My go-to Gluten-Free Pizza Dough Crust recipe is a simple staple for your gluten-free kitchen and one of the best no-knead gluten-free pizza recipes out there. You are going to love this perfect pizza crust!
If you love pizza, you'll also enjoy these delicious Gluten-Free Cheesy Bread Sticks. Don't miss out on the fun-sized Gluten-Free Pizza Rolls, perfect for any gathering and super kid-friendly. And if you're into the classics, this Homemade Gluten-Free Pasta offers a pasta base for various dishes. For dessert, have you ever tried a Gluten-Free Fruit Pizza? (It's amazing!)
Don't feel like making your pizza from scratch tonight? Then check out these Best Gluten-Free Frozen Pizza Brands You Need To Try!
Gluten-Free Pizza Dough Crust Recipe
Perfectly thick and chewy, with no kneading required, this quick and straightforward gluten-free pizza dough crust recipe will have you adding gluten-free pizza to your regular meal rotation.
This recipe is your secret weapon when you need a dinner that will be eaten, as the taste is just that good, especially with picky eaters. My children come to the dinner table quickly as they realise what's for dinner and these go down so well. Make sure to use your children's favorite toppings. I tend to tone down the garlic and spices, so there are no complaints or leftovers.
I must confess, though, that I tend to double or even triple this recipe so I can have leftovers for lunch the next day. I even freeze a few dough balls for a seamless dinner when I have no idea what to make.
We use this gluten-free pizza recipe several times a month and have passed it on to friends and family members to show them how easy it can be to make your pizza at home. So say goodbye to takeout and hello to fresh, tasty pizza with your choice of toppings and seasoning.
Why You’re Going to Love These Gluten-Free Pizza Dough Crust
Easy and hassle-free preparation - This gluten-free pizza dough crust requires no kneading and can be made quickly with simple ingredients.
Deliciously thick and chewy crust - The resulting crust is perfectly thick and chewy, providing a satisfying texture that rivals traditional pizza crusts.
Versatile and customizable - You can add your favorite toppings and sauces to create a pizza that suits your preferences, making it a versatile option for satisfying your pizza cravings.
Ingredients in Gluten-Free Pizza Dough Crust
Gluten-free flour blend - The gluten-free flour blend forms the base of the pizza dough and provides structure and texture. It typically consists of a combination of gluten-free flours and starches, such as rice flour, tapioca starch, and potato starch.
Yeast - Yeast is used for leavening the dough, creating air pockets, and contributing to a lighter texture in the crust. It helps the dough rise and adds flavor.
Sugar - Sugar acts as a food source for the yeast, helping it to activate and ferment, which leads to the rising of the dough. It also adds a touch of sweetness to the crust.
Warm water - Warm water activates the yeast and facilitates its fermentation process. It helps dissolve the sugar and allows the yeast to multiply and produce carbon dioxide, which causes the dough to rise.
Olive oil - Olive oil adds moisture and richness to the dough, enhancing its flavor and texture. It also helps to keep the crust tender and prevents it from drying out.
Salt - It helps regulate the fermentation process and strengthens the gluten-free dough structure.
Equipment Needed for This Gluten-Free Pizza Dough Crust
This equipment will ensure you have everything you need to prepare and bake the gluten-free pizza dough crust successfully.
Mixing bowl - A mixing bowl is required to combine and mix the ingredients together.
Mixer (optional) - While it's not totally necessary, a stand mixer can make the mixing process easier and more efficient. It helps to thoroughly combine the ingredients and create a cohesive dough.
Baking sheet or pizza stone - A baking sheet, pizza pan or pizza stone is used to place the pizza crust and bake it in the oven. A pizza stone can help create a crisper crust by evenly distributing heat.
Parchment paper - Parchment paper is useful for rolling out and shaping the dough. It prevents sticking and makes it easier to transfer the crust to the baking sheet or pizza stone.
Spatula or oiled hands - A spatula or oiled hands are helpful for handling the sticky gluten-free dough, spreading it into a circle, and transferring it onto the baking sheet or pizza stone.
Pizza cutter or knife - A pizza cutter or knife is used to slice the baked pizza into portions for serving.
If you have any questions about making Gluten-Free Pizza Dough Crust, please leave a comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Pizza Dough Crust and Gluten-Free Pizza
- Mix your warm water, sugar, and yeast. Let it sit until proofed.
- Add ingredients to a mixer and mix until combined.
- Scrap the sides of the bowl until the dough is in a loose ball.
- Using oiled hands, spread the dough into a circle about 10-12 inches in diameter.
- Bake for 8-10 minutes or until the center is set. Remove from the oven. (Note the high-altitude baking tips, too).
- Spread marinara sauce (or sauce of choice). Leave a little bit of space between the sauce and the edges.
- Sprinkle on the cheese of choice.
- Add any additional toppings and place them back in the oven. Bake for 8-10 minutes or until the cheese is melted and turns brown.
Tips for Making the Best Gluten-Free Pizza Dough Crust
Use a high-quality gluten-free flour blend - Invest in a reliable gluten-free flour blend. This ensures the right texture and structure in your crust.
Add xanthan gum - A binding agent helps mimic the elasticity of gluten and improve the dough's ability to hold together, resulting in a less crumbly crust.
Pre-bake the crust - To achieve a crispier crust, pre-baking the dough for a few minutes before adding toppings. This helps create a barrier and prevents the crust from becoming soggy.
Oil hands and utensils - Gluten-free dough tends to be stickier, so keep your hands and utensils well-oiled when working with the dough. This prevents sticking and makes shaping the crust easier.
Use a pizza stone or preheated baking sheet - If you have one, preheat a pizza stone or baking sheet in the oven. These heat-retaining surfaces help create a crispy crust by evenly distributing heat.
Don't overload the crust with toppings - Avoid overloading the crust with too many toppings, as this can make the crust soggy. Use a moderate amount of sauce, cheese, and toppings for a balanced and well-cooked pizza.
Bake at a high temperature - Bake your pizza at a high temperature, typically around 450°F (230°C) or higher. This promotes browning and helps create a crispier crust.
Let the pizza cool slightly before slicing - Allow the pizza to cool for a few minutes before slicing. This helps the crust set and prevents the toppings from sliding off.
Experiment and have fun - Gluten-free pizza dough crust can differ from traditional dough, but don't be afraid to experiment with different flours, seasonings, and toppings to find your favorite combination. Enjoy the process, and have fun creating your own gluten-free pizza masterpieces!
Frequently Asked Questions
How Do I Store Gluten-Free Pizza Dough Crust?
To store gluten-free pizza dough crust, I suggest you par-bake the crust, and then you can keep it in the refrigerator for 2-3 days until you are ready to use it. Ensure it is well-sealed to maintain freshness. Add your topping to the gluten-free pizza base and enjoy! You can also store your leftover pizza in the fridge for 2-3 days and reheat it as you choose.
Can I Freeze Gluten-Free Pizza Dough Crust?
Follow the steps in the recipe card until you have parbaked the crust. Place the crust in a freezer-safe bag or wrap it tightly in plastic wrap, ensuring it is well-sealed. Label the bag with the date and freeze it for up to 3 months. When you're ready to use the frozen pizza crust, transfer it to the refrigerator and let it thaw overnight. Proceed with adding toppings and baking the crust as desired.
We usually par-bake a couple of extra gluten-free pizza crusts and store them in the freezer for super busy nights when we need to make dinner quickly. Simply pull a crust from the freezer, heat your oven, top, and bake, just like store-bought pizza crusts, only better.
Can You Make This Gluten-Free Pizza Dough Crust Ahead of Time?
Yes, you can make this GF pizza dough crust ahead of time. Parbake it, and then you can refrigerate it for 2-3 days and then bake it with your toppings of choice, or freeze the gluten-free crust and defrost it when needed. Making the pizza crust ahead of time allows for convenient meal planning and can save time when you're ready to make the pizza.
Can I Substitute Something For The Egg In The Gluten-Free Pizza Dough Crust?
Sure, you can use a flax egg (2.5 tablespoons water + 1 tablespoon ground flax seed) to make the gluten-free pizza dough. Make sure to let your flax egg sit for 5-10 minutes until it gets thick and egg-like.
Just note that the crust won't be fluffy in the center. I haven't tried other egg replacers in this recipe.
Can I Bake This Gluten-Free Pizza Crust Without A Pizza Stone?
First, I highly recommend getting a pizza stone if you don't have one. It really makes a huge difference when you make gluten-free pizza.
But no worries. If you don't have one, simply use a heavy baking sheet. If you don't have a heavy baking sheet, then you can use a cookie sheet. Let it preheat in the oven just as you would a pizza stone. You can do this before you make your gluten-free pizza dough.
What Can I Do If My Homemade GF Pizza Crust Is Soggy?
If you find that your gluten-free pizza crust is turning out soggy, here are a few tips to help improve its texture:
Pre-bake the crust - Pre-baking the crust for a few minutes before adding the toppings can help create a barrier and prevent excessive moisture from seeping into the dough. This step helps to achieve a crisper crust.
Use less sauce - Excess sauce can contribute to a soggy crust. Try using a lighter amount of sauce, or consider using a thicker sauce to help control the moisture content.
Drain and pre-cook toppings - Some toppings, such as vegetables or meat with high water content, can release moisture during baking, making the crust soggy. To prevent this, drain any excess liquid from the toppings before adding them to the pizza. You can also consider pre-cooking the toppings slightly to remove moisture.
Increase oven temperature - Ensure your oven is preheated to a high temperature, usually around 450°F (230°C). Baking the pizza at a higher heat helps to evaporate excess moisture and crisp up the crust.
Use a pizza stone or baking sheet - Using a pizza stone or baking sheet can help to distribute heat evenly and absorb moisture, resulting in a crisper crust. Preheat the stone or steel in the oven before placing the pizza on top.
Thinner crust - If you prefer a crisper crust, try rolling out the dough thinner before baking. A thin crust tends to cook more evenly and have a better chance of staying crisp.
Can I Use A Toaster Oven To Make Pizza?
I have never used a toaster oven to make pizza, but I have used one to reheat pizza.
If you make this gluten-free pizza dough in a toaster oven, please come back and tell me about your experience.
If I ever make this gluten-free pizza dough in a toaster oven, I'll make sure to update this post with my results.
Gluten-Free Dairy-Free Pizza
This gluten-free pizza dough recipe is already dairy-free. It uses olive oil. You can top this pizza crust with your favorite dairy-free cheese to make a gluten-free dairy-free pizza.
Another option is to leave the cheese off together and brush on some dairy-free butter and sprinkle it with garlic salt after it's cooked.
Can I Use Almond Flour To Make This Pizza Dough Recipe?
While almond flour can be a great option for many gluten-free recipes, including some pizza crusts, it may not be the best choice for this particular GF pizza dough recipe. This recipe relies on a blend of flours and starches to achieve the desired texture and structure. Almond flour alone may result in a crust that is too dense and crumbly.
What other flours can I use in this gluten-free pizza crust recipe?
I have tested this gluten-free pizza crust recipe with Bob's Red Mill 1-to-1 Gluten-Free Flour Blend. It works incredibly in this recipe, and it's my other go-to flour blend.
If you want to mix your own blend for this pizza (per my original recipe), combine 1 cup white rice flour, ¾ cup brown rice flour, and ¼ cup tapioca starch.
I haven't tried this gluten-free pizza dough recipe with other flour blends. If you do, please return and let me know which gluten-free flour blend you use.
Can I Use This GF Pizza Dough Recipe To Make Gluten-Free Breadsticks?
Yes, you can use my gluten-free pizza dough recipe. I have made a recipe for gluten-free cheesy breadsticks using the same ingredients and techniques as this gluten-free pizza recipe. The only difference is the toppings.
What To Do If Your Gluten-Free Pizza Crust Is Crumbly?
If you find that your gluten-free pizza crust is turning out too crumbly, here are some tips to help improve its texture:
- Check your flour-to-liquid ratio - Too much flour in the dough can make it dry and crumbly. Add more liquid, such as warm water or olive oil, to the dough mixture to achieve a slightly softer and more pliable consistency. But please ensure you are measuring correctly, as this can be the main cause.
- Check you have added the binding agent - The binding agent in the gluten-free dough helps hold the ingredients together and prevents crumbliness. Check you have added in xanthan gum if your flour blend does not have it.
- Handle the dough gently - Gluten-free dough can be more delicate than traditional dough, so handle it carefully. Avoid overworking or kneading the dough too much, as this can lead to a crumbly texture. Mix the ingredients until just combined, and handle the dough gently when shaping it into a crust.
Remember that gluten-free dough can be slightly different from traditional dough, and it may require experimentation to find the right techniques for the best results.
Why Is My Gluten-Free Pizza Dough Sticky?
Yep, most gluten-free pizza dough is sticky. Simply use an oiled spatula to transfer the gluten-free pizza dough from the bowl to your parchment paper.
Then rub some oil on your hands before you spread the dough.
Looking for more GF recipe ideas? Check out our 55+ Best Gluten-Free Recipes.
What Toppings Can I Place On My GF Pizza Crust?
Here's some of my favorite pizza topping ideas:
- Fig and prosciutto
- Apple slices, brie, and bacon (my personal favorite)
- Caramelized butternut squash and kale
- Four cheese pizza (mozzarella, parmesan, gorgonzola, pecorino)
- Buffalo chicken
- Greek pizza (feta, olives, tomatoes, red onion)
Click here to view our step-by-step video for this recipe on YouTube.
Gluten-Free Pizza Dough Crust
My go-to Gluten-Free Pizza Crust recipe is a simple staple for your Gluten-Free kitchen. Perfectly thick and chewy, and no kneading required.
Ingredients
- ¾ cup warm water (between 110-120 degrees F)
- 1 tablespoon sugar
- 1 packet yeast (¼ oz.)
- 2 cups (285g.) gluten-free flour blend
- 1 teaspoon xanthan gum (if your flour blend does not already contain it)
- 1 teaspoon salt
- 1 large egg
- 1 tablespoons olive oil
- 1 teaspoon cider vinegar
Instructions
- Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F.
- Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.
- In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture.
- Mix on low speed for 1 minute.
- Using an oiled spatula, transfer the gluten-free pizza dough onto a piece of parchment paper. Using oiled hands, spread dough into a 10-12-inch round.
- Bake for 8-10 minutes.
- Add toppings and bake for an additional 8-10 minutes.
- Enjoy hot.
Notes
- Working with or measuring gluten-free flour: spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.
- Yeast: This recipe works with active yeast and instant yeast.
- Oil: If you don't have olive oil you can use your oil of choice.
- Gluten-Free Flours: This recipe works with several types of gluten-free flour blends but we find that our homemade gluten-free flour blend and Bob's Red Mill 1-to-1 Gluten-Free Baking flour work best in this recipe.
- Mix your own flour: If you want to mix your own blend for this pizza combine 1 cup white rice flour, ¾ cup brown rice flour, ¼ cup tapioca starch.
- Rising: You don't have to let the dough rise, it will rise in the oven, but you can let it rise for up to 30 minutes for a fluffier pizza crust.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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Anthony's Instant Dry Yeast Packets, Contains 42 Individual Packets, Gluten Free
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KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with Pouring Shield KSM150PS, Aqua Sky
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Kitchy Pizza Cutter Wheel with Protective Blade Cover, Ergonomic Pizza Slicer (Green)
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Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce (Pack of 4)
-
Augosta Pizza Stone for Oven and Grill, Free Wooden Pizza Peel paddle, Durable and Safe Baking Stone for grill, Thermal Shock Resistant cooking stone, 15 x 12 Inch
Nutrition Information:
Yield:
8Serving Size:
8Amount Per Serving: Calories: 87Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 275mgCarbohydrates: 14gFiber: 0gSugar: 2gProtein: 2g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Kenneth Deming
I was recently diagnosed with celiac disease and I love pizza. Due to circumstances I tried domino’s gluten free pizza and it was pretty good. After that I tried a frozen one at home. It was ok. Wife wants to try to use gluten free bisquick to make a pizza crust for me tonight. We’ll see how that goes. If it’s good Great. If not then I think we’ll be giving your recipe a shot. It sounds delicious and I’ve heard good things about bobs red mill flour. So thanks for setting all this up even if we don’t use your recipe.
Ashley Mullica
I too was recently diagnosed with celiac. I think I’m a pretty decent cook, but baking can be touch and go for me and I hate rolling anything. I’ve tried other gluten feee pizza dough recipes as well as premade and they were okay at best. This recipe was incredibly easy to make and turned out pretty darn tasty. This will be my go to gf pizza dough recipe. I used the Bob’s Red Mill as recommended. My whole family commented you couldn’t tell it was gluten free which in my book is the highest compliment one can give! Super excited to try the cheesy breadsticks! If you didn’t try making it, I highly recommend it!
chrystal
Hi Ashley,
I am so glad you and your family loved my pizza recipe. My breadsticks are similar, I know they'll love them as well. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Jess
This sounds delicious! N I’ve tried some of ur other recipes that I really liked thx 🙂 But I was wondering if u have ever substituted the sugar for honey? We don’t have any sugar n id really like to use honey in this pizza crust. Thx!!
chrystal
Hi Jess,
Yes, you can use honey to feed the yeast instead of sugar.
Best,
Chrystal
G
Hello, I just have a question. Do you think it is possible to make the dough, bake it for the 10 minutes and then leave it for a handful of hours later . Then finish baking it with sauce and cheese? Thanks!
chrystal
Yes, I'd bake it for 12-15 just to be sure it's cooked all the way through.
Chrystal
Angela Snedaker
I used Grandpa’s Kitchen gf flour blend - nothing special, just what I had on hand. I did not add any xanthan gum. It’s the BEST gf pizza crust I’ve ever had! Even my non-gf husband thought it was great. Thank you for making pizza great again.
chrystal
I am so glad you both loved it. Thanks for sharing what flour blend you used.
Best,
Chrystal
Jackie
This is the best recipe I have found! In the last 2 months I’ve made it at least 4 times. I have celiac disease but my family and most friends don’t. They all rave about this crust! Thank you for posting it!
chrystal
I am so glad you love my pizza crust recipe. Thank you for letting me know.
Best,
Chrystal
B
If I don’t have the Bob’s Red Mill flour crust but a different type of flour could I use that instead? If so which would you recommend?
chrystal
King Arthur or GFJules both work well.
Best,
Chrystal
Sarah Valarik
What a great recipe! Super easy and turned out really really well. I put pesto and asiago on it and served it as a breadstick. I will definitely keep this recipe around. Thank you.
chrystal
I am glad you liked it. Thank you for letting me know.
Best,
Chrystal
Bonnie
Hi Chrystal,
Thank you so much for posting this recipe. My boyfriend has Celiac and other food allergies and this is now out go to pizza crust recipe. We have made it a solid 6 times now! Some substitution notes I used:
1. We make our own GF flour blend which I subbed in 1:1, the recipe is from minimalist baker.
2. Instead of an egg whisked together 3 tbsp aquafaba, 1/2 tsp baking powder, and 1/2 tbsp of olive oil. Add into dough same time as you would add the egg.
I love how fluffy the dough comes out and we even get air bubbles!
Thanks again!
chrystal
I am so glad you both liked it. Thank you for sharing what you used.
Best,
Chrystal
Ashley
How does the yeast work in this when the flour mixture has no gluten?
chrystal
The yeast feeds on the sugar and starches and has a similar reaction to when it feeds on gluten.
Best,
Chrystal
Libbie Hampton
Can this dough be kept in the refrigerator until you are ready to use it once it is mixed up?
chrystal
Yes, you can refrigerate it for up to 2 days.
Best,
Chrystal
Jocey
Hi there is Xanthan gum required if using a homemade GF flour ?
chrystal
I would still add it for this recipe. It will help with the texture.
Best,
Chrystal
Megan
Hi Crystal,
I'm planning to make this tonight. Based on your previous comment, I'm assuming that you're suggesting xanthan gum should be added if the flour blend being used doesn't already contain it. Can you give guidance regarding how much xanthan gum should be added?
Thanks so much! Really looking forward to pizza tonight 🙂
chrystal
You can add 1 teaspoon xanthan gum.
Best,
Chrystal
Linda
Hello!
What does the cider vinegar do and would it still create the same outcome if it's left out?
chrystal
It helps create air pockets and helps the pizza crust rise. It also adds flavor. You can leave it out if you need to.
Best,
Chrystal
Tricia
Thank you for this great recipe. I’m new to going gluten free and was frustrated at the cost of GF crust in the stores. I made your recipe and really love it. Can this pizza dough be frozen once it’s rolled out? If so, how long can it keep in the freezer? Do you have a recommended way for packaging it? And should it be completely thawed before baking it? Thank you!
chrystal
Hi Tricia,
You can make some crusts ahead of time. I'd par-bake it (cook them for 12-15 minutes). Then let them cool to room temp, wrap them or place them in zip lock bags. Then when you are ready to use, add sauce, toppings, and bake for 10 minutes.
Best,
Chrystal
Sarah Holloway
Do you think I could make this in my bread machine?
chrystal
Hi Sarah,
If mixing it only in the bread machine, yes, it should work just fine. If wanted to bake it into bread, then no, I don't recommend it.
Best,
Chrystal
Emily
Oh my gosh this was so good! I was so pleasantly surprised! It wasn’t gooey or gummy at all like some GF breads. Very easy and turned out beautifully.
chrystal
So glad you liked it.
Best,
Chrystal
Libby
This is the best gf pizza crust ever! We now prefer this to even going out for pizza! We have used this over and over and it works great every time!
chrystal
I am so glad you think so.
Best,
Chrystal
Sam
Fabulous recipe. Made 8 of these this evening for my sons birthday. Any idea how to make a treble batch in one go?
Best pizza I have had in a long long time
chrystal
I am so glad everyone loves it. You can make a triple batch in a large standing mixer. I'd only add 2 x's the yeast, not 3. Still add the water and sugar for it though.
Best,
Chrystal
Sarah
Oh my gosh this pizza crust is the best...THE BEST!! We had always purchased Gillian's GF dough from the freezer section but they no longer distribute to my region...I was heartbroken. So I went on a search for a fuss-free dough replacement and after a bunch of recipe tries I stumbled across this one. I'm about to make it for the 3rd time....first two times it came out PERFECT!!! And it's better than Gillian's actually. I'm making a double batch to try freezing a dough ball for future use and see how that works out. Thank you Chrystal for bringing amazing GF pizza back into our household!!!
chrystal
You are very welcome. I am so glad you love it.
Best,
Chrystal
Marcela
Hello Chrystal.
I want to try doing it tomorrow. But the recipe doesn’t talk about rising time. For this pizza what is the rising time or there’s not need to rise?
chrystal
You don't' have to let it rise.
Best,
Chrystal
Marcela
Thanks. I did it and my family really liked as well
Nisha
Wonderful gluten-free crust, one of the best we have ever had. My son loved it too, according to him it was way better than his regular pizza. Thank you so much for sharing this recipe. It is definitely a keeper!!
chrystal
I am so glad you both loved it. Thank you for letting me know.
Best,
Chrystal
Karen
When making a few crusts ahead to freeze, how long do you par bake and at what temp?
Thx
chrystal
Same temperature, bake for 15 minutes and let cool on the counter, then freeze.
Best,
Chrystal
Sara
My husband and son were recently diagnosed with Celiac and we’ve been missing our regular pizza nights. I realized after I had started/measured that I had Bob’s AP GF flour not the 1-to-1 that you recommend. So I added 2 tsp of xanthum gum and hoped for the best! It tasted great and the texture was perfect when it came out of the oven but got a bit dense/gummy when it cooled. (It still tasted great, just not as pleasant of a mouth feel). I can’t wait to try it with the lighter rice flour blends that you recommend!
chrystal
I am glad everyone loved it. I can't wait for you to try it again with the 1-to-1, hopefully you like it just as much if not more.
Best,
Chrystal
Sandy
Do you cook this directly on the pizza stone or do you leave it on the parchment paper? The directions say preheat to 450 but my parchment is only oven safe to 425. Thanks!
chrystal
Hi Sandy,
You can cook it at 425. I slide the parchment paper onto the baking stone. I hope that helps.
Best,
Chrystal
Ann
I just tried this today, and used Cup 4 Cup and this has been the most yummy breadlike crust I have made. Thanks for the recipe! Tasted like "real" pizza.
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Marsha
I wanted to try your gluten-free flour recipe but I can't have tapioca. It seems there's always at least one of my triggers in EVERY food. Soy, almond, tapioca, wheat, most cheeses, cow's milk (only milk I can use is goat's milk)etc. If you ever come up with a gluten-free flour recipe that doesn't use tapioca (or have tapioca or soy, etc., in the flours used to make the gluten-free flour), please let me know.
I appreciate your hard work in posting these recipes.
chrystal
Hello Marsha,
Can you have arrowroot powder? You could use my white rice flour, tapioca, and potato starch (not flour) with millet but use arrowroot instead.
Best,
Chrystal
Marsha Henry
So arrowroot instead of tapioca?
chrystal
Yes, you can use arrowroot instead of tapioca, if needed.
Best,
Chrystal
kelly
Can you not parbake to make a calzone?
chrystal
I'm not sure about parbaking a calzone but you can par-bake it for pizza.
Best,
Chrystal
Yvonne
I own a little Tavern....could I prepare a few precooked & freeze without toppings for use during rush times?
chrystal
Yes, I'd parbake the crust for 15 minutes. Allow it to cool completely, add toppings, freeze, then bake for 10+ minutes when you are ready to serve them.
Best,
Chrystal
Naghamfhk
Hi Chrysta
IAM confused, if I want to use the blend flour instead of the shelf flour in the market....so what should I do... chosing flour blend recipe number 1...or 2....
Or 1 cup white flour.....3/4cup brown rice flour.....1/4cup tapioca starch....help me please
chrystal
If you want to use my flour blend, then it's 1 cup rice flour, 1/2 cup tapioca starch, 1/2 cup potato starch (not flour).
Best,
Chrystal
Aina
Dear Chrstal
I want to know, if I make my own mix flour, but don't have rice brown flour, so what should I use to subtitude it? And how much is the flour?
I only have white rice flour , tapioka starch, potato starch, millet flour, oat flour and almond flour in my home.
Thank you so much for the recepie..love it..
chrystal
Hi Alina,
I don't have a substitute for white rice flour right now but it sounds like you have all the flours I use in my flour mixes.
Best,
Chrystal
Aina
Hi Chrystal..yesterday I made this pizza with mixed flour, but it didn't turn well..the dough became very thick and dry just like baby crackers..
My husband said that it's okay with the flavour, but it's very thick and dry..
Could you tell me where's the problem?
chrystal
Hi Aina,
This should have been a softer/wet dough that you need to spread with wet or oiled hands - definitely not a dry dough. I'll try to help you figure out what happened. Can you tell me which flour blend you used and how you measured the flour? Did you make any substitutes?
Best
Chrystal
Sabrina
Can I freeze the extra raw dough? If so, how long will this last in the freezer?
And when I’m ready to use it, should I just thaw in the fridge overnight?
chrystal
I haven't tried freezing the dough, but it should work. Yes, defrost it in the refrigerator over night. Then bring to room temp before baking.
Best,
Chrystal
Brooke
I guess I need to try again, because I made this tonight and it was awful. I didn’t use a mixer which could have been one of my problems. I also had to substitute for the egg with vinegar and baking soda. Not giving up! I do agree with the pizza stone!
chrystal
HI Brooke,
I am thinking it was the vinegar with baking soda in place of the egg. I know that works in many recipes but I don't think it works in this one. Can you try flaxseed egg next time?
Best,
Chrystal
Bonnie
I made this with an egg substitute several times and it turned out well everytime. Not sure what your restrictions are, but I used 3tbsp aquafaba + 1/2 tsp baking powder + 1/2 tbsp oil, whisk all three together in a small bowl and then add it to the dough. One time I added all those I'm together with the olive oil and apple cider vinegar and I did not get as much rise because I think the baking powder reacted with the vinegar too soon. So make sure to add them separately so you get that rise in the dough and not before. Good luck!
Laura
Can you mix the dough by hand or do you need a stand mixer to get the correct result?
chrystal
You can mix it by hand. Just make sure to mix it until all the ingredients are well combined, then mix it for about a minute longer.
Best,
Chrystal
Melanie
This is so good! If someone made this for me, I would not believe it was gluten free - that good! It did concern me how thin the dough was, but it baked up fine. I made mine on a heavy cookie sheet in the shape of a rectangle. This will be saved to the favorites!
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Bren
Just made this pizza tonight. Made a red pepperoni and a white. I used Walmart’s gluten free all purpose flour. Absolutely awesome! Everyone likes it even the picky one!
chrystal
I am so glad you like it. Thank you for sharing.
Best,
Chrystal
Kris
On a stand mixer would I use paddle or hook attachment? Also do you know if better batter flour would work for this? This is my first time on your site, so I don't know if you've mentioned it anywhere else. Off to look through your site 🙂
chrystal
Hi Kris,
I use the paddle attachment. I haven't personally tried better batter but some of my readers have with success.
Best,
Chrystal
Gregg
First, this is a very good and very easy recipe and THANK YOU for the recipe!
Second, I decided the taste was a little flourie, as in, it tasted like white rice due to my flour combination. I added a little garlic powder and basil for flavor.
Third I added baking soda for some chewiness and a little bit more vinegar (due to the baking soda) to help create a reaction with the baking soda to get more air/fluff to it and make it a little less dense.
Fourth, because I added the baking soda and seasoning meant it was a bit dry side so I added a little more vinegar and water to offset the additional dry ingredient.
We're talking about around 1/8 - 1/4 tsp of each ingredient so not a lot of additional anything but it made a huge difference in flavor and texture.
chrystal
Thank you for sharing what you used Gregg!
Best,
Chrystal
Vanessa Cardenas
Hi, what if I don’t have a mixer?
chrystal
You can mix the dough by hand. Just make sure to mix it until everything is combined.
Best,
Chrystal
Kathy Pahl
I am wondering if you have had any luck letting the dough rise for a bit before you place it on the hot stone? I tried the recipe and used Bob's 1-1 and regular yeast (not fast rising). The crust was good, but I would have liked it thicker. It sort of settled and was flat in the middle. I'm totally going to try again as I really think it's a great recipe and I appreciate the work you've put into getting it to us. Just wondering about the extra rising time.
Thanks
chrystal
Hi Kathy,
You can either let it rise longer or not spread it out as thin, to get a thicker crust.
Best,
Chrystal
Denise B
This is our favorite gf pizza crust recipe! Last night, we added some dried Italian herbs to the mixture. Added a nice flavor to it! Thank you for the recipe!
chrystal
I am so glad you loved it. I love the addition of dried herbs. Thanks for sharing.
Best,
Chrystal
Gigi
This is absolutely THE BEST gluten-free pizza dough recipe I’ve ever made or tasted. I just recently started to experiment with gluten- free baking after being a very devoted traditional baker for decades. Trying some new things, I wondered if this would hit the mark and it went far and beyond my expectations! The taste was incredible!! Better than traditional pizza crust...Although I did not have a pizza stone, your instruction using a baking sheet was perfect. Thank you so much for this- a total keeper!
chrystal
I am so glad you think so! Thank you for stopping back by to let me know you loved it.
Best,
Chrystal
Kim
This was awesome!!!!! I added 3/4 tsp Italian seasoning and didn’t use quite a full package of yeast. Comes together really quick and fluffy and not a cracker!!!
chrystal
I am so glad you loved it. Thanks for stopping back by to let me know.
Best,
Chrystal