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.
Thanks so much for the recipe! I made it tonight. I used Trader Joe’s gluten free all purpose flour and ended up needing to add quite a bit more flour so the dough wasn’t as runny. It was good!! I’d definitely make it again, though it was fairly dense still. Maybe that was because of the TJs flour. Excited to try more of your recipes.
I haven’t tried making this with Trader Joe’s flour myself so it’s hard to say! Be careful adding too much flour though or it will be dense. They dough is definitely more like cookie dough rather than traditional pizza dough. Glad you overall enjoyed it though! 🙂
Excited to try this recipe. The nutritional info you posted… is it for one serving or for the full recipe (all 4 servings?)
The nutrition information is for 1/4 of the recipe! I hope this helps 🙂
This is by far the best GF Crust I’ve found/made. My crust did come out with a darker color- almost purple. Do you think it’s from the psyllium husk? It’s was still very tasty!
I’m glad you enjoyed it! And yes! The purple color can be from the psyllium husk. I’ve had best results avoiding this with the brand Now Foods!
Finally found some psyllium husk powder and tried this recipe. Best GF pizza dough I’ve ever made or tried. Super excited by this. FYI, I rolled my dough on parchment paper and pre-baked it on a pizza stone at 425 for about 9 minutes. Then cranked the oven up to 500, put my ingredients on the pizza, and put it back on the stone to cook another 6-7 minutes. Came out perfect.
Great to know that baking method worked for you! I’m so glad you enjoyed it. Thanks for the comment! 🙂
WOW! this recipe is amazing. It’s my new go-to. I used President’s Choice all purpose flour from Superstore (in Canada). No almond flour. I made the pizzas into individual sizes and cooked in my air fryer (390 for 8 minutes per side) added my toppings and then airfried again for 5 minutes.
Finally! I have tried several gluten free recipes that did not work out. Thank you Erin! We love this recipe. I added 1/4 teaspoon garlic powder and 1/4 teaspoon pizza seasoning to ramp up flavor. Best pizza ever ❤️
I’m so glad it was a winner for you! The addition of seasoning sounds delicious 🙂
GF Pizza Crust:
first time making the gluten-free pizza crust and my husband said it is crispy yet not dried out and he cannot tell that it’s gluten free. I consider that a success and will make it again!
Thanks for this easy recipe! The crust turned out perfectly, everyone loved it!!
This is the best gluten free pizza crust recipe I have tried. Even my kids liked it. And it’s so easy!
I’m so glad it turned out for you!
My sister who is gluten-free was coming to visit me so this was perfect to make with her here and she loved it.
Thank you for this recipe! What is the portion size for the nutritional information? Thanks again, Mary
The nutrition information is based on 1/4th of the recipe. I hope this helps!
A winning thumbs up from the whole family! I made a double batch and it fed my family of five who have big appetites. Thank you for an easy to follow recipe. It’s such a relief to be able to make one of our favourite foods again!
I’m glad you found the recipe easy to follow and that your whole family enjoyed it! Thanks for the comment!
What can I substitute for the almond flour as we also have an almond allergy issue?
You can use an additional 1/4 cup of gluten-free 1:1 baking flour in place of the almond flour.
lovely recipe, thank you Erin!!!!! I made bbq chicken pizza tonight and it was excellent. This will be in my weekly rotation !!!!
BBQ chicken pizza is SO good! I’m glad you enjoyed it!
Just made this for dinner tonight and it was the best gluten free homemade crust I have come across! I will definitely make it again. My husband who doesn’t have a gluten sensitivity also loved it. Thank you!!
So great! I’m glad you and your husband enjoyed it!
This has got to be the BEST pizza base I have ever made! And I have tried sooo many GF bases. Printing and saving this one! Thank you so much!!
I’m so glad you enjoyed it! Thanks for the comment 🙂