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
-
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.
Monica
Excellent ! Been searching for a good pizza crust gf for years. This is the best one. No gluten free gritty after taste. It’s also very easy to make I used king Arthur Flour (gf). Thank you for this recipe !
chrystal
I'm so glad you like it. Thanks for letting me know.
Best,
Chrystal
Jeffrey Okay
What is the measurement in teaspoons for the yeast? I have a jar of it.
chrystal
Great question. It's 2 1/4 teaspoons.
Best,
Chrystal
Jeffrey Okay
Thank you so much! I appreciate your quick reply.
Elizabeth Wright
Thank you SO MUCH for this recipe! My daughter and I have been searching for years for something that actually tastes like real pizza dough! What a special treat to find your recipe. Can it be frozen? If so, do I need to par-bake it first, or can it be frozen as dough? Thank you!
chrystal
Hello Elizabeth,
I am so glad you both love it. You can par-bake it for 12-15 minutes. Then freeze it. Pull it out, add toppings, and bake for 10+ minutes until it's to your liking.
Best,
Chrystal
Zednick
Works just fine with Namaste all-purpose GF flour. I dump the dough ball on the pizza stone then pour a LOT of olive oil on top to counteract the extreme stickiness. Then I press it flat with a wooden spatula. You don't want this crust to be thick at all.
chrystal
Thanks for sharing what you used.
Best,
Chrystal
Anna Lettenberger
I also used Namaste brand gluten free perfect flour blend and my daughter said it's the best gluten free pizza she's ever had! I oiled a small rolling pin and rolled it out to an 8 inch crust (little thicker)...didn't have pizza stone so baked on a flat sheet pan with Silpat on top and turned out perfectly.
chrystal
I am so glad she loved it. Thank you for sharing what you used.
Best,
Chrystal
Guri
What temperature do you pat bake this crust at?
chrystal
450F
Best,
Chrystal
christy chudy
I liked this recipe. Tastes good and the texture is alright. I would definitely make this thinner next time. I made it half inch thick and it was too doughy.
chrystal
I am so glad you liked it. Thank you for taking the time to stop by and let me know. You can can always spread the dough thinner, for a thinner crust.
Best,
Chrystal
CMBC
Whoa easiest pizza I have ever made. Crust came out beautifully, so excited! I’ve made other GF pizzas and the crust has always disappointed. Thank you for sharing with us!
chrystal
I'm so glad you like it. Thank you for letting me know.
Best,
Chrystal
Ariel
Should I bake this on the lower rack of the oven?
chrystal
Yes, the lower rack works best.
Best,
Chrystal
Arianna LaGon
I don’t know why my dough was so loose I added 1/4 of tapioca starch and 1/4 arrowroot
To make it work
It’s in the oven now! Finger crossed
chrystal
Hi Arianna,
The dough should be a little loose. If you watch the video, you'll see what I mean. Let me know how it turned out.
Best,
Chrystal
Marfa Shimalin-Molodih
How do I make a double or triple batch? Do I just take all the ingredients you have listed and double (or triple) them? Specifically the yeast? Can I use 1 packet of yeast for a double or tripe batch? I am using Bob Red's Mill 1 to 1 GF Flour.
We made this the other night and it is DELICIOUS!!!
chrystal
I haven't made a triple batch. For a double batch, you just double the recipe. You can use 1 packet of yeast for a double batch, if you like but make sure to add the water as the dough still needs the additional liquid.
Best,
Chrystal
Marfa Shimalin-Molodih
Thank you so much! I will try a double batch and see how it turns out! Yeast (& most baking items) seem to be hard to find due to Covid-19 so I wanted to make sure I could utilize my yeast efficiently! Thank you Chrystal! 🙂 We made this pizza dough again tonight & it was a HIT! We love this recipe! Take care!
Jody
OMG! I've been gluten free for almost a year and have been craving pizza. I tried your recipe tonight and it was AMAZING! Thank you so much!!!!
chrystal
You are welcome. I am so glad you like it.
Best,
Chrystal
Gail
This gluten free pizza dough recipe is easy and delicious. I’ve tried other recipes and this is the best! Thank you!
chrystal
Hi Gail,
I am so glad you think it's the best. Thank you for stopping back by to let me know.
Best,
Chrystal
Renata
What is the difference between active dry yeast and instant yeast? Does it make a difference which one I use? Thank you very much!
chrystal
Active dry yeast needs to be proofed before you add it to a recipe and instant yeast does not. Also, instant yeast typically creates a quicker rise, which works great in recipes like pizza and cinnamon rolls. I typically recommend that people don't use instant yeast in my bread recipe so that they dough has enough time to build other structures while it rises. You can use instant or active dry yeast in this pizza recipe.
Best,
Chrystal
Amy
Does the dough need to rise before using and/or can it be made in advance? Also have you ever tried to grill this dough? Thanks!
chrystal
You can make it in advance and refrigerate the dough, or you can par-bake it and let it cool before refrigerating or freezing it. Then add toppings and bake for additional time.
Best,
Chrystal
Kristin
Hi. I am excited to try this Pizza recipe. Do you think I could add honey instead of sugar? (Or might you recommend any other sugar substitute?)
chrystal
Hello, Yes you can use honey instead of sugar 🙂
Best,
Chrystal
Becky
I used honey in my latest batch, but since it is sweeter, I just used half as much. I think that's a general rule for substituting.
Ferial
Hi Chrystal and thank you so much for sharing this recipe .
Can I use just white rice flour instead of brown rice ?
Do I need xanthan gum?
Thanks
chrystal
HI Ferial,
You can use white rice flour. You don't need than xanthan gum but it does help with the texture.
Best,
Chrystal
Heather
Thanks for answering the questions in the comments.. I was wondering about just using white rice flour and you had already answered! 🙂
Paige
I'm going to be making this tonight! Do you think white wine vinegar will work? or it needs to be cider vinegar?
chrystal
White vinegar works 🙂
Best,
Chrystal
Jeff
Can this be cooked in a brick oven?
chrystal
Yes!
Best,
Chrystal
sarah kolker
Hi, I just made the pizza and then decided to make another crust right after to freeze. The way I read it, you Premake the crust and pop it in oven? Or just the dough? I pressed it out and plan to bake for 10 mins, then freeze the crust. But not sure how to freeze now!
chrystal
I usually bake the crust without any toppings if I'm going to freeze it. After you bake the crust, you let it cool to room temperature, then wrap it and freeze it. When you are ready to enjoy it, add toppings and bake for 10-12 minutes, or until your toppings are cooked the way you like.
Best,
Chrystal
Becky
This turned out fantastic. Thank you so much for sharing!
chrystal
I’m so glad. Thank you for letting me know.
Best,
Chrystal
Lisa Miller
I'm SO happy to find this. During the Great Flour Run of the Early Quarantine Days, I ordered a 25lb bag of Bob's 1-to-1 because it was the best I had used so far and the 25lb bag was all they had at the time. Then on their website they said it doesn't work well for pizza crust. With your encouragement I'm going to try it.
Have you used this recipe for thin-crust or should I stick with thick=crust?
Thank you so much for this. I even have some yeast I hadn't used yet!
chrystal
You can use it for both. If you want a thinner crust, press the dough thinner and put it straight into the oven as soon as it's done preheating.
Best,
Chrystal
Todd
Thanks so much for this recipe! Is there no need to let the dough rise before baking? Would I get a fluffier crust if I did that?
chrystal
It rises in the oven some, but you can definitely let it rise for a fluffier crust.
Best,
Chrystal
Ann T
I made this with Bob’s Red Mill 1:1 mix and it was delicious. Super easy as well. The very fussy eater I shared it with was very impressed by how good this was. Thank you so much for sharing.
chrystal
I'm so glad you liked it. Thank you for sharing.
Best,
Chrystal
Trista Vidovich
Hi Chrystal -
Should I use the paddle or the dough hook if using the kitchen aid mixer? Thanks,
Trista
chrystal
Hi Trista,
You should use the padded attachment.
Best,
Chrystal
chrystal
Hi Trista,
You should use the paddel attachment.
Best,
Chrystal
chrystal
You can use the paddle attachment.
Best,
Chrystal
Taleen
This looks amazing! I have yet to attempt GF pizza crust from scratch, but you make it look a lot less intimidating. Plus, I love the Bob's Red Mill GF flour so really great to hear that it will work well here.
Thanks for the recipe!
SV82
Great pizza crust. I made mine in a cast iron pan. It worked very well! Crunchy bottom and a bit of chew! *chef’s kiss
chrystal
I'm so glad you liked it.
Best,
Chrystal
Wilma S.
Wowie! First good pizza I've had in 2.5 years. Well, almost 3 even!
I used (European) Schär/ Schaer mix B for bread, which is a combination of cornmeal, ricemeal, psyllium/bamboo husk, brown ricemeal some other components.
Now I just need to up my topping ante, because that could've been better.
chrystal
I am so glad you like it Wilma. Thank you for letting me know.
Best,
Chrystal
Sophy
I made this last week. It came out perfectly! Today I doubled the recipe as you described and used Bob's Red Mill gf all purpose baking flour. The dough was too runny, I added 2 more cups of flour 1/2 at a time. Maybe I over mixed it? It tastes good but it's a bit rubbery.
chrystal
Hi Sophy,
I'm so glad you liked it. It was probably rubbery because of the flour blend you use - the all purpose doens't work well in my experience, it makes almost everything rubbery. Hope that helps.
Best,
Chrystal
Robin Imbrogno
help! can I cook first step now and then bake final when company comes!
chrystal
Hi Robin,
You can always par-bake these crusts if needed. Bake them for about 15 minutes and refrigerate or freeze them, then pull them out add toppings and bake another 10+ minutes. I hope that helps.
Best,
Chrystal
Scotty Beyer
absolutely amazing. not too heavy, crunchy crust and soft - but not soggy - in the middle. saving this recipe for whenever I need a GF crust
chrystal
I'm so glad you liked it, Scotty. Thank you for letting me know.
Best,
Chrystal
Waheeda
Thank you, Asante!
Made it here in Tanzania and as it's too hot for the oven, did it stovetop, yum, yum, yum!!!
chrystal
You are welcome. I am glad you loved it.
Best,
Chrystal
Nidhi
I would like to subscribe but it’s not responding.
chrystal
Can you tell me where you tried to subscribe and what happened? I'll try to figure it out.
Thank you,
Chrystal
Amanda
Hi, is it ok to let the dough rest overnight in the fridge?
chrystal
Yes, you can let it rest overnight in the fridge.
Best,
Chrystal
Ev
Love the crust! Been looking for a good, easy GF pizza crust recipe and this is it! Baked it in my Breville countertop smart oven on a pizza pan and came out fine. Will try it on a pizza stone and rolling out a little thinner next time (I like thinner crust pizzas). Going to try your other recipes!
chrystal
I am so glad you love it. I hope you find many more recipes that you love.
Best,
Chrystal
Susan
I’ve made a version of this dough for years! It works well and makes a yummy crust. Things I have changed are:
-add 1 tsp garlic powder
-add 1 tsp oregano
-add 1 tsp basil
-top with a little salt, garlic, and rosemary after rolling out before baking
And finally, I use a silicone dough roller coated in oil to roll this. Makes it clean and easy peasy!
I bake for 11 minutes before adding Toppings, then bake for 10 minutes after adding toppings.
My family loves Friday pizza night with this!
chrystal
I am so glad! Thank you for sharing what you add. I'll have to check the silicone dough roller out.
Best,
Chrystal
Marios
Once bases come out of oven can u let cool and use later
chrystal
Yes. You can cool it, and freeze it if you like. Pull it out when you are ready, add toppings and bake.
Best
Chrystal
Mal
Can I add psyllium husk powder for texture ? If so, how much for a single batch. Going to try this one over the weekend.
chrystal
Sure! You can add 1 tablespoon to start.
Best,
Chrystal
B
For instant dry yeast. How would I add that to the dough with out proofing? Is it the same amount of water?
chrystal
You can add still proof it as directed, or add it to the dry ingredients and add the water in with the egg and oil.
Best,
Chrystal
S. Mayo
My family loved this pizza. My youngest son is very picky so if he likes something it’s a WIN!! The recipe was simple and easy, thank you.
chrystal
I am so glad! Thank you for stopping back by to let me know.
Best,
Chrystal