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 certainly is the BEST gluten free pizza crust I’ve ever had. It tops any gluten free crust I’ve made or had in a restaurant. I used Bob’s Red Mill one to one gluten free flour and parchment paper on the pizza pan lightly brushed with oil. It was crispy and so delicious. My pizza crust search is over. Thank you so much.
I’m so glad the crust turned out for you! Thanks for the comment 🙂
Do you have to use a stand mixer or can you use a hand mixer? Really want to try this but don’t have a stand mixer.
You can for sure use a hand mixer no problem!
Hi! I love this recipe and make it often. Thank you for sharing it.I love several of your other recipes too!
I was wondering for a Halloween, could I make the dough a day ahead of time?Or would I need to roll it out and par bake it and put in fridge?
Honestly best ever gluten free pizza crust! I doubled the recipe and used an airbake pixza pan the crust came out crispier than any I have had and tastes so amazing
Thank you for this recipe
I’m so happy it turned out for you! Thanks for the comment 🙂
I’ve tried gf homemade crust before without success and so I was wary of this recipe. I was even more wary after baking it and it turning a weird purple gray color (thank you to the commenter who had the same issue—it was the psyllium husk powder!). However, this pizza crust was awesome. My daughter was so happy with its taste and texture and the rest of the family liked it as well. I call that a success! Homemade pizza is one of our family fav meals and I’m so happy to have a gf recipe that works for us!! Thank you!!
I’ve made this crust a few times now. It’s delicious and easy to make, but I have problems with the crust sticking to the pan. It sticks badly enough that it ruins the amazing crispy crust because it always rips and tears as I scrape it off the pan. I have generously oiled the pan before pressing out the crust, but it doesn’t help. I want to give this recipe 5 stars, but the sticking is too problematic! Any suggestions? I thought to try using parchment paper, but then if it sticks I’ll be eating parchment paper, which would be gross.
I’m so sorry you’re having this problem! The best solution I’ve found for this is to use shortening (instead of oil) on the bottom of the pan. I spread it on with a paper towel. That works much better than oil! I hold this helps!
I havent tried this recipe yet but for my GF pizza, I actually use wax paper underneath the dough… before adding and shaping my dough cause its not the texture of cookie dough like this recipe is like, i put on a lil bit of olive oil and smear it all over the wax paper then put the dough on then stick in the oven to precook it. also, to make your crust shiny like how restaurants have their crust… when i pull it out to put sauce, toppings n cheese on, i lightly brush on olive oil to the edge/crust then stick it back in oven to finish cooking. comes out looking alot better and no more pizza sticking.
Any thoughts on using a pizza stone with this recipe?
Great question! You can pre-bake the crust for 20 minutes without toppings in a regular pan, then bake on a pizza stone for the last 10-15 minutes with the toppings!
Could you clarify the amount of flour needed? The recipe says this: 1 ¼ cups Gluten-Free 1:1 Baking Flour , (210 grams ). One cup of flour is roughly 120 grams, depending on the brand, so 1 1/4 c can not be 210 grams. I generally try to weigh my ingredients for accuracy but didn’t know if I should use the weight listed or the volume listed in this recipe as they are so far apart from each other. Thank you.
I generally find gluten-free flour to be denser than regular flour. That rule of thumb works with regular flour but I don’t find it holds true for gluten-free flour. 1 cup of gluten-free flour is closer to 150 grams in my experience. Using 210 grams should work great for the recipe!
I love this recipe. I use monk fruit to sweeten and dairy free ‘cheese.’ For flour I’ve tried Pamela’s, King Arthur’s and bob’s red mill. All have worked fine. I bake the pizza with toppings, eat a piece or two then freeze the rest cut into pieces. They reheat beautifully to a crisp tender crust in the air fryer in a few minutes. Thanks for this great recipe! I get to eat real pizza again.
Can you double his recipe or do you need to make 2 separate batches? Thank you,
No you can easily double the recipe and make it in one batch. I do this all the time!
I have made this so many times! I love it. My favorite result has been using Gluten Free Mama’s Almond flour blend. I just increase it by 1/4 cup to make up for the almond flour ingredient. It is important to measure the flour by weight as well. So delicious and a family favorite!
Did you ever have your dough turn a slight purple color from the psyllium?
Yes that can happen sometimes from the psyllium husk. Totally normal! Just make sure the psyllium husk is fresh.
I finally feel like I’m eating regular pizza. It was easier to make than I thought it would be. Thank you for the wonderful recipe.
I’ve made this pizza so many times that I have the recipe memorized. I’ve tried a ton of GF pizzas – frozen, homemade, restaurant – and this is still by far my favourite. The recipe is foolproof. As long as you’re using the right GF flour (Bob’s Red Mill 1-to-1), it’s so easy to make. It’s also chewy and soft and really mimics the texture of regular pizza. And by far the best part – it reheats perfectly. I’ve stored leftovers in both the fridge and freezer and with both I can pop the slices in the microwave and they taste the same as the day before. If you eat a lot of GF, you know how rare it is for leftovers to stay edible after a day or two. I cannot recommend this recipe enough.
Thank for the comment! I’m so glad the recipe has worked well for you. I really does reheat great!
I’ve made this a number of times now and it has changed gluten-free for me. I’m a pizza fanatic (prefer homemade, whole wheat crust) and have been gluten free for about a year and could not get a gluten-free crust recipe or attainably priced store- or restaurant-bought crust to came anywhere near legit pizza. Until this one. Thank you so much for developing and sharing this recipe! Very easy to execute and delicious! (Especially with the addition of herbs and garlic powder into the crust itself!)
I am just getting ready to make this recipe. At the bottom of the page she has listed some recipe notes and in there she said it should be like cookie dough and if it isn’t to gradually mix in a little more flour at a time until it is that consistency. Hope that helps you some.
So interesting- I have made this recipe multiple times and it’s perfect every time. Try using sugar instead of honey and maybe ch3vk your brand of gluten-free flour.