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.
This pizza crust is the best! It’s texture and taste are great, makes a good sized pizza to feed 5, and it’s not like eating cardboard. Out of all the pizzas in the frozen aisle or delivery, this takes the cake. I doubled it tonight to freeze one for a quick weeknight dinner. My kids prefer this crust and even their non GF friend loved it. Used an all purpose GF flour and millet.
So great! I’m glad you and your kids like it. It’s our favorite too 🙂
Thank you so much, I recently had to go gluten-free and really miss eating my favorite foods with my family, today we had our 4 grandchildren over so I doubled over your recipe and made a deep dish version of your pizza and it went over huge! Everyone loved it! I will definitely be trying different spin-offs from this. Thanks again from Wisconsin.
I made this pizza crust tonight, amazing! I used Pamels’s GF and Dairy Free Artisan Flour Blend. I substituted Chia Seeds for the Physilium. I weighed the flour out instead of using measuring cups. The pizza dough blended up just as the video said, it was the consistency of cookie dough. I baked the pizza crust on a pizza stone. The crust baked up chewy and the edges were crispy, the bottom browned up nicely. My husband loved the crust too. I’ll definitely use this recipe again and again. Thx!
I tried this with Bobs Red Mill flour but I think you need to be very specific when you write this- is it the 1:1 flour or the regular gluten free flour? When I click on the link for the flour the picture on Amazon shows the 1:1 flour, yet you don’t write this in your recipe. I’m sure it’s just an oversight but I just wasted a bunch of time trying to get this right and sadly, no pizza tonight. And I’m not an inexperienced cook by any means. I’ll try your grain free blend, maybe it’ll work better.
Since I made your grain free flour mix by weight and used 1 3/4 C in the pizza crust recipe and it was too runny, I would like to weigh your grain free flour mix next time.
How much should 1 3/4 C weigh?
I made a half recipe totalling 500 grams and used slightly less than half of it the first time including the extra I added.
I weighed 1 3/4 C of your flour mix to be 195g. Spooned in gently and leveled with the back of a knife.
Could you please verify or correct this weight?
Thanks
Erin I tried your pizza dough using 1 3/4 C of your grain free flour blend and 1 C water was way too much. It was pourable! I ended up adding another C of the flour blend and it was still wet and sticky. In order to pat it out into a rectangle I added another 1/2 C more of buckwheat flour on the silicone pan liner and on top to keep it dry enough to pat it out.
I am a retired Home Ec teacher with a degree in food science so I am very familiar with yeast dough. I’ve been gluten free for 3 years and have been making GF bread for most of that time.
The bread sticks turned out tender with great flavour but it was an excruciatingly painful experience. LOL
Any suggestions?
Works much better with 2hr proofing as ball, followed by 1hr proofing as flat. Cook crust at 350F for 15 minutes, cool, add toppings, cook pizza at 375F for 15 minutes.
Hello,
I am writing down this recipe and excited to buy the ingredients. I plan to make it using your grain free flour blend.Just wanting to double check. Do you use 1 3/4 CUP of this blend instead of the 1 1/2 total with the almond flour? It seems there is a typo where you mention that your grain free flour blend can be used. Also, I’m assuming this is the 30% Buckwheat, Potato and Almond and 10% Arrowroot.
Thank you!
I spent the weekend making different gluten free pizza crust. This one is the winner!
Hooray! Glad it turned out for you 🙂
My grand daughter is gluten intolerant and I have tried many pizza crust recipes without success until now. We all loved this crust including my daughter who voted it better than most of the regular pizzas she has tried.
Some of the flours you recommend are not readily accessible in England so I used Bread Flour and the results were fantastic.
I am certainly going to make other recipes from this website.
I’m so glad your daughter liked it! Glad you found ingredients that worked for you!
Wow.
My wife is gluten sensitive and i did not believe in gluten free crusts. They are typically too hard.
But this one…made our evening meal (with me as the hero) and is an instant hall of famer in the family.
Had to add some flower to make the dough more consistent otherwise it was so soft!
Thanks!
Great! Glad it’s going in your recipe hall of fame 🙂
I made this last night. It’s a long time the two of us ate a pizza for 4 in one sitting but we did last night. Tip: if there’s no warm spot in your house, put your oven on it’s lowest setting and put the dough in there to rise.
Hi!
Thank you for inspiring me to bake again!
Great therapy for when the gloom and doom of today’s politics seems overwhelming.
I used oat flour since I did not have any of the white rice flour called for America’s Test Kitchen gluten flour blend.
I did have to add an extra cup of the blend to make the batter a bit firmer.
My Vegetarian Pizza with home grown Tomatoes, Jalapenos, raw Mozzarella on homemade Marinara turned out great.
The crust was chewy, crunchy and had great flavor.
Yum – that sounds delicious! So glad it turned out for you!
Is there anything better than a pizza recipe that is basically no-fail? Seriously, everytime I follow this recipe, we have a delicious pizza night.
Finally a good pizza crust! Hallelujah
My fiancé likes it just as much as a regular crust! Bravo!!! I have tried at least 10 other gluten free recipes. This is the one that ended my search.
We just got your book for our wedding. Can’t wait to cook 🙂