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.
Jesse
Im going to try this tonight! Look like a great recipe. But I was wondering if I could replace the sugar with honey? Thx!
chrystal
Hi Jesse,
Yes, you can use honey. It's to activate the yeast, so honey works 🙂
Best,
Chrystal
Jana
I used your recipe to make a Chicago style deep dish pizza and it was fantastic! I used a springform pan with the bottom lined in parchment and then greased bottom and sides with ghee. I baked the crust at 450 for 8 minutes, then filled and baked about 30 minutes at 350. The crust stood up to the ingredients beautifully. It was so crisp that you could pick up the slice even with a ton of toppings. I wish I could post a picture because it was a stunner! Thanks for a great recipe!
chrystal
Hi Jana,
We love making deep dish pizza. I'm so glad you loved the crust. Thank you for stopping back by and sharing what you did and your results.
Best,
Chrystal
Rachel
This worked out great. Exceeded expectations. Thank you for sharing!
chrystal
I'm so glad you liked it!
Best,
Chrystal
Tom Cerny
I’m looking for the link to the video and can’t find it.
chrystal
Hi Tom,
It's near the top of the page. It should autoplay.
Best,
Chrystal
Arylene
Made this & turned out very well. Will certainly be my pizza crust from now on.
chrystal
I'm so glad you like this pizza crust recipe. Thanks for letting me know.
Best,
Chrystal
Katie
This is a good recipe if you like a really soft pizza - the taste was great but I like a crispier pizza
chrystal
Hi Katie,
I'm glad you liked it. You can make it crispier by spreading the pizza dough thinner or baking it on a grill or pizza oven.
Best,
Chrystal
Shirl
Or add a bit of almond flour?
Lisa Gotsch
Have you ever used this to make a stuffed bread or Stromboli?
chrystal
Hi Lisa,
You can use this pizza crust to make stuffed bread or stromboli. The trick would be to make sure your parchment paper is well oiled so you can roll the dough, like you would cinnamon rolls.
Best,
Chrystal
MB
Is it possible to make this without the yeast? I was recently diagnosed with several food sensitivities and this recipe would be great except I'm not allowed any type of yeast.
chrystal
Hi MB,
Yes, you can make this pizza without yeast. Just leave it out. It won't rise as much, and should have a nice texture still.
Best,
Chrystal
Shirl
Add lemon juice and baking soda 1/1 I hear is a great replacement. I too have issues with yeast.
chrystal
Thanks for sharing Shirl!
Best,
Chrysatl
Socorro Padilla
Oh MY Goodness!!! Just want to say “ Thank You” for the pizza crust recipe, Turned out great!!! We plan to make more!
chrystal
I'm so glad you like it! Thank you for letting me know.
Best,
Chrystal
Trish in NJ
just made this with king Arthur gluten free flour and it was good but Chelle put to much souse but everyone gobbled it all up. I'm going to get some Bob's Red Mill because my dough appeared to be a lot softer than yours, i.e., it was liquidy and not forming a ball like your dough did. It made both my 7 y/o and her 13 y/o brother very happy and it made me happy because my little celiac and her gluten sensitive older brother were able to eat pizza again Thank you.
chrystal
Hi Trish!
I'm so glad everyone liked it! Definitely try it with Bob's Red Mill 1-to-1 (not the all purpose gf flour) next time.
Best,
Chrystal
Danielle B Masek
I really like softer chewy dough. How thick should I make the crust?
chrystal
Hi Danielle,
Just spread it out to a 12-14" circle. If you want a really fluffy crust, let it rise for 30 minutes before baking.
Best,
Chrystal
Ellie
Do.you mean let it rise after you roll in out?
chrystal
Hi Ellie,
Yes, you can let it rise it get a fluffier crust. You can also just put it straight into the oven when it's done preheating.
Best,
Chrystal
Byron Kimball
Hi, Chrystal,
Made this for the first time for my grandmother, who is gluten-free. Turned out fantastic. Only issue was that the dough was sticky and difficult to work with. Do you have any pointers for how to minimize this? We did add extra flour and grease hands/pan (which did trick).
chrystal
Hi Byron,
Can you please tell me what flour blend you used? The dough is sticky, but oiling your hands should have helped you spread the dough with little difficulty.
Best,
Chrystal
Lisa
Made it tonight and definitely one of the tastiest recipes I have ever had. Thank you
chrystal
Hi Lisa,
I'm so glad you like it. Thank you for stopping by.
Best,
Chrystal
Mary Dorothy Boyaj
If I use a pizza stone do you still use parchment paper?
chrystal
Hi Mary,
Yes, the parchment helps to transfer the dough to the hot stone.
Best,
Chrystal
Spencer
Hello, I'm desperate for a good pizza dough. I want to try this one asap. Can I use this recipe in my bread machine on the dough setting? Please email me the answer, anyone! Thank you SO MUCH!
chrystal
Hi Spencer,
I haven't tried mixing the dough in a bread maker, but I imagine it would work since it is essentially mixing and massaging the dough. Let me know if you try it!
Best,
Chrystal
Kathie Armstrong
I'd like to make this, but having company in a couple weeks. Would like to get some made ahead of time. You mention "par-baking". How do I do that?
chrystal
Par bake just means baking it before you add toppings. You can make these pizza crusts and cook them through, cool them, freeze them, then pull them out the day you want to make them. Add toppings, and bake.
I hope that helps,
Chrystal
Maureen
This was the best crust ever!! I'm thinking Friday night pizza is back! Next time I just need to roll it a little thinner but otherwise it was great!
chrystal
Hi Maureen,
I'm so glad you like this pizza crust recipe! Thank you for taking time to stop by and let me know.
Best,
Chrystal
Heather
I used a mix called MPower and was thrilled with the result. Thanks so much for sharing such a great recipe! I actually enjoyed eating the crust.
I was confused by the parchment paper instructions- it started burning halfway through so I took the crust off the paper.
chrystal
Hi Heather,
I've never had parchment paper burn, sorry to hear yours did! The parchment paper is to help transfer the dough to the hot pizza stone, and it helps keep it from sticking.
Thank you for sharing!
Best,
Chrystal
Jill
It sounds amazing and I know my daughter loves it! Can the dough be made and frozen, then thawed and shaped and cooked? It would be great to have the dough in the freezer for use when unexpected company comes over.
chrystal
Hi Jill,
Yes, you can either freeze the dough balled wrapped in cling wrap, or you can bake the crust for 12 minutes, freeze them, then top them with toppings and bake for 14 or so minutes.
Best,
Chrystal
Lisa
Thank you for sharing. I'm very excited to make this tonight, but I have 2 questions.
1. Would it be okay substitute white vinegar for cider vinegar?
2. Can this be done with an electric hand mixer or mixed manually the old fashioned way?
chrystal
Hi Lisa,
You can use white vinegar, and yes, you can use a hand mixer. Just make sure to mix it for 3 minutes or so to work all the ingredients together.
Best,
Chrystal
mark
super recipe, tried it last night, used your flour substitutes instead of the premixed flour, wife and I loved it. Thanks again.
chrystal
So glad you love it! Thank you for stopping by to let me know.
Best,
Chrystal
Susie Rosso Wolf
Hello Chrystal, I have been searching the world over for many years for gluten free recipes that make sense, are correctly structured and are authored by someone who is obviously and actually...authentically...a real cook!
I do believe, after combing through your website, that I just may have discovered a gold mine of well thought out recipes for the gluten free cook. Aside from your recipes and photography and videos, I really like your spunky attitude with a little bit of finger wagging in the air...love it!
Chrystal, I have printed off copies of your gluten free pizza recipe and your cheesy gluten free bread sticks recipe. I will be baking both of them, very soon, and I'll be getting back to ya! Thank you for being here, I appreciate the hard work it takes to maintain a beautiful website like yours. With deep respect, Susie Rosso Wolf
chrystal
Hi Susie,
I am so glad you're giving these two recipes a try. I hope you like them as much as we do.
Best,
Chrystal
B
I made cheesy breadsticks using this recipe. I used Krusteaz gluten free 1:1 flour blend. My dough was very sticky and didn't smooth out very easily, even with oiling my hands multiple times. This didn't bother me because I knew the cheese would hide my imperfections. The baked dough's texture was much closer to "real" pizza dough than anything else I've tried. Even better, it was quick and easy to make. This is my new go-to pizza dough recipe. Thank you!
chrystal
I'm so glad you like it! Thanks for sharing what you used.
Best,
Chrystal
Heather
I’m making a personal pizza with this crust! I am SO happy you use Bob’s because it’s quite inexpensive and I thought it was the flour. Trying to find the right mix would’ve been a pain. I tried a different recipe last night and it was awful lol this one is perfect! Thank you thank you thank you! I will definitely be trying out more of your recipes.
chrystal
Hi Heather,
I'm so glad you like this pizza crust recipe. It's a favorite of ours too. I hope you find many more recipes you love.
Best,
Chrystal
Lily
Ok so my dough never formed into a ball it was a super sticky mess but I made it work by placing on cast iron and baking it. It tasted good (I added Italian season all); I used mink fruit sugar and the yeast (not active) with boiling water and let it sit for like 8 minutes and it never “poofed”. I used one cup whole wheat pastry 3/4 fine almond flour and 1/4 tapioca. Is that why?? Please let me know. Thanks! I like the taste. And I made two so I placed one directly on the rack and that one tasted way better. I highly recommend letting it sit directly on the rack after baking with topping for six minutes. It was better than restaurant pizza.
chrystal
Hi Lily,
I'm glad you liked it. I haven't personally used wheat flour, or almond flour with the other ingredients but that may have caused your bdough to be different.
Best,
Chrystal
Maria
Hi there, I cannot find this gluten free flour. What flour could I substitute this with??
Thank you
chrystal
Hi Maria,
Do you have a mix in your area that has white rice flour, tapioca, and potato starch? It should work.
Best,
Chrystal
Laura
This recipe is amazing! So quick and delicious! Thank you for bringing pizza back into my gluten free life : )
chrystal
Awe, I'm so glad you liked it. Thank you for sharing.
Best,
Chrystal
Lisa
Can I use egg replaced with this. My so. Has chia and flaxseed and egg allergy as well.
chrystal
I haven't tried an egg replacer but a few reader have. It should work. The texture will be slightly different.
Best,
Chrystal
Savannah
So thankful to have found this recipe! I have missed "thicker" crust pizzas since going gluten free (most recipes I find tend to make a thin crust pizza). I used Bob's Red Mill 1 to 1 flour and it worked great. I also plan to try this dough for making pigs in a blanket!
chrystal
I'm so glad you like it! Thank you for letting me know.
Best,
Chrystal
Elyse
I used King Arthur’s measure for measure and it worked well, need to add more salt next time, but will definitely use again.
chrystal
Hi Elyse,
I'm glad you like it. Thank you for stopping by and sharing what flour blend you used.
Best,
Chrystal
Kassandra
Bob's Red Mill 1:1 flour has xanthan gum in it but your suggested replacement flour blend recipe doesn't. Should we add xanthan gum, and if so, how much? Thanks!
chrystal
You don't need it for the flour blend, but if you want to add it, you can add 1/2 teaspoon.
Best,
Chrystal
Jean
Do you have to preheat the stone? Have you just formed it right on the pizza stone & skipped the parchment paper? That’s what I do with a boxed gf crust.
chrystal
I personally do as it creates a nice crisp bottom, but it's not required.
Best,
Chrystal
Chrystin
Can you pre make this dough the day before and keep it in the fridge to be baked the next day?
chrystal
Hi Chrystin,
Yes, you can do that. I recommend letting the dough sit for 20-30 minutes after you pull it out of the fridge, before you bake it.
Best,
Chrystal