My go-to Gluten-Free Pizza Crust recipe is a simple staple for your gluten-free kitchen, and one of the best no-knead gluten-free pizza recipes out there.
You are going to love this gluten-free pizza crust!
If you love pizza then you are going to love this Gluten-Free Bread Recipe.
For more gluten-free bread, muffin, and savory recipes, check out my Gluten-Free Breads and Muffins Recipes.
Gluten-Free Pizza Recipe
Perfectly thick and chewy, and no kneading required, this quick and simple gluten-free pizza recipe recipe will have you adding pizza into your regular meal rotation.
More of a bread sticks person? Try my Gluten-Free Cheesy Bread Sticks.
Making a Gluten-Free Pizza Crust can seem like a daunting task but luckily you now have a fantastic gluten-free pizza crust recipe.
Pizza is one of those foods that you dream about and think of fondly when you remember your past gluten days.
But you don't have to be afraid of it. This pizza crust recipe is super simple and doesn't require any kneading.
It's gluten-free and only uses a few ingredients, making it the best gluten-free pizza recipe.
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.
Pin for later:
Gluten-Free Pizza Crust
My go-to Gluten-Free Pizza Crust recipe is a simple staple for your Gluten-Free kitchen. Perfectly thick and chewy, and no kneading required.
Ingredients
- 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
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.
Nutrition Information:
Yield:
8Serving Size:
8Amount Per Serving: Calories: 110Total Fat: 2gCholesterol: 2mgSodium: 336mgCarbohydrates: 21gSugar: 1gProtein: 2g
Vanessa
Hello, thank you for the recipe. I did make a flour modification. You wanted your audience to know how it turned out. I used 1/2 cup modified tapioca starch, and 1 1/2 cup of better batter artisan flour. Everything else about same with exception i used kosher salt rather than table salt. It turned out nice and bubbly like we love. The flavor was out of this world! We planned on a taco pizza and it is gonna be so yummy.
chrystal
Thank you so much for stopping back by and sharing what you used. It helps others 🙂
Best,
Chrystal
Marci
Yum! I just made this and it came out great. I was surprised how easy it was and I had all the ingredients on hand. I sprayed the spatula with Pam olive oil spray and spread in pan with spatula and hands, super easy. Thanks!
chrystal
You are very welcome. I am so glad you liked it.
Best,
Chrystal
Ashley
Yum! Looks delicious! Will the dough come out if so mix by hand? How should I prepare if si don’t have a stand up mixer?
chrystal
You can mix it by hand.
Best,
Chrystal
MAGGIE GALLAGHER
Can I double the recipe? And if so, do I double all ingredients?
chrystal
Yes and yes 🙂
Christina
Hello, once the dough is rolled out in the suggested diameter, can it be placed in the freezer for later use? If this can be done how long would freezer life be?
chrystal
I recommend baking it for 15 minutes, letting it cool to room temp, then freezing. It will last 3 months in the freezer and you can pull it out, add toppings, and bake for another 10+ minutes.
Best,
Chrystal
Jeannette
If I'm spreading it on parchment paper how does that work with using a pizza stone?
chrystal
You slide the parchment paper onto the hot pizza stone. The paper will turn brown, but will be fine as long as the baking rack is on the bottom or middle setting and not too close to the top coils.
Best,
Chrystal
Jen
This turned out great and was so easy! I used Great Value Walmart brand flour. Do you know if you can use this recipe with regular (non gluten free) flour?
chrystal
I haven't tried it with regular flour, but it should work.
Best,
Chrystal
Holly
Thanks for the recipe! Does the egg need to be room temp?
Lindsay
Hi Holly!
It's helpful when all of the ingredients are at room temperature. They incorporate better that way. You can quickly get an egg to room temperature by putting it in a bowl of slightly warm water for a few minutes.
Shirley
This is a disaster!! I had to add tons of flour and still a goopy mess. I’ve been GF baking for years now and never had a bigger mess. This isn’t pizza dough, it’s batter!!
Lindsay
Hi Shirley,
Thanks for the comment, and I'm sorry that the recipe didn't work out for you. A handful of other readers have mentioned liquidy results when making flour substitutions. If you've made any substitutions, that might be the issue? If you could let me know, we can troubleshoot.
Charlotte
Do I need xanthan gum if my flour doesn't have it?
Lindsay
I typically would add 1 teaspoon of xanthan gum per cup of flour for dough recipes. You can try it without, but the texture will not be quite right. Enjoy!
Randee
Making this for the second and I cannot believe how easy it is. I use a pizza screen and cover with foil for the first bake. I slide it off and cook directly on the screen for the second bake with toppings and it turns out lovely. Thank you!
Lindsay
Thank you so much for stopping back to let us know how it went!
Lauren
huge pizza lover and I just can't believe that now to order gf pizza it's easily $20! Decided to give making my own a try...SO delicious (better than the restaurants!), SO easy, and much more affordable!
Lindsay
Thanks Lauren! So glad you loved it.
Livia Antonacci
I am a pizza lover and have been making regular pizza for years now. I really don't need to make it Gluten Free but I am going to try it anyway to see how it comes out. I think I am going to use only Bob's red mill gluten-free flour before I add others to this recipe.
Thank you for all the suggestions!!!
Lindsay
Awesome! I hope it's amazing 🙂
Karen Koehn
How is the quality if I let it cool to use with a veggie or fruit pizza?
Lindsay
We haven't tried using this crust in that way, but I think it would work well. Please try it and come back and report!
Angela Bucciarelli
Hi, I live at high altitude. What changes/adjustments should I make?
Thanks.
Lindsay
Hi Angela, this isn't something I know enough about but would suggest that you use the common adjustments for high-altitude baking. At higher altitudes, yeast doughs will rise more quickly, so be sure to check on the crust earlier, and increase the oven temp a bit to help with that. We'd love to hear more about your experience if you experiment with the recipe!
Rosie T
I haven't had pizza with bready crust in so long! This turned out wonderful! I wanted good, homemade pizza for my birthday and this was just the ticket. I didn't use a mixer and it turned it fine. I also oiled my hands, rather than the spatula to put it on the paper/pan. Similar to many GF recipes, this isn't a true dough, but more of a spreadable batter, which I expected, since I've been baking GF for 10 years. This one is going in my favorites!
Lindsay
So glad you loved it! Thanks so much for coming back and sharing your experience!