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
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.
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The Best Gluten-Free Pizza Crust
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
Recipe adapted from King Arthur Flour
**This post contains affiliate links to the products I always use.
Nancy Hueber says
When you don’t use a store-bought blend all purpose flour, what recipe do you use for the flour blend? Nancy
Erin Collins says
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/.
Victoria Wilson says
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.
Erin Collins says
It is necessary for the proper chew/texture in this recipe!
Jan Stenseth says
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!
Erin Collins says
I’m so glad you like the recipe and you’re using it for pizza night! Thanks for the comment!
Linda Ruta says
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.
Krista Moored says
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!
Erin Collins says
Those crackers sound delicious! I’m glad you like the recipe 🙂
Aimee Webber says
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.
Erin Collins says
You can place the dough in the refrigerator and let it rise all day in there no problem! I hope that helps!
Thomas Thorne says
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.
Erin Collins says
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! 🙂
Dolores Wootton says
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.
Erin Collins says
A hand mixed will work great! You’ll just have to use it to mix for the full mixing time.
Mel says
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…
Dawn says
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.
Nancy M says
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!!
Patty says
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!
Ruby says
Can this recipe be adapted for use with a pizza stone? If yes, how so? Thanks
Erin Collins says
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!
Linda Rabinowitz says
Do you think Cup4Cup or Better Batter flours will be okay to use in this recipe?
Erin Collins says
Yes those should work great!
Keri says
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!