Erin’s Recipe Rundown
Texture: Chewy, crisp on the bottom and light. This crust has a great chew to it which is often hard to come by with gluten-free pizza!
Taste: Flavorful and golden thanks to olive oil a little almond flour.
Ease: So easy to make! You can have pizza on your table in less than 90 minutes. Great beginners recipe.
Top Tips: I like to parbake the pizza crust without toppings, then slide it onto a pizza steel to finish baking with the toppings. This ensures a crispy bottom crust!
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Absolutely! This is our go-to homemade gluten-free pizza crust.
xoxo erin
I’ve tried a lot of gluten-free pizza crust recipes over the years 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. Plus it’s easy-to-make with gluten-free measure-for-measure flour!
Featured Comment
From Diane: My 7 year old granddaughter has coeliac disease and l have tried numerous gf pizza base recipes for her with no luck. She absolutely loves this one, we double the recipe every time so she always has one in the freezer. Her little brothers also love it. Thank you for a wonderful recipe!
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Pizza Crust
- Gluten-Free Pizza Dough Consistency
- Tips for the Best Gluten-Free Pizza
- Which gluten-free flour is good for pizza?
- Can I freeze this dough?
- My dough looks kind of dark/purple when it bakes up?
- Help! My dough is too runny!
- What can I use in place of the almond flour?
- More Gluten-Free Recipes
- Gluten-Free Pizza Crust (5-Star Recipe!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free pizza crust. See the recipe card below for the measurements.
- 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: Adding a little almond flour is one of my favorite tricks in gluten-free baking (I include it in these gluten-free chocolate chip cookies!) . The extra protein/fat in the almond flour this pizza crust gives it great flavor and helps it brown up nice and golden. To make this gluten-free pizza crust nut-free, you can simple replace the almond flour with more gluten-free flour.
- Psyllium Husk Powder: Don’t skip this ingredient! It had elastic properties that give the crust a springy, bready consistency. I’ve tried many brands of psyllium husk powder over the years and highly recommend this one.
- Baking Powder: This is an unusual ingredient in pizza crust but it lightens up the dough.
- Instant Yeast: Saf 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.
How to Make Gluten-Free Pizza Crust
Here’s an overview of how to make gluten-free pizza crust. You can jump to the recipe for the full instructions.
- Yeast: I like to use instant yeast for this gluten-free pizza crust. You’ll mix it together with some sugar and water and let it sit until it’s nice and bubbly.
- Dry Ingredients: I think this dough comes together best in a stand mixer fitted with a paddle attachment. Add all the dry ingredients to the bowl of the mixer and mix to combine.
- Wet Ingredients: With the mixer running on low, slowly pour in the yeast mixture followed by the olive oil. Then mix on medium-high speed for about 5 minutes.
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 in the recipe card below 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.
- Press the dough onto the pizza pan and let rise for 10 minutes.
- I like to parbake the crust before adding the toppings for best results. If you have a pizza stone or steel – even better. I usually slide my pizza off the parchment/pan and bake it directly on the pizza steel for the second bake with the toppings.
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.
- I par-bake the pizza on these pans that I line with parchment paper rounds for 15-20 minute before adding the toppings. Then I like to slide the pizza onto a pizza steel and bake it for another 10-15 minute with the toppings on for perfectly crispy, chewy pizza!
- 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.
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.
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 steel.) Top the frozen crust with toppings of choice then slide directly onto the pizza steel to bake or bake on a pan. Bake the crust for 15-20 minutes until crispy and the toppings are bubbly.
My dough looks kind of dark/purple when it bakes up?
This can happen if you’re not using a high-quality psyllium husk powder. I have tried many brands over the years and highly recommend Anthony’s Psyllium Husk Powder to prevent this.
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 the almond flour?
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.
More Gluten-Free Recipes
Gluten-Free Pizza Crust (5-Star Recipe!)
Video
Ingredients
Yeast Mixture:
- 1 cup warm water about 110F
- 1 tablespoon sugar
- 1 1/2 teaspoons instant yeast
Other Ingredients:
- 1 1/2 cups (225g) gluten-free measure-for-measure flour
- 1/4 cup almond flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 tablespoons olive oil
Instructions
- In a measuring cup, combine the warm water, sugar and yeast in a glass measuring cup. Whisk to combine. Let proof for 5-10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free flour, almond flour, psyllium husk powder, baking powder and salt.
- With the mixer running on low, add the yeast mixture along with the olive oil. Increase the speed to medium-high and mix for 5 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl and mix again until well-combined.
- Scoop the dough into the prepared pan and smooth the top with wet hands. Cover with oiled plastic wrap and let rise in a warm place for 45-60 minutes.
- Place a pizza steel or pizza stone in the oven. Preheat the oven to 425°F. Line a 12-inch round pizza pan with a circle of parchment paper. Spray the parchment paper with cooking spray.
- Using oiled or wet hands, press the dough into the pan. The dough will shrink slightly as it bakes, so press the dough as thin as you can to cover the pan. Let rise for another 10 minutes.
- Bake the crust without toppings for 15-20 minutes. Remove from the oven and add your desired toppings.
- Slide the pizza off the parchment paper and pan directly onto the pizza steel. Bake for another 10-15 minutes until the toppings are bubbly and cooked to your liking.
- Remove from the oven and let cool for 5 minutes before slicing.
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
Nutrition
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
**This post contains affiliate links to the products I always use.
Can you cook this on a cast iron pizza pan? Do I still need parchment paper? I don’t have a pizza stone or steel.
Hi Lisa, we haven’t tried it, but readers have shared great success using a cast iron pizza pan with this crust. If the pan is well-seasoned and oiled well it probably doesn’t need parchment paper. To be safe you could use it during the first bake, but skip it with the second. We’d love to hear how it goes!
Hi, I’m looking forward to trying this recipe! I’m curious if it needs to put in a pizza pan to bake? Or can we portion the dough to roll into mini pizza bases?
Hi Natalie, we haven’t tried mini pizzas, but it sounds fun! We always place the pan on a pizza steel or stone to better conduct heat throughout the bottom of the crust so that is one thing to consider. The mini pizzas may or may not need that extra layer under them too. If you decide to give it a try, we’d love to hear how it goes!
Hi I tried the pizza recipe and came out great.
Yay! We’re happy to hear you enjoyed the pizza crust! Thank you for your kind feedback, Vanessa.
After par baking for 10 minutes and the an additional 15 minutes the sides were awesomely crispy and brown but the crust in the bottom seemed to still be raw. Followed instructions exactly. What would have caused this? We don’t have a pizza steel but we used two rectangular pans that were over 450 degrees when we put it in the oven.
Hi George, we’re sorry you had this experience! The regular pans won’t function the same way as a pizza stone or steel, even when preheated, and most likely caused the bottom to be underbaked. If you aren’t interested in buying a stone or steel, you could try parbaking the crust longer and on a lower rack before adding the toppings to make sure the bottom is more thoroughly baked. We hope this helps and your next pizza goes better!
Another amazing recipe! Super easy and so much better than the store bought dough. The texture is great and has a nice chew versus a cracker type crust! I made a buffalo chicken pizza the other night and my husband absolutely loved it!
Yay! We’re so pleased to hear both you and your husband loved the crust so much! Thank you for taking the time to share your positive experience with us, Jess.
Could this be used for making stromboli?
Hi Chris, we’ve never made stromboli before so we’re not sure if this crust would work. If you decide to give it a try, we’d love to hear how it goes!
Wondering if this pizza crust dough may be made using the gluten free setting on my electric bread machine?? Have you or your readers tried this?
Hi Wilma, we haven’t tried this recipe in bread machine before. If you decide to give it a try, we’d love to hear how it goes!
I want to try this recipe soon, but I don’t have a stand mixer. Should I knead it for 5 minutes instead or mix with a wooden spoon/spatula? Thanks!
Hi Edie, yes you can mix it by hand or using a sturdy spoon, it just may need more time than when using a stand mixer since it takes a little more elbow grease to get it all combined. We hope you enjoy the recipe!
Made two this weekend, delicious! I can’t get over how simple and foolproof it is! Our favorite thing is that it makes a normal sized pizza! No more tiny gluten free pizzas!
Yay! This makes us so happy to hear, Mindy! Thank you for sharing your positive experience with us!
I just made this recipe, and everyone loved it. Will definitely make it again. 🙂
Yay! We’re so happy to hear everyone loved this recipe, Lisa! Thank you for taking the time to share your positive experience with us!
Really good pizza crust. I’ve made several and this one tops them all!
We’re so happy to hear how much you loved the recipe, Julie! Thank you for taking the time to share your positive feedback with us!
Can you use King Arthur Gluten Free Pizza Flour.?
Hi Annie, we haven’t tested it ourselves, but it should work! If you decide to give it a try, we’d love to hear how it goes!
This recipie is amazing and super easy to make. Can you make the dough earlier in the day and let it proof in the fridge or do you need to parbake then put in fridge? I like doing the cooking all at once.
Hi Clark, we’re so glad you loved it! Either should work, but keep an eye on it if you refrigerate the dough after the initial rise because it will keep rising in the fridge and you don’t want it to rise too much. Parbaking the crust before refrigerating will give you more control over how much it rises so you get the best texture. We hope this helps!
My new favorite pizza dough recipe!! Thank you so much!!
Yay! We’re glad you loved it, Solio! Thanks for sharing your positive feedback with us.
Any tips about using an electric pizza oven-does it still need to be pre-baked?
Hi Molly, we haven’t tried this one in an electric pizza oven. We would recommend still pre-baking the crust. You may need to adjust the baking temperature and time based on your electric pizza ovens guidelines since they can cook faster than conventional ovens. We’d love to hear how it goes!
If I don’t have a mixer for dough, with stirring it buy okay? Mixers with paddle attachments are pricey and I don’t need it as I would barely use it.
Hi Teresa, the dough works best with a stand mixer/paddle attachment, but you can mix by hand using a sturdy spoon. It’s extra work, but we definitely get not wanting to buy a stand mixer if it won’t get a lot of use. We hope you enjoy the recipe!
This is my second time using this recipe. The first time I made it, I didn’t have instant yeast, so I used regular yeast and let it proof. The rise came out alright, but for the second time, I used instant. Such a difference it makes! When I par-baked it, it looked like a giant cookie. Such a great and easy recipe. Definitely recommend it!
Hi Kate, we’re glad you enjoyed the recipe and loved the results with the instant yeast! Thank you for your positive feedback!
I didn’t have almond flour so I just added some sweet rice flour and didn’t have psyllium so I added some tapioca starch and it came out amazing! I also didn’t have time to let it rise the whole recommended time but it was still great. I kind of poured the dough onto the pan (an upside down cookie sheet with a piece of parchment sprayed with olive oil spray) because it was on the thin side and spread it out with wet hands. Great recipe!
Hi Olivia, that’s good to know those substitutions worked well! Thank you for taking the time to share with us. We’re glad you enjoyed the recipe!
This recipe is perfect. I’ve made it a few times, and haven’t changed a thing. The only thing I have discovered is that it bakes so lovely in a cast iron pan. You can bake it 15-20 mins with no need to pre bake, as the cast iron holds the heat and crisps the bottom, especially with a layer of oil underneath. Thank you for a fabulous recipe!
Hi Carrie, we’re so glad you love the recipe! Thanks for sharing your tips. We appreciate you taking the time to share your positive feedback with us!