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
-
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.
Grace
I made this for the 1st time tonight for our pizza and movie night. It was a huge success. We haven't done a pizza & movie night for years because I haven't been able to find a good crust anywhere.
I am allergic to potatoes, so I couldn't use the Bob's flour blend. I keep 6 or 7 of Bob's flours and starches on hand, so I looked up the ingredients of the flour blend you used, and mixed my own, substituting arrowroot starch for the potato starch (1/2 c each brown rice flour and sweet white rice flour, 1/3 c each Sorghum flour, arrowroot starch and tapioca starch and 1 TSP xanthan gum). Otherwise I followed your recipe and instructions exactly.
I used a heavy rimmed baking sheet as you suggested since I don't have a stone. I patted the sticky dough out to about a 9 inch circle. I did need help transferring the parchment paper & pizza onto the baking sheet in the oven. I have not watched the video yet, so I'm hoping you do demonstrate that.
When I took it out after the first 10 minute baking, my husband and I exclaimed "it looks like a regular pizza!" We had not expected that since we have had so many failures. And the taste was just what I wanted too.
Thanks for the great recipe.
chrystal
Hi Grace,
I'm so glad you were able to mix up your own blend! Thank you for stopping by to let me know you like this pizza recipe.
All my best,
Chrystal
Brenna
Hi! Can this be made kneading by hand instead of using an electric mixer? We need a recipe we can make for a 6 year old birthday party (no mixers) where we will be having the girls make/bake their own pizzas.
chrystal
Hi Breanna,
Yes, you can mix it by hand. It might take a bit of work but you'll want to mix it until it looks like the consistency in the video (in my post). I hope that helps.
Best
Chrystal
Ginger5000
Use another cookie sheet upside-down to transfer! Just put mine in the oven!
chrystal
So glad you liked my pizza recipe! Thanks for letting me know.
Best,
Chrystal
Jake Rosenfeld
This was an absolute winner. After choking down failures year after year I just had the best Thanksgiving pizza in the history of Thanksgiving pizzas.
I have an oven in my woodstove that can run up to between 500 and 600 degrees. It worked perfectly for this recipe.
Thanks so much.
Jake
chrystal
Hi Jake,
I am so glad you like my pizza recipe. We love baking it on our grill, up to 500 degrees. We're thinking of building a pizza oven this next summer, if we have time.
Best,
Chrystal
Jan
I live in South Africa and use 3/4 rice flour amd 1/4 cornflour and it comes out beautifully crispy. Thank you for revolutionizing dinner!
chrystal
Hi Jan,
I'm so glad you like it! Thank you for letting me know.
Best,
Chrystal
Nevena
My pizza is in the oven right now but I couldn’t wait and had to comment. I used a gluten free flour brand I found at Costco and I just had to double check it was in fact gluten free because after baking my pizza for the first time (pre toppings) I tried it...and it was so good! I’m not sure if it’s the flour I used but mine puffed up like a giant pita with a bread like texture. I can’t wait to try it with toppings but I may keep making it on its own. Thank you!!!!
chrystal
Hi Nevena,
I am so glad you like it! I'll have to check the costco gluten free flour out. The flour blend I use also delivers a more puffed up pizza.
Best,
Chrystal
Nevena
Thank you again Chrystal! The Costco Brand is "Namaste".
And my pizza was delicious with toppings too! Going to make it again tonight. : )
chrystal
Hi Nevena,
Thank you for stopping back by to let me know 🙂
Best,
Chrystal
Laura Bergner Owens
I love the Namaste brand from Costco too! It comes in a bigger bag than I can find the Bob’s flour in where I live. I’m about to make your pizza with it. I’ve subbed it in other recipes of yours. The tip about how to measure GF flour makes a HUGE difference in my baking. Thank you!
Laura
chrystal
Hi Laura,
So glad my tip about measuring flour is helpful! I've had a few people comment that they used the Namaste and liked it in this recipe. Let me know how it turns out!
Best,
Chrystal
Ali
Have you ever tried freezing the dough to save for a later use?
chrystal
Hi Ali,
I haven't. If we freeze the crusts, we do after we parbake the dough. Hope that helps.
Best,
Chrystal
Jenn
Avocado oil works amazing.
chrystal
Thanks for letting me know Jenn!
All my best,
Chrystal
Flex Rampant
Made this on Saturday and it produced the best homemade pizza we've had yet.
I stuck pretty close to the recipe with the only changes being to the flour blend (Lidl's free from range) and used white wine vinegar instead of cider vinegar.
I was wondering what the vinegar was actually there for. Is it necessary addition to produce the pizza base or just purely a flavouring?
chrystal
Hi Flex,
I am so glad you like this pizza recipe! Thank you for letting me know which flour blend you used. The vinegar in this recipe gives the yeast a boost and helps creates more air pockets thus delivering a more airy or fluffy pizza crust. 🙂
Best,
Chrystal
Cindy
If I don't want a "fluffy" crust, can I simply omit the vinegar? Or is the vinegar a vital ingredient despite the fluffing factor?
chrystal
The yeast is what makes the pizza rise to be fluffy. If you want a thinner crust, wait to mix it up until the oven is pre-heated. Mix it, then using oiled hands spread the crust as thin as you can make it.
I hope that helps.
Best,
Chrystal
Evelyn
We love this pizza crust!! It is so soft and tastes like "regular" pizza dough. We are also dairy free so we put taco topping on it and make taco pizza or load it with veggies and meat. Thank you!
chrystal
Hello Evelyn,
I am so glad to hear you are enjoying my recipes, including my pizza crust recipe. I appreciate you taking time to stop back by and leave a comment.
Best,
Chrystal
Lily
Amazing. Crust and pizza approx. 30 minutes. Easy to follow recipe, fast rise, puffed up like a regular pizza ( if you want a fluffier crust) and delicious. I used gf all purpose flour and vegan egg because I finished all my eggs at breakfast. Its on my pinterest board for sure.
chrystal
Hi Lilly,
I am so glad you like my pizza crust 🙂 Thank you for stopping by to let me know you found it easy to make and that you used a vegan egg. I've had many readers use a vegan egg and love this crust.
Best,
Chrystal
Oma
Hi Chrystal
Thank you so much for this wonderful recipe. I tried it for the first time 2 weeks ago and my husband who has celiac disease (and had resigned himself to missing out on great pizza for the rest of his life) REALLY loved it!! What a win!
So, I tried it again today and doubled all the ingredients (I planned to freeze one of the crusts for later). The dough unfortunately came out very wet and sticky. After panicking for a few minutes, i ended up adding about 4 tablespoons of flour to the mix and all was right with the world again (phew!)
Should I NOT have doubled all the ingredients?
Thank you again
Oma
chrystal
Hi Oma,
I am so glad you like my pizza. It's a favorite of ours as well. You can double the recipe, but it does add a potential for a measuring error. For example one time I doubled it and I didn't double all of the liquid. Also, with that much in one bowl, sometimes I have to mix it a little longer to get all the ingredients off the bottom of the bowl.
Best,
Chrystal
Lily
Sorry I forgot to add and baked in toaster oven. Success!!
Rene'
Fabulous pizza dough recipe! I found a trick to transferring the dough and parchment paper to the pizza stone or cookie sheet. I use the flat side of a round 12" splatter screen to build my pizza on. It's almost like a big pizza paddle used in a pizza restaurant. Once the pizza is built, I position the splatter screen next to my pizza stone, then slide the parchment and pizza over onto the hot stone with ease.
chrystal
Hi Rene,
I'm so glad you like it! Thanks for the tip on using a splatter screen to transfer it to the stone - so clever!
Best,
Chrystal
Rachel
Hello, I made this pizza crust tonight, but my crust did not rise. I followed the directions correctly and used all ingredients as required. ... My crust is “thin crust”. I’m assuming my yeast didn’t activate, but what did I do wrong?
chrystal
Hi Rachel,
My best guess is that the yeast didn't activate. It happens to me from time to time. Sometimes it's because the yeast isn't a good batch or sometimes the temperature of the water wasn't quite right. I hope your pizza still tasted yummy.
Best,
Chrystal
Casie
Could i use this for a freeze ahead calzone you think?
chrystal
Hi Cassie,
I haven't tried freezing the unbaked dough. If you do, I would put it on parchment paper (ready to bake) and spray a piece of cling wrap with oil for the top. When you pull it out of the freezer let it come to room temperature before you bake it. Let me know how it turns out!
Best,
Chrystal
Jorge
I put half the dough between to pieces of parchment paper which have oil on them. I place the dough in the oven for 10 minutes and remove. I remove the parchment paper from both sides add the toppings. I then bake for another 8-10 minutes.
chrystal
Hi Jorge,
Thank you for stopping by and sharing!
Best,
Chrystal
Sandy
Hi. Your crust looks amazing! I am oil free in addition to being gluten-free. What would happen if I left out the olive oil? I've heard of using applesauce instead of oil when baking cakes. I just don't know what that would do to your pizza crust. Do you have a substitute suggestion? Thanks!
chrystal
Hi Sandy,
When you say you are oil-free, does that also mean you are butter free? I haven't tried this recipe with apple sauce, but butter should work.
Best,
Chrystal
Danny
5/5 stars FOR SURE!!! This is the easiest and tastiest pizza crust I’ve ever made- gluten free or not. Of course it’s not that elastic, bubbling, gluten-y, dough, but it makes the perfect thin crust pizza.
chrystal
Hi Danny,
I am so glad you like it 🙂 It's becoming a favorite among many. Thanks for stopping by to let me know what you thought.
Best,
Chrystal
Quint
So you use yeast but there is no proofing time for the dough?
chrystal
Hi Quint,
The yeast helps the dough rise during baking. You can let the dough sit/proof and it will deliver a fluffier pizza dough.
Hope that helps,
Chrystal
zuni
hi
i have 2 questions.
1 . can i use just plain rice flour for this recipe or does it have to be flour blend?
2. What can i use instead of egg?
Thanks in Advance
chrystal
Hi Suni,
I haven't personally made this recipe with all rice flour and you can use flax egg (1 tablepsoon of flaxseed meal + 3 tablespoons water) in place of the egg in this recipe. Make sure when you measure your flour to spoon it into your measuring cup and then level it, don't scoop your measuring cup into the flour then level.
Hope that helps,
Chrystal
Lora
I used this recipe with GF Jules flour; last night I grilled my pizza and it was the BEST gluten-free pizza I'd had in a long time! It was crisp on both sides, but it stayed chewy in the center. I've baked this crust in the oven, too, and it's my new go-to. It's so simple and easy. I love the yeast and addition of sugar. I think it makes it taste like a pizza crust should taste! Thank you for this easy recipe!
chrystal
Hi Lora,
Thank you so much for taking the time to stop by and let me know you loved this pizza recipe.
Best,
Chrystal
Emma
Looking forward to trying! Should the yeast be quick-rise?
chrystal
Hi Emma,
You can use either, but I usually use quick rise in this recipe. Let me know if you like it!
Best,
Chrystal
Amanda
This was my first time using yeast. I was a little worried. This crust turned out amazing though! I used Bob's red mill brown rice flour. I also brushed the crust with a butter/garlic mix. Best pizza I've had in years!!
chrystal
Hi Amanda,
I am so glad you like my pizza crust recipe! Thank you for taking time to stop by and let me know.
Best,
Chrystal
Cassie
Great recipe! Thanks
chrystal
Glad you like it. Thank you for stopping by to let me know.
Best,
Chrystal
Bonnie
Followed directions. 8 minutes each cook time worked perfect for me. Everyone was very happy and gave two thumbs up.
chrystal
So glad everyone liked it! Thank you for letting me know.
Best,
Chrystal
Emily
This is my new favorite gluten free pizza crust! I substituted King Arthur flour's measure-for-measure gluten free flour, and used regular white vinegar because I didn't have any other kind on hand. It was a delightfully fluffy and flavorful crust, and I'm looking forward to reheating the leftovers tomorrow!
chrystal
I'm so glad you like it! Thank you for letting me know.
Best,
Chrystal
Nick
Does the flour need to be all purpose or can it be just normal flour
chrystal
Hi Nick,
If by normal flour you mean wheat flour, I haven't personally tried it in this recipe. All purpose gluten free flour is a mix of gluten free flours that mimic regular wheat flour. Hope that helps.
Best,
Chrystal
Jessica
Very good! Quick and easy to make too! Not soggy in the middle like many others I've tried. I used King Arthur GF all purpose flour and it worked great! My husband also approved, so it's a winner!
chrystal
I'm so glad you liked it Jessica. Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Mary Rose
I have been cooking/baking and catering Gluten Free for over 25 years. Thought I pretty much knew 'everything' and had every wonderful gluten-free recipe out there...that is until I found Chrystal's GF Pizza recipe. I'm almost at a loss for words. It's not only absolutely delicious, but the entire 'prep' took 5 minutes. The hardest part was waiting for the yeast to activate. This dough was so easy to work with and Chrystal's hints were spot on. My entire family was just about speechless when they tasted it. My granddaughters kept asking me are you SURE this is gluten-free? Highest compliment ever. Thank you Chrystal...I'm a fan for life.
chrystal
Thank you so much for the lovely note, Mary Rose! It truly made my day. I'm so glad to hear that you and your granddaughters loved it. I hope you find many more recipes that you all love.
Best,
Chrystal
Karen
Crystal I cannot have white rice flour only brown rice do you have any idea how I can adjust your recipe to reflect that issue ... since having to go gluten free that is one of the biggest items I miss and I have tried some commercial products and they are disgusting could I substitute sorghum flour for the white rice flour
chrystal
Hi Karen,
I haven't tried a non rice flour blend in this pizza recipe but I'm currently developing a Paleo Pizza Crust, which will be primarily almond and flaxseed meal. It's not ready yet, but I hope to have it up before the end of the year.
Best,
Chrystal
keith
I let my dough rise for 45 minutes, shaped it into size, let rise about 10 minutes more and then baked it for 10 min. Put toppings on, baked another 11 minutes and it was perfect. Best gluten free dough I’ve tried yet. I was worried while it was baking because it smelled like ACV strong, but it tasted great. Chewy and then crispy around the edges.
chrystal
Hi Keith,
I'm so glad you liked it! Thank you for taking time to stop back by and let me know.
Best,
Chrystal
Teresa
This pizza crust is seriously the best 1 I have made since finding out 5 years ago that Im allergic to wheat, and I've tried quite a few! Thank you for this awesome recipe!
chrystal
I'm so glad you love it. Thank you for letting me know.
Best,
Chrystal
Liz
Hello. Does the crust have to be pre-baked before toppings? I make pizza roll ups with wheat flour and was hoping to make gf roll ups for grandsons. You make you pizza then roll it up cut it 1” thick and bake in oiled cornmeal muffin tins. Want to make these but gf. Could it be possible? Liz
chrystal
Hi Liz,
I haven't personally made pizza roll ups with this recipe, but you can use the dough without baking it first. The idea behing par-baking it is to help it rise and cook before putting the toppings on. Let me know how they turn out!
Best,
Chrystal
Gabriella
Great recipe! My brother tried a slice and didn't even notice that it was gluten free until I told him!
chrystal
I'm so glad you like it! Thank you for letting me know.
Best,
Chrystal