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.
Meraiah
Can you use just oat flour?
chrystal
I haven't tried it in this recipe.
Best,
Chrystal
Lora
Do you bake the pizza on the pizza stone using parchment paper or not?
chrystal
Yes, you bake the pizza on the parchment paper, on the pizza stone.
Best,
Chrystal
Esther
Do you have to add xanthan gum if you are not using Bob’s Red Mill One to One Flour?
chrystal
You don' have to add it. It will still hold up fine without it.
Best,
Chrystal
Lacey
When you make more than one pizza do you make all the dough at once or one at a time?
Maureen
Crystal why does my pizza look doughy in the middle? Not cake like except crust edge. Followed your directions to the letter. Timing was 10 unstopped and 10 with toppings
chrystal
Hi Maureen,
There are a few things that can cause this. If you didn't cook the pizza long enough, before or after toppings (every oven is slightly different, use an oven thermometer to see if your oven runs cool). If you use a regular baking sheet and not a pizza stone, or if you didn't pre-heat the pizza stone with the oven, if you're sauce it on the watery side, or if the flour to wet ingredient ratio was off.
I hope this helps.
Best,
Chrystal
Lacey
okay I tripled the recipe and it came out great. I thought that the dough was a little thick, but it looks just like in your photos, perfect. It wasn't chewy at all. I thought I would burn it if I left it in longer. If I left it in longer would it have made it more chewy do you think, traditional pizza crust?
chrystal
Did you use a pizza stone? That should help with the chewy-factor.
Catherine Oliver
I made this pizza dough and it was the easiest dough I've ever made and delicious. Do you think I could use honey instead of white sugar? Also can I add some ground flax-seed and reduce Bob's gluten free flour?
chrystal
You can use honey. I haven't tried reducing the bob's gluten free flour and replacing it with flaxseed meal. I'd start with 1/4 cup and see how it goes.
Best,
Chrystal
Liz
Hi there am I able to make the uncooked dough in advance and store in the fridge overnight (not freezer) to finish making pizzas the next day?
chrystal
Yes, you can make the dough in advance and store in the fridge overnight.
Best,
Chrystal
Erika Rose
This was so easy and quite tasty!! I was amazed how fast it came together. I used King Arthur gluten free flour - it's amazing! Instead of using my hands to spread the dough, I sprayed some ghee on another piece of parchment and spread it out. I was able to get it thinner than shown(I like a thinner pizza) and it cooked up beautifully. SO much better than spending $25 on tasteless card board pizzas. Thank you for sharing all these great recipes.
Maybe mug cookie for dessert 🙂
chrystal
I am so glad you liked it. Thank you for sharing what you used.
Best,
Chrystal
Jan Piasecki
Echoing Lacey's question: When making multiple crusts to freeze, can you make more than one at a time by doubling or tripling the recipe?
chrystal
Yes, you can double or triple the recipe.
Best,
Chrystal
Anne Atleo
thoroughly enjoyed this last night. Used Robin Hood Gluten Free - All Purpose Flour and added an extra egg. Best GF pizza dough I have had.
Wayne
Turned out amazing!!!! My son is gluten free and dairy free but he absolutely loved it. Thanks for sharing!
chrystal
I'm so glad you both like it. Thank you for letting me know.
Best,
Chrystal
Maryann
We used Ancient Grains flour blend, a mix of flours. It is a wonderful recipe for gluten free flour w/o any soy, or potato starch or pea or bean flour, which I cannot tolerate.. Your recipe for the pizza was fantastic and spot on, using this blend. I added some rosemary and garlic to make the dough a little more flavorful and topped with a variety of toppings... including non dairy nutritional yeast. The dough held up exceptionally well... I’m so excited to have found this recipe!!
chrystal
I'm so glad you like it. Thank you for letting me know and for sharing what you used.
Best,
Chrystal
anastazia
Hi,
Can you mix the dough by hand?
chrystal
Yes, you can mix it by hand.
Best,
Chrystal
anastazia
Thx! I have another question...I made your crust this evening & it turned out well. I'm inspired by what I've been reading about using pizza stones with gluten free crust, so i'll be picking a stone up tomorrow.
I would like the crust to be chewy and perhaps more "airy". Would adding additional xanthan gum, along with using a pizza stone achieve that? I am currently using King Arthur's Measure for Measure (Rice flour, whole grain brown rice flour, whole sorghum flour, tapioca starch, potato starch, cellulose, xanthan gum, vitamin and mineral blend [calcium carbonate, niacinamide (vitamin b3), reduced iron, thiamin drochloride (vitamin b1), riboflavin (vitamin b2)].).
and... I am living at 5200ft elevation.
Thx in advance!!
chrystal
HI Anastazia,
I would bake it on the pizza stone first, before you make and changes. Some of my readers have used King Arthurs and reported back that it creates a chewy crust. I hope you love your pizza stone!
Best,
Chrystal
anastazia
Thank you Crystal.. I may have lost sleep last night in anticipation of trying the recipe with the stone! Thank you tons for such a SIMPLE (Thank goodness), fabulous recipe!!!
chrystal
You are very welcome.
Best,
Chrystal
Sarah
Is this dough freezer-friendly? If yes, do you have any recommendations for the thawing process? Thaw at room temp or thaw overnight in fridge and then set out at room temp? Thanks in advance!
chrystal
I haven't personally frozen the dough, but a few of my readers had with luck. If you freeze it, thaw it overnight in the fridge. When I make it ahead, I bake it, cool it, and then wrap and freeze it and then when I am ready to make it, I defrost it and add toppings and bake for 10+ more minutes.
Rachel
Can you just use this recipe as regular bread? Like a loaf of some sort or an easier pull apart?
chrystal
I haven't tried this recipe as bread but I do have a bread recipe and a rolls recipe, if you're interested.
Best,
Chrystal
FSM
Love this gluten free pizza dough recipe! We have this every week! Ty!
Dee
Despite all of the good reviews, I made this today and the crust came out like biscuit dough.I did everything according to your directions. I used Krusteaz gluten free (replace 1 to 1) instead. I loved the the simplicity of the recipe but will be trying another recipe
chrystal
Hi Dee,
Thank you for letting me know that the Krusteaz flour doesn't work in this recipe. I haven't personally used it but it looks like the ingredients are very different from the blends I recommend, which is why it didn't work. If you end up with one of the blends that I've tested this recipe with, please give it another try.
Best,
Chrystal
ashley Thompson
Hi! Could I refrigerate the dough for a day to use that night? Need to pack it in a cooler and transport this weekend.
chrystal
Yes, you can refrigerate it.
Best,
Chrystal
Keely
This recipe brings me not only joy but restores my sanity! Our household has lots of dietary restrictions and this is something we can both eat and helps us feel like we aren’t missing out. We make this every Friday night and change up our toppings. A perfect recipe!
chrystal
I am so glad you and your family love my pizza crust recipe. Thank you for taking time to stop by and let me know. 🙂
Best,
Chrystal
Chantel
Do you cook on parchment paper on the pizza stone? Or transfer from parchment paper and cook directly on pizza stone?
Any substitute for cider vinegar?
chrystal
I cook it on the parchment paper, on the pizza stone. It makes it easier to transfer it to and from the pizza stone.
You can use white vinegar in stead of the apple cider vinegar.
Best,
Chrystal
Mindy
Delicious! We used Pamela’s gF & vegan flour blend and followed the recipe exactly and it wasn’t at all sticky to shape and was so yummy. Thank you!
Zoë Say
Hi Chrystal!
We tried this dough recipe using the Red Mill blend. It turned out super wet - the dough was almost in liquid form. Do you have any idea what might have caused this? We live at high elevation (about 3300 meters), could that have made the difference? Or something else? We measured everything very carefully. In the end, we just added extra flour and it still turned out delicious. I'm just curious if you have any idea what might have been the cause!
Cheers,
Zoë
chrystal
This dough is on the soft side. I'd add 1/4 cup of flour moving forward if that's what works for you. It won't hurt the recipe but the texture will be slightly different.
Best,
Chrystal
Zoë Say
Great, thanks so much!! This is absolutely the best GF dough I've tried, you can hardly tell there's no wheat in there!
Zoë
Jess
Fantastic. Used King Arthur’s and added dried oregano and garlic granules to the crust for extra flavor. Doubled the recipe and I think I’ll make 3 crusts out of it next time as I like my pizza less crusty 😉
I cooked in a toaster oven on the next to bottom rack using the convection setting. The pizza stone was the smaller PC size.
Thank you!!
Marty
How much fiber is in this recipe?
chrystal
About 1.5 grams per slice. I usually cut this pizza into 8 slices.
Best,
Chrystal
Denise Richard
This was the best pizza crust I've had since going gluten free 10 years ago. Thank you!!
chrystal
I am so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Tracy Nunes
Can this be frozen? And if so for how long?
chrystal
HI Tracy,
You can freeze them after you parbake the crust. Let it come to room temperature and then wrap them. They stay good for about 3 months.
Best,
Chrystal
Starr
Made it! Came out great. I had a little difficulty spreading it on the parchment paper but figured it out. Very good recipe!!!
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Jen
But of a last minute Googling and slapping some Pizza dough together so my measuring wasn’t perfect and I just used gluten free flour and a tsp of xanthan gum. I also only used 1tsp of yeast cos I’m not a big fan of yeast and 2 1/4tsp seemed a lot (apparently that’s what 1/4oz is to us Aussies) so it was SUPER sticky and fluffy but the oiled hands worked (I forgot the oiled spatula though so that was messy hahah) and I put it between baking paper and flattened it out - no time for finding the roller here either.
Anyways - it turned out amazingly! Best gluten free base I’ve had. I can’t wait to make it again - without two tired kids screaming at me!
Thank you for a wonderful and easy recipe that doesn’t taste like cardboard!
chrystal
You are very welcome. I am so glad you like it.
Best,
Chrystal
Linda
I usually make pizza dough ahead of time and freeze it.....the defrost, spread on a pizza pan, top and bake. Can I do this with gluten free dough? I'm excited to try this recipe!
chrystal
Hi Linda,
I haven't frozen the dough but I do parbake it and freeze it.
Best,
Chrystal
HEATHER Rose KAISERLIAN
How long does the proofing take?
chrystal
7-10 minutes. If you use instant yeast, you don't' have to proof it.
Best,
Chrystal
Bill
Hello I've made this 3 times now and have had to add a significant amount of flour each time to make it more like dough. Am I missing something. I'm measuring my flour correctly and I'm using all of the measurements according to the recipe. Pease help make this work.
chrystal
Hi Bill,
This pizza crust dough is softer than traditional pizza doughs. It should be soft, and spreadable with oiled hands. You can certainly keep adding flour but it will change the texture slightly. I hope that helps.
Best,
Chrystal