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.
sophia Johnson
Hi Crystal,
Your recipes have never let me down! I fist made your apple spice cake and it was the fist paleo recipe I'd found on the internet that actually worked! Then I made your pumpkin pie and it was amazing! And now this Pizza dough has been perfect. I had tried another gluten free pizza dough recipe I found online and it just crumbled into nothing. Thank you so much for sharing quality recipes that work. I come to your site first now for all of my gluten free baking <3 many thanks!!!
chrystal
Thank you for the kind comment Sophia. I am so glad you love my recipes. I appreciate you trusting my recipes in your kitchen.
Best,
Chrystal
Amy
Can I use white rice flour for both the brown and white rice flour? I don't have brown rice flour.
chrystal
Yes, you can use all white rice flour instead of the white rice flour + brown rice flour.
Best,
Chrystal
Susan Born
Hi there Can I NOT use a mixer for GF pizza dough and do by hand or I do have a hand mixer Just not wanting to haul out big mixer!
chrystal
You can mix it by hand.
Best,
Chrystal
Sarah
I just wanted to thank you for this pizza crust recipe. I’ve been having a lot of digestive issues for months, still trying to figure out if it’s from gall bladder, IBS, or something else. But wheat, dairy, and greasy stuff always cause trouble. Which made me so sad because we often make pizza for date/family night, and pizza is generally one of the best foods in the world anyway. A life without pizza seemed so grim. But I decided to try this recipe with Daiya mozzarella and toppings, and you know what that pizza tasted like? Hope! Haha, not despair. I thought a gluten free, dairy free pizza would be the saddest thing in the world, but it was actually delightful. I thought the crust would have a weird texture or be brittle or something, but it was delightfully chewy. Not airy, but nicely chewy like bread, which I’ve missed for months. Thank you for giving me hope!
Carole
Do you think this dough would work for stromboli, using parchment to roll the sides up? I tried it before with my usual pizza dough recipe but substituted the flour with gf flour. Was very crumbly, just awful to work with.
chrystal
Hi Carole,
Yes, if you use the parchment to roll up the sides, it should work just fine. Let me know how it turns out.
Best,
Chrystal
Brianna
Have you tried this recipe with egg replacement? I'm allergic to eggs and afraid to was ingredients
chrystal
A few readers have used flaxegg (use 1 and 1/2 eggs worth) and the Bob's Red Mill Egg Replacer with great results.
Best,
Chrystal
Sara Kalt
Thank you so much for your fabulous recipe! I’ve been using it successfully since august when we got a celiac diagnosis and made the house gluten free. It’s worked great with bobs red mill AP +xanthum gum (not as tasty as with the rice blends, but worked), cup4cup multipurpose, gfJules AP blend, KA measure for measure, and have a batch with namaste perfect flour blend in the oven right now! I’ve shared this recipe with everyone - yum!
JILL ADLER
Hello,
This sounds pretty easy, looks yummy and love all the reviews. I don't own an electric mixer just a hand beater/mixer. Will that work or not? Would prefer not to buy another kitchen appliance 🙂
Thanks kindly!
chrystal
Hi Jill,
You can use your hand beater. Just mix until everything looks combined. The dough will be thick and sticky.
Best,
Chrystal
Kelsi
I had a question about instant yeast. You mention you can use either instant or active dry yeast in this recipe. Do you still activate the instant?
Also. If I were to make 2-3 smaller pizzas (my daughter loves pizza) would the cook time change? I’m hoping to par bake them and freeze the others for dinners for the week.
Thank you!
chrystal
Hi Kelsi,
To keep it easy, you can still activate the yeast, but if you want, you can add the sugar and yeast in with the flour ingredients and the water in with the oil, egg, etc. Active yeast, you always need to activate. I hope that helps.
Best,
Chrystal
chrystal
I realized I didn't answer your other question, if you make smaller pizzas, I would bake for 8-10 minutes, add toppings and do another 8 minutes or so. For par baking, bake the smaller pizzas for 10 minutes, allow them to cool completely, wrap and freeze. When you are ready to use them, add toppings and bake them another 8-10 minutes.
Best,
Chrystal
Chris
Do you bake this on the parchment on the pizza stone?
chrystal
Yes, you bake it on the parchment.
Best,
Chrystal
Angie
Do you need to let the dough rise before spreading it on the pizza pan. Most recipes call for dough to rise. Also a pack of yeast seems like a lot will it have a yeasty taste?
chrystal
Hi Angie,
You don't need to let it rise and yes, it does have a little bit of a yeast flavor. You can always cut the yeast in half (use 1 teaspoon). If you want a fluffier pizza crust let it rise.
Best,
Chrystal
Sara K
OH my goodness, I’m such a goof. I’ve used this pizza dough recipe successfully since going GF due to celiac in august. I had made a batch of your flour blend to make your chocolate cake for my sons birthday earlier this week. I still had some of the blend leftover and I used it plus some cup4cup. Couldn’t understand why the batter was incredibly loose and didn’t rise like it usually does. The. I looked and noticed that the blend you recommend for the pizza crust differs greatly from the AP blend for the cake. Oops! Pizza came out tasty it just didn’t rise as nicely as usual. Live and learn!
Brooke
I just wanted to give you a shout out- this is the best gluten free pizza recipe! I’ve had GF pizza take out and have made it from a box, and yours ALWAYS beats theirs! It’s super simple and comes out perfect every single time. Recently I’ve been letting my dough rise for about an hour or two, and my dough comes out so fluffy and perfect- like a hand tossed pizza! Mmhmhh! Thank you for sharing your creativity and talent!
chrystal
You are very welcome. I am so glad you love it.
Best,
Chrystal
Kathy Davis
Chrystal, I just made your delicious pizza crust. I used my homemade pesto, caramelized onions, feta and mozzarella cheeses. It was better than what I could order in a restaurant. Thank you for all your tips. They made the process very easy. Definitely will be making again.
Scott Richardson
Do you have to par bake? Was planning to bake on big green egg at 600ish degrees
chrystal
I haven't tried this on a big green egg (I'm not sure what that is). If you bake this at 600F, you should be fine not parbaking it.
Best,
Chrystal
Michele Bigelow
How did it come out? Tried it tonight in the oven and if was great. Next time the BGE. ♥️
Deborah Morris
I used King Arthur Measure for Measure GF flour and it worked beautifully. Thank you for this recipe. I've been searching for years and had given up. It means a lot to have the option for homemade pizza again!
Erica
Can I make this the day before using it or would it be better making it the day before?
Erica
Oops, I meant the day of.
chrystal
You can make it the day before.
Best,
Chrystal
Shawna
Thanks for this recipe! We use King Arthur Measure for Measure GF flour and it came out great! We will roll it out a bit thinner next time, but it froze awesome and made it so much easier to heat up quickly! Homemade GF pizza crust has been hard to find and this one was great!
We have oven issues, bit to help avoid some of the awkward GF chewiness, we typically cook pizza crust for 5-7 minutes and then flip it over for another 5-7 before adding toppings. Hope that helps someone else
Phil
HI - what is the purpose of the vinegar? I have seen recipes that add honey to the water to activate the yeast.
chrystal
It helps with flavor and the rise. You can leave it out if you like.
Best,
Chrystal
Tatiana
Hi
My family loves this pizza crust. Unfortunately I can’t get the model of the crust to cook no matter what I do. I’ve made it at least five times and have tried to tweak it but no luck. Any hints? Thx
chrystal
Hi Tatiana,
Are you using a pizza stone? Spreading it out thin? You could try omitting the yeast, but keeping the water, and see if that helps.
Best,
Chrystal
Jill
Can this be made a day ahead of time and be refrigerated without losing its taste and consistency?
chrystal
Yes, you can make the dough a day ahead of time and refrigerate it.
Best,
Chrystal
Lisa Wilson
Have you tried using this recipe on an Ooni (outdoor gas powered fire oven) or other brand? I’m going to be trying Bobs Red Mill tonight but not too sure how it’s going to go. Thoughts and suggestions would be great!
chrystal
I have! We use it on our grill. I put our pizza stone straight on the grill, heat it up, then grill the pizza on it.
Best,
Chrystal
Jill
I received a Bertello table top pizza oven for Christmas. Can I just put the pizza straight into oven without the parchment paper or does it absolutely need the parchment?
chrystal
The dough is soft. The parchment will help you get it into the oven easier. If you want, you can add more flour to make it firmer, but the crust will be a little harder.
Best,
Chrystal
Meigo
This will be our go to pizza crust recipe. I used ground flaxseed as the egg replacer and the pizza crust was delicious! Thank you!
Lisa
I have struggled to find a delicious, quick and easy gluten free pizza crust. This one checks all the boxes! Absolutely THE BEST crust I have made!
Sue
Made this for my daughter during family pizza night (she has typically been stuck with a frozen cauliflower crust when we have homemade)
She said it was the best GF crust she’s ever had. Just made it for another friend with celiacs! She raved. I’be not a lot of experience with GF baking but this was a hit !! I used Open Nature GF baking flour blend
Autumn
This pizza dough is amazing! My family has severe food allergies and I have tried MANY other pizza dough recipes. The others take FOREVER and need to rise so you can’t make quick pizza. I used Bob’s egg replacement for the eggs. This was so amazing. We loved it. Thank you so very much for posting this!!!
Lisa Bibisi
Hi Chrystal!
Last weekend I made your Gluten Free Pizza Crust for the first time. Our daughter has Celiac. For the first time, it came out pretty good! I used Bobs Red Mill 1-1 Flour. I recently have been doing a lot of pizza dough reading and I have read that for yeast-based items like pizza dough, you should be using a Gluten Free All Purpose Flour such as King Arthur Gluten Free All Purpose Flour, adding your own Xanthum Gum because yeast-based dough is rather specific when it comes to the addition of Xanthum Gum. My go-to for everything I have made is the Bobs Red Mill 1-1 but as I indicated, yeast based is completely different. I would like to try your pizza dough recipe again this weekend using GF All Purpose Flour, adding my own Xanthum Gum and see how that turns out. Love the convenience of no knead/rise with this pizza dough. Everyone was truly impressed. Your feedback would be appreciated!
hannah
Hi! What are your suggestions if I want the dough to be fluffier?
chrystal
Let it rise for 30 minutes after you shape it into a circle.
Best,
Chrystal
Hannah
What pizza stone do you have/one that you can recommend?
chrystal
I personally have one from pampered chef that I bought 15 years ago (and it's still great). You can use any pizza stone though.
Best,
Chrystal
Andrea
Worked perfectly! I add a little extra flour to mine, but otherwise this dough is delicious and not hard as a rock like others! I put it in the oven per the directions for a couple of minutes to cook the bottom just enough that it slides off the parchment. Then I put it in the Ooni pizza oven. Delicious!
Joyce
Hi Chrystal,
Thank you for the wonderful recipes. I am new to GF baking and finding your recipes to be extremely helpful. =)
Can I freeze the pizza dough instead of par-baking it? What's the downside?
Joyce
chrystal
You can freeze the dough.
Best,
Chrystal
Steve
I'm not sure if I messed up but my pizza was extremely thick. Is this recipe for 2 pizzas? I pressed it out to about 14 in round. The flavor was still very good though. I used simple truth one to one gluten free flour.
chrystal
Hi Steve,
You can spread it out more if you like, or break it up into two pizzas.
Best,
Chrystal
Mel_Linn
Seriously, this pizza dough on a stone is a game changer for us. Wayyyy better than the tiny pizzas (w store bought gf dough) everyone sells for obscene prices. Thanks for sharing!