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.
Nicole
Hello, Thank you for this recipe. I followed the instructions and used Bob's Red Mill GF flour. The dough was more like a batter, it dripped off the spoon. It still tasted good, but was a but thin. Do you have any tips? Thank you, Nicole
chrystal
Hi Nicole,
Which of the Bob's gf blends did you use? Any chance you added too much liquid?
Best,
Chrystal
Niclole
Hi Chrystal, I used Bob's Red Mill GF All-Purpose Baking Flour. Do you think that could have been the problem? Thank you, Nicole
chrystal
Hi Nicole,
Yes, the all purpose has chickpea flour in it and it hasn't been working well in recipes. Others have had challenges with it in this recipe. I use the 1-to-1 or my own blend.
Best,
Chrystal
Elena
This is the most easiest and so delicious gluten free pizza crust I have ever made and tasted. I made it and I loved it. I wanted to make it again and lost the recipe but now I found it and can make it again.
I have was diagnosed with celiac disease and thought I was not able to eat pizza but now with this recipe I can. Yeah! Thank you for your recipe.
chrystal
I am so glad you like it. You are very welcome. Thank you for letting me know.
Best,
Chrystal
Shanequa
I also use the 1 to 1 and it came out perfect!
chrystal
I'm so glad. Thank you for sharing.
Best,
Chrystal
Smoore
I used the Bob's all purpose and Bob's egg replacer. I didn't have apple cider so I used plain vinegar. I was surprised how well it turned out.
chrystal
Thank you for sharing what you used. I'm glad you liked it.
Best,
Chrystal
Kelly
I made this tonight and it was perfect!! I ran out of my BRM 1to1 and mixed in King Arthur’s 1to1 without an issue so I’m assuming KA would turn out just as good using it for the full recipe. I’m allergic to tomatoes so used pesto as a base and there were no issues with it turning soft or soggy. I will no longer be purchasing frozen or take-out GF pizzas. This is now my go to!!
chrystal
Hi Kelly,
Thank you for sharing what flour blend you used. I'm so glad you like it.
Best,
Chrystal
Leslee Downer
This pizza is great!
Regarding pizza stone, I just use 4 unglazed tiles from the lumberyard. I set them on the oven rack butted together in a square. Works well and is cheap.
chrystal
Thank you for sharing!
Best,
Chrystal
Bethany
So easy and good! It’s not the same as gluten-y pizza, but it’s better than the frozen stuff I’ve been buying and so easy to make! The dough went further than suggested—we had 2 9-10 inch pizzas and Enough to make some garlic balls with leftovers (those in particular were awesome!)
chrystal
So glad you like it!
Best,
Chrystal
vanessa
Hi, I have made this recipe 3 times and I also use the Bob’s Red Mill GF flour. (The one with garbanzo bean flour). I follow the measurements/recipe exactly, except that I put a whole packet (4 tsp) of xanthan gum to the mix. It turns out sticky, but holds it's shape as a ball. It has turned out scrumptious everytime for me.
chrystal
I am so glad you've had good results with that flour blend. Thank you for sharing.
Best,
Chrystal
Emma
Best gluten free pizza crust I have ever made! Loved how easy it was and the texture was amazing. I couldn’t stop eating it! Will never need to look for another pizza crust recipe ever again, thank you
chrystal
I am so glad you like it Emma. Thank you for letting me know.
Best,
Chrystal
Julie
I don't see in the recipe if you bake the dough on the parchment paper onto a pizza stone, or if you bake the dough directly on the pizza stone. I've done the latter and will know soon if that worked, but what method are you supposed to use, please?
chrystal
Hi Julie,
You slide the parchment onto the pizza stone and bake it.
Best,
Chrystal
Alejandra
Hello, after mixing everything, do I have to wait for the dough to grow?
chrystal
You don't have to. You can put it right in, or let it rise for a thicker/softer crust.
Best,
Chrystal
Jamila
Super quick, super easy, super delicious!
chrystal
I am so glad you like it.
Best,
Chrystal
Martin Cain
Can this be made without the sugar
chrystal
Hi Martin,
You can use honey instead of sugar. The sugar helps feed the yeast.
Best,
Chrystal
Melissa
Thank you for this recipe! It was so simple and definitely a keeper!
chrystal
Hi Melissa,
You can use a 24 or 25 oz. of store bought pasta sauce (or more if you like it a little saucier). For homemade, I'd do 28 oz (about 3 1/2 to 4 cups). Add it to the cooked meat and stir until heated through.
Best,
Chrystal
Smoore
I used xylitol.
Lindsey
This recipe is awesome! I made it exactly as directed, except I used the Great Value brand of All Purpose Gluten Free Flour from WalMart. I haven’t been able to find Bob’s Red Mill locally since the pandemic started, and the Great Value flour has been really good in all of the recipes I’ve tried it in. I’ve been pleasantly surprised! Thanks for the great recipe! This will be our go-to recipe from now on.
chrystal
I am so glad you like it. Thank you for letting me know and for sharing which flour blend you used.
Best,
Chrystal
Shanequa
Thank you for this recipe. I’ve made this pizza about 4 times already and it’s always so good. I don’t have a pizza stone so I just use parchment paper on my baking sheet. After I bake the crust I brush melted butter and garlic on it, then add the sauce, then cheese, then sprinkle some oregano on top...yummy!
Cony
Thank you for your recipe. This is the best pizza I’ve made. The only thing I did different is that I sprayed parchment paper for underneath and the top of the dough with olive oil. It helped shape It a lot easier and it didn’t stick to it. Blessings!!
chrystal
I am so glad you like my pizza crust. Thank you for sharing.
Best,
Chrystal
Lou East
Getting ready to make for the first time.... can the dough (not rolled out and par baked) be frozen?
chrystal
Hi Lou,
Yes, you can make it and refrigerate or freeze the dough before baking. Let it come to room temperature before you use it.
Best,
Chrystal
Kristyn
Hi! I’m just curious if you’ve ever tried doing a stuffed crust with this dough? I miss stuffed crust pizza!
chrystal
Yes, you can make stuffed crust. I would oil the parchment paper then add your cheese around the edge, but leaving a little space between the edge and the cheese. Then use a spatula to roll the dough over the cheese towards the center.
Best,
Chrystal
Kristyn
Thank you!
Tejal
Hi! After par baking, how do you think this would hold up in an indoor/outdoor pizza oven?
chrystal
It should hold up good if you par bake it but you won't have to bake it long in your pizza oven.
Best,
Chrystal
Kiki
Hi, I have 2 children with egg allergies. Do you think a flax egg will work for this?
Kiki
chrystal
Hi Kiki,
Yes, you can use flaxegg. If the dough is not soft you can add a 1/2 flaxegg more.
Best,
Chrystal
Vanetta
I can’t wait to try this. Do you know if the recipe can be doubled, then divided to make two crusts?
chrystal
Hi Vanetta,
You can dough the recipe and divide the dough in half.
Best,
Chrystal
Vanetta
Thanks!
Sophy Vanegas
I've made this crust every Friday for about 3 months and love it every time. I double the recipe but only use one packet of yeast. Amazing texture and flavor. Thanks.
chrystal
I'm so glad you love it.
Best,
Chrystal
Maria
How would you do this without the electric mixer?
chrystal
You can mix it with a spoon until the ingredients are combined.
Best,
Chrystal
Michelle
Can I substitute baking powder for the yeast with this recipe?
chrystal
Yes, but you'll still need to add the water for the liquid. You can leave out the sugar if you like, or keep it. It won't have the same rise or flavor, but it will be still be delicious.
Best,
Chrystal
Michelle
Thanks so much, Chrystal! The pizza was devoured faster than we intended. Excellent recipe 🙂
chrystal
I am so glad everyone loved it.
Best,
Chrystal
Jenny
Hello 🙂
Can I use 1 3/4 c of white rice flour and 1/4 c of tapioca starch if I don’t have brown rice flour?
Jenny
chrystal
Hi Jenny,
You can use white rice flour. It won't have exactly the same texture, but it should still work.
Best,
Chrystal
Jenny
Great. Looking forward to giving this one a try!
Thank you 😉
Holly
Just made this and the dough was runny, no where near spreadable. I followed your instructions to the letter and also the quantities. I had to pour it into a baking tin. Turned out OK, other than, I found it was very dry, and this was definitely not due to over baking. Thoughts? X
chrystal
Hi Holly,
It is soft but it shouldn't have been runny. Can you tell me what flour blend you used and how you measured it?
Best,
Chrystal
Holly
I'm in the UK and used doves plain gluten free flour. I have just noticed though that your flour blend contains xanthan gum. Which i did not add. Could this be it? If so, how much do you recommend adding? X
chrystal
You don't need to add xanthan to this recipe but it does help with texture. I haven't personally used doves plain gluten free flour but I see it has Maize and Buckwheat. I'm not sure how this blend will work in this recipe.
Best,
Chrystal
Susan
A few questions—
1) Can this recipe be doubled or tripled?
2) You mentioned par-baking these crusts before freezing. How long should I par-bake?
3) Wheb using a frozen crust do you defrost first or just too and then bake? How long?
chrystal
Hi Susan,
You can double or triple the recipe. I'd par-bake them for 12 minutes if you plan to defrost before cooking. Then defrost, add toppings and cook for 10-12 minutes depending on how you like your toppings.
If you want to cook from froze, I'd par-bake for 15 minutes so the crust is fully cooked, add toppings and cook for 8-10 minutes depending on how you like your toppings.
Either way, after par-baking, let them cool completely before you freeze them.
Best,
Chrystal
Susie Pittman
This worked perfectly with Arrowhead Mills GF flour. It was super sticky, but once I realized I could keep the dough on the parchment versus transferring it directly onto the pizza stone, it was fine. Once baked, it separated nicely and the texture was great!
chrystal
I am so glad. I bake the pizza on the parchment as well. Thanks for sharing.
Best,
Chrystal
Mecca
I'm excited to try this. Do you think it'd work with an electric
hand mixer or do I need the big one?
chrystal
You can use an electric hand mixer. Just mix for a couple of minutes, scraping down the sides and bottom of the bowl to get all the flour mixed in.
Best,
Chrystal
NB
This turned out great! I made it exactly as directed. I used King Arthur flour which is my go-to! I would avoid the Cup4Cup because I find it gets really gummy. I let the dough sit for 20 minutes before cooking and it puffed up to a really great thick crust during cooking. Next time I will try cooking immediately to see how the thinner crust does.
NB
Also, I cooked it directly on a countertop pizza oven and it worked great! I poured/spread the dough directly on the cooking surface, cooked it with the lid closed for 10 minutes, then flipped the crust and put the toppings on, then cooked for another 8-10 minutes until the cheese was melted.
chrystal
I am so glad you liked it. Thanks for sharing!
Best,
Chrystal
Kws75
Have you used Cup 4 Cup in this recipe?
chrystal
I haven't personally but some of my readers have. Remember to spoon the flour into the measuring cup and then level it.
Best,
Chrystal
Suzanne
The easiest and best GF pizza crust I have ever made. I have tried so many hoping to find a go-to recipe, and this one is it. I did use Bob’s Red Mill as suggested. Thank you!
chrystal
I am so glad you liked it. Thank you for sharing.
Best,
Chrystal
Ginger
This is an amazing recipe! I really missed having pizza but now I can make my own......thank you for sharing!!
chrystal
You are very welcome Ginger. Thank you for taking time to stop by and let me know that you loved it.
Best,
Chrystal
Barbara
Could you mix this in a food processor?
chrystal
I haven't tried it myself. You can mix it by hand if you need to.
Best,
Chrystal
Peggy
We love this recipe. No pizza stone, so we bake it on a cast iron skillet. It's great.
The first time I made it, I made two crusts, and froze one.
The next times when we made one pizza, we followed the recipe, but the crust was too thick.
We figured out that when I made two crusts, I hadn't doubled the recipe.
We love a thin, cracker-like crust. Now we make a half recipe for one crust, and it's perfect again.
Just wanted to let you know this recipe can be adapted for thin crust, too!
chrystal
I am so glad you like it Peggy. Thanks for sharing!
Best,
Chrystal
Alison Vingiano
Do you think this would work with cassava flour instead of the 1-to-1? Or maybe a cassava/tapioca mix?
chrystal
Hi Alison,
I would look up a pizza crust recipe that uses cassava. It works very differently in most recipes and it probably won't work in this pizza recipe as a 1:1.
Best,
Chrystal
Chris
Do you have to pre bake the crust before adding the other toppings
chrystal
Yes, it helps it cook through in the center.
Best,
Chrystal
Jamie
Seriously turned out great, I did breakfast pizza and did not precook pizza crust and it was perfect! Thank you so much for recipe.
chrystal
I am so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Suné
Hi im from south Africa and i really want to try this wonderful gluten free crust but finding gluten free flour is nearly impossible in SA but I do have maize flour ( corn flour) will that work?
chrystal
Hi Sun'e,
I haven't tried this recipe using only corn flour, I don't think it will work. You might need to google "pizza recipe using corn flour" and see if someone has a recipe for you. Sorry I can't be more help.
Best,
Chrystal
Kristie
Made my first gluten-free pizza using this recipe! Thank you so much!! It was delicious. I was skeptical at first of how good it would turn out but so glad I tried it!
Question - you mentioned freezing the crust after par-baked. Do you know if it would work to freeze the dough? Also, when you bake before freezing...do you just bake half the amount of time and then how do you seal it/store it?
chrystal
I am so glad you liked it. Yes, for par-bake, you bake it for 12-15 minutes and then let it cool to room temperature, then freeze it. Pull it out when you are ready and place the toppings on and bake it for another 10+ minutes until its done.
Best,
Chrystal
Sheri MacDonald
Thanks for this recipe! Gluten free flour has come such a long way in the last 10 years. I make this exactly to the recipe as I feel you should not comment if you don't at least try the recipe as written the 1st try. Taste and texture is great, my only adjustment I will make next time is to spread it into a larger diameter - to me 10-12 inches makes too thick of a pizza but that's individual preference. I also may try adding some dried herbs to the mix such as thyme or basil to try to ramp up the flavor but again, preference. Thanks very much for sharing this and other great recipes.
Amber Longiotti
Hi, I made this last night with
gluten free Namaste Organic Perfect Flour Blend. It was the best gluten free pizza crust I've had so far. I've been gluten free since 10/2019 and I love pizza so I've tried quite a few recipes. This was delicious! Thank you ❤️
chrystal
You're welcome. I am so glad you loved it. Thank you for sharing.
Best,
Chrystal
Jill
When using instant yeast, should I still follow the directions as is?
chrystal
You don't need to activate/proof the instant yeast. You can add the instant yeast and sugar into the dry ingredients, and add the water in with the eggs, oil, and vinegar. Don't let it rise and spread it out into a bigger circle for a thinner crust.
Best,
Chrystal
Christina van Straaten
Thank you for this awesome recipe. Tastes great!! I replaced egg with flax powder that I mixed in with the flour and then added the extra water (to create flax egg) to the yeast mix. It worked great and blends better than when I first make flax egg and add that. Love the chewy texture and not one solid base, but with air bubbles like normal pizza. It is much more filling than normal pizza.
chrystal
Thank you for sharing! I'm glad you loved it.
Best,
Chrystal