The only gluten-free pizza crust recipe you’ll ever need. Easy to make and works with basically any gluten-free flour blend. Bakes up chewy and crispy!

Hundreds of reviewers agree this recipe makes the best gluten-free pizza crust ever!

This tried-and-true recipe was originally published in 2016 and continues to be one of my #1 recipes today.

close up of gluten-free pizza on wood cutting board


 

Homemade pizza night might just be my favorite food ritual! It always means happy kids, a bubbly special drink, perhaps a side of my favorite kale salad, and the best gluten-free pizza on this delicious crust.

I’ve tried a lot of gluten-free pizza crust recipes and this is my favorite. It’s easy to make and makes a crust that is both crispy and chewy.

So many gluten-free pizza crusts are thin crusts that turn out crunchy like a cracker. If you’re wanting a gluten-free crust with a good chew, this is it!

This pizza crust has the perfect amount of chew and bakes up crispy on the bottom.

You can use it as a base for any gluten-free pizza recipe. We most often use it to make classic pepperoni and BBQ chicken pizzas. You can pair it with any of your favorite toppings!

Table of Contents

Why You’ll Love this Recipe

  • Easy to make
  • Works well with any kind of gluten-free flour blend
  • Chewy, but crispy texture
  • Delicious flavor
  • Work with any kind of toppings

If you’re looking for more perfected gluten-free recipes try this gluten-free banana breadgluten-free sandwich bread, gluten-free crescent rolls or gluten-free flatbread!

Serve this pizza with these gluten-free cinnamon breadsticks!

VIDEO: Watch how to make it!

Ingredients You’ll Need

overhead shot of ingredients used to make gluten-free pizza crust on marble background

Here are a few notes on the main ingredients for this pizza crust:

  • Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. This blend has a mixture of brown rice flour, white rice flour, potato starch and tapioca starch. This recipe works well with most types of gluten-free all purpose flour!
  • Almond Flour: Helps with texture and browning. Adding a little almond flour is one of my favorite tricks in gluten-free baking. The extra protein/fat in the almond flour this pizza crust gives it great flavor and helps it brown up nice and golden.
  • Honey or Cane Sugar: Helps activate the yeast and gives the dough great flavor.
  • Psyllium Husk Powder: Don’t skip this ingredient! It had elastic properties that give the crust a springy, bready consistency.
  • Baking Powder: This is an unusual ingredient in pizza crust but it lightens up the dough.
  • Instant YeastSaf yeast is my favorite. Gluten-free doughs don’t need an extra rise, so instant yeast works great! You also might like these gluten-free cinnamon rolls.
  • Salt: Gives the gluten free pizza crust great flavor!
  • Olive Oil: For a little richness and golden color.

You can easily make this nut-free by leaving out the almond flour. Simply replace it with more Gluten-Free 1:1 Baking Flour!

How to Make Gluten-Free Pizza Crust

step by step photos of how to make gluten-free pizza crust
  • Combine the warm water, sugar, and yeast in a glass measuring cup or small bowl. Whisk to combine.
  • While the yeast is proofing for 3-4 minutes, combine the gluten-free flour, baking powder, salt, and psyllium husk powder in the bowl of a stand mixer.
  • With the mixer running on low, slowly add the yeast mixture and olive oil to the dry ingredients.
  • Increase the mixer to medium speed and beat for a few minutes.
gluten free pizza dough mixed together and rising in bowl

Gluten-Free Pizza Dough Consistency

Your dough might be more runny depending on what gluten-free flour blend you use. All gluten-free flour blends are slightly different and even how you measure the flour can cause differences. See the video above to get a visual on the texture you’re going for.

The dough should be more like cookie dough than runny batter. I would suggest mixing the dough for 3-4 minutes first, then adding more flour if needed (just a little at a time!) to thicken it up slightly.

  • Using an oiled spatula, press the dough off the sides into a ball. Cover and let rise for 30 minutes.
  • Preheat the oven to 425F. Oil a 12-inch round pizza pan. Press the dough into the pan. The best way to handle the gluten free dough is with oiled hands. The dough will shrink slightly as it bake, so press the dough as thin as you can to cover the pan. Let the dough rise for another 10 minutes at room temperature.
gluten free pizza dough pressed onto baking sheet
  • Bake for 15-20 minutes. Remove from the oven and add your favorite sauce (tomato sauce, BBQ sauce, gluten-free alfredo sauce, etc.) and toppings. Bake for another 10-15 minutes depending on your toppings. Let cool for a few minutes before slicing. Enjoy!

Tips for the Best Gluten-Free Pizza

  • One thing I’ve noticed at a lot of restaurants that serve gluten-free pizza is that the pizza never gets crispy on the bottom. Gluten-free things generally need to be baked longer than regular baked goods.
  • With this recipe I parbake the crust for 15-20 minute before adding the toppings. Then bake it for another 10-15 minute with the toppings on and you’ll have perfectly crispy, chewy pizza!
  • I bake the pizza on these pans, then transfer it to a wooden cutting board to slice up. Any cookie sheet will work but I recommend greasing the sheet with shortening so it doesn’t stick. You can also use parchment paper if you prefer.
  • Another great thing about this crust recipe is that it works with basically any gluten-free flour blend. It turns out wonderfully with King Arthur Flour and Bob’s Red Mill gluten-free flours. You can use what you have on hand.
gluten free pizza cut with pepperoni on top

Gluten-Free Pizza FAQs

What is gluten free pizza crust made of?

Gluten-free pizza crust is typically made from gluten-free flour, yeast, water and a binder like psyllium husk or xanthan gum. Gluten-free flour typically contains a variety of flours and starches from gluten-free grains (like rice, sorghum and tapioca flour). This gluten-free pizza crust also contains baking powder to make it lighter.

Is gluten free pizza crust healthier than regular pizza crust?

Gluten-free pizza crust is not necessarily healthier than regular pizza crust. Both regular and gluten-free pizza crust are typically made of flour and starch. It’s just the gluten-free pizza crust is made from gluten-free flours such as rice flour, tapioca starch and more.

However for those with celiac disease or gluten intolerance, making gluten-free pizza crust is a great way to enjoy pizza again.

Which gluten-free flour is good for pizza?

It is best to use a high-quality gluten-free 1:1 baking flour, also known as measure-for-measure flour for gluten-free pizza dough. Gluten-free flour blends typically contain a mixture of naturally gluten-free flours and starches to mimic traditional wheat flour. Typically xanthan gum or guar gum helps is added to gluten-free flour as a binder.

Recipe FAQs

Can I freeze this dough?

You cannot freeze the dough, but the par-baked crusts freeze great! I love making an extra crust and freezing it for later when I make this recipe. Follow all the instructions up to where you bake the crust for the first 15-20 minutes. Bake the crust for the first 15-20 minutes then cool completely.

Once cooled wrap in a layer of plastic wrap followed by a layer of foil. Freeze for up to 1 month. To bake from the freezer, preheat the oven to 425F (I like to use a pizza stone.) Top the frozen crust with toppings of choice then slide directly onto the pizza stone to bake or bake on a pan. Bake the crust for 15-20 minutes until crispy and the toppings are bubbly.

Help! My dough is too runny!

Your dough might be more runny depending on what gluten-free flour blend you use. All gluten-free flour blends are slightly different and even how you measure the flour can cause differences. See the video above to get a visual on the texture you’re going for.

The dough should be more like cookie dough than runny batter. For best results, I would suggest mixing the dough for 3-4 minutes first, then adding more flour if needed (just a little at a time!) to thicken it up slightly.

What can i use in place of almond flour?

You can easily use an additional 1/4 cup gluten-free 1:1 baking flour in place of the almond flour.

Looking for more gluten-free dough recipes? Try my gluten-free breadsticks.

More Gluten-Free Recipes

I hope you love this gluten free pizza recipe as much as we do! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!

sliced pepperoni pizza on wooden cutting board
4.97 from 222 votes

The Best Gluten-Free Pizza Crust

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
The only gluten-free pizza crust recipe you’ll ever need! Easy to make and works with basically any gluten-free flour blend. Bakes up chewy and crispy!
Hundreds of reviewers agree this recipe makes the best gluten-free pizza crust ever!

Video

Ingredients

Instructions 

  • Combine the warm water, sugar, and yeast in a glass measuring cup. Whisk to combine.
  • While the yeast is proofing for 3-4 minutes, combine the flour, baking powder, salt, and psyllium husk powder in the bowl of a stand mixer.
  • With the mixer running on low, slowly add the yeast mixture and oil. Increase the speed to medium-high and beat for 3-4 minutes.
  • Using an oiled spatula, press the dough off the sides into a ball. Cover and let rise for 30 minutes.
  • Preheat the oven to 425F. Oil a 12-inch round pizza pan. Using oiled or wet hands, press the dough into the pan. The dough will shrink slightly as it bake, so press the dough as thin as you can to cover the pan. Let rise for another 10 minutes.
  • Bake for 15-20 minutes. Remove from the oven and add your desired toppings. Bake for another 10-15 minutes depending on your toppings. Let cool for a few minutes before slicing. Enjoy!

Notes

MAKE IT NUT-FREE: Substitute 1/4 cup of gluten-free all-purpose flour for the almond flour.
MAKE IT VEGAN: Use sugar in place of the honey.
RECIPE NOTES
  • One thing I’ve noticed at a lot of restaurants that serve gluten-free pizza is that the pizza never gets crispy on the bottom. Gluten-free things generally need to be baked longer than regular baked goods.
  • With this recipe I parbake the crust for 15-20 minute before adding the toppings. Then bake it for another 10-15 minute with the toppings on and you’ll have perfectly crispy, chewy pizza!
  • I bake the pizza on these pans, then transfer it to a wooden cutting board to slice up. Any cookie sheet will work but I recommend greasing the sheet with shortening (not olive oil) so it doesn’t stick. You can also use parchment paper if you prefer.
  • Another great thing about this crust recipe is that it works with basically any gluten-free flour blend. It turns out wonderfully with King Arthur Flour and Bob’s Red Mill gluten-free flours. You can use what you have on hand
TO FREEZE: You cannot freeze the dough, but the parbaked crusts freeze great! I love making an extra crust and freezing it for later when I make this recipe. Follow all the instructions up to where you bake the crust for the first 15-20 minutes. Bake the crust for the first 15-20 minutes then cool completely.
DOUGH CONSISTENCY: Your dough might be more runny depending on what gluten-free flour blend you use. All gluten-free flour blends are slightly different and even how you measure the flour can cause differences. See the video above to get a visual on the texture you’re going for.
The dough should be more like cookie dough than runny batter. I would suggest mixing the dough for 3-4 minutes first, then adding more flour if needed (just a little at a time!) to thicken it up slightly.

Nutrition

Calories: 443kcal | Carbohydrates: 69g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 885mg | Potassium: 287mg | Fiber: 13g | Sugar: 8g | Calcium: 137mg | Iron: 3.1mg

I hope you love this recipe as much as we do! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!

Recipe adapted from King Arthur Flour

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    Wow- this was fantastic and I’ve tried MANY gf crust recipes for 15+ years. Can’t imagine a better crust. I used the recipe ingredients as stated but also used some techniques I learned on a GF bread baking group which simplifies the process a little:
    1. combine all dry ingredients (including sugar & yeast) in stand mixer and use paddle to combine
    2. with mixer running at lowest setting, drizzle in oil
    3. slowly add the warm water (target 108-115F), then mix on 2nd lowest setting for 9 minutes
    4. press into pan (use olive oil & saran wrap – line with parchment if holes in pan)
    5. let rise 30-45 min while pizza stone heats to 425F (pizza stone on bottom shelf, rack for pan in middle rack)
    bake as stated in recipe.
    thank you so much!

  2. 5 stars
    I just made this recipe and it turned out amazing! I had given up finding a recipe for gf pizza dough, too much effort (and expensive ingredients) and everything for plain, dry dough that wouldn’t brown and just didn’t hold together or taste good. Well am I glad I stumbled across and saved this recipe! I had to get the psyllium husk powder first, the only thing I didn’t already have on hand. I was a little concerned because the dough was runny, added a little more flour and after the rising time I spread in the pan on parchment paper with a spoon, more like a sandwich spread than a dough (can’t think of a good comparison! LOL!), but it turned out perfectly! Nice soft fluffy texture in the middle and a little crisp on the edges, browned nicely on the bottom, held together and could eat like a piece of pizza! Wow! My teen daughter who is also gluten free, said it doesn’t even taste gluten free, and it actually tastes good! This will be kept in the recipe rotation for sure! Thank you for this recipe!!

  3. 5 stars
    Fantastic crust! I’ve tried so many over the last year during our weekly pizza night. This is just perfect. Fantastic texture, easy to pull together, and makes just the right amount for a 12” pizza.

  4. 5 stars
    After many attempts at a good tasting homemade gluten free pizza, FINALLY an awesome crust. It was light and almost fluffy. Easy to make. I did have my dough a bit too sticky, but it still worked out.

  5. I have tried many GF pizza crusts, this is one of the best! I used parchment paper to cover the pans and no sticking problem! This is our new pizza crust recipe, thank you.
    Even my husband who always complains about the texture of GF items like it and said is was very good.

  6. 5 stars
    This pizza crust turned out great. It was light, and not heavy at all, which I often find when making other GF pizza crusts from scratch. So yummy! Very excited to have found this recipe and look forward to exploring your site for more delicious vegan recipes!

  7. 5 stars
    I made this and love it! Any chance you would know how to modify this to make it in an actual pizza oven?

    I would eliminate the almond flour since it would likely burn but hoping to give this a try!

    1. OMG so yummy! My first go at making a gf pizza and it turned out fantastic. Have made extras, just waiting for them to cool down so I can pop them in the freezer

  8. 5 stars
    This was the best pizza crust we have ever made! Thank you so much for the recipe. The texture was closest to non gluten free that I have ever made. It was a big hit for our Friday night pizza night.

  9. Hi there,

    We just attempted this. I’m curious why you don’t suggest using parchment paper. We liked our pans and the crust completely stuck either way. We had to toss it. So sad!! Are we doing something wrong?

    1. I’m sorry it didn’t turn out for you! It totally depends on your pans. It works great to use parchment paper to prevent sticking next time you make it!

        1. Yes! I recommend using a pizza stone after par-baking the crust. You can slide it onto a pizza stone once you’ve added the toppings!

    1. My daughter is allergic to tree nuts. Is there a suggested substitution for the almond flour? I have both brown and white rice, chickpea, along with some others that escape me at the moment…

      Thanks!

      1. You can easily use more gluten-free 1:1 baking flour in place of the almond flour. My other favorite flour is buckwheat flour! I don’t recommend chickpea flour.

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