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
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.
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.
I have been getting a lot of requests from our customers to integrate Gluten Free crust into the pizzas that we make here at A1, and your recipe listed above helped me make that change for the customers sake.
This crust is also not as bland as what I thought it would have been. Also the reviews that we got from it where so awesome as well.
Thank you for taking the time to post great actionable content that even business owners can implement into their everyday lives.
Yours Truly,
-George
This is so wonderful to hear! So glad you and your customers like it! 🙂
I don’t have a standing mixer, do you think I could use a hand mixer?
Thank you.
I don’t have a stand mixer. Just used some extra elbow grease and literally a large wooden spoon that I sprayed with cooking spray. It worked just fine.
This is seriously one of the best crusts I’ve had-gluten free or otherwise. So light and crispy and delicious! Thanks so much for this recipe. It’s a keeper!
Great! I’m happy you like it! 🙂
I’m not sure if you maybe mentioned this anywhere and I missed it, but can you freeze this dough? I’m new to a GF lifestyle and I’d like to be able to have things prepared so it’s not such a hassle.
This is the best gluten free pizza I’ve ever had!! The crust is also pretty easy to make. This will definitely be a favorite in our house!
Hooray! I’m so glad to hear you liked it!
Hi! I want to try this recipe, but I was only able to find Active Dry Yeast, which comes in pre measured packets. The packet instructions says to use 1/4 cup of water. How should I compensate?
No worries! I usually use highly active or instant yeast (rather than just active yeast) but the kind you bought will still work – it will just take longer to rise. Just measure out the yeast to 1 1/2 teaspoons like the recipe says because a packet actually has 2 1/4 teaspoons usually. Then just increase the time the dough rises to 45 minutes – 1 hour. I hope it turns out for you!
Hi Erin! Super excited to try your recipe, it looks fantastic. One question though – do you know if the psyllium husk can be substituted by ground flax seeds or chia seeds? Sorry if that’s a stupid question, I’m new to gluten free baking! Thanks in advance 🙂 xxx
Hi wanting to make this just wondering if I could supplement the husk powder for xathum gum instead?
Yes! You can try using 1/2 teaspoon xanthan gum instead.
I’m afraid I had the same problem with the “dough” being like batter. I ended up adding almost 1 cup more gluten free flour and another 1/4 cup almond flour before it was a sticky medium cookie dough. I oiled it and could form a ball and am waiting for it to rise. What is the weight of the flours when you make it? 1 used 140gm as a cup of the AP gluten free. I used Bob’s Red Mill AP not his 1:1 blend. I also scooped my Honeyville almond flour.
Hi Rochelle! If you weighed out the flour instead of measuring it by hand and used 140grams for 1 cup of Bob’s Red Mill 1:1 flour I can see why it would be too thin. Bob’s Red Mill 1:1 flour is a lot more dense than other gluten-free flours. I just checked and I use about 210 grams for this recipe total. 1 cup of Bob’s Red Mill 1:1 flour is closer to 170 grams. I added the grams to the recipe (I never know what is more helpful for people but should start including those!). Thanks for letting me know!
Initially it is like batter, don’t panick! Mix on medium as stated for a full. 3-4 minutes and it comes together beautifully! I also weigh my flours. I use America’s Test Kitchen flour for all of my baking. Love this recipe!
I also used America’s Test Kitchen flour blend and mixed for a full 4 minutes (with a hand mixer) which helped the dough thicken. It did not form a ball for the rise, but was thicker than pancake batter. To spread the dough out for making a crust I oiled my spatula several times and used it to spread the dough around. Worked beautifully!
Erin, this is my first time using this recipe. I used your GF flour mix and added the psyllium. It is very runny; have retread the recipe several times to ensure I didn’t omit anything. Should it be the consistency of thick pancake batter? I’ve used your GF flour mixture in many recipes, and they’ve all turned out great. Any input is appreciated. Thank you.
Hi Dar! I’m so sorry this recipe is giving you trouble. Sometimes the amount of moisture in the air, almond flour, etc. can vary. The dough should be like thick cookie dough rather than pancake batter. I would try adding 1/4 cup more flour and add more if needed to make it thick like cookie dough. I hope this helps!
This pizza crust is delicious!! I’m about to make it for the second time!! By far the BEST gluten free pizza crust I’ve ever made! Thank you so much for sharing it!!
I’m so glad you like it!
I’ve made this pizza several times and we love it! I have had a few problems with getting the texture right though (I’m using Bob’s Red Mill 1:1 flour). The dough seems to rather thin, so sometimes i try and add a little more flour but then sometimes it will be too much. Would you consider making a video of this recipe so that we can see how the dough is supposed to look? Thank you very much! 🙂
delicious.. i am gonna order pizza, right now. 😛
This crust looks good and I will have to try it – but I’ve gotta say, I’ve been using your Whole Grain Boule dough for pizza crust lately and it is GREAT. Sometimes when I’m making the bread I just make a double batch and then I get a loaf of bread and 3 large pizza crusts out of it. It makes a fantastic thin Naples style pizza crust! First let it rise until it’s about double or so, and the tear off a chunk, roll it out thin on a silicone baking mat with plastic wrap on top while rolling, then par bake it in a 450 degree oven for 15 to 20 minutes and you’re in business! 🙂
Hi Erin! Gluten free whole grain boule sounds amazing, buy I didn’t see the recipe in the bread recipes list. Do you have a link? I love this crust recipe and use it to make French bread as well.
I want to try this crust! Is the psyllium husk powder a mandatory ingredient?
Unfortunately yes! It is necessary for the right chew and texture.
Hi Erin, could you possibly use Xantham powder instead?
It works best with the psyllium husk. You could try 1/2 teaspoon xanthan gum though!
I did it with ground flax instead and it turned out just fine. 🙂
Dang this looks amazing! One question though, I see in step two you say to add the yeast along with the flour but in the step before it’s mixed with water and sugar. Just wondering, which is correct?
Thanks for catching that Anna! It is supposed to be mixed with the water. I’ll update the recipe. Let me know if you try it! 🙂
Ok so I want to make this tonight but I can’t seem to find where you add the olive oil. Do you just beat it in with the yeast mixture??
Yes exactly! I hope it turns out for you!
This pizza looks so good! Great idea with the parbaking. I never would have thought of it. Now I am craving a slice of pepperoni like crazy!
Thanks Karen!!