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.

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.

This is why you need to add a minute or so to gluten-free bread in the toaster. The same goes for pizza crust.

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.

Another great thing about this crust recipe is that it works with basically any gluten-free flour blend. I like the texture and flavor best with my grain-free flour blend, but it also turns out wonderfully with King Arthur Flour and Bob’s Red Mill gluten-free flours. You can use what you have on hand.

Let me know in the comments if you make this crust and what flour you use!

I usually double this recipe for pizza night and make one classic pepperoni for my boys and my favorite dairy-free pizza (recipe coming soon!) with caramelized onions, bell peppers, and prosciutto. Enjoy!

FAQ

Name: The Best Gluten-Free Pizza Crust
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1 cup warm water (about 110F); 1 tablespoon sugar or honey; 1 1/2 teaspoons instant yeast; 1 1/4 cups Gluten-Free 1:1 Baking Flour + 1/4 cup almond flour; 1 teaspoon baking powder; 3/4 teaspoon salt; 1 tablespoon psyllium husk powder; 2 tablespoons olive oil

Can I freeze this dough?

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.

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. 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.

Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.

The Best Gluten-Free Pizza Crust

Author: Erin Collins

Prep: 30 mins

Cook: 35 mins

Total: 1 hr 5 mins

The Best Gluten-Free Pizza Crust! Easy to make and works with basically any gluten-free flour blend. Bakes up chewy and crispy!

4.96 from 87 votes

Servings: 4 servings

Ingredients

▢ 1 cup warm water, about 110F
▢ 1 tablespoon sugar or honey
▢ 1 1/2 teaspoons instant yeast
▢ 1 1/4 cups Gluten-Free 1:1 Baking Flour + 1/4 cup almond flour, (210 grams )
▢ 1 teaspoon baking powder
▢ 3/4 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

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.

I have also like this crust made with 1 3/4 my grain-free flour blend. It will bake up with a darker color, but has a delicious flavor and texture. (Note: My blend already contains almond flour so you don't need to add any.)

This recipe is really versatile and works with basically any gluten-free flour blend. I like adding a little almond flour when I use a store-bought blend because it gives the crust great flavor and color. If eat nut-free, you can substitute the almond flour with 1/4 GF Baking flour. I've had great results using gluten-free flour from both King Arthur Flour and Bob's Red Mill!

Nutrition Facts

The Best Gluten-Free Pizza Crust

Amount Per Serving

Calories 443 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Sodium 885mg38%

Potassium 287mg8%

Carbohydrates 69g23%

Fiber 13g54%

Sugar 8g9%

Protein 11g22%

Calcium 137mg14%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.

NUTRITION INFORMATION:

Calories: 443kcal

Recipe adapted from King Arthur Flour

**This post contains affiliate links to the products I always use.

The Best Gluten-Free Pizza Crust