one. I have a hand mixer I could try
You can use a hand mixer, or mix this by hand.
Thank you so much for this recipe!!! Do you think I could use this recipe for pizza bread/ Stromboli if I double or tripled it?
I think you could 🙂
Can I make this ahead of time? Like morning of and then cook in evening?
Yes, you'll want to let the dough come to room temp before you bake it.
Do you know if this is similar to other doughs, where you can wrap it in cling film and freeze it to use another time?
Yes, you can wrap it with cling wrap and freeze.
I teach middle school, and am excited to try this with my GF students! Will it do ok in the fridge overnight? We won't have enough time to let it rest and then par bake it.
Yes, you can refrigerate the dough. Let it come to room temperature before baking.
Can this be stored?
Yes, you can par-bake them and freeze them, or store the dough in the fridge for up to 2-3 days (bring it to room temp before baking).
Sean J Widmer
Made the pizza, used it for cheese sticks, made your biscuits, dumplings, monkey bread. My wife is gluten free and wants real food, this has been the best site I've found in 4 years. We are gonna try your KFC style chicken next. We have use the emeril air fryer/toaster oven for the pizza. Works great.
Excellent pizza crust recipe! This changes the GF pizza crust game for me!
I am so glad you like it! Thank you for taking the time to stop back by and let me know.
Great recipe. I made this last night and the dough rose and got poofy with a great texture and crunch, which was amazing. I let it rise 30 min before par-baking. It was, however, kind of bland and needed salt. I wondered if adding more salt might change the texture. Or, could I add miso or use chicken broth to add more flavor to the crust?
You can add seasonings, if you like.
Could this pizza crust be baked for 10 minutes and then frozen, and then be topped and used at a later time?
Yes, you can do that.
My dough is like a batter - what did I do wrong?
The dough will be soft and you'll need to spread it with oiled hands. It's what lends to the soft and chewy texture.
I used my own blend of flour
1 cup white flour
1/4 cup tapioca starch
3/4 cup millet
I also used active yeast - 1 tsp, i tried letting it rise for 30 min before baking and it didn't rise much. But when i baked it expanded quite dramatically. Crispy crust and soft on the top. Tasted delicious.
Are we meant to cook the dough on the lowest rack?
Either rack works.
Thanks Chrystal... I followed the instructions but the dough came out super sticky. Should I add more of the flour blend? It was so sticky that I couldn't spread it properly even with oiled hands.
It should be soft and stick, but yes, you can add more flour, start with 1/4 cup more.
Hi I used carols sorghum blend and it came out a little liquidy so I added a little extra, and we’ll it taste terrible
Thanks for the heads up. I am not of fan of the flour blend either. If you can get it, we like the Bob's Red mill 1-to-1 (it's a blue bag).
I noticed that you do not mention using Xanthan Gum. I'm sure because you recommend Bob's Red Mill 1 to 1. I make a flour blend and do not add Xanthan to it. Would you be able to recommend the amount to use in this recipe?
Thank you so much!
You can add 1 teaspoon of xanthan gum.
Thank you so very much for posting this recipe!! I can’t eat a good portion of the things I love anymore, and this was absolutely wonderful ^.^
I am so glad you liked it. Thank you for letting me know.
We do not have a heavy baking sheet or pizza stone...I followed all the directions and my pizza was very doughy and not fully cooked. We even cooked with more toppings on for 10 extra minutes. Any suggestions for us? Thanks.
If you don't have a heavy baking sheet or baking stone you could try a cast iron skillet preheated in the oven, diving the dough, and bake two pizzas. Also, you can try 4-6 smaller pizza's on a lighter baking sheet that has been preheated with the oven.
I followed your recipe ***to the letter*** and all i can say is i wasted A LOT of time but even MORE fresh produce- I'm so upset. I followed your recipe TO THE LETTER!!! I'm so upset that the only thing i want is my money back. This recipe deserves to be taken off the internet
This recipe is made thousands of times every month by readers, without any issues. There's a video and step by step instructions to guide you. I think the people who visit this recipe regularly would be very sad if it was removed. There are lots of things that could have happened that have nothing to do with my recipe, like different flour blends being used, yeast not activating properly, an ingredient being expired, oven temperatures not being accurate, the air being too dry or too moist when it's rising... to name a few. I cover many of these in the post, which is mostly an FAQ to set readers up for success.
Can you please share what it was that didn't turn out and which flour blend you used so I can try an help you figure out what went wrong?
I'm curiouse about making these into pinwheels (rolls/muffins, depending what you call it, think like a cinnamon roll). Would i need to do any of the prebaking steps before rolling up the dough? or do you think i could just assemble everything, cut, and bake? Thanks!
I'd add another 1/2 cup of gluten free flour, to stiffen up the dough a little if you're going to make pinwheels. You don't need to prebake it.
Alicia Johnson Brewer
I made your GLUTEN-FREE PIZZA CRUST recipe last night and used 1 + 3/4 cups of Bob's Red Mill Gluten Free Oat Flour and 1/4 cup of Bob's Red Mill Gluten Free Tapioca Flour. The consistency was like a thick cake frosting. I just scrapped it out of the bowl and onto the parchment paper and spread it around (just like I was icing a cake.) That worked for me because I don't like touching sticky dough 😉 It STILL tasted great!
This is wonderful. I put everything in my ninja processor. I used the white of a duck egg for the egg called for.It has the texture of a regular flour pizza. Thank you.
This is delicious!! Thank you so, so much for posting this! We doubled the batch and then split it into 3 pizzas for 3 different people. Worked great!
I love how easy and fast this crust is to make! And its really good Yum!
Can i double the recipe or is it better to make 2 batches?
Yes, you can double the recipe to make a double batch. I recommend writing the ingredients out double, so you don't accidently miss something.
Could you tell me exactly what you do when parbaking freezing and then cooking? Can you put the toppings and then freeze? How long do you cook it after taking out of freezer? And same temp?
You cook the dough for 12-15 minutes (or until the center is cooked), then you let it cool to room temp. You can add toppings, wrap and freeze, or leave the toppings off until you are ready to bake it. Once you are ready, you can cook it from froze,n if you like.
Ann Aed Cutshaver
This was amazing! I don’t ever plan on buying crust or store gluten free pizza again. Thank you so much!! I will forever have this as my go to dough. I made it half pizza half garlic cheese bread. Yum!!!
I made this once and it turned out great. The dough was sticky, but your recipe helped prepare me for that. I made this today and it didn’t work out at all. I actually tried times because I worried I made a mistake! Was hoping time the dough turned out gloppy and didn’t stick together at. The yeast is fresh-I open it last week and it expires in 2023. Any ideas what went wrong?
Is there a chance that you used different ingredients or didn't measure the same the second time?