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.
Turned out fantastic! And so easy! Thank you!!
We’re so glad you loved the pizza crust, Kim! Thank you for taking the time to share your kind feedback with us!
I made this recipe exactly as the recipe stated. It was very very good! I have a tip for making the pizza easier to flatten out. Forgive me if it was already suggested. I place the ball of dough onto parchment and then placed another piece of parchment on top. Then I used a rolling pin and rolled it out.
We’re so glad you enjoyed the recipe, Lori! Thanks for sharing your experience and tip with us!
Can I sub out the psyllium husk if I don’t have it?? Thanks!!
Hi Abby, 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. Thank you for your question!
The gluten-free flours I have is King Arthur bread flour blend and almond flour.
Would the flour blend work and not a measure for measure flour?
Val
Hi Val, we haven’t tried the bread flour with this one. We use it in other recipes, but since it has different properties than the gf 1:1 flour we typically use in this one, it may change the texture of the pizza crust. If you decide to give it a try, we’d love to hear how it goes!
Decided to make the pizza crust with King Arthur gluten-free bread flour and omitted the psyllium, as it’s in the blend.
Otherwise, I followed the recipe.
It was DELICIOUS!!!
I didn’t think I’d ever have yummy pizza again.
My husband, who isn’t gluten sensitive, said he loved it.
Thanks so much for the recipe!
Yay! We’re so glad you loved it and that those modifications worked well! Thank you for taking the time to share your feedback with us.
Is there a different flour I could use to replace the almond flour? (I also can’t do coconut.)
It can definitely be made nut-free! You can substitute 1/4 cup of gluten-free measure-for-measure flour for the almond flour. Happy baking!
Hi! Love all of your recipes. Can I pre-make this dough and let it sit for a couple hours in the fridge before baking?
Thanks!
Hi Tammy, to get the right rise we would recommend parbaking the crust and letting it cool. You could then store it in the fridge until you are ready to top it and bake the rest of the way. We hope you enjoy the pizza!
Wonderful 🙂
We’re so glad you liked it, Ruby! Thank you for reviewing.
I am so excited I found this recipe!! I am getting to enjoy homemade pizza night again with my family without breaking the budget on premade gluten-free pizzas or worse yet takeout pizzas. They are not as good.
This crust has a good texture and taste. It is very very good. Follow the recipe and you can’t lose!
Thank you so much for the positive feedback, Abby! We’re so glad the pizza crust was a hit with your family!
Can I substitute anything for the almond flour? My husband is GF and allergic to almonds.
Thank you!
Hi Marcy, you can use more measure-for-measure flour in place of the almond flour. We hope you both enjoy the recipe!
I have tried multiple gluten free pizza crusts and this by far blows them all away. It is absolutely “The One”! The only different process I use is a Pizza Stone. I set the stone on the lowest rack while setting the oven temperature to 425 degrees. I pre bake the crust for 15 minutes with parchment paper under the crust. Bake again with the toppings then remove the parchment paper to get a crispy crust.
We’re so glad you enjoyed the recipe! Thanks for sharing your tips and feedback with us!
Hmmm, wonder how this would turn out on a pizza stone instead of a pan.
Hi Erin – love all your recipes, will be trying this one; but question, typically when using instant yeast in baking gluten items, it doesn’t have to be proofed. Is that because its a GF recipe?
Do I need to use psyllium husk or will something else work
Hi Pat, 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!
Have you ever tried using this dough to make a Stromboli? Or would it tear when wrapping it around the filling ingredients?
Hi LaWanda, we haven’t tried to make Stromboli with it, but other readers have shared their experiences using this recipe for that. If you decide to give it a try, we’d love to hear how it goes!
Wow, excellent pizza. Highly recommend.
I followed directions – did use All Bob’s Red Mill 1 to 1 GF flour instead of almond flour.
I always weigh GF flour (it makes a difference). I used NOW brand Psyllium Husk.
This definitely added to our monthly rotation.
We’re happy to hear you enjoyed the crust, Barbara! Thanks for sharing!
Hi Christie! I was wondering if I can use active dry yeast instead of instant yeast? If so, would I let the dough rise for an hour or two before using? Thank you!
Hi Lena, yes you can use the same amount of active dry yeast. The yeast will most likely need more time to proof in step 2 (look to the label for its activation instructions) and then the dough may need additional rising time too. The typical guideline is to let it rise until it doubles in size. We hope you enjoy the pizza crust!
I’m SO not used to gluten free baking… I only tried this recipe because my friend is allergic to gluten and told me no one has ever made her a homemade gluten free pizza before. I work at a pizza shop so I wanted to give it a try.
The dough was very scary to me, not at all like the dough I’m used to. It was very sticky and you can’t really stretch it as much as you spread it.
It was a big exercise in trusting the process for me.
But it turned out AMAZING! My friend is from NY and said that it was the best pizza she’s had since she’s been in Ohio, gluten free or not.
It’s very filling!
I also made the flourless peanut butter cookies from this website and they turned out amazing as well! Will definitely be coming back to this website for future gluten free recipe needs. Thank you!!!
Yay! We’re so glad both recipes turned out so well for you and that your friend enjoyed the pizza. Thanks for sharing your experience with us!
I made this to try my hand at stromboli. First time, total fail. It would have worked great for pizza, but just wasn’t rollable for stromboli. The second time, I gelled the psyllium husk with the yeast and water and added a 1/4 tsp of xanthan gum to the dry mixture. For flour I was using the almond flour, and my own blend knock off of Bob’s 1:1 I got off another blog. It was totally rollable and came out delicious! Thought I’d share in case anyone wants to make stromboli or calzone.
Thank you for sharing your feedback and tips with us! We’re so glad you enjoyed the recipe!
Great pizza crust. Made this recipe exactly as written with my vegan potato pizza recipe. I had Bob red mill gluten free pizza flour so that is what I used. No stand mixer so I mixed it with a silicone spatula for a bit in the bowl. It was terrific! I think I’ll try it with no almost flour next time. Also, thank you to the reviewer who suggested rolling out the dough between two sheets of parchment paper. This was a quick, hassle free process. Thank you for a wonderful recipe. Will use this again and again.
Yay! We’re so glad you loved the recipe! Thank you for taking the time to share your feedback with us. Happy baking!
Did you pre-bake at all? I’m looking for a runza dough recipe, but Stromboli/calzone dough would work, I think. Just wondering if you rolled, filled and then baked? Thank you