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.
Are the calories for the entire dough amount, or for one serving (as in a fourth of the dough?) Thanks!
Thank you, this is the best gluten free crust that I have tried. I make a gluten based crust for the rest of the family and this gluten free crust for myself. I always enjoyed the gluten version of pizza crust that I have been making for years, but once I started making your gluten free crust, I like it better. I only wish I could convince my wife to try it. She is set in her ways and will only eat the gluten crust. She doesn’t know what she is missing. Thank for the wonderful crust recipe. I use GF Jules flour and have had great success with it.
I tried to make this last night and the dough was so wet it wasn’t even workable. I tried to add my flour but it was a total flop, I feel like I did something wrong. I double checked my ingredients and I put them in right, the only thing I can think of is if it’s supposed to be 1 1-4 almond flour (the same as the gf flour)? I also hand whipped it because I don’t have a stand mixer. Please help! I wanted this to work.
Hi Sara – Sorry it didn’t turn out for you! It is supposed to be 1/4 cup almond flour (not the same about as the GF flour) so you got that right. My guess would be the kind of flour you used or how you measured it you didn’t have enough. Next time just add a little more GF flour at a time until you have dough the consistency of cookie dough. You may have to add more flour based on the humidity, how you measure it, the brand of flour etc.
This crust was excellent! I’m a novice at making pizza dough, especially gluten free pizza dough. I par baked the finished result and froze it. When baked, turned out nicely browned and crispy! To add some richness to the crust I would grease the pizza pan liberally with butter.. excellent and easy for the first timer!
I’m so glad the recipe worked out for you!
Hi! Made this for pizza night and it was perfect. We are vegan and gluten-free and I had given up on finding a recipe that was tasty and didn’t turn out too dry/stiff. So easy to make also!
Can the ball of raw dough be frozen? (After it rises but before it’s baked) Thanks in advance!
Glad it turned out for you! The raw dough won’t freeze well unfortunately. You can freeze the pizzas after par-baking them though!
Should the gluten free flour contain xanthan gum?? The flour I use does not have xanthan gum in it. I would love to make this recipe but need an answer to that question first. And, if it needs xanthan gum, how much should I use? I MISS what I refer to as ‘real’ pizza crust. Hopefully this recipe will be “It”!!!
For many recipes you do need a blend that contains xanthan gum. For this recipe though you can use one with or without xanthan gum because you’re using psyllium husk powder as a binder. It’s pretty versatile!
I love this recipe I double it and make eight individual pizzas and freeze them after they have been par baked and topped. Very handy to have ready
That’s a great tip! Thanks for sharing that idea 🙂
I don’t have psyllium husk powder. Can I leave that out of the recipe?
Unfortunately you need the psyllium husk powder for the right structure!
We loved using this recipe to make pizza. So good!!!
Have you ever tried making stromboli using this dough recipe?!
That’s a great question! I haven’t tried that but now I want too!
May I replace the psyllium husk powder with xanthan gum? If so, at what ratio? There does not seem to be a consistent ratio when I search. I am so very excited to try your crust.
Yep! Just tried it for dinner tonight. Perfect. Couldn’t be happier with a crust recipe. Chewy, crispy. I did the full cooking times and it turned out wonderfully baked. Thank you so much! I don’t like using store bought flour blends, I find white rice flour with a bit of potato starch turns out the best. I’ve been experimenting with psyllium husk and thats what drew me to this recipe. Very pleased with the result!
This recipe is a keeper! I usually make a King Arthur Now & Later pizza recipe but decided to give this one a try instead. I doubled the recipe so I could make one large party pizza (family of five), I used an extra glug of evoo on the pan and I brushed the crust edges with oil and sprinkled them with garlic salt. My while family loved this pizza. The bottom had a great crunch and the dough was soft and chewy. This recipe is getting printed and put in the binder!
I’m so glad it turned out for you! Thanks for the review 🙂
I’m very surprised and it is honestly the best pizza crust yet! It looks it’s not gonna work by the texture of the dough but it’s perfect. Very pleased I found it.
The texture of the dough can definitely leave you skeptical if you’ve never made it before ha! Glad it turned out great for you 🙂
Would I still need to parbake this if I want to cook this on a pizza stone on the bbq?
I haven’t tried this so I can’t say for sure! I would guess you need to parbake it in the oven still. Sorry about that!
Can I use almond meal instead of flour???
Thank you
Blanched almond flour is preferably but almond meal will work as well!