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.
We just did a battle of the gf crusts tonight and your recipe won hands down. There aren’t even any crumbs left. So impressed with the ease of assembly, the texture both after par baking, and the end texture. No more frozen dry pizza crusts for our household anymore! Thank you
Hooray! I’m so honored my recipe won! Glad you enjoyed it 🙂
Wow, thanks so much for this recipe Erin! My son made it last night as the GF alternative along with a much more labor intensive regular pizza dough. Turned out we all preferred the GF. Nice job! Saving and sharing this one!
I’m always on the hunt for the best GF pizza crust recipe and this is now my number one! It gets a high rating for flavor, texture, as well as prep & cook time. Other recipes take way too long or just don’t have the right texture. This was just right with the crisp bottom and chewy interior. At high elevation, I only needed to par-bake for 10 minutes. Thank you so much!
Hooray! I’m so glad it turned out for you. Thanks for the comment 🙂
Pizza crust? Omgosh I cannot wait to try!
Not sure if I did something wrong. I even cooked it less time then reccomended but it didn’t have a stretchy pizza crust texture at all. Crunchy like toast. I buy a local GF crust that is amazing so maybe just used to that…
Thanks for this awesome recipe. Two questions, 1) I usually use whole wheat grain flour but do want my pizza crust to be fluffier so was thinking about including husk in it. Do you have any ideas on how much I should use per cup of flour? I worry because I’ve had the experience of too much husk and then it turning out gummy. 2) sometimes I mix the wheat with cauliflower to make the crust. Would you have ideas there on how much husk to use? I could also have just been putting way too much husk before, but seems like 1 cup of flour to 1 tablespoon is standard but wanted to check because I know gluten free flour soak up more water than whole wheat. Thanks!
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
. Ps l use 1 1/2 cups flour instead of 1 1/4 for the perfect consistency.
I’m so glad you like the recipe! Great idea to double/freeze it 🙂
I made this for a guest who is gluten free. We all tried it to compare to the neapolitan crust the rest of us were having and it was an exceptionally good crust! You wouldn’t think it was gluten free. I was a a little worried because it didn’t raise much if at all, but the consistency was really nice anyway.
I par-baked it for 15 mins earlier in the day, then for dinner we put it on the pizza stone on the grill. For the grill, it probably didn’t need to be par-baked that long since it was pretty well cooked thru in the oven. Next time I will only par-bake for 10 mins if grilling. Our pizza grill temp was between 750-850 degrees during the cooking.
I’m so glad you and your guest enjoyed the pizza! This is super helpful to know about grilling the crust. I appreciate the comment because it will help others! 🙂
I just came across your recipe and I’m very excited to try this. My only question is: have you ever baked your pizza on a pizza stone? I love the results with regular dough but would like to know if it would work with your recipe.
Thanx!
Yes! I recommend par-baking the crust on a pan at 400F first (for 20 minutes), then you can bake it with the toppings on a pizza stone. I hope this helps!
I absolutely love this recipe. Have made it twice now. The only issue I’ve found is that the recipe is far too wet & I need to add at least 1/3 more flour. The fittest time I weighed the flour & it was far too wet. The 2nd time I measured & it was almost soup. It still turned out great. Will keep trying until I figure it out what’s happening, but it still works nonetheless!
Hey Jessica! Thanks for the comment! What kind of gluten-free flour did you use? You can have very different results based on the brand of flour. The humidity can also affect this. I would just keep adding a little flour until the dough resembles cookie dough. I’m glad it still turned out great for you though!
I have been gluten free for 6 years, and finally found a pizza crust I will enthusiastically make again. This came out so good. I used instant yeast and whole psyllium husk because that’s what I had. With Bobs Red Mill 1-1 baking blend, the batter seemed too liquid at 1 1/4 cups. I added about 3 tbsp more after beating 3 minutes to get the right cookie-dough like consistency. So yummy and ready! Looking forward to the leftovers today for lunch.
I’ve never made GF pizza crust before and was very happy with this recipe. Thank you! I put a piece of plastic wrap over the dough to flatten it out with my hands – so much easier than trying to used a greased spatula. I also flattened the dough out on a piece of greased parchment paper and had no issues with it sticking to the pan or paper.
I have made this recipe twice now and my husband loved it. He asked me to make it again tonight so we didn’t have to go out and get one. Great recipe. Thank you
I’m so glad you and your husband enjoyed it! Thanks for the comment 🙂
This really is the best gluten free pizza crust. I’ve tried several other recipes with really poor results and am so happy to have found this recipe. I made it, as directed, with Bobs Redmill 1:1 gf flour, Bob’s almond flour, and psyllium husk (not powder) and it turned out great. Planning to make a double batch this week. The dough is sticky, so oil your hands generously before pressing into the pan. Thank you for such a great recipe!
Can you use whole psyllium husk rather than powder? Or can I just use a food processor to make powder? I’m new to GF with a recent wheat allergy. ) : Thanks
If you only have whole psyllium husk you can use 2 tablespoons instead of 1 tablespoon of psyllium husk powder. It will work great!