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Gluten-Free Pizza Crust

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My go-to Gluten-Free Pizza 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 gluten-free pizza crust!

Gluten Free Pizza topped with cheese and pepperoni next to a pizza cutter

If you love pizza then you are going to love this Gluten-Free Bread Recipe. For more gluten-free bread, muffin, and savory recipes, check out my Gluten-Free Breads and Muffins Recipes.

Gluten-Free Pizza Recipe

Perfectly thick and chewy, and no kneading required, this quick and simple gluten-free pizza recipe recipe will have you adding pizza into your regular meal rotation.

More of a bread sticks person? Try my Gluten-Free Cheesy Bread Sticks.

 

Making a Gluten-Free Pizza Crust can seem like a daunting task but luckily you now have a fantastic gluten-free pizza crust recipe.

Pizza is one of those foods that you dream about and think of fondly when you remember your past gluten days.

But you don’t have to be afraid of it. This pizza crust recipe is super simple and doesn’t require any kneading.

It’s gluten-free and only uses a few ingredients, making it the best gluten-free pizza recipe.

a hand cutting a slice of Gluten Free Pizza topped with cheese and pepperoni

Gluten Free Dairy Free Pizza

This gluten-free pizza recipe is already dairy-free. It uses olive oil. You can top this gluten free dairy free pizza crust with your favorite dairy-free cheese to make a gluten free dairy free pizza.

Another options is to leave the cheese off all together and brush on some dairy-free butter and sprinkle it with garlic salt, after its cooked.

What other flours can I use in this 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 incredible 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, 3/4 cup brown rice flour, 1/4 cup tapioca starch.

I haven’t tried this gluten-free pizza dough recipe with other flour blends. If you do, please come back and let me know which gluten-free flour blend you used.

a hand holding a slice of gluten free pepperoni pizza

We’ve used this gluten-free pizza recipe several times just this month, and we’ve started passing the recipe on to friends and family member to show them how easy making your own pizza at home can be.

We usually par-bake a couple of extra gluten-free pizza crusts and store them the in the freezer for super busy nights when we need to make dinner quickly.

Simply pull a crust out of the freezer, heat your oven, top, and bake. Just like store bought pizza crusts, only better.

Can I substitute something for the egg in the gluten-free pizza dough?

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 get thick and egg-like.

Just note that the crust won’t be a fluffy in the center. I haven’t tried other egg replacers in this recipe.

a side view of pepperoni pizza

You mention a pizza stone in your directions, I don’t have one.

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.

Can I use a toaster oven to make pizza?

I have never used a toasters 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 I make this gluten-free pizza dough in a toaster oven I’ll make sure to update this post with my results.

Step by step instructions on how to make gluten-free pizza crust

a collage of eight photos showing the eight steps to making gluten-free pizza crust

How to make gluten-free pizza:

  1. Mix your warm water, sugar, and yeast. Let it sit until proofed.
  2. Add ingredients to mixer and mix until combined.
  3. Scrap the sides of the bowl until the dough is in a loose ball.
  4. Using oiled hands, spread the dough into a circle about 10-12 inches in diameter.
  5. Bake for 8-10 minutes or until the center is set. Remove from the oven.
  6. Spread marinara sauce (or sauce of choice). Leave a little bit of space between the sauce and the edges.
  7. Sprinkle on cheese of choice.
  8. Add any additional toppings and place bake in the oven. Bake for 8-10 minutes or until the cheese is melted and starts to turn brown.

Making homemade gluten-free pizza recipe has always been comforting to me. In a lot of cases, you’ll make the gluten-free pizza crust recipe in about as much time as it would take to get delivery or run to the store, so it’s not that much of a time sacrifice when you think about it.

Plus, homemade gluten-free pizza has such a unique taste, something you can’t get from a delivery. And a lot of times, I prefer the taste of homemade gluten-free pizza.

My gluten-free pizza dough is sticky

Yep, most gluten-free pizza dough is sticky. Simply use a 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. There is a video in this post showing you how, if you need a visual.

I made a video for gluten-free cheesy bread sticks, but it uses the same ingredients and techniques as this gluten-free pizza recipe.

The only difference is the toppings. It shows you just how easy it is to make your own gluten-free pizza crust.

If you make this gluten-free pizza crust recipe please stop back by and let me know what you thought.

If you are looking for a grain-free, or low carb version, you’ll love this Low Carb Cauliflower Pizza Crust from Wholesome Yum. Keto Chicken Crust Pizza is also a great pizza crust option.

Pin for later:

a pinterest pin of a cut pepperonit pizza with the words best gluten free pizza typed on it

Yield: 1 12" Pizza

Gluten-Free Pizza Crust

a close up of a Gluten Free Pizza topped with cheese and pepperoni next to a pizza cutter

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.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

Instructions

  1. Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F.
  2. Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.
  3. In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture.
  4. Mix on low speed for 1 minute.
  5. 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.
  6. Bake for 8-10 minutes.
  7. Add toppings and bake for an additional 8-10 minutes.
  8. Enjoy hot.

Notes

  1. 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.
  2. Yeast: This recipe works with active yeast and instant yeast.
  3. Oil: If you don't have olive oil you can use your oil of choice.
  4. 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.
  5. Mix your own flour: If you want to mix your own blend for this pizza combine 1 cup white rice flour, 3/4 cup brown rice flour, 1/4 cup tapioca starch.

Nutrition Information:

Serving Size:

8
Amount Per Serving: Calories: 110Total Fat: 2gCholesterol: 2mgSodium: 336mgCarbohydrates: 21gSugar: 1gProtein: 2g
© Chrystal Carver
Cuisine: Dinner / Category: Breads/Muffins

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Note on Questions and Comments: All comments and questions are answered in the order they are received. I aim to answer all questions within 48 hours. There may be a delay on weekends and holidays.

Reader Interactions

Comments

  1. 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

    Reply

      • 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

        Reply

        • 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

          Reply

          • 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.

          • 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.

        • 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!!

          Reply

    • 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!)

      Reply

    • 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.

      Reply

  2. 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

    Reply

  3. 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?

    Reply

  7. 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.

    Reply

    • 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!

      Reply

  8. 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!!

    Reply

    • 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

      Reply

  10. Hi! I’m just curious if you’ve ever tried doing a stuffed crust with this dough? I miss stuffed crust pizza!

    Reply

    • 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

      Reply

  14. 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

    Reply

    • 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

      Reply

        • 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

          Reply

          • 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

  15. 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?

    Reply

    • 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

      Reply

  16. 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!

    Reply

    • 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

      Reply

  18. 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.

    Reply

    • 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.

      Reply

  19. 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!

    Reply

  20. This is an amazing recipe! I really missed having pizza but now I can make my own……thank you for sharing!!

    Reply

  22. 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!

    Reply

  23. Do you think this would work with cassava flour instead of the 1-to-1? Or maybe a cassava/tapioca mix?

    Reply

    • 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

      Reply

  25. Seriously turned out great, I did breakfast pizza and did not precook pizza crust and it was perfect! Thank you so much for recipe.

    Reply

    • 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?

      Reply

      • 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

        Reply

  26. 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?

    Reply

    • 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

      Reply

  27. 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.

    Reply

  28. 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 ❤️

    Reply

    • 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

      Reply

  30. 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.

    Reply

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