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!
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
Dry Ingredients:
- 1 1/2 cups (225g) gluten-free 1:1 baking flour
- 1/4 cup almond flour
- 2 tablespoons whole psyllium husk
- 1 tablespoon sugar
- 1 1/2 teaspoons instant yeast
- 1 teaspoon baking powder
- 3/4 teaspoon salt
Wet Ingredients:
- 1 cup warm water about 110F
- 2 tablespoons olive oil
Instructions
- In the bowl of a stand mixer, add the gluten-free flour, almond flour, psyllium husk, sugar, instant yeast, baking powder and salt. Mix on low speed to evenly combine.
- With the mixer running on low, slowly pour in the water and olive oil. Increase the speed to medium-high and beat for 5 minutes.
- Using an oiled spatula, press the dough off the sides into a ball. Cover and let rise for 45-60 minutes.
- Preheat the oven to 425F. (Optional: Place a pizza steel or pizza stone in the oven as it preheats.) Line a 12-inch pizza pan with parchment paper. Spray the parchment paper lightly with cooking spray.
- Using oiled or wet hands, press the dough evenly 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.
- Par-bake the crust with no toppings for 15-20 minutes. Remove from the oven and add your desired toppings.
- Bake for another 10-15 minutes depending on your toppings. (If using a pizza steel or stone, slide the crust off the pan and parchment paper and bake directly on the steel/stone for 10-15.) .
- Remove from the oven and let cool for 5 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.
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 🙂