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.
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/.