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.
This is my go to recipe now!!! My husband (non-GF) and myself (celiac) LOVE it. I add italian seasoning, garlic powder and some Parmesan cheese to the dough. I tried it first as written then made these changes. It has a great chew and is not thin as cardboard! I now have pizza night for us at least once every 2 weeks, if not more often
Thank you ×100.
Does this recipe work well in a cast iron skillet?
I made this today as focaccia with fresh rosemary, coarse salt and drizzled with olive oil….it was delicious and didn’t last long – my family gobbled it! I love how easy it is to prepare and how few ingredients are required. Delicious!
Yum! I love the idea of making this as focaccia – so glad it turned out for you!
I meant to leave a five star review…
We LOVE this recipe! I’m baking right now, as a matter of fact! Even my husband who is not GF prefers it! Thank you so much – I hadn’t had pizza for over two years prior to finding your recipe – it is a game changer!
Yay! I’m so happy you like it. It’s always great when non-GF people prefer a GF version!
All of your recipes have not disappointed! Thank you for the wonderful gluten free pizza crust recipe.
I’m so glad you enjoyed it! 🙂
Thank you for the amazing video and informative recipe. My husband was recently diagnosed with Celiacs and I have been experimenting a lot with recipes to satisfy both of our pallets. This one is a winner!!! The recipe was so easy and results were perfect! Much appreciation!;-)
I’m so happy you liked the pizza crust! Thanks for the comment 🙂
I am so glad I found this recipe! I have made it quite a few times. It always tastes great and heats up well the next day. I use Bob’s Red Mill gluten free 1:1 baking flour and substitute xantham gum (1 1/2 tsp) for the phyllium husk powder. I have tried lot of your recipes and they always turn out wonderful. Thank you!
Wow… when I was smearing the sticky dough onto the tray I really was skeptical this was going to work – BUT IT DID WORK! And it’s delish, with a lovely crunch as promised. I will be coming back to this recipe, thank you so much for sharing with us!
I’m so glad you enjoyed it! Thanks for the comment 🙂
Just tried this recipe! The dough bakes up wonderfully and tastes like actual pizza dough! Who’da thunk?? I added some spices (a homemade Italian seasoning) and voila! Absolute perfection. Thank you for taking the time to create a recipe that brings back good memories 🙂
I’m so happy you liked the pizza! It sounds delicious with those seasonings!
My husband and I are both trying to switch to 100% Gluten Free diet, and I’ve been searching for the perfect gluten free pizza crust. I think we’ve found it. We made this crust tonight and it was perfect. We followed the recipe and it came out perfect. We will definitely be making this gluten free pizza again.
Yay! I’m so happy you liked the recipe. Good luck with the switch to gluten-free! 🙂
This recipe was great! Crust browned up well even though mine didn’t quite have a cookie dough texture. Probably because I subbed flax meal for the psyllium husk. My only question is my calorie count came out very different. When I entered all the ingredients into my food app, crosschecking the labels on my ingredients, it came to about 243 per serving (972 for the whole crust, divided by 4). Is your calorie count for half the pizza crust?
Perfection! New to GF cooking and haven’t had good luck until now – your comments and descriptions were so helpful, especially for the dough to have the consistency of cookie dough, after the 30 minute rise it was so easy to pat in the parchment lined pan and after 16 minutes of baking it slid right off the parchment on to a wooden cutting board – will be putting the toppings on tomorrow for the final baking for my three Celiac grandkids – thank you!
This is the absolute best gluten free crust I’ve ever had!! Thank you so much for this recipe!
This is my dream come true crust!