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.
Kylie
Can you freeze this dough? I’d love to make and have some available for whenever.
chrystal
Hi Kylie,
I haven't frozen the dough yet. I like to par bake it then freeze it, pull it out, put toppings on and bake for 1-12 more minutes. Hope that helps.
Best,
Chrystal
Chelsea
Have you experimented with seeing how long the parbaked crust can last in the freezer?
Thank you!
chrystal
We've never had one more than 3 months in the freezer. We tend to use it by then.
Best,
Chrystal
Sara
This was delicious!!! I made one big pizza in a metal sheet pan but probably will make it thinner next time. Nice and crispy on the bottom and yummy in the top! Timing was great. I will be making this again, and maybe in some more ways! Thanks for the recipe!!!
chrystal
I'm so glad you love it.
Best,
Chrystal
Missy
I used this recipe last night. I used Namaste's gluten free Perfect Flour Blend. It worked great. I ended up making 2 small crusts and freezing one after the first bake.
chrystal
Hi Missy,
I am so glad you like it. Thanks for stopping by and letting me know.
Best,
Chrystal
Anna-Lynn
I tried this today using gfJules flour and LOVED it! My daughter loves it, this will be our new go-to pizza crust recipe. Thank you so much!
chrystal
Hi Anna-Lynn,
I am so glad you love it. Thank you for stopping by to let me know.
Best,
Chrystal
Marie
This was amazing! We’ve tried two other recipes that took longer and was more involved but didn’t taste as great as yours! Thanks so much for sharing!
chrystal
I'm glad you loved it Marie! Thank you for letting me know.
Best,
Chrystal
Sandra
Turned it really well also made bread sticks with them
chrystal
I'm so glad you liked it! Thanks for letting me know.
Best,
Chrystal
Denise Wood
Tried this in my cast iron frying pan. I preheated the pan with some oil in it...it was the best thing I have eaten since switching to gluten free. Thank you!!
chrystal
I love the idea of making this pizza in a cast iron skillet. I'm so glad you liked it. Thanks for sharing.
Best,
Chrystal
Naida
hi I have a question
can we use blended oatmeal for this recipe
chrystal
I have never used oats or oat flour in this recipe. Sorry I can't be more help.
Best,
Chrystal
Carolyn
I tried this recipe tonight, and with just 2 cups of Bob's Red Mill GF flour, it was a total liquid. So I added another whole cup of flour (totally 3 cups of flour) and it was a ball of dough at that point. Any idea what I could have done wrong? I'm sure I measured everything properly. Is 2 cups a typo? It was still the best GF pizza dough I've made, but the others have been really awful.... Also, is no xanthum gun required?
chrystal
Hi Carolyn,
Yes, 2 cups of flour is correct. The recipe only calls for 3/4 cup of water an egg, 1 tablespoon of oil and 1 teaspoon of vinger for the liquid ingredients so I'm not sure how your dough was liquid. Did you possible add more than 3/4 of a cup of water?
Best,
Chrystal
Donna Morgan
My daughter is gluten free and I made this recipe for her and she loved it! She usually orders gluten free pizza from dominos and she says this is much better! And so easy to make! She had told me she thought it was a lot of work to make and a long process. She even made it for herself last night and it once again came out great! Thank you for an amazing, easy gluten free recipe! Especially handy for these tough quarantine times when we are staying home except for absolutely necessary trips to the grocery store and pharmacy. I am going to try making it with a flax egg sometime as well.
chrystal
Hi Donna,
You are very welcome. I am so glad your daughter loves this pizza crust recipe and I love that she has even made it too.
Best,
Chrystal
Theresa
Is this possible without a stand mixer??
Theresa
chrystal
Hi Teresa,
Yes, you can use an electric hand mixer, or work it for a few minutes with a spoon.
Best,
Chrystal
Jasmin
Hi,
Wow this turned out way better than expected! Gluten free dough can be tricky but I love your recipe!
One quick question I have is how do I get the dough to cook completely?
I left the pizza in the oven for a total of 20min and the bottom was nice and crispy but the inside was still a little chewy? Almost not fully cooked? Do you have a tip for that?
chrystal
I', so glad you like it. Are you using a pizza stone? And baking it some before you add toppigs? Another thought, sometimes when the dough is overmixed it doesn't cook up correctly.
Best,
Chrystal
Janet
I could not find list of measurements for ingredients. Nor could I find a link to take me to the recipe so I had to find a different recipe.
chrystal
I'm not sure why you couldn't find it. I see it right above where you left a comment.
Best,
Chrystal
Connie
Loved this recipe - so easy, delicious, fool proof - my new favorite! I cooked it in a cast iron skillet. For the sauce, I used organic store bought tomato basil spaghetti sauce to which I added sautéed red peppers and mushrooms. Kkipped the cheese to make it plant based. Perfection. Thanks so much!
chrystal
I'm glad you love it Connie. Thank you for letting me know.
Best,
Chrystal
Amyi
I made this last night and it came out great! I used Pillsbury's cup-for-cup GF flour. I think that forming it and cooking it on the parchment paper was key. I pressed it into shape, then trimmed the paper around the edges before baking. It was also important to keep my hands well-oiled while shaping it. I had to pour a little more oil into my hands mid-way. I also covered it with plastic wrap and let it sit for a while before baking. I then discovered that I could press it through the plastic wrap, and the wrap didn't stick! Next time, I am going to try adding a little grated parmesan to the crust for added flavor, and try to press it down just a bit thinner. Great, easy recipe- thank you!
chrystal
Hi Amyi,
Thanks so much for sharing what you used. I'm so glad you like it.
Best,
Chrystal
Ron Moss
Loved this recipe. I used Bob’s Red Mill gluten free all purpose baking flour. His package recommended 1 table spoon of gluten free xanthan gum per cup of flour. I used a cast iron pan and wow, the best gluten free pizza crest I’ve ever had. Thanks so much and so easy to do.
chrystal
I'm so glad you like it. Thank you for letting me know.
Best,
Chrystal
J Smith
This was an amazing recipe. Thank you for sharing! It was a hit with the fam, only myself and my baby are gluten free, but everyone loved it!
chrystal
I am so glad your family loved it. Thank you for letting me know.
Best,
Chrystal
Melis
Amazing recipe! It was my first homemade pizza try ever. I used toaster oven and it was amazing!! Thank you
chrystal
I'm so glad you like it. Thank you for letting me know.
Best,
Chrystal
Paris
I think this is the best GF pizza crust recipe! I have tried others that did not have egg as one of the ingredients, and the dough was so challenging to handle, and the crust did not taste that good. So, I think that is the key ingredient.
chrystal
Hi Paris,
I am so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Carole
I did it and I put too much water!! But it was very easy, it’s now in the oven ! Let’s hope it works!!thank you
Bonnie hunter
I tried this today and after reading all the positive remarks about the recipe decided to give it a try. It turned out perfect. I used my own mix of gluten free flour adding 2 teaspoons of xanthin gum it because mine doesn’t have it in. Thank you I will share with my friends your website .
chrystal
Hi Bonnie,
I'm so glad it turned out perfect.
Best,
Chrystal
Viviana
Hello Thanks for sharing this recipe, my family love it! During preparation and following the instructions I had challenges with the baking time/set up. Would you kindly help me with the following questions?
1) What is the baking temperature for the pre-baking?
2) When pre-baking, if you don’t have a pizza stone but a tray, do you still recommend placing it at the lowest rack?
3) What is the final temperature for the complete baking?
4) Where should I place the pizza tray at the oven, in the lowest or middle rack?
5) For the yeast, I have a big package, so what will be the equivalence of ¼ in teaspoons?
Thanks a ton
Viviana
chrystal
Hi Viviana,
Preheat the even to 450. You can lower the tray to the bottom rack, but you can also leave it in the middle if you like. You place your pizza on the tray. For the yeast, you would use about 2 teaspoons.
Best,
Chrystal
Carla
I have tried several other gluten free recipes and liked them but didn't love them. This recipe is "The Best" Pizza dough recipe I have ever made!! It was so easy to make, so quick.
chrystal
Hi Carla,
I'm so glad you like it. Thank you for letting me know.
Best,
Chrystal
Ryan
Would you be able to use the dough for a stromboli or calzone? I only ask because you recommend cooking a little before adding the ingredients and that isn't possible if you plan to wrap. Thank you
chrystal
Hi Ryan,
Yes, you can make a calazone. I haven't tried stromboli yet. For the calizone, I'd divide the dough into 2 or 3 servings, spread each out separately on a well oiled parchment paper, fill one side/half with fillings/toppings, then use your oiled parchment paper to lift the second half of the dough over the filling, and press the seams together. Bake for 20 minutes or so.
Chrystal
Mich
I only have instant yeast. Do I just mix into the flour and skip “blooming” it? I have limited ingredients and don’t want to waste anything. Excited to try, thanks!
chrystal
You can use instant yeast. You still want to let it rise a bit, so it doesn't get gummy in the middle.
Best,
Chrystal
Karen
This is the best gluten free pizza recipe I've found. I was diagnosed with Celiac disease 3 years ago, and real pizza is one of the foods I miss the most. This is good pizza, not just good gluten-free pizza. Even my non-celiac husband loves it. I bake it in a Breville toaster oven and it comes out great. We like thin crust, so I get 2 small pizzas out of this, about 9" diameter. I use a hand mixer with a dough hook. It really helps to oil your hands when you spread the dough, and the parchment is a necessity for transferring the dough. My only problem is I'm down to my last packet of yeast, which I'm saving like an expensive wine. Thanks so much for posting this. --Karen
chrystal
Hi Karen,
I'm so glad you love it. Thanks for sharing how you made it.
Best,
Chrystal
Marisa M Bain
Hello! Thank you for this recipe. I hope to make tonight. Do you think a flax egg would work?
chrystal
Yes, but you'll need to add the equivalent of 1 to 1.5 flaxeggs. Make sure to spoon your flour into your measuring cup and then level it so you don't add too much flour.
Best,
Chrystal
SD
This is amazing! Let me just say that I bought two gluten free cookbooks and the pizza crust recipes were not good and took way longer. This recipe is on point. I used King Arthur GF flour since that’s what I had on hand but I’ll try different varieties. It comes out thick and airy. In fact, next time I might make the crust just a bit thinner. This will be my go to pizza crust recipe! 5/5 stars.
chrystal
Hi Shawna,
I am so glad you like it. Thanks for sharing what flour blend you used.
Best,
Chrystal
Olivia Curry
I am having trouble getting the middle to cook through I think... unless it’s a bit doughy normally! I have the same issue when I do a sourdough pizza crust. Do I cook on low or top rack? Any ideas why?? I even cook an extra two minutes or sob
chrystal
Hi Olivia,
Did you let the dough rise before you baked it? Letting it rise will help with that. Also, overmixing can lead to a dough-like center.
Best,
Chrystal
Olivia curry
I let the yeast, sugar, and water rest for about 5 minutes! Is that appropriate?
I will try mixing for strictly one minute next time!
Also, how long do you recommend heating up your pizza stone?
chrystal
Hi Olivia,
I'm not sure what you mean. You need to proof the yeast before you add it to the pizza crust. You'll want to let the yeast, water, and sugar sit until it gets foamy.
I typically let me pizza stone sit in the oven while it is preheating.
Best,
Chrystal
Nicole
This is the best gluten free crust!! I've tried SO many recipes and this is by far the best we've made!
chrystal
I'm so glad you love it. Thank you for letting me know.
Best,
Chrystal
Marian Fleming
Made this recipe last night doubled it and made three 30cm crusts I generously oiled the pizza trays and sprinkled with polenta (also gluten free ). Absolutely great recipe many thanks
chrystal
So glad you like it! Thanks for letting me know.
Best,
Chrystal