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 severe dairy, wheat, soy and gluten sensitivities and haven’t had a decent pizza in years! This was definitely the best recipe I’ve tried so far. I used Pamela’s All Purpose Gluten-Free Flour mixed with almond flour and the result was a perfectly light, fluffy, chewy, and slightly crisp crust. It was a bit softer than I’d prefer, but that’s because I doubled the recipe and didn’t increase the pan size enough so it was quite thick. Thank you so much for the amazing recipe, Erin!
Hello Erin, like many others here I was diagnosed with gluten sensitivity and have been looking for a good pizza dough recipe. So far I have tried it as directed BUT first time I did not have almond flour and used xanthan gum.. It came out delicious and my husband and I were very pleased. Second time I had almond flour but no Psyllium Husk Ground Powder, It came out better than the first time. Yesterday the Psyllium Husk Ground Powder arrived and I will be trying your recipe for the first time with all the exact ingredients. I will make a final post when I’ve tried it. I can’t wait. So, my question is “Do you double the recipe when making 2 pizzas and do you use 2 (12 inch) pizza pans. What size pan would you recommend for 1 pizza, thin crust?
Fabulous- absolutely the best gluten free pizza crust I’ve ever eaten. Thanks for a great recipe!
Is there a substitute for the almond flour? Allergies in our house so it needs to be nut free
Thanks
Yes! To make it nut free: Substitute 1/4 cup of gluten-free all-purpose flour for the almond flour.
The nutritional information seems quite high for the crust alone. Is this based on a cheese/pepperoni pizza or just the crust plain? If it’s just the crust, it should identify that accurately.
Wow! This is truly the best pizza crust I’ve eaten in the last 22 years, since being diagnosed as celiac. Even my husband, who can eat wheat pizza crusts, loved this, saying it’s “the most like wheat pizza crust.” So good! My batter was difficult to spread in the pan with my oiled hands, but was easily spread with an oiled spatula. I didn’t have any psyllium husk powder, so substituted xanthum gum. The crisp crusp, the flavor! Oh my! Thank you.
Hi All–A little more info about exactly what I do. The flour I use is from Costco–Perfect Flour Blend. I use the psyllium husks, too. I heat my water and test it with a thermometer b-4 adding the yeast. Once the yeast/sugar is proofed, I mix everything with my simple hand mixer. I time it with a time.r. The first time I did not do this and didn’t mix it enough. I use a heated bowl (I just put hot water in the bowl to make it cozy) and then once the dough is mixed I place the dough in a greased, heated bowl, sitting on a cookie rack over a bowl of hot water. I cover it with a towel. Simple but it makes a cozy place for the dough to rise. I use oiled hands to pat the dough on the parchment round. I slightly spray the round, too. It all works quite effortlessly. I have found pizza heaven!
Thanks for all the helpful tips and insights! So glad you like the recipe!
Hi Everyone! I wanted to share my excitement about this recipe. It is truly the only gluten-free crust recipe you will ever need. I’ve tried about 6 other recipes plus numerous cauliflower crust recipes. I had settled for the cauliflower crust but the problem with that is you had to limit your toppings. The crust had lots of fat in it because of the cheese. So there was never the crispy bottom that we all love. I have made the above recipe 4 times and each time it is perfect! I do raise the dough over a bowl of hot water to make sure it is rises up to the full potential. The first time I made it I didn’t do that. This is truly gluten-free heaven! You can put whatever toppings on that you like, even extra cheese and it does not affect the crispiness at all. This is now the only recipe I use, hands down. I shape my crust on parchment paper pizza rounds and bake it directly on the oven rack. Once it is par-baked, it is firm to handle and add your favorite toppings. I bake it once it is topped on the parchment and it is absolutely perfect every time! Friday nite’s pizza will be this marvelous crust plus mushrooms, garlic, gouda cheese and oregano! Any topping works, every time!
I think your portions are a little off. Not enough yeast or flour. I’ve looked at other recipes and they say 1 Tablespoon yeast and 3 cups flour. Do you mean a total of 210 grams flour?
Hi! I was just wondering why the ingredients have yeast AND baking powder. Why is that? Could I use just yeast for it to rise? Thanks.
You need both to give the gluten-free dough extra lift and the right texture. I hope that helps!
This is my go-to pizza dough recipe. Simple and delicious every time!
Thank you so much for this recipe. I was able to adapt it into 2 different pizzas. One I rolled out with more flour into a thin and crispy base. For the second I smothered a cake pan in olive oil and placed the rest of the dough in to make what I remember Pizza Hut deep dish BBQ pizza tasting like (coeliac 10 years now in the UK). Turn out perfect!
Didn’t have almond flour but used potato starch instead as it is easier to get in the UK.
Hello!
I think all of the folks complaining that this was to thin and runny just didn’t mix it for long enough. I am a pastry chef (over 20 years), and found out 10.5 years ago that I have Celiacs. I know! Right? I love the recipes from Erin that I have tried. I have a pizza crust recipe I developed a few years ago, but I’ve never been totally happy with it. This one is great! I never though about the psyllium in the pizza crust. I used in several of my bread recipes though to mimic the nuttiness of whole wheat, and the chew. I should have thought about it…. Thank you Erin for making my brain work lol.
Thanks for the comment and helpful insights! So glad you like the recipe!
Thanks Erin. This is an excellent recipe; it took me a few weeks to get it just right, now I can ‘feel’ when it is the right consistency. I love the taste and have recommended it to friends. However I think you might need to amend one measurement. The almond flour is put as a quarter cup or 210 g. By my reckoning a cup is 250g, so approximately 65g/70g works out correctly, and that is what I’ve used. Anyway the main thing is I can enjoy this without bloating up and am grateful for you sharing the recipe.
Delicious pizza dough! I’ve never made my own gluten free crust before but this recipe was well worth the time and effort to make it. I didn’t have the psyllium husk powder so I added a tbl of chia seeds. The texture was amazing, chewy and crispy!