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.
LOVE the taste of this dough, and so does my gluten sensitive 4 year old! Thank you for this recipe and for helping me save hundreds by not having to buy gf pizza anymore!
Has anyone been brave enough to try making this on the dough setting in their bread machine? Or will the consistency be too thin and not “knead-able” in the machine? Otherwise, my stand mixer works just fine!
My husband, who never loves GF crusts (and who isn’t the type to rave over a meal) couldn’t stop complimenting this crust! It was delicious!
I didn’t have the psyllium husk on hand so I subbed in ground flax. I also made it in a pre-heated, oversized cast iron skillet. It was perfectly chewy and crispy. Can’t wait for our next pizza night!
Okay, this recipe is FAB. I have been using it for both pizza crusts and gf sausage roll. For the pizza, I parbake on a cookie sheet lined w/ parchment, let cool, and slide the crust off the parchment onto the cookie sheet. I add the toppings, then slide it straight onto the rack to bake. When done, slide back off rack onto cookie sheet. This makes the bottom more crispy, and holy crap – best pizza!! For the sausage roll, which I never thought I would have again GF but is amazing, I follow your instructions up to the top out with flour. I make it a more long oval shape, and let it rise a little more on a cookie sheet lined with parchment. I fill with sweet Italian sausage, wilted spinach, garlic, onion, oregano, salt, pepper, and mozzarella cheese. I leave about a 1/2 inch border. I tuck the ends first, and then use the parchment to roll it up, kind of like rolling sushi. I slide it around a little and bake it at 375 with the seam down. It is AMAZING and like… legit bread-y. Thank you!
Do you cook the sausage first before putting it in?
Omg! Just made this Erin. It’s delicious. Had to share some slices and your website with my foody neighbours. A big YES!
Yes, lovely recipe!
Just wanted to remind everyone that this makes a fantastic focaccia bread by using a 7×11 cake pan and doing the entire bake at one time.
Erin, I love your recipes and am so looking forward to trying more. So far I’m obsessed with the focaccia and wonder if you could offer more tips on it. I’m not a recipe developer., just gluten intolerant and thrilled to find recipes that taste good.
Thanks again,
JoAnne
Everything about this recipe is perfect, it’s as close to non-GF pizza as you can get! I’m so mad at myself for buying expensive GF frozen pizzas when I could’ve had this instead.
I’m so glad you liked the recipe! Thanks for the comment 🙂
I made this as pizza first and loved it. The next time I put it in a 7×11 glass cake pan and turned it into focaccia. Even better!
Thanks for these recipes. I’m going to try the bread next.
Honestly, this was super easy and great to work with. I used Bob’s Red Mill because that’s what I had the most of.. I’ve tried a few others and not nearly as easy to work with! I’m super excited to see what the psyllium adds to the crust!
Update: This was fabulous, both in taste and texture! Definitely 5 ⭐️ worthy!
Awesome recipe…mine was too runny so will use your suggestions for the next one!! It ended up like a focaccia pizza! Flavor was great and it would be good a bit thinner. Thank you!! Enjoyed it. One of the better ones I have had. We look forward to playing with it!!
Truly the best GF crust! It’s no-fail and bakes consistently every time! The gluten-eaters and non-gluten eaters all love it!! Thank you!!
I can’t believe how awesome this recipe is! I didn’t think it was possible to make something this good at home. Def saving and sharing with friends!
Actually the best gluten-free pizza recipe I’ve tried and I’ve been gluten-free for 16 years. Thank you!!!!!
I’ve made this pizza crust dozens of times now and I love it! Thanks for a great recipe.
Excellent crust!
I replaced 1/4 cup of the GF flour with 1/4 C flax meal to increase fiber and still very delicious! Finally a GF crust the whole family can enjoy!
Hi I was wondering if I cld use active dry yeast?
Also I was wondering if I can keep the dough in the fridge for a day until I make the pizza?
Yes! This dough keeps great in the fridge until you’re ready to bake it.