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.
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!