The only gluten-free pizza crust you’ll ever need! Easy to make and works with basically any gluten-free flour blend. Bakes up chewy and crispy!
Dozens of reviewers agree this recipe makes the best gluten-free pizza crust ever! Check the comments section for tons of tips and glowing reviews. We make this pizza crust every Friday night and look forward to it every week!
Friday night pizza might just be my favorite food ritual! It always means happy kids, a bubbly special drink from Trader Joe’s, 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. For awhile I was using the crust recipe from this book. It is a great crust, but takes so long to make!
One night when we all wanted homemade pizza, but I didn’t have time to make that crust, I tried this recipe and to my surprise it took half the time and was more delicious than any other crust I’ve made.
This pizza crust has the perfect amount of chew and bakes up crispy on the bottom.
If you’re looking for more perfected gluten-free recipes try this gluten-free banana bread, gluten-free sandwich bread, or gluten-free flatbread!
Ingredients You’ll Need
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. It works best to use a blend that contains xanthan gum in this recipe.
- 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.
- Psyllium Husk Powder: Don’t skip this ingredient! It had elastic properites that give the crust a springy, bready consistency.
- Baking Powder: This is an unusal ingredient in pizza crust but it lightens up the dough.
- Instant Yeast: Saf yeast is my favorite.
You can easily make this nut-free by leaving out the almond flour. Simply replace it with more Gluten-Free 1:1 Baking Flour!
Make the Dough
- 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 a few 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!
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.
- 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.
FAQ
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.
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.
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.
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!
Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.
The Best Gluten-Free Pizza Crust
Ingredients
- 1 cup warm water, about 110F
- 1 tablespoon sugar or honey
- 1 ½ teaspoons instant yeast
- 1 ¼ cups Gluten-Free 1:1 Baking Flour , (210 grams )
- ¼ cup almond flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 tablespoon psyllium husk powder
- 2 tablespoons olive oil
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!
Recipe Notes
- 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. It works best to use a blend that contains xanthan gum in this recipe.
- 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.
- Psyllium Husk Powder: Don’t skip this ingredient! It had elastic properites that give the crust a springy, bready consistency.
- Baking Powder: This is an unusal ingredient in pizza crust but it lightens up the dough.
- Instant Yeast: Saf yeast is my favorite.
- 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.
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.
Anna Cudzich says
I don’t understand the rating for this dough…I used many recipes from here and I really like them, but no matter what, this dough comes out runny. I did it twice to make sure I didn’t mess up and I used honey both times if that makes a difference, but the dough was impossible to use. It was way too runny. Is the one cup of water a correct measurement?
Pam says
I am just getting ready to make this recipe. At the bottom of the page she has listed some recipe notes and in there she said it should be like cookie dough and if it isn’t to gradually mix in a little more flour at a time until it is that consistency. Hope that helps you some.