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.
Is there a substitute for psyllium husk powder. It’s expensive and I have no idea if I’ll ever use it again after I try your recipe. Thanks.
Hi Kristen, there really isn’t a substitute for psyllium husk powder that will give you the same results for this recipe. It has elastic properties that give the crust a springy, bready consistency. Some use chia or flax seeds in other recipes, but we can’t guarantee the same results if using such substitutions. Thank you for your question!
Did this recipe recently change from psyllium husk powder to whole psyllium husk? I make this crust about once a week, and took out out all of my normal ingredients. After the dough was mixed, it was very stiff. I went back through the recipe and was fairly confident that I measured everything correctly, and then noticed the difference with the psyllium. I used two tablespoons of the powder, not whole husk. If I remember correctly it used to be just one tablespoon of powder? Other than that, this is the best gf crust out there!
My husband and I may never eat pizza out again. This crust is so delicious. We have played around and discovered that if you put it in a smaller pan, it makes either a thick crust pizza or Foccacia bread!! Taking some to a friends tonight with rosemary and flakey salt baked into the crust. I can’t believe how good it is. I made two extra batches for the freezer – they do freeze up beautifully after the first round in the oven. Thank you so much!
Thank you for the kind feedback, Laura! We love all the tips you shared!
Wow- this was fantastic and I’ve tried MANY gf crust recipes for 15+ years. Can’t imagine a better crust. I used the recipe ingredients as stated but also used some techniques I learned on a GF bread baking group which simplifies the process a little:
1. combine all dry ingredients (including sugar & yeast) in stand mixer and use paddle to combine
2. with mixer running at lowest setting, drizzle in oil
3. slowly add the warm water (target 108-115F), then mix on 2nd lowest setting for 9 minutes
4. press into pan (use olive oil & saran wrap – line with parchment if holes in pan)
5. let rise 30-45 min while pizza stone heats to 425F (pizza stone on bottom shelf, rack for pan in middle rack)
bake as stated in recipe.
thank you so much!
I just made this recipe and it turned out amazing! I had given up finding a recipe for gf pizza dough, too much effort (and expensive ingredients) and everything for plain, dry dough that wouldn’t brown and just didn’t hold together or taste good. Well am I glad I stumbled across and saved this recipe! I had to get the psyllium husk powder first, the only thing I didn’t already have on hand. I was a little concerned because the dough was runny, added a little more flour and after the rising time I spread in the pan on parchment paper with a spoon, more like a sandwich spread than a dough (can’t think of a good comparison! LOL!), but it turned out perfectly! Nice soft fluffy texture in the middle and a little crisp on the edges, browned nicely on the bottom, held together and could eat like a piece of pizza! Wow! My teen daughter who is also gluten free, said it doesn’t even taste gluten free, and it actually tastes good! This will be kept in the recipe rotation for sure! Thank you for this recipe!!
Fantastic crust! I’ve tried so many over the last year during our weekly pizza night. This is just perfect. Fantastic texture, easy to pull together, and makes just the right amount for a 12” pizza.
After many attempts at a good tasting homemade gluten free pizza, FINALLY an awesome crust. It was light and almost fluffy. Easy to make. I did have my dough a bit too sticky, but it still worked out.
Hooray! I’m glad it was successful for you! Thanks for the comment 🙂
I have tried many GF pizza crusts, this is one of the best! I used parchment paper to cover the pans and no sticking problem! This is our new pizza crust recipe, thank you.
Even my husband who always complains about the texture of GF items like it and said is was very good.
This pizza crust turned out great. It was light, and not heavy at all, which I often find when making other GF pizza crusts from scratch. So yummy! Very excited to have found this recipe and look forward to exploring your site for more delicious vegan recipes!
I made this and love it! Any chance you would know how to modify this to make it in an actual pizza oven?
I would eliminate the almond flour since it would likely burn but hoping to give this a try!
I make this in a pizza oven, but prebake on parchment at 425* for 6 minutes until it can be removed from the parchment. Then place in the pizza oven just to brown a little, top and then back in the pizza oven. Worked great.
Thank you for the positive review, Teri! We appreciate your comment and tips!
Sounds amazing!!!!! Do you think I could use this as a soft pretzel dough? I’ve used GF Trader Joe’s pizza dough and it worked out great!
Hi Kim, we haven’t tried to turn it into pretzels, but we do have a gf soft pretzel recipe! Thank you for your question!
Best gluten free thin crust- bar none. Thank you! Finally one my son likes.
I’m so glad your son likes it! 🙂
OMG so yummy! My first go at making a gf pizza and it turned out fantastic. Have made extras, just waiting for them to cool down so I can pop them in the freezer
Best pizza base we have ever made!! Delicious pizzas
This was the best pizza crust we have ever made! Thank you so much for the recipe. The texture was closest to non gluten free that I have ever made. It was a big hit for our Friday night pizza night.
Hi there,
We just attempted this. I’m curious why you don’t suggest using parchment paper. We liked our pans and the crust completely stuck either way. We had to toss it. So sad!! Are we doing something wrong?
I’m sorry it didn’t turn out for you! It totally depends on your pans. It works great to use parchment paper to prevent sticking next time you make it!
Can you use a pizza stone for baking? Will it likely stick if I do?
Yes! I recommend using a pizza stone after par-baking the crust. You can slide it onto a pizza stone once you’ve added the toppings!
Hi Erin, Can you double the recipe to make two pizza crusts?
Yes definitely! I do that all the time!
My daughter is allergic to tree nuts. Is there a suggested substitution for the almond flour? I have both brown and white rice, chickpea, along with some others that escape me at the moment…
Thanks!
You can easily use more gluten-free 1:1 baking flour in place of the almond flour. My other favorite flour is buckwheat flour! I don’t recommend chickpea flour.
Can you double the recipe?