The only gluten-free pizza crust recipe you’ll ever need. Easy to make and works with basically any gluten-free flour blend. Bakes up chewy and crispy!
Hundreds of reviewers agree this recipe makes the best gluten-free pizza crust ever!
This tried-and-true recipe was originally published in 2016 and continues to be one of my #1 recipes today.
Homemade pizza night might just be my favorite food ritual! It always means happy kids, a bubbly special drink, 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. 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.
You can use it as a base for any gluten-free pizza recipe. We most often use it to make classic pepperoni and BBQ chicken pizzas. You can pair it with any of your favorite toppings!
Table of Contents
Why You’ll Love this Recipe
- Easy to make
- Works well with any kind of gluten-free flour blend
- Chewy, but crispy texture
- Delicious flavor
- Work with any kind of toppings
If you’re looking for more perfected gluten-free recipes try this gluten-free banana bread, gluten-free sandwich bread, gluten-free crescent rolls or gluten-free flatbread!
Serve this pizza with these gluten-free cinnamon breadsticks!
VIDEO: Watch how to make it!
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. 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: 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.
- Honey or Cane Sugar: Helps activate the yeast and gives the dough great flavor.
- Psyllium Husk Powder: Don’t skip this ingredient! It had elastic properties that give the crust a springy, bready consistency.
- 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.
- Salt: Gives the gluten free pizza crust great flavor!
- Olive Oil: For a little richness and golden color.
You can easily make this nut-free by leaving out the almond flour. Simply replace it with more Gluten-Free 1:1 Baking Flour!
How to Make Gluten-Free Pizza Crust
- Combine the warm water, sugar, and yeast in a glass measuring cup or small bowl. Whisk to combine.
- While the yeast is proofing for 3-4 minutes, combine the gluten-free 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 olive oil to the dry ingredients.
- Increase the mixer to medium speed and beat for a few 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 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.
- 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. Press the dough into the pan. The best way to handle the gluten free dough is with oiled hands. The dough will shrink slightly as it bake, so press the dough as thin as you can to cover the pan. Let the dough rise for another 10 minutes at room temperature.
- Bake for 15-20 minutes. Remove from the oven and add your favorite sauce (tomato sauce, BBQ sauce, gluten-free alfredo sauce, etc.) and 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. 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.
Gluten-Free Pizza FAQs
Gluten-free pizza crust is typically made from gluten-free flour, yeast, water and a binder like psyllium husk or xanthan gum. Gluten-free flour typically contains a variety of flours and starches from gluten-free grains (like rice, sorghum and tapioca flour). This gluten-free pizza crust also contains baking powder to make it lighter.
Gluten-free pizza crust is not necessarily healthier than regular pizza crust. Both regular and gluten-free pizza crust are typically made of flour and starch. It’s just the gluten-free pizza crust is made from gluten-free flours such as rice flour, tapioca starch and more.
However for those with celiac disease or gluten intolerance, making gluten-free pizza crust is a great way to enjoy pizza again.
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.
Recipe FAQs
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 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. 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.
You can easily use an additional 1/4 cup gluten-free 1:1 baking flour in place of the almond flour.
Looking for more gluten-free dough recipes? Try my gluten-free breadsticks.
More Gluten-Free Recipes
I hope you love this gluten free pizza 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!
The Best Gluten-Free Pizza Crust
Video
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 (210 grams )
- 1/4 cup almond flour
- 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!
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.
Hi-
Iʼve made this recipe twice, and I love the flavor using your “Erinʼs grain-free flour blend”. However, both times i had trouble with the crust sticking (more like glueing) to the pizza stone. Any advice?
Love your recipes!
Do you think Cup4Cup or Better Batter flours will be okay to use in this recipe?
Yes those should work great!
Can this recipe be adapted for use with a pizza stone? If yes, how so? Thanks
Yes! I would parbake the crusts without the toppings first – then add the toppings and finish baking on a pizza stone. I hope that helps!
I followed the directions, used Bob’s Redmil GF baking flour and it was perfect! Finally, after over a decade of being gluten-free, I had a really good pizza!
I have been GF for about 6 years and I’m so glad I found this recipe. I used Divided Sunset flour blend with the almond flour and actually just mixed everything by hand. I definitely made sure crust was precooked nicely before I added toppings and then put under broiler briefly to melt everything. So I didn’t bake it quite the same but wow it is awesome. Thanks so much for this great recipe!!
I tried this last night for the first time. This is the best tasting GF crust I have had. I did have to sub flax meal for the psyllium. I also had a runny batter and I was very careful and although I did add a couple extra tablespoons of flour I just went with the batter. I spread it out on greased parchment after letting it raise. It still was amazing. Thank you so much! I think I might try using 3/4 cup water to mix the yeast and sugar and reserve the last 1/4 cup to see if it’s a humidity thing. I used Bob’s 1 to 1 flour.
This is the best gluten free pizza crust I have made! We’ve made it 3 times now. So good.
Question, have you tried making bread sticks using this recipe? Im thinking of trying it tonight…
I don’t have a stand up mixer. Is there any other way to mix this properly? I do have an old-fashioned hand electric mixer.
A hand mixed will work great! You’ll just have to use it to mix for the full mixing time.
So I just tried this again following the recipe entirely and let me tell you Best GF Crust so far. Can’t hardly tell it is GF. I used the honey option verses sugar and noticed a very nice proofing this time with the SAF yeast. The dough is (and needs to be) stickier than wheat dough and for me it doesn’t rise like wheat, but it did rise when baked. I did not par bake the crust because I bake it on the grill (on a lightly oiled stone, elevated about 3 inches off the grate)) and it bakes perfectly crispy, soft and light on the inside. God bless Papa Murphy’s, but I’m done with their chew hard, sticks to you teeth GF crust – I also need to control the quality of ingredients as always. I’ve also baked pizza on a stone on a Webber gas grill directly on the grate and it turned out perfect. Try your pizza on an stone on a grill – it’s the next best to fire roasted – IMHO. Thanks again Erin for creating this gem.
Thanks for all these helpful tips! This is great to know and will be helpful for people. I love the idea of grilling the pizza! 🙂
If I don’t have time to bake the crust, how long is the dough “good” to sit? When I make extra dough, getting it all baked before dinner can be rough, I’m looking at how long I can let the risen dough wait to be cooked- the same day of course.
You can place the dough in the refrigerator and let it rise all day in there no problem! I hope that helps!
Erin- I have used your recipe for pizza crust several times and really enjoy a GF option, Thank-you for sharing your recipe. I made the recipe, almost doubling the flour, adding thyme, garlic, and rosemary to make crackers!
Those crackers sound delicious! I’m glad you like the recipe 🙂
This is by far the best gluten free pizza dough that I have eaten and that is saying a lot. They key to the success of the dough is to measure the dough not by capfuls but by grams. I measured out the amount with cups and it came to 185 grams and you need 210 grams. So I added enough King Arthur flour to reach the 210 grams keeping the almond flour at the 1/4 cup. I followed the recipe exactly as written with the exception of the psyllium husk powder which I did not have so I used ground flaxseed and it was wonderful. The dough smelled heavenly while baking and when I cut a slice and looked inside the cut it looked like bread not like gummy dough that you see with most gluten free dough. I threw some oregano and dried basil during the first bake and it smelled like real pizza. Love love this recipe. I have been gluten free for about 6 years now and finally found a good pizza recipe. Thank you so much.
This is truly the BEST gluten-free pizza crust I have ever had!! To be honest, I had pretty much given up on pizza because all the Gf crusts were so disappointing (I am celiac). Thank you for bringing the joy of making and eating pizza back into my life!
I have only used Namaste Perfect Flour Blend so far (this will be my 5th weekend having Pizza Night), and it works perfectly. I have not made any substitutions – stayed true to your recipe.
My husband (not celiac, and can eat ANYTHING) loves the flavour and texture of this crust as much as I do, and we also love your Pizza Sauce recipe. A perfect combination!
I’m so glad you like the recipe and you’re using it for pizza night! Thanks for the comment!
Is the husk powder necessary?? Will it change the consistency or chew/crisp of the dough at all? I have all the ingredients, but that.
It is necessary for the proper chew/texture in this recipe!
When you don’t use a store-bought blend all purpose flour, what recipe do you use for the flour blend? Nancy
I actually always use a store-bought blend for this pizza crust these days. I do have a flour blend I love that I use to make pancakes though – https://meaningfuleats.com/gluten-free-whole-grain-make-ahead-pancake-mix-dairy-free/.